Cinnamon Bread Roll

Cinnamon Bread Roll



  • 2 eggs / 6 tbsp JUST egg
  • 1 1/4 cup non-dairy milk
  • 1/4 cup ghee OR coconut oil
  • 1 bag Cinnamon Bread Roll blend



  1. Place a large shallow dish on the bottom of the oven, filled with at least 8 cups of water. Heat oven to 350F.
  2. In a large bowl mix together eggs, non-dairy milk and coconut oil / ghee.
  3. Using a handheld mixer combine your liquids with the bag of Cinnamon Bread Roll blend.
  4. Scrape down the sides and form a ball. If it is too sticky to work with (it will be stickier with coconut oil) place it to the fridge for 15-30 minutes.
  5. Share the ball into two equal halves and form 5 equally sized smaller balls from each half (total of 10).
  6. Roll out each small ball into a 7-8 inch long, 1/2-3/4 inch thick log on your parchment paper. Sprinkle the cinnamon coconut sugar on the side - facing away from you and start rolling it up into a spiral, with the sugary side facing inside the spiral (see video if you are raising your eyebrows now). Yes, I know how it looks... don't get discouraged it will taste amazing! 😉
  7. Place them on a parchment paper lined cookie sheet and bake them for 22 minutes on 350F in a pre-heated oven.
  8. You can find two types of icing recipes on the Bundle recipes page

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