These dairy free cinnamon rolls with dairy free buttercream frosting are literally what your sweet tooth dreams are made of everyday. Try out these vegan cinnamon rolls today! I bet you can’t tell the difference and think it’s the best cinnamon roll recipe ever!
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If you’re like our family, cinnamon rolls are a fun, super special treat every once in a blue. When you go dairy free, you don’t want to feel like you’re missing out on anything. Honestly, you want to enjoy all the same things that you were able to have before. Luckily, you can now have the perfect dairy free cinnamon rolls with dairy free buttercream frosting.
This homemade dairy free cinnamon rolls recipe has all the best components that make up the perfect cinnamon roll recipe. They are super fluffy and soft. Then, it’s topped with the most wonderful dairy free buttercream frosting. You won’t even believe that these are completely vegan cinnamon rolls.
Watch how these vegan, dairy free cinnamon rolls are made:
What ingredients do you need to make dairy free cinnamon rolls?
In order to make these vegan cinnamon rolls, you’ll need just 9 ingredients. Just 9 ingredients stand in between you and the most absolutely delicious homemade dairy free cinnamon rolls. I promise that if you follow the recipe, it will be the most delicious homemade cinnamon rolls you’ve ever made. Here’s what you need:
- Bread Flour
- Unsweetened Almond Milk
- Vegan Butter (Smart Balanced Soy Free worked best)
- Vanilla Extract
- Active Dry Yeast
- Vegan Cane Sugar
- Brown Sugar
- Salt
- Cinnamon
You will also need frosting for these delicious dairy free cinnamon rolls. In the photos we are using our dairy free buttercream recipe, but you could also use our dairy free cream cheese frosting.
How to make homemade cinnamon rolls that are dairy free?
Cinnamon rolls from scratch are daunting to many, but if you follow this recipe, you’ll end up with absolutely delicious homemade cinnamon rolls. No, like for real. It will blow your mind away.
One of the main reasons people usually get nervous about making a cinnamon roll recipe is that it contains yeast. Add to that you are trying to make a homemade, dairy free, vegan cinnamon rolls and cue freak out. But hold on….follow along and I promise deliciousness awaits you!
The complete recipe and amount are below, but full directions with tips are right here.
To start, you need to scald almond milk and vegan butter together. We found what worked best was Earth Balance soy free out of the ones we tried. You want it to be right at the boiling point, but not yet boiling. Then, let cool slightly while you get your other ingredients ready. Tip: If you want to be a perfectionist, the temperature needs to be at 110-115 degrees Fahrenheit when you add the yeast.
Add the scalded mixture to a large bowl with vanilla, sugar, and yeast. Stir together gently and let sit for 10 minutes. It’s really important you don’t touch the mixture and let the yeast get really frothy. Tip: If your yeast doesn’t get a frothy texture to it, you likely have an inactive packet and you should start over.
Once the time is up, add in the bread flour and salt and stir to combine. Roll into a ball. Tip: We also tried this recipe with all-purpose flour and while you will still get cinnamon rolls, they will not be fluffy. We highly suggest using the bread flour for this recipe.
Cover bowl with a damp towel and place in a warm place. We prefer to preheat the oven to 150 degrees F and turn off before placing inside. Let rise for one hour. Once risen, remove ball and place on a lightly floured surface. It’s really important that you touch the dough for these dairy free cinnamon rolls as little as possible. Using a rolling pin, roll dough into an approximately 17×25″ rectangle that is ¼″ thick.
Spread softened butter across rectangle evenly. Then, mix brown sugar and cinnamon together and sprinkle over top. Carefully roll cinnamon rolls into log from the longest side up. One completely rolled, place seam side down. Cut 15 even pieces.
Place into a greased 12″ cast iron skillet lined with parchment paper. If you do not have this large of a skillet, you can use any baking dish that you have that will fit all 15 dairy free cinnamon rolls. Place back in warmed oven or warm place covered with a damp towel for another 45-60 minutes.
Bake in 350 degree oven for 25-28 minutes. Remove and top with homemade dairy free frosting.
What are other great dairy free breakfast ideas?
- Dairy Free French Toast
- Twice Baked Sweet Potatoes with “Sausage” and Apples
- Dairy Free Banana Bread
- Dairy Free Pancakes (dairy free but not not vegan)
- Sweet Potato Hash browns
- Homemade Home Fries
Whether you are serving breakfast or brunch, these dairy free cinnamon rolls are perfect. However, if you’re looking for more than one dish, here’s some great ideas for your next dairy free meal. All of the below are dairy free and vegan breakfast ideas unless otherwise stated.
🥳 Get the Full Recipe
Dairy Free Cinnamon Rolls
Ingredients
Dairy Free Cinnamon Rolls
- 2 cups unsweetened almond milk (454g)
- ½ cup vegan butter, melted (113g)
- ¼ cup vegan sugar (50g)
- 1 teaspoon vanilla
- 1 packet active dry yeast (1 packet = 2 ¼ tsp)
- 1 teaspoon salt
- 5 cups bread flour (600g)
Dairy Free Cinnamon Roll Filling
- ¾ cup vegan butter (170g)
- ¾ cup brown sugar (160g)
- 2 tablespoon cinnamon
Frosting (Choose 1)
- Dairy Free Buttercream (as shown in photos)
- Dairy Free Cream Cheese Frosting
Instructions
- Preheat oven to 150 degrees.
- Warm almond milk and vegan butter together approximate temperature should be 100˚-110˚F .
- Pour into a large bowl with the vanilla, sugar, and yeast. Stir together gently and let sit for 10 minutes.
- Once the time is up, add in the bread flour and salt and stir to combine. Roll into a ball.
- Turn off oven.
- Cover bowl with a damp towel and place in oven. Let rise for one hour.
- Once risen, remove ball and place on a lightly floured surface.
- Using a rolling pin, roll dough into an approximately 17×25″ rectangle that is ¼″ thick.
Filling
- Spread softened butter across rectangle evenly.
- Then, mix brown sugar and cinnamon together and sprinkle over top.
- Carefully roll cinnamon rolls into log from the longest side up. One completely rolled, place seam side down. Cut 15 even pieces.
- Place into a parchment lined 12″ cast iron skillet lined with parchment paper. If you do not have this large of a skillet, you can use any baking dish that you have that will fit all 15 dairy free cinnamon rolls.
- Place into warmed (but off!) oven again with the damp town covering. Let rise again for 60 minutes.
- Remove from oven and preheat oven to 350 degrees.
- Bake for 25-28 minutes.
- Remove and top with homemade dairy free frosting if desired.
Notes
Video
Nutrition
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Absolutely, positively, delicious❣️
A delightful way to use that leftover bread flour as every recipe goes better when I’m wearing my “Believe in Good” apron 😊
OMG, we love this comment so much. Thank you! So happy you liked them
Hi! Thank you so much for this genius recipe. It worked beautifully as our first breakfast on a camping trip. I prepped all the way through the first rise at home, packed in parchment inside pyrex inside an insulated bag with ice, frosting in a separate container. In the morning, warmed up the dutch oven on a camp stove, clean parchment inside, then buns inside with the lid on for the second rise, meanwhile making a roaring fire. One hour and the second rise later, the coals were ready, 7 coals underneath (could have done 4 or 5?), 14 coals on the lid, rotated the oven and lid every 5 minutes for 25 minutes. PERFECT. It provided a dream breakfast for three families. Can’t thank you enough for sharing this gift!
So glad to hear it was a hit, and thank you for sharing your camp stove tips!
I make this often for my kids. I use one cup of sour dough starter in place of the active yeast. Takes longer to rise but they are SO good!
My kids are much happier on Monday mornings when I make these on Sunday night 🙂
Love that!