Dairy Free Cinnamon Rolls
Delicious, fluffy, moist dairy free cinnamon rolls that come together in less than 2 hours start to finish. Perfect for holidays or any time!
Equipment
- 1 Large Mixing Bowl
- 1 Rolling Pin (Or use a wine bottle!)
- Food thermometer
Ingredients
The Dough
- 1 Cup Almond Milk
- 1 teaspoon Apple Cider Vinegar
- 2 tablespoon Vegan Butter Sub: Coconut Oil
- 1 tablespoon Coconut Sugar
- 1 packet Instant Yeast 2.5 tsp
- 1 Egg Room Temperature
- 2.5 Cup All Purpose Flour Use 1:1 Gluten Free Flour if ncesarry
- 1 teaspoon salt
For the Cinnamon Filling
- 1 tablespoon Vegan Butter Room Temperature, softened
- 4 tablespoon Coconut Sugar
- 2 teaspoon Cinnamon
Frosting
- 3 tablespoon Dairy Free Yogurt
- 3 tablespoon Maple Syrup
- 1 teaspoon Vanilla Extract
Instructions
The Dough
- Melt the Vegan Butter with the Almond Milk in a small bowl in the microwave in 30 second increments. Use a thermometer to measure until the mixture is between 100 and 110 degrees Farenheit.
- When the butter and almond milk is between 100 - 110 degrees, add the Apple Cider Vinegar and Coconut Sugar and mix well. Then, sprinkle the instant yeast on top. Let it sit for at least 5 minutes. The yeast should start to foam at the top and you should be able to smell the yeast activate.
- In a seperate large bowl, whisk the egg. Add the liquid milk and yeast mixture.
- To the same bowl, add the flour and salt, half a cup at a time, stirring as your go, until the dough becomes very thick. This will probably be around 2 cups of flour.
- Knead the dough! Once all dry ingredients are combined, add the dough to a floured surface and knead for about 10 minutes. This involves folding the dough over itself, rotating the dough, and repeating. Do this for about 10 minutes or until the dough begins to smooth out and become less sticky.
- Once the dough is in a smooth ball, spray the inside of the large bowl with cooking oil and place the dough inside. Cover with plastic wrap and a warm, damp kitchen towel and leave to rise somewhere warm for 30 minutes.
- Poke your dough ball lightly with your finger. If the indentation stays, punch the center of the dough and let it rise another 20 minutes. If the dough is ready, roll out into a rectangle on a well floured surface. In a pinch, you could stretch it out with your hands if you don't have a rolling pin.
The Rolls
- Brush the rolled out dough with enough melted vegan butter to lightly coat. Mix the coconut sugar and cinnamon to create a Cinnamon Sugar Mixture and sprinkle all over the dough.
- Roll up the dough lengthwise into a long, tightly but gently. Use a serrated knife (or dental floss!) to slice into 12 equal pieces. (Tip: Mark the dough with the knife first to measure out the pieces).
- Place the 12 rolls in a glass baking dish. Cover again with plastic wrap and a damp kitchen towel and allow to rise somewhere warm for another 30 minutes. Preheat the oven to 350 while the cinnamon rolls are rising.
- After 30 minutes, uncover the rolls and bake for 20 - 25 minutes. Allow to cool slightly before drizzling with the frosting, serve immediately.
The Frosting
- Whisk all the frosting ingredients together in a bowl. Adjust for taste.
Notes
To store, keep in the fridge in an airtight container for 5 days; microwave or reheat in the oven!
If you prefer, you can always use a store bought frosting.
Watch a video making these Cinnamon Rolls here.
Tried this recipe?Let us know how it was!