dairy free cinnamon rolls

Soft, gooey, and cinnamon-swirled — without a drop of dairy!

 Prep Time: 35 minutes

 Rise Time: 1.5 – 2 hours

 Bake Time: 25–30 minutes

 Total Time: ~3 hours

 Difficulty: Easy to Intermediate

 Yields: 9 large cinnamon rolls

 Introduction

Whether you’re lactose-intolerant, vegan, or just cutting back on dairy, there’s no reason to skip the joy of a warm, gooey cinnamon roll. These Dairy-Free Cinnamon Rolls are soft, fluffy, and laced with that signature cinnamon-sugar swirl we all love — topped with your choice of a rich dairy-free glaze or icing.

The best part? You won’t miss the dairy at all. Coconut oil or vegan butter gives the rolls richness, and non-dairy milk keeps the dough soft and tender.

Perfect for weekend baking, holiday brunches, or treat-yourself mornings, these cinnamon rolls are a dairy-free dream come true.

 Ingredients

 For the Dough:

• ¾ cup (180 ml) warm unsweetened almond milk (or oat, soy, or coconut milk)

• 2¼ tsp (1 packet) active dry yeast

• ¼ cup (50g) organic cane sugar or granulated sugar

• ¼ cup (60 ml) melted coconut oil or vegan butter

• 1 flax egg (1 tbsp flaxseed meal + 2½ tbsp water, let sit 5 mins) or 1 regular egg if not vegan

• 2¾ – 3 cups (330–360g) all-purpose flour

• ½ tsp salt

 For the Filling:

• ¼ cup (60g) melted coconut oil or vegan butter

• ½ cup (100g) packed brown sugar

• 1½ tbsp ground cinnamon

 Optional Add-ins:

• ½ tsp vanilla extract in the filling

• Chopped walnuts or raisins (about ⅓ cup)

 For the Dairy-Free Glaze or Icing:

Option 1: Classic Vanilla Glaze

• 1 cup (120g) powdered sugar

• 1–2 tbsp dairy-free milk

• ½ tsp vanilla extract

Option 2: Creamy Cashew Frosting (Vegan)

• ¾ cup soaked cashews (soaked 2 hours or boiled 10 min)

• 2 tbsp maple syrup

• 2–4 tbsp dairy-free milk

• ½ tsp lemon juice

• ½ tsp vanilla

 Step-by-Step Instructions

 Step 1: Make the Dough

1. In a large mixing bowl, combine warm almond milk, sugar, and yeast. Stir and let sit for 5–10 minutes until foamy.

2. Add melted coconut oil, flax egg, and salt. Mix to combine.

3. Slowly mix in 2¾ cups of flour, stirring with a spoon or mixer until a soft dough forms. Add the final ¼ cup flour only if needed.

4. Turn dough onto a floured surface and knead for 5–7 minutes, until smooth and elastic.

Shortcut: Use a stand mixer with a dough hook for hands-free kneading.

 Step 2: Let It Rise

1. Transfer dough to a greased bowl, cover with a clean towel or plastic wrap.

2. Let rise in a warm place for 1–1½ hours, or until doubled in size.

Pro tip: Preheat your oven to 200°F for 2 minutes, then turn it off and place the bowl inside for a cozy proofing environment.

 Step 3: Make the Filling

In a small bowl, mix:

• Melted coconut oil

• Brown sugar

• Cinnamon

• Optional: vanilla extract

 Step 4: Roll & Fill

1. Once risen, punch down the dough and transfer to a floured surface.

2. Roll into a 16 x 12-inch rectangle, about ¼ inch thick.

3. Spread the cinnamon filling evenly over the dough.

4. Starting from the long side, roll the dough tightly into a log.

5. Use unflavored dental floss or a sharp knife to cut into 9 even rolls.

 Step 5: Second Rise

1. Place the rolls in a greased 9×9-inch pan or round cake pan.

2. Cover and let rise again for 30–45 minutes, until puffy.

 Step 6: Bake

1. Preheat oven to 350°F (175°C).

2. Bake for 25–30 minutes, or until golden brown and cooked through.

3. Let cool slightly while you prepare the glaze or icing.

 Step 7: Make Your Icing

For Vanilla Glaze:
Whisk powdered sugar, milk, and vanilla until smooth.

For Cashew Frosting:
Blend soaked cashews with maple syrup, milk, lemon juice, and vanilla until smooth and creamy.

 Step 8: Serve & Enjoy!

Drizzle icing or cashew frosting over the warm rolls. Serve fresh and soft — no one will believe they’re dairy-free!

 Storage & Reheating

• Room Temp: Store covered for 1–2 days.

• Refrigerate: Up to 5 days in an airtight container.

• Freeze: Freeze after baking and cooling (un-iced) for up to 2 months. Thaw, reheat, and ice when ready to serve.

To Reheat: Microwave individual rolls for 20–30 seconds or warm in a 300°F oven for 8–10 minutes.

 Nutritional Info (Per Roll – Approx.)

Nutrition will vary slightly based on your non-dairy milk, sugar, and icing choices.

 Variations

• Vegan-Friendly: Already vegan with a flax egg and dairy-free milk!

• Gluten-Free: Use a 1:1 gluten-free flour blend, though results may vary slightly in texture.

• Chocolate Lovers: Add mini dairy-free chocolate chips to the filling.

• Pumpkin Spice Rolls: Mix ⅓ cup pumpkin purée into the dough and add pumpkin spice to the filling.

 FAQ

Can I make the dough ahead of time?

Yes! After the first rise, you can refrigerate the dough overnight. Let it come to room temp before rolling and shaping.

What non-dairy milk works best?

Unsweetened almond, oat, or soy milk are all great options. Just avoid flavored or sweetened varieties unless you want a sweeter roll.

Can I make these without refined sugar?

Yes. Substitute coconut sugar or maple sugar in the filling and glaze.

Why didn’t my rolls rise properly?

Check that your yeast is active and that your milk wasn’t too hot (anything over 115°F can kill yeast). Also, make sure you allow enough rising time in a warm environment.

 Final Thoughts

These Dairy-Free Cinnamon Rolls are a total game changer. They’re soft, sweet, sticky, and taste just like the classic version — only they’re 100% dairy-free and totally indulgent. Whether you’re baking for a crowd or treating yourself, this recipe is the kind of soul-soothing comfort food everyone deserves.