Cinnamon Pin Wheels by Cookin with Carmel


It gives me great pleasure to introduce a guest recipe writer this week. The lovely Carmel from ”Cookin with Carmel” invited me to feature on her website, which was a pleasant surprise – considering her last guest feature was by none other than Roz Purcell.  So, basically we’re doing a recipe swap!

Carmel has a gorgeous selection of recipes on her site from Saintly to Sinful – so definitely check her out here Cookin with Carmel

Her recipe for these delicious Cinnamon Rolls caught my eye straight away – and I thought you lot would also enjoy.

Carmel describes them as a delicious cozy brunch idea for chillier mornings come this Fall. Also, a great baking idea for kids on their weekends!

Oh and did I mention that these are vegan friendly too? – without the icing of course!



The dough:

  • 4 cups of flour (gf)
  • 1 tbsp dry yeast
  • ½ cup of sugar
  • 2 cups of almond milk (adds a really nice, yet subtle flavor)
  • ½ cup vegan butter (Earth Balance brand)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt

The filling (add chocolate chips, chopped dates, raisins, or chopped nuts for a twist!):

  • ½ cup melted butter
  • ½ cup sugar
  • ¾ cup cinnamon

The icing:

  • ¼ cup butter
  • ¼ almond milk
  • ½ cup powdered/icing sugar
  • 3 teaspoons cream cheese


  1. In a small saucepan, warm almond milk and butter up over a medium heat(DO NOT BOIL, just until butter has melted). While milk and butter are warming, put flour, sugar, and yeast in a large mixing bowl. Make a well in the center of flour mix, and out in milk and butter mix, stir until mixed completely. Cover with cling film/plastic wrap or a tea towel and let dough rise for one hour.
  2. After one hour, completely mix in baking soda, powder and salt. Flour your counter top, and you’ll form the dough in a rectangle shape. Roll out your dough fairly thin(about half an inch). Now, it’s time for the filling! Brush on the melted butter, then sprinkle on the sugar, followed by the cinnamon. Roll the dough towards you (keep it pretty tight). Your dough will look like a snake, cut the snake into about one inch slices. Place in your choice of pans or a long dish. Let rise for another thirty minutes. While rising, preheat oven to 190C.
  3. After thirty minutes, bake in oven for fifteen minutes or until golden brown. To make icing, simply melt cream cheese and butter, and whisk in almond milk and icing sugar. Serve warm, with icing drizzled on or with the icing to the side.


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