Soft Dairy Free Cinnamon Rolls with Sticky Icing
These dairy free cinnamon rolls come out just as soft, fluffy, and sticky as the classic kind, with simple plant-based swaps you probably have in the pantry.
The dough rises high and bakes up tender, and a ribbon of cinnamon-sugar winds through every slice. Pour on a simple powdered sugar icing made without a drop of dairy, and it melts right into the warm rolls.
What Makes These Dairy Free Cinnamon Rolls So Good
Using oil instead of butter keeps the dough incredibly tender, and almond milk adds moisture without any heaviness. The dough still has that light, pull-apart texture you want in a cinnamon roll.
The filling gets its rich, gooey character from melted coconut oil so every bite has that familiar sticky, spiced swirl. The icing sets just enough to leave a sweet crackle on top while staying soft underneath.
Ingredients
- 3 to 3 1/4 cups all-purpose flour: spooned and leveled, not scooped, for a light dough.
- 1/4 cup granulated sugar: feeds the yeast and adds just enough sweetness.
- 2 1/4 tsp (1 packet) instant yeast: instant or rapid-rise yeast cuts the rising time.
- 1/2 tsp salt: balances the sweetness.
- 1 cup unsweetened almond milk, lukewarm (110°F / 43°C): any plain plant-based milk works.
- 3 tbsp neutral oil (canola or avocado): keeps the dough dairy free and tender.
- 1 large egg, room temperature: gives the rolls structure and richness.
- 1/3 cup melted coconut oil or vegan butter: for the filling.
- 1/2 cup packed light brown sugar: for the filling.
- 2 tbsp ground cinnamon: for the filling.
- 1 cup powdered sugar: for the icing.
- 2 to 3 tbsp unsweetened almond milk: for the icing, to thin it.
- 1/2 tsp vanilla extract: adds depth to the icing.
Variations / Substitutions
- Oat milk: use the same amount in place of almond milk for a slightly sweeter dough.
- Vegan butter: swap the melted coconut oil in the filling for a saltier, butter-forward flavor.
- Coconut sugar: substitute it for the brown sugar for a deeper caramel note.
- Maple drizzle: replace the icing with 1/2 cup maple syrup whisked with 1/4 cup powdered sugar for a lighter glaze.
- Crunchy nut swirl: mix 1/3 cup toasted pecans or walnuts into the brown sugar before sprinkling.
Moist Gluten Free Dairy Free Cupcakes make a lovely sweet pairing for these cinnamon rolls.
How to Make Soft Dairy Free Cinnamon Rolls
Step 1: Mix the Dough
Turn the oven to 200°F (95°C) and as soon as it comes to temperature, shut it off; this creates a warm spot for rising later. In a large bowl, whisk together 3 cups of the flour, the granulated sugar, instant yeast, and salt. Make a well in the center and pour in the warm almond milk, the 3 tablespoons of oil, and the egg. Stir with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
Knead for about 5 minutes, adding more flour a tablespoon at a time, until the dough feels smooth and elastic. It should be soft and just barely tacky, not sticking to your hands. If you poke it, the dough springs back lazily.
Step 2: Proof the Dough
Place the dough in a lightly oiled bowl, turn it to coat the top, and cover with a clean kitchen towel. Set it in the warm (but off) oven and let it rise until doubled, 45 minutes to 1 hour. Press two fingers into the dough; if the indent stays, it is ready.
The bowl will feel warm to the touch and the dough will look puffy and airy. At this stage it smells faintly yeasty and sweet, the way fresh bread dough should.
Step 3: Roll Out the Dough and Fill
Punch the dough down gently to release the air, then transfer it to a lightly floured piece of parchment. Roll it into a 12 by 18 inch rectangle, with the long side facing you. Brush the 1/3 cup of melted coconut oil or vegan butter over the entire surface, leaving a 1/2 inch border along the far long edge. Mix the brown sugar and cinnamon together and sprinkle it evenly over the oiled dough, pressing it in lightly.
Roll the dough tightly away from you, starting at the long side closest to you and heading toward that bare border. You will see the cinnamon-sugar peeking through the dough as you roll. If the dough pulls back, let it rest for just a minute before you continue, so the spirals stay neat.
Step 4: Cut and Arrange the Rolls
Use a sharp serrated knife or a piece of unflavored dental floss to cut the log into 9 even rolls, each about 2 inches wide. Place them cut side up in a greased 9 by 13 inch baking pan, leaving a bit of space between each one. Cover with the towel and let them rise in the warm oven again until they look puffy and are touching, 30 to 45 minutes.
The rolls will look squished at first but will swell and fill the pan. The spirals will be clearly visible on top, and the whole pan will smell like cinnamon and brown sugar.
Step 5: Bake and Ice the Rolls
Remove the pan from the oven and preheat the oven to 350°F (175°C). Once hot, bake the rolls on the middle rack for 20 to 25 minutes, until the tops are golden brown and the center roll feels set when you press it. While they bake, whisk together the powdered sugar, 2 tablespoons of almond milk, and the vanilla until smooth; add the last tablespoon of milk only if you want a thinner icing.
Let the rolls cool in the pan for 5 minutes, then pour the icing right over the top. Spread it so it drips down the sides and seeps into the crevices. Serve the rolls while they are still warm, sticky, and impossibly soft.
A Few Pointers for the Fluffiest Rolls
- Warm, not hot milk: Heat the almond milk to 110°F (43°C). Any hotter can kill the yeast, and cooler milk will make the dough rise very slowly.
- Weigh or spoon the flour: Scooping flour directly from the bag can pack in too much and make the rolls dense. Spoon and level for the lightest texture.
- The cleanest cut: Unflavored dental floss slides through the dough without squashing the spirals. Wrap it around the log, cross the ends, and pull.
- Softer middles: Pull the rolls out a minute or two before you think they are fully done if you want an extra gooey center. They will finish setting as they cool.
- Keep the icing on hand: If the icing thickens while you wait, whisk in a few drops of almond milk before you pour it over the rolls.
Storing and Reheating Leftover Rolls
- Refrigerate: Store any leftover rolls in an airtight container in the fridge for up to 3 days. The icing will soften a bit, but the rolls stay moist.
- Reheating: Microwave a roll for 15 to 20 seconds until warm and soft. A quick reheat brings back that just-baked feel.
- Freezing: Freeze uniced rolls (or iced ones, though the icing may weep slightly) in a zip-top bag for up to 2 months. Thaw at room temperature and warm in the oven or microwave before serving.
Frequently Asked Questions
Why didn’t my dough rise?
Check that your yeast was fresh and that the almond milk stayed around 110°F. Liquid that is too hot kills yeast, and cool liquid just slows everything way down. Also, make sure the rising spot was truly warm and draft-free.
Can I use active dry yeast instead of instant?
Yes, but you will need to proof it first. Sprinkle 2 1/4 teaspoons of active dry yeast over the warm almond milk with a pinch of sugar, let it sit until foamy, about 5 to 10 minutes, then proceed with the recipe.
Can I make the rolls the night before and bake them in the morning?
You can. After cutting and placing the rolls in the baking pan, cover them tightly with plastic wrap and refrigerate overnight. In the morning, let the pan sit at room temperature for about 45 minutes to take the chill off, then bake as directed. The cold dough may need a few extra minutes in the oven.
How do I keep the tops from overbrowning?
If the rolls start to get too dark before the center is baked through, lay a sheet of aluminum foil loosely over the pan for the last 5 to 10 minutes. This diffuses the heat while the middles finish cooking.
Soft Dairy Free Cinnamon Rolls Recipe
Ingredients
Method
- Whisk 3 cups flour, granulated sugar, yeast, and salt together. Add warm almond milk, oil, and egg, and stir to a shaggy dough. Knead 5 minutes on a floured surface until smooth and elastic, adding up to 1/4 cup more flour as needed.
- Place dough in an oiled bowl, cover, and let rise in a warm, turned-off oven until doubled, 45 minutes to 1 hour.
- Punch dough down and roll into a 12×18-inch rectangle. Brush with melted coconut oil, leaving a 1/2 inch border on one long side. Sprinkle brown sugar and cinnamon evenly over the oiled dough and roll up tightly from the long side toward the border.
- Cut into 9 even rolls with a serrated knife or dental floss, place cut side up in a greased 9×13-inch pan, cover, and let rise until puffy and touching, 30 to 45 minutes.
- Preheat oven to 350°F (175°C). Bake rolls 20 to 25 minutes until golden. Whisk powdered sugar, 2 tablespoons almond milk, and vanilla into a smooth icing, adding the last tablespoon of milk if needed. Cool rolls 5 minutes, then drizzle with icing and serve warm.
Notes
