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 12x18 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 9x13 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
Notes
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4-5 days. Reheat in the microwave or oven for a warm, gooey treat.
