Cinnamon Rolls

These are the real deal. Doughy, sweet and fragrant Cinnamon rolls!

Making cinnamon buns is an art and science! There are many variations. Here is a basic recipe – non-paleo and definitely not gluten free.. but you could totally substitute the flour with some GF flour.. I’m still experimenting and will be posting this recipe again! 🙂

Blog cinnamonbuns_nonpaleo (2) Blog cinnamonbuns_nonpaleo (1)


  • 1 packet (2.5 tsp) dry yeast
  • 1.5 cups milk (cows milk or almond milk)
  •  stick (1/2 c. butter)
  • 1/4 cup sugar
  • 1-2 tsp cardamom
  • dash of cinnamon
  • flour (3-4 cups?)
  • Topping: 1-2 Tablespoons melted butter, cinnamon, sugar



  • Melt butter in warm milk and add sugar – cool it off so that it is just warm (not hot! this is very important so the yeast doesn’t die)
  • Add yeast and stir until dissolved, add cinnamon/cardamom
  • If using a Kitchen Aid mixer, use the dough hook, and start adding the flour until it is well blended. I do not measure the flour, I just add it while watching the dough until it forms an elastic round mass. Make sure you don’t add too much flour at once or the dough can become tough.
  • Let rise in a warm place with a towel over bowl for an hour or so
  • Punch down and roll out, making a large flat pancake
  • Brush with butter, sprinkle cinnamon and sugar evenly
  • Roll up the dough, starting at one end until you have a long sausage shape
  • Cut 1″ thick slices and lay flat on greased or baking-paper covered cookie sheet
  • Let rise for 30-60 min
  • Bake at 350* for 15 minutes or until edges of buns are golden


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