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Traditions: Better Than Cinnabon Cinnamon Rolls

These are not minimalistic by any stretch, but they are traditional for us on Christmas morning. This is me showing love to my family. I have to eat gluten free, so I kind of die a little when I smell these, they are so amazing!

And they are better than cinnabon. I have now ruined all my friends from eating at cinnabon, they like these better!

This makes 16 large rolls- two 9″ x 13″ pans full.

Better Than Cinnabon Cinnamon Rolls

2 cups warm milk
1 cup organic sugar (find organic sugar here)
2 tablespoons yeast
3/4 cup butter (room tempature)
2 teaspoon sea salt (find moist grey celtic sea salt here)
4 eggs
6 cups white flour (find Wheat Montana Natural White flour here)
2 cups whole wheat flour (find Wheat Montana Bronze Cheif flour here)

Combine everything in a heavy duty mixer (kitchenaid, bocshe, etc) and knead for 10 minutes. Let sit with the lid resting on (not latched) and rise until it reaches the lid (this might take 45 minutes to an hour), knead the dough for 30 seconds and roll out on floured surface into a large rectangle, about 20″ x 25″.

2/3 c. butter (room tempature)
~Spread the butter onto the rolled out dough~

2 cup organic sugar (find organic sugar here)
1/4 cup molasses (find organic molasses here)
1/3 cup saigon cinnamon* (find saigon cinnamon here)

Mix the molasses, sugar and cinnamon together and sprinkle/spread over the butter.
Roll up Jelly-roll style and mark 16 even marks for the cuts on the roll. Cut out 16 pieces and put 8 in each 9″ x 13″ greased baking dishes.
Let rise until doubled. Bake in 375 degree oven for 22-25 minutes. The tops will be brown. Frost while warm.

1 cup butter (room tempature)
3 cups powdered sugar (find organic powdered sugar here)
8 ounces cream cheese
1 teaspoon vanilla (find organic vanilla here)
1/4 teaspoon sea salt (find moist grey celtic sea salt here)

Blend thoroughly and then spread over warm cinnamon rolls.

*Do not use a lesser quality cinnamon, the saigon cinnamon makes all the difference in the taste of the cinnamon roll.

For simple recipes, check out my 5 Ingredient Recipe Index

About the author, Rachel

Hi there! I’m Rachel Jones, and I founded Nourishing Minimalism in 2012 at the beginning of my minimalist journey. If you're looking for encouragement in your journey, I go live in my FREE Facebook Groups every weekday- feel free to join me there: Nourishing Minimalism Facebook Group


  1. Lauren Logan on 11/14/2018 at 8:38 PM

    Can I prepare these the day before and bake the next day?

    • Rachel Jones on 11/26/2018 at 10:58 PM

      I’m sorry I missed this! Yes, you can, but keep them in the fridge or they will rise too much.

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