Sunbutter Cinnamon Rolls (Dairy, Egg, and Nut-Free)


Sunbutter Cinnamon Rolls

I’ve had a few recipes going in my mind for awhile now.  Over the past few days I’ve finally found time to try out two of the recipes.  I’ve been wanting cinnamon rolls lately anyway, and I got the bright idea to pair them with some Sunbutter….and I wasn’t disappointed with the result.  I should name these the Lazy Mom’s Cinnamon Rolls because they were really simple, but full of mouthwatering goodness.  I usually do a huge portion of my cooking and baking from scratch, but once in awhile I allow us to eat things like the Pillsbury crescent rolls that this recipe calls for.  If you’re wanting to make the dough from scratch, try this recipe and just use the appropriate substitutions for your allergies.  Then use my Sunbutter mixture for the filling to the homemade dough.  Your call-Pillsbury or Holly Homemaker version.  Honestly, I’d like to try the homemade roll sometime, but this week just didn’t allow for that.  Either way, these cinnamon rolls are completely satisfying!  If you need them soy free, the homemade version will be what’s right for you.

You can make these cinnamon rolls in just a few simple steps.  These would make a wonderful Easter morning treat, or something yummy to make for a Saturday breakfast.  I just realized that when using the crescent rolls, you can prepare them the night before, cover & refrigerate, then bake in the morning.  If you try this, set out the cinnamon rolls for about 15 minutes to get to room temperature so that they bake more evenly.




Sunbutter Cinnamon Rolls
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 1 can Pillsbury Crescent Rolls
  • ½ cup Sunbutter
  • 4 T brown sugar
  • 1 T dairy-free margarine
  • 1 tsp cinnamon
  • ½ cup powdered sugar
  • 3 tsp dairy free milk
  1. Preheat oven to 375F
  2. Roll out crescent rolls onto a cutting board or baking mat
  3. Pinch seams of crescent rolls together, making one big piece of dough
  4. Soften sun butter brown sugar, and butter in the microwave for 35 seconds on medium-high
  5. Stir in cinnamon
  6. Spread sun butter mixture onto the crescent dough, evenly and leaving ¼ inch of dough around the edge
  7. Roll up the dough from short end to short end
  8. Using a serrated knife, slice into 7-8 cinnamon rolls
  9. Put them into a glass baking dish, starting in the middle, and making sure the rolls touch each other
  10. Bake for 10-12 minutes, or until golden brown
  11. Prepare the glaze
  12. Put powdered sugar into a bowl, add the milk and stir until well combined. Set aside.
  13. Let cinnamon rolls cool for 2-4 minutes, then drizzle glaze over the rolls. Serve immediately. If you are not planning on eating all of the cinnamon rolls at one meal, only add glaze to one at a time.

My kids devoured these cinnamon rolls and I hope your family enjoys them as much as mine does!


4 thoughts on “Sunbutter Cinnamon Rolls (Dairy, Egg, and Nut-Free)

  1. I just made these! Well, they are going to stay in the fridge over night and I will bake them in the morning. I am nervous though, i used Rhodes bread dough and I’m wondering if they will expand/rise too much over night? The filling tastes amazing! Can’t wait to see how they turn out!

      • Hi. I actually had to make them tonight. I checked them about an hour after putting them in the fridge and they were significantly bigger! THey would have exploded out of the container by tomorrow morning. So they needed a bit more baking than the crescent rolls because they were thicker. Anyways, they turned out good! I think next time I need to use less dough, I might trim around the edges before I roll it all up. For the glaze I use confectioners sugar and boiling water, instead of a milk substitute, turns out great! Thank you for the recipe–We will definately make them again!

        • I’m glad you baked them before it was too late….and soooo glad you liked the recipe 🙂 It’s one of my favorites!

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