These amazing Healthy Vegan Cinnamon Rolls and Cream Cheese Glaze are out of this world! They are made in a very unique way from the typical butter recipes out there, as these have no butter and no oil and are absolutely just as delicious! They are super easy to make and only require 1 rise!
HEALTHY VEGAN CINNAMON ROLLS NO BUTTER OR OIL
I’m beaming with excitement to share this well tested and loved recipe with you all today. These Vegan Cinnamon Rolls with Cream Cheese Icing have absolutely NO butter and NO oil! Yet, they are absolutely delicious in every possible way!
I’ve received multiple requests for a cinnamon roll recipe for quite some time. But, as we all know, most cinnamon roll recipes out there all use butter or oil and lots of it! Did I let that huge challenge scare me? Heck no. Y’all know by now I thrive on recreating classics without oil. I have all kinds of tricks I use. But, for these, I wanted them to taste just as amazing and not like a low-fat or diet cinnamon roll, haha. What would be the point of that? In other words, applesauce was not going to cut it here.
So, I came up with an incredible combo that knocked our socks off.
MY SECRET INGREDIENTS TO OIL-FREE CINNAMON ROLLS
To replace the copious amounts of butter used in traditional cinnamon rolls, I used a combo of lite coconut milk and……..roasted walnut butter and mashed yukon gold potatoes!! I know you are thinking, what?? I’m here to tell you, not only does my husband still not know the secret ingredients, he doesn’t care because they are SO GOOD.
Almond butter is very, very nutty, really thick and a strong flavor. That was immediately out of the question. Pecan butter I’ve used many times for a buttery result, like in pie crust, but the color is pretty dark. Ding ding, a light bulb went off, walnuts! They have a lighter color, get insanely buttery when you roast them and after processing it into a butter, it gets an oily liquid consistency. Voila, perfect for cinnamon rolls and you get a good, healthy dose of omega 3 fats, too, haha.
The filling: Unlike butter and white sugar, like 99% of recipes use, I use walnut butter, cinnamon and coconut sugar for the most luscious, moist and rich caramel-like flavor when baked. It is truly divine.
To replace eggs, I didn’t want to just use a starch, as that would dry them out more. So, since I sneak potatoes in practically everything from sauces, to desserts to ice cream, I knew they would provide moisture and binding here as well. The lite coconut milk adds additional moisture and fluffiness. Light milks like almond or rice, etc. will not work well. Coconut milk adds a buttery layer more than soy, oat, etc. It’s creamy and as you can see from the photo down below, it creates a buttery layer onto the dough, so don’t skip it. It leaves NO coconut taste.
So, now that you know how and why I came up with this recipe, let’s see how to make them! This recipe is actually super easy to make and very minimal active prep time, no more than 5 minutes actual kneading. I’ve provided step-by-step instructions and photos to help you!
INGREDIENTS NEEDED
(Only 8 main ingredients needed. Full details and measurements on the recipe card below.)
- regular all-purpose flour
- instant yeast
- pure maple syrup
- coconut sugar
- cinnamon
- canned lite coconut milk (I use and recommend the Thai Kitchen brand)
- roasted walnut butter: This replaces the need for any butter or oil. It makes them taste SO rich and delicious.
- cooked/mashed yukon gold potatoes
HOW TO MAKE VEGAN CINNAMON ROLLS – STEP BY STEP
So, get your scale out so we can make perfect vegan cinnamon rolls. Especially for a recipe that requires precision in the dough, a scale will save you a big headache!
Step 1: First, you will need to make the walnut butter. You can make this the day before if you like to get a jump start. It takes all of 20 minutes from start to finish. Once that is done, making the rolls are incredibly easy.
Step 2: To a very large, deep tall bowl (if possible), add the flour, instant yeast and salt. Whisk well.
Step 3: Next, cook a medium yukon gold potato with the skin on wrapped in a damp paper towel in the microwave until squishy soft. 3-5 minutes. If you don’t want to use a microwave, bake it, but this will obviously add much more time. Do not boil or steam it, as this will add too much moisture to the potato and affect the dough. Peel the skin off the potato, mash well with a fork and weigh 60 grams in a separate medium bowl (not the bowl with the flour) Set aside.
Step 4: To the same bowl with the potato, weigh the milk, maple syrup, vanilla (if using) and ONLY 1/4 cup (64g) walnut butter (you’ll use another 1/4 cup for the cinnamon filling).
Step 5: Transfer this mixture to a food processor. Process for a couple of minutes until 100% smooth and no bits or chunks of potato remain. You want to make sure it’s totally a smooth liquid.
Step 6: Pour the liquid (scrape the processor out well) over the dry ingredients. Use a large silicone or rubber spoon, this will make your life easier than trying to use a metal one. Stir for a few minutes until it comes together into a rough, shaggy looking dough (pictured above). This means it is not smooth or fully mixed. It will seem dry at first, but do not be tempted to add more milk! Mixing by hand (as opposed to an electric dough hook) will take longer. Stir until about 90% of it is combined.
Step 7: Flour a work surface lightly and scrape the dough out. Knead the dough for just a couple of minutes, rotating, pressing and flipping over the dough until it comes together into a smooth round ball. This should be fairly quick, as mixing with your hands at this point is much easier than a spoon. Do not over mix the dough, you just want it smooth and combined. Overworking the dough can make for tough rolls. It should not be sticking to your hands, but be easy to work with.
Step 8: Clean out the large bowl you just used and wipe it dry. Add the ball of dough back to the bowl. Cover with plastic wrap (sprayed with nonstick spray if it’s a short or shallow bowl, otherwise the dough will stick) and seal it around the edges. Alternatively, if you have a really tall bowl like I used here, and don’t like to use plastic, use a slightly damp towel to cover the bowl. I prefer the plastic wrap method, as it really traps the air and moisture to help the yeast do it’s job.
Step 9: Turn on the light of the oven, but don’t turn the oven on! Place the bowl in the oven and let it rise 45 minutes to an hour, or until it looks to have about doubled in size. Mine took around an hour and a few minutes. Please keep in mind, judge this rise by the look, not the time, as each environment and climate will affect how quickly it rises.
Step 10: Remove the bowl from the oven once it’s ready and scrape the dough back onto the lightly floured work surface. It’ll be a comforting warm temperature. Use a rolling pin to gently roll out into a rectangular shape of about 10 1/2 inches wide by 16 inches long. It should be about 1/4 inch thick. The dough is a dream to work with at this point and this happens within a minute.
Step 11: At this time, preheat the oven to 350°F (177°C) and line a pan with parchment paper.
Step 12: Use a pastry or silicone brush to lightly brush on some coconut milk in a thin layer. This is important so that the cinnamon sugar mixture adheres well and doesn’t create open gaps while baking. It also makes the interior moist where butter would normally be used!
Step 13: In a small bowl, combine the cinnamon, coconut sugar and ONLY the 1/4 cup (64g) remaining walnut butter. Mix and press together with the back of a spoon or fork until it resembles a moist, crumbly consistency. Sprinkle this all over the dough evenly, leaving about a 1/2 inch boarder along the edges.
Step 14: Start with the long end and gently and tightly roll it into a log. You will need to trim off the ends as these are mostly dough without the filling. About 1-2 inches worth. Use a very sharp knife or serrated knife to gently cut into rolls, 1 1/2 inches thick (if rolled out correctly) yielded 10 perfect size rolls. To help cut them evenly, I slightly scored mine measuring 1 1/2 inches. The dough will be soft, but they do slice fairly easily. I used a really sharp smooth knife and preferred this over serrated. You will need to hold each roll with one hand as you slice down, doing a gentle sawing motion. In between each slice, pat your knife with a little extra flour. This will help slicing, as the knife gets sticky with the filling.
Step 15: Carefully pick up each roll and lay it (filling side up) onto the pan spaced at least 2 inches apart. I fit 8 on the first pan. You will be tempted to eat one as is. But let’s bake them at 350°F for 18-20 minutes or until looking golden brown. Mine were perfect at 19 minutes. Cool before adding the glaze.
VEGAN CREAM CHEESE ICING
This icing is incredible! It has a slight tang to it and really compliments the rolls perfectly. After the rolls have come out of the oven, let them sit 5-10 minutes before icing them. Add a spoonful of icing on the center of each roll and spread it around to let it drizzle down the sides. Serve warm!
BAKED CINNAMON ROLLS 2 DIFFERENT WAYS
Baking these separately as I’ve done here will yield a more firm, almost crispy exterior to the rolls. I much prefer them this way, which is not really traditional in most recipes out there. I like the look better and I like to just pick up the roll with my hand and eat it, you don’t even need a fork!
If you prefer much softer edges, then place them in a 9×13 casserole dish or two 9 inch round cake pans lined with parchment paper. Make sure to space them a bit apart as well so they can expand and fluff up properly. This method will take longer to bake, more like 25 minutes, but ovens vary. Look for them to be golden brown.
MAKE THESE THE NIGHT BEFORE
Guess what, to save time if you have guests coming, you can do all of the work the night before! I tested this personally, so it works. Follow the steps all the way until after you’ve sliced the log into the rolls. Place them in a casserole dish or something large so they don’t get squished. Cover with a tight lid or plastic wrap and place in the fridge. The next day, take them out at least an hour before you will want to bake them to give yourself time. Let the dough come back to room temperature before baking, otherwise they will not bake up or fluff up well during baking. You will notice the dough start to expand a bit as it comes to room temperature.
Check out that beauty. Dang y’all, these are so good. The Cream Cheese Icing completes them into the perfect cinnamon roll! Don’t eat the picture, just go make them now!
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Healthy Vegan Cinnamon Rolls (No Butter!)
Ingredients
DOUGH
- 3 cups (384g) regular all-purpose flour (please no subs for the recipe to work best)
- one 1/4 oz packet (2 1/4 teaspoon) instant yeast (make sure your yeast is new and not old, or they won't rise)
- 3/4 teaspoon fine salt (this amount is crucial so the dough is balanced and not bland, as there is little sweetener used inside the dough and this uses a lot of flour. I tested with less and it tasted bland.)
- 1 cup (240g) canned lite coconut milk (not full-fat!), room temperature! (can shaken first)
- 1/4 cup (60g) cooked, peeled, mashed yukon gold potato
- 3 tablespoons (60g) pure maple syrup
- 1/4 cup (64g) roasted walnut butter (follow instructions here)
- 1 1/2 teaspoons vanilla extract (optional)
FILLING
- 1/2 cup coconut sugar
- 1 1/2 tablespoons ground cinnamon
- 1/4 cup (64g) roasted walnut butter
CREAM CHEESE ICING
- 1 cup (128g) powdered sugar (sifted if lumpy)
- 2 tablespoons (30g) non-dairy unsweetened yogurt (I use the So Delicious plain coconut)
- 1/2 teaspoon fresh lemon juice
NOTE
- For a recipe like this to require such precision, I recommend using a scale. It will make the process much easier and less room for error. You will only need a scale and bowls, no measuring cups to compare. Follow the grams and you are good to go. Make sure to zero out before adding each ingredient.
- I use this scale.
Instructions
- Follow the photo steps in the post to help guide you. I've explained everything in great detail. First, you will need to make the walnut butter. You can make this the day before if you like to get a jump start. It takes all of 20 minutes from start to finish. Once that is done, making the rolls are incredibly easy.
- To a very large, deep tall bowl (if possible), add the flour, instant yeast and salt. Whisk well.
- Cook a medium yukon gold potato with the skin on wrapped in a damp paper towel in the microwave until squishy soft. 3-5 minutes. If you don't want to use a microwave, bake it, but this will obviously add much more time. Do not boil or steam it, as this will add too much moisture to the potato and affect the dough. Peel the skin off the potato, mash well with a fork and weigh 60 grams in a separate medium bowl (not the bowl with the flour) Set aside.
- To the same bowl with the potato, weigh the milk, maple syrup, vanilla (if using) and ONLY 1/4 cup (64g) walnut butter (you'll use another 1/4 cup for the flling). Transfer this mixture to a food processor. Process for a couple of minutes until 100% smooth and no bits or chunks of potato remain. You want to make sure it's totally a smooth liquid.
- Pour the liquid (scrape the processor out well) over the dry ingredients. Use a large silicone or rubber spoon, this will be easier than using a metal one. Stir for a few minutes until it comes together into a rough, shaggy looking dough (pictured above). This means it is not smooth or fully mixed. It will seem dry at first, but don't be tempted to add more milk! Mixing by hand (as opposed to an electric dough hook) will take longer. Stir until about 90% of it is combined.
- Flour a work surface lightly and scrape the dough out. Knead the dough for just a couple of minutes, rotating, pressing and flipping over the dough until it comes together into a smooth round ball. This should be fairly quick, as mixing with your hands at this point is much easier than a spoon. Do not over mix the dough, you just want it smooth and combined. Overworking the dough can make for tough rolls. It should not be sticking to your hands, but be easy to work with.
- Rinse out the large bowl you just used and wipe it dry. Add the ball of dough back to the bowl. Cover with plastic wrap (sprayed with nonstick spray if it's a short or shallow bowl, otherwise the dough will stick) and seal it around the edges. Alternatively, if you have a really tall bowl like I used, and don't like to use plastic, use a slightly damp towel to cover the bowl. I prefer the plastic wrap method, as it really traps the air and moisture to help the yeast work.
- Turn on the oven light, but don't turn the oven on! Place the bowl in the oven and let it rise 45 minutes to an hour, or until it looks to have about doubled in size. Mine took around an hour and a few minutes. Please keep in mind, judge this rise by the look, not the time, as each environment and climate will affect how quickly it rises.
- Remove the bowl from the oven once it's ready and scrape the dough back onto the lightly floured work surface. It'll be a comforting warm temperature. Use a rolling pin to gently roll out into a rectangular shape of about 10 1/2 inches wide by 16 inches long. It should be about 1/4 inch thick. Should only take a minute.
- At this time, preheat the oven to 350°F (177°C) and line a pan with parchment paper.
- Use a pastry or silicone brush to lightly brush on some coconut milk in a thin layer. This is important so that the cinnamon sugar mixture adheres well and doesn't create open gaps while baking. It also makes the interior moist where butter would normally be used!
- In a small bowl, combine the cinnamon, coconut sugar and ONLY the 1/4 cup (64g) remaining walnut butter. Mix and press together with the back of a spoon or fork until it resembles a moist, crumbly consistency. Sprinkle this all over the dough evenly, leaving about a 1/2 inch boarder along the edges.
- Start with the long end and gently and tightly roll it into a log. You will need to trim off the ends as these are mostly dough without the filling. About 1-2 inches worth. Use a very sharp knife or serrated knife to gently cut into rolls, 1 1/2 inches thick (if rolled out correct) yielded 10 perfect size rolls. The dough will be soft, but they do slice fairly easily. I used a really sharp smooth knife and preferred this over serrated. You will need to hold each roll with one
hand as you slice down, doing a gentle sawing motion. In between each slice, pat your knife with a little extra flour. This will help slicing, as the knife gets sticky with the filling. - Carefully pick up each roll and lay it (filling side up) onto the pan spaced at least 2 inches apart. I fit 8 on the first pan. Bake them for 18-20 minutes or until looking golden brown. Mine were perfect at 19 minutes, but ovens can vary.
- Add the icing ingredients to a bowl and stir until it is moistened. It will seem too dry, but will come together. Whisk rapidly until completely smooth and sugar is dissolved. After the rolls have come out of the oven, let them sit 5-10 minutes before icing them. Add a spoonful of icing on the center of each roll and spread around to let it drizzle down the sides. Serve while warm! See notes if you would like to bake them in a dish close together.
- Store extra rolls tightly covered at room temperature so they don't dry out. I like to reheat them the next day in the microwave for about 15 seconds. Makes them taste just as fresh!
Notes
- Baking them separately on a pan as I've done will yield a more firm, almost crispy exterior to the rolls. I much prefer them this way, which is not really traditional in most recipes out there. I like the look better and I like to just pick up the roll with my hand and eat it, you don’t even need a fork!
- But, if you prefer softer edges, then place them in a 9×13 casserole dish or two 9 inch round cake pans lined with parchment paper (cut to fit neatly). Make sure to space them a bit apart as well so they can expand and fluff up properly. This method will take longer to bake, more like 25 minutes, but ovens vary. Look for them to be golden brown.
- PREP AHEAD: To save time if you have guests coming, you can do all of the work the night before! Follow the steps all the way until after you’ve sliced the log into the rolls (step 13). Place them in a casserole dish or something large so they don’t get squished. Cover with a tight lid or plastic wrap and place in the fridge. The next day, take them out at least an hour before you will want to bake them to give yourself time. Let the dough come back to room temperature before baking, otherwise they will not bake up or fluff up well during baking. You will notice the dough start to expand a bit as it comes to room temperature.
- NUTRITION: Nutrition stats does not include the cream cheese glaze.
Nutrition
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I love your recipe! I did it already also with whole wheat flour (worked great) and fresh yeast and now I tested it with sourdough instead of yeast and it turned out great! My non-vegan friend said that it is even better than the yeast one. Thank you so much for this wholesome recipe!
That is awesome Ewa!
Hi Brandi,
I made these for the first time to have for Christmas morning and they are delicious! They seemed a little time-consuming, but I think that’s because it was my first time making them and my first time weighing out all the ingredients. Now I know what I can do ahead to make it go a little quicker! 🙂 My dough took an hour and 15 minutes to rise. I baked them in a 13 x 9 pan, and they took about 23 minutes til done. SO WORTH IT!! Thanks for a great recipe! Happy Holiday!
Hi Brandi! This looks like an amazing recipe. I’m wondering if I can sub your cashew butter in place of the walnut butter. I have lots of cashews and use cashew butter for other recipes. Thanks!
Hi Carrie! So sorry, but I really wouldn’t recommend that here. Cashew butter is much thicker and a lot less oily/buttery than walnut butter. Walnut butter is very oily when roasted and almost the consistency of oil, so it works really, really well here to mimic a buttery flavor and texture. Cashew butter just isn’t oily and the consistency is just too thick. SO sorry!
Best vegan cinnamon rolls ever! Worth every bit of effort they took to make them.
Yay, that is fantastic to hear Lia, thank you!!
I would like to know what I can substitute for coconut milk. My husband cannot have it. I really would like to make these cinnamon rolls!
Any other higher fat creamy milk should work!
Those turned out AMAZING!
I was somewhat limited by what I had in my pantry, and all of the following happened, and they were delicious:
– whole-grain wheat flour (reduced amount by about 1/8) instead of all-purpose
– banana instead of potato
– Oatly Barista Edition oat milk instead of lite coconut milk
– store-bought hazelnut butter instead of homemade walnut butter
The whole family LOVED THEM, will be making them again for sure. Thanks!!
So happy to hear they turned out so amazing!!
Turned out perfectly! It’s definitely worth the time and effort for sure! The whole family loved them! Thank you so much Brandi for this amazing recipe!
Is there a way to make this recipe gluten free?
Hi Elena-you don’t want to use a standard blend from the store-I don’t think they work well. I’ve been trying to nail a gluten-free version, but it’s not there yet. The best thing to do in the meantime would be to find an already tested gluten-free cinnamon roll online 🙂
Okay, thanks for the fast reply!
Brandi—thanks for this amazing recipe. I hope you and your family had a great Christmas! This is my second Christmas making these cinnamon rolls and they are a huge hit! My family loves these! Last year, after making the walnut butter, I ended up not having enough for both the dough and filling and had to make another batch. I weighed out the ingredients last year. The dough was a bit oily and difficult to roll tightly, but the cinnamon rolls tasted wonderful. This year, I noticed that 64g of walnut butter is actually more like a 1/2 cup. I measured everything out this time and went with 1/4 cup of walnut butter and the dough was so much easier to work with—actually a pleasure to work with! I wondered if it should have been 32g of walnut butter to begin with, so I just wanted to pass on my experience. Both times, they turned out amazing, but my family thought they were better this year…and I appreciated how easy it was to work with the dough. Great recipe! Thanks!
Hi Heather! So glad y’all love them. Actually, 64 grams is correct. 16g is 1 tablespoon of the nut butter and that is the exact amount I use when I make them. I always, always make my recipes by weight only, not cups, so that is the amount I list to use. Did you by chance use the walnut butter after just blended and warm? That could possibly be why or simply a different climate, because I’ve not had anybody else have this issue and it never happens to myself either, but I’m glad to hear you still made them work, yay!
Thanks, Brandi. This is good to know. I made the walnut butter the day before and refrigerated it. I’m not sure what happened! In any case, they turned out well and they will definitely be on our Christmas Day breakfast menu again next year! We love your recipes! 😊
We can’t buy Yukon Gold potatoes in Australia and I’m having trouble finding a substitute. Are you aware of any alternatives that might work?
You can use any yellow or gold kind of potato!
Can you use coconut butter or another nut butter in place of the walnut butter?
You could use pecan butter. I wouldn’t suggest another nut butter though and definitely not coconut butter. Walnut and pecan butter are both very oily and runny and is what helps the cinnamon rolls taste buttery and have the right texture.
This is the first review I’ve left for….ANYTHING! I have never been one to comment or rate but I HAD to for these. I cannot believe how delicious and fluffy these are. The fact that they are also oil free and vegan is just too much. Thank you so much! I cannot wait to explore your other recipes now.
I’m so so happy to hear how much you loved these Claire!! Thank you a million for the review!
Hi Brandy. Love your blog (and your cookbook!). Have been looking forward to making these but am unfortunately allergic to coconut. Do you think cashew milk might work?
Store-bought cashew milk will not work the same, it’s way too runny. You could try making a homemade cashew milk if you have a Vitamix OR use a really creamy/thick oat milk like the Oatly brand I believe is quite creamy. It needs to be creamy and not low-fat to give the best results and richness like butter normally would and have a similar consistency of milk to the lite coconut milk.
Made these these this morning with homemade cashew milk instead of coconut. Per husband, “the best cinnamon rolls I have ever had.” Thank you!
Yay!! So glad my suggestion worked out and they were the vest ever! Thank you!
Wow! We LOVED these cinnamon rolls. Thanks for a wonderful recipe!
Woohoo, that is amazing to hear!
This was a great recipe and a keeper! Wondering if, and if so, how I could substitute my own sourdough starter for the commercial dried yeast in this recipe.
Glad you enjoyed them! I really don’t know. I’ve never tried that before.
These turned out great! I made a bunch for friends in my building (none of whom are vegan), and they loved them.
Simply amazing. My entire family approved and we aren’t even vegan, we are vegetarian. Just make them. You won’t be disappointed!!
Woohoo, love hearing that, thank you Angie!
These are so delicious! I ate 4 the night I made them! I couldn’t help myself. I was so intimidated by the recipe at first. But it’s actually easy! It’s basically all the same steps as making traditional cinnamon rolls, just different ingredients. I baked mine in a 9×13 stoneware pan & they were a little crispy on top & soft & chewy everywhere else. The sugar in the filling didn’t melt, so I might not have baked them long enough. Also, I was concerned about tasting the walnut butter because I don’t care for walnuts in general. But there’s no walnut taste at all! I also like lots of icing, so I think I’ll make 1.5-2 times more next time. These are better than any non-vegan cinnamon rolls I ever made. Thanks Brandi!
Hi Brandi! I made these and they were fabulous! Quick question – do you think that these could be made ahead of time and frozen prior to baking? Thanks!
So wonderful to hear!! To be honest, I’ve never tried freezing these, just only done the overnight fridge method. I would think it works, you would just need to let the rolls come back to room temperature before baking, just like the fridge directions, but I haven’t tested to say for certain.
Brandi, I am a big fan and I have your cookbook and am also subscribed to your recipes. Absolutely ALL your recipes are a total success!
These rolls are just INCREDIBLY delicious, and healthier than most of vegan cinnamon rolls I have tried. The option of walnut butter is just great! I have tried several variations (mostly because lack of ingredients or personal preferences!) and they all worked fantastic!
I reviewed this recipe in my blog, you could find it in IG as @veggies.and.beans. I recommend to give it a try, you will see this rolls recipe will be your favorite from the moment you bake them!
And any of TheVegan recipes, honestly. Thanks, Brandi, for all your great work!! 🙂
Thank you so much Olga for such an amazing review and your kind words! So happy to hear all of this and your cinnamon rolls on IG looked absolutely PERFECT!
Brandi! These are incredible!! I have always been impressed with your recipes and I love your cookbook so I knew they were going to be great but wow! So so so good and that icing!! Such a perfect compliment. The directions were so easy to follow and turned out perfectly, right down to the walnut butter! I’m already thinking about when I can make them again. Thank you for all the hard work and care you put into your recipes. It is so appreciated!
Oh my goodness, thank you so much Erin for such incredible feedback and your kind words! I’m so happy to hear how much you loved these and my recieps and cookbook, that means the world to hear!!
I am thinking of making these for Easter, but don’t have walnuts or walnut butter at home (and am trying to avoid the store during quarantine. Could almond butter work? I haven’t made anything of yours that wasn’t delicious! We eat your recipes almost every day! Thank you!
Hi Bernadette! Almond butter just isn’t going to taste the same, not does it have the same super runny oily texture as walnut butter, which is basically a liquid. Almond butter is drier. Do you by chance have pecans? And thank you for such kind words!
We had a rare snow day in South Carolina yesterday—these cinnamon buns made the day extra magical! My trusty kitchen scale and I followed Brandi’s instructions to the letter and, as usual, we were blown away by the result!
Yay Renee! I’m so thrilled y’all were blown away by these, thank you for making them!
This is the best cinnamon bun recipe ever. The dough is luxurious. The filling mouth watering. The icing is the best I’ve ever had. We now have a new addiction.
Thank you so much Erica, so happy you loved these so much!!
FINALLY! I’ve been waiting 6 months to make these over Christmas vacation and OH BOY were they ever worth the wait! These CINNAMON ROLLS are the BOMB! 💣💥 Seriously, how do you make walnuts and potatoes taste like THIS??? 🤯 #mindblown I’ve never made cinnamon rolls before and I seriously can’t remember the last time I used yeast (30 years???)! If I can make these, YOU can make these! Go! Now! Make these! You will NOT be disappointed! 🤗 Thanks for another winner, Brandi! 🏆👌😋