The most delicious homemade cinnamon rolls you’ll ever eat! Just like your grandma’s recipe, just a bit healthier! These are perfect for a special occasion treat or Sunday morning brunch! And you may have just found your new Christmas morning tradition.
Third generation cinnamon rolls that have been in my family for not just years, but decades! They are a family favorite and our Christmas morning tradition.
These delicious homemade cinnamon rolls are an adapted version of my Grandma’s recipe that was then passed on to my mom and down to me. My dad requested these all the time and for that they will always have a special place in my heart.
A few tweaks have been made to make these babies a smidge healthier and refined sugar free, but to be honest, if we’re going to have a cinnamon roll, we want ALL the warm, buttery, cinnamon-y goodness. I mean, treat yo’self, right?!
There is a reason we only have these heavenly rolls once or twice a year and it’s because they are A-D-D-I-C-T-I-N-G, but so dang worth it!
While I was operating Cate & Co. Bakery, these cinnamon rolls were one of my most popular orders, second only to macarons, and for good reason. Since starting the blog they have been THE most requested recipe, so I won’t keep you waiting any longer!
Tips for Delicious Homemade Cinnamon Rolls
1. Don’t overheat your milk! - In step two of this recipe you will be heating your milk, butter, sugar, vanilla and salt together. You want to do this on a low heat, stirring constantly just until the butter is melted. If you get this mixture too hot, it will kill your yeast.
2. Make sure your egg is room temp! - If your egg is too cold it will affect the yeast and how the dough rises. Tip: if you’re like me and incapable of planning ahead when it comes to baking, place your egg in a bowl of lukewarm water for a few minutes!
3. Use room temp butter for your filling! - Make sure the butter is room temp here and not melted. I have found that when melted it leaks out of the rolls, but when room temp it creates the gooey, delicious filling.
4. Create a moist, warm environment for your dough to rise - Place the dough in the oven (while turned off) with a bowl of boiling water and drape a towel over both. This will help your dough to rise faster. Remove your dough when it has doubled in size!
5. Brush your baked cinnamon rolls with butter - Guys…. DO NOT skip this step, this makes the rolls so buttery and delicious.
Disclaimer: Please note, some of the links on this page are affiliate links and I will earn a commission if you purchase through one of those links. I personally own and use every product recommended and love them enough to share with you.
Ingredients List
And a quick explanation of why these ingredients are better swaps for traditional ingredients.
- Unbleached Organic All-Purpose Flour - more about this below
- 1 package Rapid Rise Yeast - I have had success with using both rapid rise and original active dry in this recipe. I prefer to use rapid rise, however, as the rising time is faster!
- Full Fat Canned Coconut Milk - to make these guys even more rich and delicious.
- Organic Sugar - To very slightly sweeten up the dough and activate the yeast.
- Grass-Fed Butter - more about this below.
- Egg
- Salt
- Organic Brown Sugar or Coconut Sugar - for all the delicious filling!
- Cinnamon - does this one need an explanation?!
- Organic Powdered Sugar or Powdered Coconut Sugar - Because what are cinnamon rolls without the perfect icing?
Organic Unbleached Flour
I know, I know….. the term “organic” is all the rage. But seriously….. it’s not just a marketing phrase. Now this might be a topic for an entirely other blog post but here’s a quick run down.
The term “organic” as it pertains to food, means that, among other things, the product was not grown with harmful pesticides or fertilizers, doesn’t contain any GMO’s and that artificial ingredients were not included in processed foods….. INCLUDING flour!
I don’t know about you…. but I like my flour chemical and pesticide free! Now, I very rarely use regular all-purpose flour in my baking but when I do, this is why I use organic unbleached flour and all organic ingredients for that matter.
Here are two great articles on the topic. Here and here.
Organic Sugar
Organic sugar, also known as evaporated cane juice, is the unrefined counterpart to “regular” refined sugar. It does not go through the refining process to strip the molasses from the sugar leaving it in its natural state.
While these cinnamon rolls are certainly not paleo, organic sugar is a compliant paleo sweetener {when used in moderation of course!}. When using powdered sugar, as this recipe does for the icing, I use this brand as it uses tapioca starch in place of cornstarch to keep it paleo friendly.
Here is a quick article outlining the difference between organic sugar vs refined sugar.
Grass-Fed Butter
I prefer to use grass-fed butter in all of my baking as a healthier alternative. It is higher in many vitamins and nutrients including vitamins A and K2, beta carotene, and has a higher proportion of unsaturated fats (the healthy fats!). Not to mention, it’s much higher in Omega-3’s, a great anti inflammatory.
It’s such an easy swap with big benefits! You can read more about it here.
Ok that’s it, I promise! Now back to the cinnamon rolls!
No Stand Mixer?
Don't fret! These can easily be made without a stand mixer, it may just take a little more effort and arm strength! You can combine milk mixture, flour and yeast from step one, and the egg with a hand mixer for the recommended time and then stir in by hand the rest of the flour until a soft dough forms.
Want to make them ahead of time?
No problem! There are two options for making these guys ahead of time.
1. Bake them as directed, brush with butter and then wrap tightly with plastic wrap. Leave the cinnamon rolls on the counter overnight and when ready to eat the next day simply place in the oven at 350 just until warm and cover with icing.
OR
2. After slicing the rolls and placing them in the pan, cover the pan tightly and place in the fridge overnight. The next morning, remove from the fridge and place on the counter to proof for approx 45 minutes or until they have doubled in size and bake as directed.
Easy Peasy!
Icing
What is a cinnamon roll without icing? For reals…. Not only is this icing delicious but so easy to make. It comes together in 2 minutes! Add all ingredients to a bowl and mix! If a thinner consistency is desired, simply microwave in 10 second intervals and pour over those warm rolls!
Are you convinced yet that you need these in your life?!
You can find a video tutorial (if you can call it that ha!) on my instagram page @cateandcokitchen under my “Cinnamon Rolls” highlight.
If you make these, I’d love to know how you enjoyed them in the comments!
More Healthier Baked Goods
Paleo Pumpkin Chocolate Chip Muffins
Paleo Pecan Shortbread Cookies
Delicious Homemade Cinnamon Rolls
Ingredients
- 3½ cups all-purpose flour
- 1 package rapid rise dry yeast
- 1¼ cups full fat canned coconut milk
- ¼ cup organic sugar
- ¼ cup grass-fed butter
- 1 tsp vanilla
- 1 tsp salt
- 1 large egg room temp
For Filling
- ⅔ cup grass-fed butter softened
- ¾ cup coconut sugar or organic brown sugar
- 2 tbsp ground cinnamon
For Brushing
- 2 tbsp grass-fed butter melted
For Icing
- 2 cup organic powdered sugar or powdered coconut sugar
- 2 tbsp grass-fed butter
- 4-5 tbsp coconut milk for desired consistency
- ½ tbsp vanilla
Instructions
- In the bowl of a stand mixer add 1 ½ cups flour and the yeast packet.
- In a saucepan combine coconut milk, sugar, butter, vanilla, and salt. Heat on low just until butter is nearly melted, stirring constantly.
- Add warmed milk mixture and the egg to the mixing bowl and using the whisk attachment, mix on low for 30 seconds
- Scrape down the sides of the bowl and continue mixing on high for 3 minutes.
- Add in the remaining 2 cups flour. Switch the attachment to the dough hook, and mix until all flour is incorporated and a soft dough has formed.
- Remove the dough and grease the bowl. Place ball of dough back in the bowl and flip dough over to ensure all sides are greased.
- Cover the bowl with a towel and allow to rise for 1.5-2 hours or until the dough has doubled in size. *I like to put it in the (turned off) oven with a bowl of boiling water to create a moist and warm environment.
- After dough has risen, punch it down, remove it and place it on a floured surface. Spread with your hands or roll the dough into a 20x13 inch rectangle.
- Evenly spread the softened butter on top of the dough, followed by the sugar, and then cinnamon. Gently press down on the filling mixture to get it slightly worked into the dough.
- Starting on the long 20” side of your rectangle, roll the dough up into a log. *The dough will naturally spread while you do this and the log will become longer than 20”. Cut off both uneven ends of the roll to make the sides even.
- Cut into 12 even rolls - approximately 1.5”-2” and place them into a prepared 9x13 pan, leaving room between them.
- Cover the pan with the towel once again to allow for a second proof. Place the pan back into the oven (turned off) and let the rolls proof until nearly doubled in size. This will take 30-60 minutes.
- Once done, remove from oven and preheat to 400F. Bake rolls for 18-20 minutes until golden.
- Meanwhile, mix the powdered sugar, butter, milk, and vanilla together to form the icing.
- Remove cinnamon rolls from oven and brush on melted butter while still hot.
- Spread icing on slightly cooled rolls.
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