top of page
  • Writer's pictureNicole Rosales

Recipe: Fluffy Cinnamon Rolls

Forget about the take and bake rolls (although they're pretty good), and dip into this warm, fluffy delight! Let me tell you, there are tons of ways to make cinnamon rolls, some have the dough pre-made, others are made from scratch. You know which way I went on this one, the more homemade, the better!

I found this Tasty recipe online and saw more than 4K people tried it and nearly 100 percent of them would re-make it. I was sold. I'll tell you can't beat that fresh taste out of the oven!

There were some ingredients I had to adjust a tad, I listed those below.

Tasty's recipe calls for:


  • 2 cups of almond milk (it listed whole milk but whatever you fancy)

  • ½ cup of sugar

  • 8 tablespoons unsalted butter, melted

  • 2 ¼ teaspoons active dry yeast

  • 5 cups all-purpose flour, divided (only use 4 and save the last one)

  • 1 teaspoon baking powder

  • 2 teaspoons kosher salt (I used regular table salt)


  • ¾ cup light brown sugar (dark brown is fine)

  • 12 tablespoons unsalted butter, softened (salted works, too)

  • 2 tablespoons ground cinnamon


  • 4 oz cream cheese, softened and cut into cubed (not necessary but makes it more of a traditional roll)

  • 2 tablespoons unsalted butter, melted

  • 4 tablespoons milk (or another kind of milk, whipping cream will make it thick)

  • 1 teaspoon vanilla extract

  • 1 cup powdered sugar

Side note: The longest and most tricky part of this process is the dough. You have to let it rise for an hour in the mixing bowl covered, then once you roll them out and spread the filling and cut into rolls, you have to let it sit for another 35 minutes before baking. I put the rolls into the oven immediately for a good 20 seconds before realizing that. Don't be like me and get ahead of yourself!

The recipe says it can make a dozen but I was able to make 15! This is definitely something I will make again, I'll just have to work on being more patient, three hours is brutal for my sweet tooth!


bottom of page