Allergen Cooking · baking · cooking · Dessert · Plant Based Diet

Sunbutter Cinnamon Rolls

I was inspired by a recipe I saw on Mom Vs. Food Allergy, but adapted it to something I had on hand: a 1 pound section of pizza dough. And the pizza dough has a better ingredient list than canned crescent rolls do (especially if you use homemade dough!). Alistaire can have a small gluten cheat here and there, and this was just perfect!


As they were cooling on the counter, Ford kept going by them and asking what they were. I said “Just try them!” and I went outside to weed/play with the younger boys. A few minutes later I hear from the kitchen “MOM!!!! These are the BEST! Can I have more?”. Praise from the 16 year old means I got it right. Sweet but not just all about butter and sugar, the sunflower butter takes it to a new level. Could you add in finely chopped sunflower seeds and raisins? I am sure you could. I went for simple, because I knew the three hungry boys would like it that way.

Sunbutter Cinnamon Rolls


Glaze –


If pizza dough is frozen, allow to thaw overnight in refrigerator. If chilled, let sit at room temperature for 30 minutes to an hour.

Preheat oven to 200°, turn off.

Roll out to about 15 x 8″.

Heat Sunbutter and buttery stick in microwave for 30 seconds at 70% power, stir till smooth. Add in brown sugar and cinnamon, stir well. Spread on dough, leaving an edge around.

Starting with the long edge, roll up gently. wipe a little water on final edge, gently seal. Cut into 8 pieces.

Liberally spray a 8 x 8″ glass baking dish or pie pan, place pieces in it loosely. Cover with a clean kitchen towel, leave in warm oven, with oven door open a bit, for 45 minutes. Take out dish, preheat oven to 400°. Put rolls back in and bake for about 20 minutes, or until just turning golden. Let cool for 10 minutes, run a narrow knife to split up rolls.

Mix up powdered sugar, coconut milk and salt in a small bowl, drizzle over warm rolls.

Makes 8 rolls.

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