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Warm up your December with these delicious, fluffy, gooey triple almond cinnamon rolls. Get in the festive spirit by making these spiced rolls, you only need 10 ingredients and I promise you, as fancy as they look …these rolls are incredibly easy! I even have a youtube video linked below for all you visual peeps!
Craving something sweet, warm, festive and want your home to smell divine? What are you waiting for?
I was recipe testing classic cinnamon rolls and almond croissants at the time, and had this crazy idea right before I fell asleep to combine the two – and oh boy, am I glad I did. This is going to be my go-to recipe during the holidays! I know we can’t celebrate this festive season as we’ve done in the past, but I hope this triple almond cinnamon rolls cheer you up.
I think I’ll be making this recipe on Christmas morning for my loved ones, and I hope you do the same – these triple almond cinnamon rolls feel like a warm hug and will make your home smell divine!
10 ingredients you’ll need for my Triple Almond Cinnamon Rolls:
- plain flour
- vegan butter
- oat milk
- almond extract
- yeast
- vanilla extract
- caster sugar
- ground cinnamon
- sliced almonds
- icing sugar
The secret to fluffy and gooey Cinnamon Rolls
There are a few things I do to always ensure my Cinnamon Rolls are fluffy and gooey:
- make sure I don’t over-flour my workspace when kneading or rolling my dough
- knead my dough for 10 minutes
- vegan butter – in this recipe you’ll notice I use quite a bit of vegan butter, but it’s worth it! The butter ensures your dough becomes soft and gooey.
- once baked, cover them with a tea towel – this allows the buns to steam a little.
Cutting perfect Cinnamon Rolls:
Using dental floss to create your rolls is not only the easiest way, but the neatest! I like to dust a little flour under my rolled up dough before I start cutting it into rolls because it allows me to glide the dental floss under the rolled dough effortlessly, and it means I don’t have to lift the dough up every time I want to make a cut! *for proof check out my youtube video.
If you don’t have any dental floss, you can use a knife!
Covering your freshly baked Cinnamon Rolls with a tea towel:
Give your freshly baked Cinnamon Rolls some extra love by covering them with a tea towel to ensure that the buns remain extra soft and fluffy! It’s a little extra step, but its 100% worth it! Don’t worry, your buns won’t become cold by doing this step, because the tea towel prevents your buns from cooling too quickly and you’ll only need to keep them covered for 30-40mins!
Sliced Almonds:
You can buy pre-sliced almonds, slice them yourself or even just chop up some whole almonds if you’re in a hurry and don’t have a nut slicer.
How to store these Vegan Cinnamon Rolls:
Although these are best freshly made, you can store them in an air-tight container for up to 4 days. You can re-heat your rolls in the microwave too!
Other Vegan Desserts:
Ingredients
Dough
- 420 g plain flour (3 1/2 cup)
- 43 g vegan butter (3 tbsp)
- 1/2 tbsp caster sugar
- 6 g fast action dried yeast
- 250 ml oat milk (1 cup (or any plant-based milk))
- 1/2 tsp almond extract
Filling
- 56 g vegan butter (4 tbsp )
- 1/4 tsp vanilla extract
- 1 tbsp ground cinnamon
- 105 g caster sugar (8-9 tbsp)
Topping
- 1 1/2 tsp almond extract
- 1–2 tbsp oat milk ( (or any plant-based milk))
- 180 g icing sugar (1 3/4 cup)
- sliced almonds
Instructions
Dough
- Heat oat milk in the microwave until lukewarm, then add in the yeast, caster sugar, and allow to rest for 5 minutes or until it becomes foamy at the top.
- Melt the butter in the microwave and mix it with the foamy oat milk. (Make sure the vegan butter isn't too hot as it can kill the yeast!). Mix in your almond extract too.
- Combine the wet ingredients with the plain flour. Knead for 5-10 minutes. Don't worry if your dough is slightly sticky, if it's too sticky to handle add in a little more plain flour.
- Grease a bowl with a little vegan butter and place the dough inside. Apply some more vegan butter on the top of your dough. Cover with a tea towel, and set aside for 1 hour or until doubled in size.
Filling
- While the dough is proofing, make the filling by simply combining your soft vegan butter, with your vanilla extract. And in another bowl, mix your ground cinnamon and caster sugar.
Assembly
- Grease your baking dish with 1/2 tbsp (7g) vegan butter.
- Once the dough has doubled in size, punch out the air and transfer onto a pre-floured surface. Roll the dough into a 25 x 40cm rectangle.
- Spread your butter over the dough, leaving a slight border. Then sprinkle over your cinnamon sugar mix, reserving 3 tbsp.
- Roll the dough lengthwise, and pinch the seams together. Place the pinched seam side down and cut into 8 rolls using a knife or dental floss. *check blogpost for tips on how to use dental floss
- Place the 8 rolls in the pre-greased baking dish. Grease the cinnamon rolls with 1/2 tbsp (7g) vegan butter. Sprinkle over your remaining sugar and cinnamon mix. Cover with a tea towel and set aside for another 1 hour or until doubled in size.
- Pre-heat the oven to 180C/160C fan.
- Bake for 25-35 minutes or until slightly golden.
- As soon as your cinnamon rolls are baked, allow them to steam by covering them with a tea towel for 30-40 minutes.
Glaze + Toppings
- While your rolls are steaming, make your almond icing by mixing your icing sugar, oat milk and almond extract.
- Drizzle your rolls with your almond icing, then sprinkle some sliced or chopped almonds on top.
Nutrition
- Calories: 280
