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Cinnamon Rolls

  • Author: zenbelly
  • Yield: 9 cinnamon rolls


For the Rolls:

  • 3/4 cup warm water (about 110°F)
  • 2 tablespoons honey
  • 1 package active dry years (2 1/4 teaspoons)
  • 3 large eggs
  • 6 tablespoons melted butter or ghee (or use avocado oil for DF), plus more for greasing the pan
  • 1 teaspoon apple cider vinegar
  • 1 package Legit Everything Dough Mix

For the filling, combine:

  • 1/2 cup brown sugar
  • 1 tablespoon cinnamon
  • 4 tablespoons softened butter or ghee or coconut oil

For the glaze, combine: 

  • 1/2 cup powdered sugar
  • 1 tablespoon milk, dairy-free milk, or water
  • 1 teaspoon vanilla


  1. Set aside 2 tablespoons of the dry mix in a small bowl.
  2. Preheat the oven to 375°F and grease an 8×8 baking dish with oil or butter.
  3. In a large bowl, combine the warm water, honey, and yeast. Set aside for about 5 minutes. It should get foamy and active.
  4. Once the mixture is foamy, whisk in the butter, eggs, and apple cider vinegar.

  5. Pour in the mix and whisk for about 30 seconds, until it is well combined and starts to thicken a bit. Set aside for 5-10 minutes. It will start off very thin, but will thicken as it sits.
  6. Give the dough another mix and scrape onto a clean dry surface dusted with half of the reserved dry mix. Sprinkle the rest on top and flatten into a rectangle about 8×10 inches.
  7. Spread the filling onto the dough, spreading it out so it covers all but a 1-inch border.
  8. Roll up the dough as tightly as possible and cut into 9 rounds. Place in the prepared baking dish.
  9. Bake for 16-20 minutes, until golden brown. Allow to cool in the pan before removing and drizzling with the icing.