Makes 10 rolls


45 mins

RECIPE BY: @fooddesignstudio


  • 3 tablespoons vegan butter

  • 2 1/4 teaspoons instant yeast

  • 1 cup Almond Breeze Unsweetened Vanilla Almond Milk

  • 1 tablespoon coconut sugar

  • 1/4 teaspoon salt

  • 3 cups spelt flour


  • 3 tablespoons vegan butter

  • 1/4 cup coconut sugar

  • 1 tablespoon ground cinnamon


  • 1 cup icing sugar

  • 2 tablespoons Almond Breeze Unsweetened Vanilla Almond Milk



  1. In a large saucepan heat the Almond Breeze and butter until warmed and melted. Don’t let the temperature reach boiling. Remove from the stove as soon as the temperature is warm and the butter has melted.

  2. Allow the buttermilk to cool to room temperature. It should resemble a bath water temperature.

  3. Transfer the buttermilk to a large mixing bowl and sprinkle the yeast over it. Allow the yeast to activate for 10 minutes.

  4. Add the coconut sugar, salt and stir.

  5. Sift the flour into the buttermilk mixture, working with 1 cup at a time. Stir the flour into the mixture as you go and once the dough becomes too thick to stir, turn it out onto a floured surface and knead for a minute or too until it forms a loose ball.

  6. Coat your mixing bowl with olive oil and add the dough ball back into it. Cover with cling wrap and place into the hot water cupboard or a warm place for an hour or until doubled in size.

  7. Remove the cling wrap and on a lightly floured surface, roll the dough out into a thin rectangle (the thickness of the dough should be about 1/4 inch). Brush the dough with melted butter and sprinkle with coconut sugar and cinnamon.

  8. Starting at the longest end, roll the dough tightly and slowly. Continue to roll the dough until it has been all rolled up.

  9. Cut the dough into 2 inch sections and place into a buttered square or round pan. I used a round casserole baking dish.

  10. Brush the tops of the cinnamon rolls with melted vegan butter and cover with cling wrap, and place on-top of the stove whilst the oven heats to temperature.

  11. Preheat the oven 175°C bake.

  12. Remove the cling wrap and place the rolls into the oven to bake for 30 minutes or until slightly golden brown.

  13. To make the glaze, simply whisk together 1 cup icing sugar and 2 tablespoons Almond Breeze Unsweetened Vanilla Almond Milk.


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