BEST Dairy-Free Cinnamon Rolls are here to satisfy your sweet cravings without the dairy! This recipe is a lifesaver for anyone looking for a delicious, comforting treat that everyone can enjoy, proving that dairy-free baking can be just as decadent and satisfying.
Key Ingredients for BEST Dairy-Free Cinnamon Rolls
For the Dough:
- 1 cup unsweetened almond milk (or other dairy-free milk), warmed to about 105-115°F (40-46°C)
- 2 ¼ teaspoons active dry yeast (1 standard packet)
- ⅓ cup granulated sugar, plus 1 teaspoon for proofing yeast
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- ½ cup dairy-free butter, softened
For the Filling:
- ⅔ cup packed light brown sugar
- 2 tablespoons ground cinnamon
- ⅓ cup dairy-free butter, softened
For the Dairy-Free Cream Cheese Frosting:
- 8 ounces dairy-free cream cheese, softened
- ½ cup dairy-free butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–4 tablespoons unsweetened almond milk (or other dairy-free milk), as needed for consistency
How to Make BEST Dairy-Free Cinnamon Rolls
Prepare to be amazed by how simple it is to create these incredibly fluffy and flavorful BEST Dairy-Free Cinnamon Rolls. In about 90 minutes of active prep and baking time, you’ll craft a batch of warm, gooey rolls bursting with cinnamon-sugar goodness and topped with a luscious dairy-free cream cheese frosting. The secret lies in a tender dough and a perfectly balanced filling, creating a truly satisfying treat.
Step-by-Step Instructions
1. Activate the Yeast: In a small bowl, combine the warmed almond milk, 1 teaspoon of granulated sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes, or until it becomes frothy. This indicates the yeast is alive and ready to work its magic.
2. Prepare the Dough Base: In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the remaining ⅓ cup granulated sugar, 4 cups of all-purpose flour, and salt. Whisk to combine these dry ingredients.
3. Combine Wet and Dry Ingredients: Add the activated yeast mixture and the softened dairy-free butter to the flour mixture. If using a stand mixer, mix on low speed until a shaggy dough forms. Gradually increase the speed to medium and continue to knead for 6-8 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. If mixing by hand, incorporate the ingredients until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for 10-12 minutes until smooth and elastic.
4. First Rise (Proofing): Lightly grease a clean bowl with a little dairy-free butter or oil. Place the dough in the greased bowl, turning to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
5. Prepare the Filling: While the dough is rising, prepare the filling. In a medium bowl, combine the packed light brown sugar and ground cinnamon. Mix well to ensure the cinnamon is evenly distributed throughout the sugar.
6. Roll Out the Dough: Once the dough has doubled, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12×18 inches, with the long side facing you. Aim for an even thickness.
7. Spread the Filling: Generously spread the softened dairy-free butter evenly over the rolled-out dough, leaving a small border along one of the long edges. This border will help seal the roll. Sprinkle the cinnamon-sugar mixture evenly over the buttered surface, pressing it down gently so it adheres.
8. Roll into a Log: Starting from the long edge closest to you, tightly roll up the dough into a log. Try to keep the roll consistent in thickness to ensure even baking. Pinch the seam to seal it.
9. Cut the Cinnamon Rolls: Using a sharp knife or dental floss (which provides a cleaner cut), cut the log into 12 equal slices, about 1.5 inches thick. You can insert the dental floss under the log, cross the ends over the top, and pull to slice.
10. Second Rise (Proofing): Lightly grease a 9×13 inch baking dish. Arrange the cinnamon roll slices cut-side up in the prepared baking dish, leaving a little space between them as they will expand. Cover the dish loosely with plastic wrap and let them rise again in a warm place for another 30-45 minutes, or until they are puffy and have almost doubled in size.
11. Preheat Oven and Bake: Preheat your oven to 350°F (175°C). Once the rolls have finished their second rise, remove the plastic wrap and bake for 25-30 minutes, or until golden brown and cooked through. They should sound hollow when tapped lightly from the bottom.
12. Make the Dairy-Free Frosting: While the cinnamon rolls are baking, prepare the frosting. In a medium bowl, beat together the softened dairy-free cream cheese and dairy-free butter until smooth and creamy. Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract. Add almond milk, one tablespoon at a time, until the frosting reaches your desired drizzling consistency.
13. Frost the Rolls: Once the BEST Dairy-Free Cinnamon Rolls are out of the oven, let them cool in the pan for about 5-10 minutes. While they are still warm (but not piping hot), generously spread or drizzle the dairy-free cream cheese frosting over the tops. The warmth will help the frosting melt slightly, creating that irresistible gooey topping.
Why You’ll Love This BEST Dairy-Free Cinnamon Rolls
You’ll absolutely adore these BEST Dairy-Free Cinnamon Rolls because they deliver that classic, comforting cinnamon roll experience without any dairy. Imagine soft, fluffy dough swirled with a generous, fragrant cinnamon-sugar filling, all topped with a wonderfully tangy and sweet dairy-free cream cheese frosting. Unlike some store-bought alternatives that can be dry or lack flavor, these homemade rolls are incredibly rich, moist, and utterly delicious.
Making these at home is not only incredibly satisfying but also a fantastic way to save money compared to pricey bakery treats, especially when catering to dietary needs. You get a delightful dessert that’s perfect for weekend mornings, holiday brunches, or any time you need a sweet pick-me-up, all without the dairy. Don’t wait to experience this simple joy; whip up a batch of these BEST Dairy-Free Cinnamon Rolls today and treat yourself and your loved ones!
Storing and Reheating Tips
Storing Leftovers: Once the BEST Dairy-Free Cinnamon Rolls have cooled completely, store any leftovers in an airtight container at room temperature for up to 2 days. If you live in a warm climate or want them to last longer, it’s best to refrigerate them in an airtight container for up to 4-5 days.
Reheating: To enjoy warm, gooey cinnamon rolls, you can reheat individual servings in a few ways.
- Microwave: Place a cinnamon roll on a microwave-safe plate and heat for 15-30 seconds, or until warmed through. Be careful not to overheat, as this can make them tough.
- Oven: For a crisper exterior and more evenly heated roll, wrap individual rolls loosely in foil and bake in a preheated oven at 300°F (150°C) for 10-15 minutes. You can also reheat a few rolls in the baking dish they were cooked in by covering them loosely with foil and baking in the oven at the same temperature.
Freezing: These BEST Dairy-Free Cinnamon Rolls freeze beautifully!
- Before Baking: You can freeze the unbaked rolls after they’ve been cut and placed in the baking dish for their second rise. Cover the dish tightly with plastic wrap and then foil, and freeze for up to 1 month. To bake from frozen, remove the plastic wrap but keep the foil on. Bake at 325°F (160°C) for 45-60 minutes, or until golden brown and cooked through. You may need to add extra baking time.
- After Baking: Once baked and completely cooled, wrap individual cinnamon rolls or the entire pan tightly in plastic wrap followed by aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and then reheat as directed above.
Final Thoughts
These BEST Dairy-Free Cinnamon Rolls are an absolute triumph, offering unparalleled warmth, sweetness, and comfort in every bite. Gather your ingredients, follow these simple steps, and experience the magic of homemade, dairy-free indulgence. You won’t be disappointed!
BEST Dairy-Free Cinnamon Rolls
Ingredients
Equipment
Method
- In a small bowl, combine the warmed almond milk, 1 teaspoon of granulated sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes, or until it becomes frothy. This indicates the yeast is alive and ready to work its magic.1 cup unsweetened almond milk, ⅓ cup granulated sugar, 2 ¼ teaspoons active dry yeast
- In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the remaining ⅓ cup granulated sugar, 4 cups of all-purpose flour, and salt. Whisk to combine these dry ingredients.⅓ cup granulated sugar, 4 cups all-purpose flour, 1 teaspoon salt
- Add the activated yeast mixture and the softened dairy-free butter to the flour mixture. If using a stand mixer, mix on low speed until a shaggy dough forms. Gradually increase the speed to medium and continue to knead for 6-8 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. If mixing by hand, incorporate the ingredients until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for 10-12 minutes until smooth and elastic.½ cup dairy-free butter
- Lightly grease a clean bowl with a little dairy-free butter or oil. Place the dough in the greased bowl, turning to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- While the dough is rising, prepare the filling. In a medium bowl, combine the packed light brown sugar and ground cinnamon. Mix well to ensure the cinnamon is evenly distributed throughout the sugar.⅔ cup packed light brown sugar, 2 tablespoons ground cinnamon
- Once the dough has doubled, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12×18 inches, with the long side facing you. Aim for an even thickness.
- Generously spread the softened dairy-free butter evenly over the rolled-out dough, leaving a small border along one of the long edges. This border will help seal the roll. Sprinkle the cinnamon-sugar mixture evenly over the buttered surface, pressing it down gently so it adheres.⅓ cup dairy-free butter, ⅔ cup packed light brown sugar, 2 tablespoons ground cinnamon
- Starting from the long edge closest to you, tightly roll up the dough into a log. Try to keep the roll consistent in thickness to ensure even baking. Pinch the seam to seal it.
- Using a sharp knife or dental floss (which provides a cleaner cut), cut the log into 12 equal slices, about 1.5 inches thick. You can insert the dental floss under the log, cross the ends over the top, and pull to slice.
- Lightly grease a 9×13 inch baking dish. Arrange the cinnamon roll slices cut-side up in the prepared baking dish, leaving a little space between them as they will expand. Cover the dish loosely with plastic wrap and let them rise again in a warm place for another 30-45 minutes, or until they are puffy and have almost doubled in size.
- Preheat your oven to 350°F (175°C). Once the rolls have finished their second rise, remove the plastic wrap and bake for 25-30 minutes, or until golden brown and cooked through. They should sound hollow when tapped lightly from the bottom.
- While the cinnamon rolls are baking, prepare the frosting. In a medium bowl, beat together the softened dairy-free cream cheese and dairy-free butter until smooth and creamy. Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract. Add almond milk, one tablespoon at a time, until the frosting reaches your desired drizzling consistency.8 ounces dairy-free cream cheese, ½ cup dairy-free butter, 2 cups powdered sugar, 1 teaspoon vanilla extract, 2–4 tablespoons unsweetened almond milk
- Once the BEST Dairy-Free Cinnamon Rolls are out of the oven, let them cool in the pan for about 5-10 minutes. While they are still warm (but not piping hot), generously spread or drizzle the dairy-free cream cheese frosting over the tops. The warmth will help the frosting melt slightly, creating that irresistible gooey topping.8 ounces dairy-free cream cheese, ½ cup dairy-free butter, 2 cups powdered sugar, 1 teaspoon vanilla extract, 2–4 tablespoons unsweetened almond milk