Dairy Free Cinnamon Rolls:Easy Recipe
Introduction to Dairy Free Cinnamon Rolls
Dairy free cinnamon rolls prove that you do not need butter, milk, or cream to make a soft, tender, richly flavored cinnamon roll. The right combination of plant based milk, dairy free butter or neutral oil, flour, yeast, brown sugar, and cinnamon creates rolls with the same comforting qualities people expect from a classic cinnamon roll.
The finished dairy free cinnamon rolls are soft in the center, lightly golden around the edges, and filled with a warm cinnamon sugar mixture. A simple vanilla glaze adds sweetness and moisture without requiring traditional dairy ingredients. They are especially useful when you are baking for a mixed group where some guests avoid dairy but everyone still wants a satisfying homemade pastry.
The secret is not complicated. Good cinnamon rolls depend on a soft dough, proper yeast activity, controlled flour, and enough rising time. Dairy free baking simply replaces the traditional dairy ingredients with carefully selected alternatives. Plant based milk contributes moisture, while dairy free butter gives the dough and filling richness.
These dairy free cinnamon rolls are also versatile enough to fit different baking preferences. If you need a gluten free version, you can use a suitable gluten free flour blend and adjust the liquid as needed. If you want a completely plant based recipe, choose dairy free ingredients that are also vegan. If you prefer a lighter approach, part of the fat can be replaced with neutral oil.
For anyone searching for an easy homemade breakfast pastry, these rolls are worth learning. They can be prepared for weekend breakfast, holiday mornings, brunch gatherings, or afternoon coffee. They also freeze well, making it possible to prepare a batch ahead of time.
The flavor remains familiar and comforting. Cinnamon brings warmth, brown sugar provides a deep caramel note, and vanilla rounds out the sweetness. Because the dough is made from scratch, you can control the sweetness, filling, and glaze according to your preference.
This recipe is also a useful starting point if you have been looking for a Gf Cinnamon Roll Recipe or Homemade Cinnamon Rolls Gluten Free. The standard version below uses regular all purpose flour, but the substitution notes explain how to approach a gluten free version.
Why You’ll Love This Recipe
One of the most useful qualities of these dairy free cinnamon rolls is their texture. Many home bakers assume removing butter and milk automatically makes yeast rolls dry. In practice, texture depends more on flour quantity, hydration, kneading, and proofing than on dairy itself.
The dough should be soft and elastic rather than stiff. Adding too much flour is a common mistake because it makes sticky dough easier to handle. However, excess flour can prevent the rolls from becoming light and tender.
The filling also benefits from careful balance. Too much butter substitute can cause the filling to leak excessively during baking, while too little creates a dry spiral. The measurements below provide enough fat to spread easily without overwhelming the dough.
If you are specifically looking for the Best Gluten Free Cinnamon Rolls, remember that gluten free dough behaves differently from wheat dough. It does not need traditional gluten development, and many gluten free recipes require additional moisture or binding ingredients. For that reason, the gluten free substitutions should be treated as a separate variation rather than simply replacing the flour cup for cup.
Preparation and Cooking Time, Also Serving
The rising periods make up most of the total time. They are hands off, so you can prepare the filling, clean the kitchen, or make the glaze while the dough develops.
For a make ahead breakfast, assemble the rolls the night before and refrigerate them. Allow them to come closer to room temperature and become puffy before baking.
Ingredients
For the Dough
For the Cinnamon Filling
For the Dairy Free Glaze
Substitution Notes
Step-by-Step Instructions
Step 1: Activate the Yeast and Build the Dough
Warm the plant based milk until it feels comfortably warm to the touch, then stir in the granulated sugar and active dry yeast and let the mixture stand for 5 to 10 minutes until the yeast becomes slightly foamy. Add the egg, melted dairy free butter, and salt, then gradually mix in the flour until a soft dough forms. Transfer the dough to a lightly floured surface and knead for about 6 to 8 minutes, adding only enough additional flour to prevent excessive sticking, until the dough becomes smooth and elastic.
Step 2: Let the Dough Rise
Place the dough in a lightly greased bowl and turn it once so the surface is lightly coated. Cover the bowl with a clean towel or plastic wrap and place it somewhere comfortably warm. Let the dough rise for 60 to 75 minutes, or until it has approximately doubled in size. The exact time can vary depending on the temperature of your kitchen, so use the size and texture of the dough as your main guide.
Step 3: Prepare the Cinnamon Filling
While the dough rises, combine the softened dairy free butter, brown sugar, cinnamon, vanilla extract, and salt in a small bowl and mix until you have a smooth, spreadable paste. The butter should be soft enough to spread easily but not melted, because melted filling can seep out of the dough during shaping and baking. Set the filling aside until the dough is ready.
Step 4: Roll and Fill the Dough
Grease a 9 by 13 inch baking dish and transfer the risen dough to a lightly floured work surface. Roll the dough into an approximately 15 by 20 inch rectangle, keeping the thickness as even as possible. Spread the cinnamon filling across the surface, leaving a small clean border along one long edge, then gently press the filling into the dough so it stays in place when the dough is rolled.
Step 5: Shape and Proof the Rolls
Starting at the long edge covered with filling, roll the dough into a firm cylinder while keeping the pressure even from one side to the other. Pinch the seam closed, then cut the log into 12 equal pieces using a sharp knife or unflavored dental floss. Arrange the rolls cut side up in the prepared baking dish, leaving a little space between them, then cover and let them rise for another 30 to 40 minutes until they look noticeably puffy.
Step 6: Bake the Cinnamon Rolls
Heat the oven to 350°F while the shaped rolls finish their second rise. Bake the dairy free cinnamon rolls for 25 to 30 minutes, watching carefully during the final minutes. The tops should be lightly golden and the centers should look set rather than wet. Remove the baking dish from the oven and allow the rolls to cool for approximately 10 minutes before glazing so the filling can settle without losing the soft texture.
Step 7: Prepare the Glaze and Finish
Whisk the powdered sugar, plant based milk, melted dairy free butter, vanilla extract, and salt in a bowl until smooth. Add a little more plant based milk if the glaze is too thick or a little more powdered sugar if it is too thin. Spoon or drizzle the glaze over the warm dairy free cinnamon rolls, allowing it to flow into the spirals, then serve while the rolls are still warm.
How to Serve
Dairy free cinnamon rolls are best served warm because the dough is at its softest and the cinnamon filling is fragrant. Letting them cool for about 10 minutes after baking gives the filling enough time to settle while keeping the rolls warm.
For a simple breakfast, serve one roll with fresh berries, sliced bananas, or apples. Coffee, black tea, chai, and hot chocolate all pair well with the cinnamon flavor.
For brunch, arrange the dairy free cinnamon rolls on a large serving platter and finish them with a thin layer of glaze. Add fresh fruit around the edges rather than covering the entire platter with additional decorations.
For a more dessert focused presentation, serve a warm roll with fresh berries and a spoonful of dairy free vanilla ice cream.
You can also offer the glaze separately. This is useful when serving a group because some people prefer lightly glazed rolls while others prefer a sweeter finish.
Other serving ideas include:
For holidays, a little orange zest in the glaze adds freshness without changing the basic recipe. During autumn, add a small amount of nutmeg or ginger to the filling.
Additional Tips
A particularly important point for dairy free cinnamon rolls is choosing a plant based milk with a mild flavor. Strongly flavored varieties can compete with the cinnamon and vanilla. Unsweetened oat or soy milk usually provides a dependable result.
Another important detail is the consistency of the dairy free butter. Different brands contain different amounts of water and fat, so their behavior can vary during baking. If your chosen butter substitute becomes very soft at room temperature, chill the filled dough briefly before cutting.
For the softest rolls, avoid using flour as a cure for sticky dough. Instead, lightly flour your hands and work surface and give the dough more time to develop. A slightly tacky dough often produces a softer baked roll than a heavily floured dough.
Recipe Variations
Freezing and Storage
For make ahead dairy free cinnamon rolls, you can assemble the rolls in the baking dish, cover them tightly, and refrigerate overnight. The next morning, let them sit at room temperature until they become visibly puffy before baking.
If you want to freeze unbaked rolls, arrange them in a freezer safe baking dish and freeze them before the final rise. Once frozen, wrap the dish securely. Thaw in the refrigerator, allow the rolls to finish rising, and then bake according to the recipe.
Nutritional Information
Approximate nutritional values per serving, based on one glazed roll:
These values are estimates. The actual nutrition will vary depending on the flour, plant based milk, dairy free butter, glaze quantity, and other brands used.
For gluten free versions, nutritional values may also change because gluten free flour blends often contain different combinations of starches, grains, and binders.
Frequently Asked Questions
Dairy Free Cinnamon Rolls: Soft, Fluffy, and Easy to Make at Home
12
servings30
minutes30
minutes370
kcalIngredients
- For the Dough
¾ cup unsweetened plant based milk
2¼ teaspoons active dry yeast
¼ cup granulated sugar
1 large egg
¼ cup dairy free butter, melted
½ teaspoon salt
3 to 3½ cups all purpose flour
- For the Cinnamon Filling
½ cup dairy free butter, softened
¾ cup packed brown sugar
1½ tablespoons ground cinnamon
1 teaspoon vanilla extract
¼ teaspoon salt
- For the Dairy Free Glaze
1 cup powdered sugar
2 tablespoons unsweetened plant based milk
1 tablespoon dairy free butter, melted
½ teaspoon vanilla extract
Small pinch of salt
Directions
- Warm the plant based milk until it feels comfortably warm to the touch, then stir in the granulated sugar and active dry yeast and let the mixture stand for 5 to 10 minutes until the yeast becomes slightly foamy. Add the egg, melted dairy free butter, and salt, then gradually mix in the flour until a soft dough forms. Transfer the dough to a lightly floured surface and knead for about 6 to 8 minutes, adding only enough additional flour to prevent excessive sticking, until the dough becomes smooth and elastic.
- Place the dough in a lightly greased bowl and turn it once so the surface is lightly coated. Cover the bowl with a clean towel or plastic wrap and place it somewhere comfortably warm. Let the dough rise for 60 to 75 minutes, or until it has approximately doubled in size. The exact time can vary depending on the temperature of your kitchen, so use the size and texture of the dough as your main guide.
- While the dough rises, combine the softened dairy free butter, brown sugar, cinnamon, vanilla extract, and salt in a small bowl and mix until you have a smooth, spreadable paste. The butter should be soft enough to spread easily but not melted, because melted filling can seep out of the dough during shaping and baking. Set the filling aside until the dough is ready.
- Grease a 9 by 13 inch baking dish and transfer the risen dough to a lightly floured work surface. Roll the dough into an approximately 15 by 20 inch rectangle, keeping the thickness as even as possible. Spread the cinnamon filling across the surface, leaving a small clean border along one long edge, then gently press the filling into the dough so it stays in place when the dough is rolled.
- Starting at the long edge covered with filling, roll the dough into a firm cylinder while keeping the pressure even from one side to the other. Pinch the seam closed, then cut the log into 12 equal pieces using a sharp knife or unflavored dental floss. Arrange the rolls cut side up in the prepared baking dish, leaving a little space between them, then cover and let them rise for another 30 to 40 minutes until they look noticeably puffy.
- Heat the oven to 350°F while the shaped rolls finish their second rise. Bake the dairy free cinnamon rolls for 25 to 30 minutes, watching carefully during the final minutes. The tops should be lightly golden and the centers should look set rather than wet. Remove the baking dish from the oven and allow the rolls to cool for approximately 10 minutes before glazing so the filling can settle without losing the soft texture.
- Whisk the powdered sugar, plant based milk, melted dairy free butter, vanilla extract, and salt in a bowl until smooth. Add a little more plant based milk if the glaze is too thick or a little more powdered sugar if it is too thin. Spoon or drizzle the glaze over the warm dairy free cinnamon rolls, allowing it to flow into the spirals, then serve while the rolls are still warm.