Cinnamon Rolls from Intermarché Palumbo

Cinnamon Rolls


  • 1 package instant yeast (2 1/4 tsp)
  • 1 cup unsweetened almond milk
  • 1/2 cup butter
  • 1/4 tsp salt
  • 3 cups all purpose flour
  • 1 tbsp ground cinnamon
  • 1/4 cup + 1 tbsp cane sugar
  •   Cream Cheese Frosting
  • 4 tbsp butter, softened
  • 2 1/2 cups powdered sugar
  • 4 oz cream cheese
  • 1/4 tsp vanilla


  1. In a large sauce pan, heat the almond milk and 3 tbsp butter until warm and melted, never reaching boiling. Remove from heat and let cool, it should be warm.
  2. Transfer mixture to a large mixing bowl and sprinkle on yeast. Let sit for 10 minutes, then add 1 tbsp sugar and the salt and stir.
  3. Add in flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball. Do not overmix. Rinse your mixing bowl out, coat it with canola oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, until it has doubled in size.
  4. On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 tbsp melted butter and top with 1/4 cup sugar and 1/2 - 1 tbsp cinnamon.
  5. Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife, cut the dough into 1.5 - 2 inch sections and position in a well-buttered 8" square pan (you should have about 10 rolls). Brush with remaining 2 tbsp melted butter and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350F.
  6. Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.

Cream Cheese Frosting

Beat together butter and cream cheese. Add vanilla and continue beating. Add sugar 1/2 cup at a time.


Almond milk



All purpose flour


Icing sugar

Cream cheese


Subscribe to receive our weekly flyer