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A dairy free cinnamon roll on a white plate next to a striped napkin.

Dairy Free Cinnamon Rolls

These dairy free cinnamon rolls are soft, fluffy, and absolutely delectable! Perfect for a special breakfast or dessert.
Course Breakfast, Dessert
Cuisine American
Keyword dairy free cinnamon buns, dairy free cinnamon rolls
Prep Time 30 minutes
Cook Time 25 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings 12 cinnamon rolls
Calories 508 kcal
Author Dairy Free for Baby

Ingredients

For the dough:

  • 2 ¼ tsp active dry yeast
  • ½ cup granulated sugar, divided
  • 1 cup oat milk, warmed (or another milk alternative)
  • ⅓ cup dairy-free butter, softened (see notes)
  • 2 large eggs
  • 1 tsp salt
  • 4 ½ cups all-purpose flour, divided

For the filling:

  • ⅓ cup dairy-free butter, melted
  • ¾ cup brown sugar
  • 2 tbsp ground cinnamon

For the cream cheese frosting (see notes):

  • ⅓ cup dairy-free butter, softened
  • ⅓ cup dairy-free cream cheese, softened (see notes)
  • 1 tsp vanilla extract
  • 1 ½ cups powdered sugar

For greasing the bowl and baking dish:

  • Avocado oil or olive oil

Instructions

  1. Start by preparing the dough. Add the yeast, 1 teaspoon of the sugar, and the warmed (not hot) oat milk to the bowl of a stand mixer. Let sit for 5 minutes, until the mixture starts to get bubbly and slightly foamy on top.
  2. Add the remaining dough ingredients to the mixing bowl: the rest of the granulated sugar, dairy-free butter, eggs, salt, and 4 cups of the flour. Using the dough hook attachment, mix on medium speed. The dough should start to come together. If it’s still sticky at this point, add the extra flour, a little at a time, and continue to mix until the dough feels soft and smooth (not sticky and not dry).

  3. Pour the dough out for a minute onto a plate. Lightly oil the mixer bowl. Put the dough back in and cover the mixing bowl with a damp kitchen towel, and let sit for an hour.

  4. A few minutes before the end of the hour, make the cinnamon sugar filling. Combine the melted dairy-free butter, brown sugar, and cinnamon in a bowl.
  5. Grease a 9x13 baking dish and set it aside for now.

  6. When the dough is ready, roll it out on a lightly floured surface into a large rectangle (around a quarter inch thick).

  7. Spread the cinnamon sugar filling on the dough. You can use the back of a spoon, or use your hands to spread this. (I find using your hands helps spread it evenly without tearing the dough).
  8. Roll the dough down from the long edge of the rectangle. Then ends will be a bit scraggly – cut off about an inch or two from each end and discard.
  9. Cut the remaining rolled dough into 12 equal-sized pieces. It can help to use your knife to make indentations along where to cut first, so you know that you are cutting equal sizes. Place the cut pieces in your 9x13 baking dish.
  10. Cover the baking dish with the damp kitchen towel for another 20-30 minutes, to allow for additional rise. Meanwhile, preheat your oven to 350 degrees F.

  11. When it’s time to bake, place the dish in the oven on the center rack (uncovered). Bake for 23-26 minutes, until the dough is cooked through and is starting to get lightly browned on top. Remove from the oven and let the cinnamon rolls start to cool in the baking dish.

  12. Meanwhile, prepare the frosting. Clean the bowl of your stand mixer. Place the dairy-free butter, dairy-free cream cheese, vanilla extract, and powdered sugar into the bowl. Use the whisk attachment on your stand mixer. Use a slow speed at first until the ingredients are combined, then use a fast speed to help make the frosting light and fluffy.

  13. When the cinnamon rolls have cooled for about 15 minutes, go ahead and spread the frosting on. You don’t want the rolls too hot, or the frosting will melt off completely – but spreading it on a slightly warm roll will allow the frosting to get into all the nooks and crannies. Enjoy!

Recipe Notes

  • If you'd prefer not making your own frosting, you can purchase a store-bought dairy free cream cheese frosting instead.
  • For best results in this recipe, use either Earth Balance vegan buttery sticks or Country Crock plant-based avocado oil sticks for your dairy-free butter, and SoDelicious cream cheese style spread for your dairy-free cream cheese.
  • If the frosting is too thick when mixing, add a quick splash of oat milk.
  • Refrigerate leftover cinnamon rolls for up to 4 days. Don’t leave on the counter due the cream cheese icing.

Nutrition analysis (approximate per roll): 508 calories, 19.5 g fat, 7.5 g saturated fat, 76 g carbohydrate, 2.5 g fiber, 36.5 g sugar, 6.5 g protein, Vitamin D: 2%, Calcium: 5%, Iron: 15%, Potassium: 2%