Ingredients
For the Cinnamon Rolls:
1 cup water
½ cup milk or almond milk
¼ cup butter, olive oil, or coconut oil
2 tsp active dry yeast
2 tsp sugar
1 tsp salt
⅓ cup quick-cooking oats
3 tbsp ground flaxseed (optional)
2 tbsp chia seeds (optional)
1 tbsp sesame seeds (optional)
3¾ cups all-purpose flour (can replace up to 50% with whole wheat)
For the Filling:
½ cup sugar or brown sugar
1½ tbsp cinnamon or pumpkin spice mix
¼ cup butter
For the Glaze:
1 cup powdered sugar
1 tsp vanilla extract
1 tbsp melted butter
1–2 tbsp cream or milk (or use softened cream cheese for frosting)
Instructions
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Combine all dough ingredients in a large bowl. Knead by hand or with a stand mixer using a dough hook until smooth. Add flour or oil if needed.
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Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled (45–60 minutes).
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Mix sugar and cinnamon for the filling.
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Roll dough on a floured surface into a rectangle. Spread with ¼ cup softened butter and sprinkle with cinnamon sugar.
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Roll dough tightly from the long side. Cut into 12 rolls using a sharp knife or dental floss.
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Grease a 9×13-inch pan, pinch the bottoms of each roll, and place in pan. Cover and let rise until noticeably larger (about 45 minutes).
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Preheat oven to 375°F (190°C) and bake for 30 minutes until golden brown.
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Mix powdered sugar, vanilla, melted butter, and cream/milk to make the glaze. Brush over rolls after they cool slightly.
Optional Crunchy Glaze: Combine ½ cup sugar, 1 tbsp cinnamon, 2 tbsp melted butter, ¼ cup cream. Brush over rolls after 25 minutes of baking, return to oven 5 minutes.
Notes
- Milk and butter alternatives make this recipe vegan-friendly.
- Seeds and oats add texture and nutrition but can be swapped or omitted.
- For the crunchy glaze, brush on rolls near the end of baking for a crisp topping.
- Overnight preparation allows for fresh morning cinnamon rolls without early morning work.
- Prep Time: 30 min
- Cook Time: 30 min