Cinnamon Rolls

Recipe by
140 minutes
Prep: 120 minutes | Cook: 20 minutes | Servings: for +/- 20 cinnamon rolls

You have to try out these cinnamon rolls, and don’t go easy on the frosting!


  • 470 ml soy milk on room temperature
  • 120 ml neutral vegetable oil (f.e. sunflower)
  • 100 gr sugar
  • 8 gr dry yeast
  • 700 + 100 gr flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 50 to 70 gr plantbased butter or coconut oil
  • +/- 100 gr brown sugar
  • 2 to 3 tbsp cinnamon
  • + frosting (powdered sugar with a tiny bit of soy milk)


  1. Mix the soy milk, oil and sugar together in a large bowl and add the yeast. Mix again and let it rest for 5 minutes.
  2. Add 700 gr of the flour and salt, and mix together. Cover it with a tea towel and let it rise for 1 hour.
  3. Add the remaining 100 gr flour, together with the baking powder and -soda. Mix together.
  4. Roll out the dough in a large rectangle.
  5. Spread the plantbased butter or coconut oil out on the dough (it’s easier when it’s melted or on room temperature). Strew the brown sugar all over it.
  6. Next, you strew the cinnamon over the butter-sugar-spread.
  7. Roll the dough into a large snake and cut into rolls. Place the rolls on a baking sheet covered with parchment paper and make sure to leave some space between the rolls. Let them rise for 30 minutes.
  8. Pre-heat the oven on 180°C (355°F) and place the cinnamon rolls in the oven for 15 to 20 minutes.
  9. Make the frosting while the cinnamon rolls are cooling off and drizzle it all over the rolls.
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