Cinnamon Roll with Bourbon Cream Icing


Baking with Brown Jug Bourbon Cream Liqueur couldn’t be more delicious. Our Cinnamon Rolls with Bourbon Cream Icing recipe makes a great weekend brunch dish.

Prep time: 25 minutes
Cook time: 25 minutes
Total time: 50 minutes
Makes approximately 12 servings


  • 1 packet instant yeast
  • 1 cup coconut milk or organic 2% milk
  • 1/2 cup grass-fed organic butter, divided
  • 1/4 tsp salt
  • 3 cups all purpose flour*
  • 1/2 Tbsp. vegetable oil
  • 1-2 Tbsp cinnamon
  • 1/4 cup + 1 Tbsp coconut sugar or brown sugar, divided
  • 2 cups powdered sugar
  • 3 Tbsp. Brown Jug Maple Cream
  • 1/2 tsp. vanilla extract


Preheat oven to 350. Grease an 8×8 square pan.

In a sauce pan, heat the milk and 3 Tbsp of butter until warm and melted, never reaching boiling. Remove from heat and let cool until milk is the temperature of bath water – you can test by placing your finger slightly in the milk, it should be just slightly warm to touch. Transfer milk mixture to a large mixing bowl and gently stir in yeast. Let activate for 10 minutes, then add 1 Tbsp sugar and the salt; stir.

Mix in flour to yeast mixture, 1/2 cup at a time, until just well-incorporated. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a soft dough ball. Rinse your mixing bowl out, lightly coat with vegetable oil, and place dough ball back in bowl. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.

On a lightly floured surface, roll out the dough into a 1/4 inch thick rectangle. Brush with 3 Tbsp melted Earth Balance and top with 1/4 cup sugar and 1-2 Tbsp cinnamon.

Starting at the long end, begin to tightly roll up the dough until the entire rectangle is rolled up in to a long tube of dough. Using a serrated knife, cut the dough into 1inch sections. Place dough circles on to prepared pan.

Bake rolls for 20-25 minutes or until slightly golden brown.

While the rolls are baking prepare the icing by mixing powdered sugar, Brown Jug Maple Cream and vanilla extract in a bowl using an electric mixture.

Once rolls are done baking, cool for a few minutes, top with icing and serve immediately.

*Note: to make this recipe gluten-free simply substitute the all-purpose flour with a gluten-free flour mix like Bob’s Red Mill or Cup 4 Cup brands.




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