Dough ingredients:
  • 2 cups almond milk, at room temperature
  • ½ cup coconut oil
  • ¼ cup organic sugar
  • 1 packet active dry yeast
  • 2 tsp almond extract
  • 1 tbsp OBTC Mexican Vanilla Bean Paste
  • 5 ½ cups flour, divided
  • 1 tsp OBTC Pink Himalayan Sea Salt
Filling ingredients:
  • 3/4 cup coconut oil
  • 3/4 cup brown sugar
  • 2.5 tbsp OBTC Vietnamese Cinnamon
  • 1 tbsp OBTC Mexican Vanilla Bean Paste
  • 1 tbsp almond extract
  • 2 cups powdered sugar
  • 4 tbsp almond milk
  • 2 tsp vanilla extract
  • 2 tsp almond extract


  1. Generously rub two disposable foil pie pans with vegan butter.
  2. In a large bowl, whisk together almond milk, coconut oil and sugar. Mixture should be warm.
  3. Sprinkle yeast evenly over the warm mixture and let set for 1 minute.
  4. Add 5 cups of flour and 1 tsp of OBTC Pink Himalayan Sea Salt, almond extract, and OBTC Mexican Vanilla Bean Paste to the milk mixture and mix with a wooden spoon until combined.
  5. Cover the bowl with a towel and set in a warm place to rise for 1 hour. Dough should double in size after 1 hour.
  6. Preheat the oven to 350℉.
  7. Remove the towel from the dough and add an additional ½ cup of flour and salt mixture. Stir well.
  8. Place mixture on a well floured surface and knead dough lightly, adding additional flour as necessary until dough does not stick to the surface.
  9. Roll dough out into a large rectangle (½ inch thick) - corners should be sharp & even.
  10. Spread softened vegan butter evenly over dough.
  11. Sprinkle evenly with brown sugar and OBTC Vietnamese Cinnamon, OBTC Mexican Vanilla Bean Paste, and almond extract
  12. Roll dough into a log and pinch seam closed. Place seam side down and trim off unevenness.
  13. Cut log in half, then divide each half into 7 evenly sized pieces.
  14. Place 7 rolls in each cake pan, cover with plastic wrap, and place in a warm place to rise for 30 minutes.
  15. For frosting: in a medium bowl, whisk powdered sugar, almond milk, almond extract and vanilla extract until smooth.
  16. Remove plastic wrap and bake cinnamon rolls for 25-30 minutes, until golden brown.

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