The Best Dairy Free Cinnamon Rolls

dairy free cinnamon rolls with icing on top in a cast iron skillet.

The Best Dairy Free Cinnamon Rolls

Whether you're trying to limit your dairy intake or you have an intolerance, you will absolutely love these crowd-pleasing dairy free cinnamon rolls! They taste just like the classic doughy rolls we all know and love, but are made with dairy-free friendly ingredients.

Course Breakfast, Dessert

Cuisine American

Keyword dairy free cinnamon rolls, dairy free cream cheese frosting, easy homemade cinnamon rolls

Freezer Friendly Yes

Prep Time 2

Cook Time 20

Total Time 2 20

Servings rolls

Calories 357kcal

Author Bethany Kramer

Ingredients

Dough

2 3/4 cups (345g) bread flour
1/4 cup (50g) coconut sugar
2 1/4 teaspoon instant yeast (1 packet)
1/2 teaspoon salt
1/2 teaspoon cinnamon
pinch of nutmeg
3/4 cup unsweetened almond milk
3 Tablespoons vegan butter
1/2 teaspoon vanilla
1 egg (room temperature)

Filling

3 Tablespoons vegan butter, soft
1 Tablespoon cinnamon
1/4 cup coconut sugar

Vegan Cream Cheese Frosting

1 8 oz vegan cream cheese, room temperature
1/4 cup vegan butter, soft
1 1/2 cups powdered sugar
pinch of salt

Instructions

Measure dry ingredients: *use scale to accurately measure flour if possible* in a large bowl or electric mixer, whisk together flour, coconut sugar, cinnamon, nutmeg, salt, and instant yeast.
Wet dough ingredients: In separate microwave-safe bowl, heat almond milk and vegan butter in microwave until temperature is 110F or is warm to touch but not hot. Mix in egg and vanilla extract into almond milk and butter. Combine wet ingredients into dry ingredients and stir until dough forms.
Knead dough: on lightly floured surface, knead dough with hands for about 3 minutes. Dough should spring back at you when you press it with your finger. Place dough in lightly greased bowl, cover and let rise in a warm place for 30 minutes.
Roll out: press down or use your fist to "punch" air out of dough. Roll out onto generously floured surface into rectangle shape. Spread soft butter over top. Then sprinkle evenly with 1/4 cup coconut sugar and 1 Tablespoon cinnamon.
Roll up and cut: begin slowly rolling up the dough length-wise. Keep the rolls tight as you go. Use a sharp knife or dental floss to cut log into 9-10 rolls. See notes for tips on both of these methods! To accurately measure each one, use the first roll you cut as a guide for the rest.
Second rise: grease baking vessel and arrange rolls 2 inches apart. Tightly cover with foil or plastic wrap and let rise in a warm place for 60-90 minutes (see notes for a special tip on where to store your dough for rising).
Bake: Preheat oven to 375F. If you're baking in glass/ceramic your bake time will be 25-28 minutes. If baking in cast iron, bake for no more than 18-20 minutes. Halfway through the bake time, make a foil "tent" to cover rolls. This will prevent them from browning too much on top.
Make the frosting: in a bowl, use a hand-mixer to whisk together frosting ingredients until creamy and smooth. Generously spread over top of warm cinnamon rolls and serve!

Notes

Use a scale for accurate measurements - avoid over-measuring or under measuring by using a scale to measure flour. Scooping with measured cups is not always accurate. Too much flour will result in a bread-y dry roll. Too little flour will not give the rolls the structure they need to rise.

Where to put your dough to rise: room temperature doesn't always cut it for helping dough rise properly. Our favorite "hack" for this is to preheat the oven to 150F, then shut oven off and place dough inside. Crack door if needed. This helps create a consistent and controlled warm environment that is perfect for "proofing" dough.

How to cut the rolls (two ways): you can either use a very sharp knife and gently slice back and forth (do not press down). Or make perfect cuts by using dental floss! See photos above for reference.

Nutrition