Naked Cinnamon Rolls

Baking Recipes Sweet

I tasted this delicacy for the first time at the American bakery Cinnabon. Who would resist the tantalizing smell of cinnamon, right? The rolls are available in two variants – with and without icing. I’m a fan of those naked rolls without icing.
The rolls are not difficult to prepare, so I wanted to make a homemade, lighter version of these fragrant rolls. Instead of classic milk, I used unsweetened almond milk, and instead of butter, I used coconut oil, which adds a new dimension of taste to the rolls. They taste the best fresh right after you pull them out of the oven, so go for it! 🤗

Happy baking! 🥰


  • 1/2 cup warm water
  • 8 g active dry yeast
  • 1 tsp cane sugar
  • 1/3 cup melted coconut oil
  • 1/2 cup unsweetened almond milk, at room temp
  • 1/3 cup cane sugar
  • 1 tsp salt
  • 2 + 3/4 cup all/purpose flour, plus more for kneading
  • 1/2 cup cane sugar
  • 1 + 1/2 tbsp cinnamon


  1. Line a rectangular baking dish or a baking tray with baking paper.
  2. In a small bowl, mix the yeast with warm water and sugar. Set aside for a few minutes until you see bubbles forming on the surface.
  3. In a larger bowl, mix coconut oil, almond milk, sugar, and salt. Stir in the yeast mixture.
  4. Now add the flour. Stir until the ingredients are well combined. The mixture will be very sticky.
  5. Take the dough out of the bowl onto the floured surface and you can start kneading. Don’t be afraid to add flour. I usually add a few tablespoons to make a smooth ball out of the dough.
  6. Prepare a larger bowl, which is lightly wiped with coconut oil. Now put the dough in a bowl and cover it with foil, or wrap it in a blanket and let it rest for about an hour in a warm place before it doubles.
  7. Now it’s time to prepare the filling. In a bowl, mix the sugar with the cinnamon and set aside.
  8. Move the leavened dough onto a floured surface and roll out a rectangle measuring approx. 50x35cm.
  9. Lightly brush the surface of the dough with coconut oil and sprinkle with a mixture of sugar and cinnamon to within 0,5cm of the edges.
  10. Start rolling with the longer side. Tighten the dough nicely while rolling so that it is not loose.
  11. Slice the log into 12-18 rolls, depending on the size of your baking dish.
  12. Let the rolls rise in a baking dish covered with a cloth for another hour.
  13. In a preheated oven at 180 °C, bake the rolls until golden for about 30 minutes.
  14. Allow the baked rolls to cool down a little and serve 🤗

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