Dairy free cinnamon rolls are fluffy, delicious and taste just like classic cinnamon rolls! They are super easy to make and make a great addition to your Thanksgiving or Christmas breakfast. Even better than the best store bought versions from Cinnabon or Pillsbury!
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Is there anything better on a holiday morning than homemade cinnamon rolls? Your entire family is going to devour these delicious dairy free cinnamon rolls made with simple ingredients and bursting with the traditional and classic flavors everyone loves.
Some other holiday brunch favorites include this puff pastry quiche, healthy gingerbread loaf and french toast - they are all delicious!
Why You'll Love This Recipe
- Healthy version of your favorite classic store bought version. Dairy free cinnamon rolls are made with just a few simple ingredients and taste incredible. Easy to make gluten free!
- Super fluffy and topped with a delicious dairy free glaze frosting.
- Simple, quick and easy to make homemade cinnamon rolls for Christmas breakfast, Thanksgiving or weekend brunch!
Ingredients & Substitutes
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- All purpose flour: I used King Arthur all purpose flour for this recipe but you can use their gluten free baking flour or Bob's Red Mill's one-to-one baking flour to make a gluten free version.
- Oat milk: I like the creamy texture that oat milk lends these dairy free cinnamon rolls. I have also made them with almond milk and coconut milk which are two other great choices to make these with no dairy.
- Coconut oil: Be sure to select refined coconut oil (I buy mine on Amazon!) to give these the classic flavor without a hint of coconut.
- Sugars: Any of the sugars in this recipe can be swapped for Monk Fruit or Stevia for a sugar free option. Powdered monk fruit sweetener works well for the glaze while you can use coconut sugar or Lakanto brown monk fruit sweetener for brown sugar.
How to Make This Recipe
This is a step by step walkthrough of how to cook this recipe. Exact cook time and temperatures are available in the recipe card at the bottom.
- Place yeast into a mixing bowl and mix together with water. Cover with a kitchen towel and allow to sit at room temperature for 5 minutes.
- Heat oat milk in a saucepan until it bubbles and then remove it from the heat. Add coconut oil and stir until mixture is incorporated. Allow mixture to cool to room temperature.
- Mix yeast mixture with 2 ¼ cup flour, ¼ cup sugar and salt. Add egg and oat milk/oil mixture along with the remaining 1 cup flour, ½ cup at a time.
- Once the dough is incorporated and pulling together into a ball, place it on a lightly floured surface and knead until smooth (approximately 5 minutes). Alternatively, use the dough hook attachment and allow it to knead the dough for 5 minutes. Cover the dough with a kitchen towel or damp paper towel and allow to rest for ten minutes.
- Mix brown sugar, cinnamon and coconut oil in a small bowl.
- Roll the dough out into a long rectangular shape, about 12 inches on the long side. Spread the coconut oil, sugar and cinnamon mixture onto the dough and roll up the dough.
- Cut the ends off to create a clean line if desired. Cut 12 equal slices using either kitchen shears or dental floss. Place rolls into a baking dish sprayed with coconut oil spray. Cover and allow to rise for about 30 minutes (cinnamon rolls should double in size).
- Preheat oven to 375F and bake muffins for 20 minutes or until brown and bubbly. While rolls are baking, combine frosting ingredients in a bowl and whisk until smooth. Allow cinnamon rolls to cool for about 5 minutes before adding glaze. Add a dollop of frosting over cinnamon rolls and spread using a knife.
Expert Tips
- When adding in last amount of flour in step 3, add flour in ½ cup increments to make sure the dough doesn't get too dry.
- Make Ahead: You can easily make this quick cinnamon roll recipe ahead of time. Just prep the dough through the rolling stage and then cover in plastic wrap and set in the fridge.
- Storage: Store leftovers in an airtight container for up to 2 days on the countertop or up to 5 days in the refrigerator.
- Freezing: Once rolls have baked and cooled, cover them with plastic wrap and store them in a freezer-safe container for up to 3 months.
Recipe FAQs
You can definitely use bread flour for this recipe if you have it on hand. However I've had great success with using all purpose King Arthur flour.
These dairy free cinnamon rolls take about 25 minutes to prep, 30 minutes to rise and 20 minutes to bake. All together the total time is about 75 minutes.
The temperature to make these is 375F.
These dairy free cinnamon rolls freeze very well. Once rolls have baked and cooled, cover them with plastic wrap and store them in a freezer-safe container for up to 3 months.
Make the frosting once you are planning on baking them. They can be defrosted and reheated or reheated straight from frozen with added time to ensure the middle is heated through.
If there is too much flour in your recipe, the rolls may come out dry and tough. When mixing in the remaining flour be sure to monitor the texture of the rolls to make sure that the dough is pulling into a ball with a slightly sticky touch. The dough will need moisture to make sure the texture is fluffy and moist.
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Dairy Free Cinnamon Rolls
Equipment
Ingredients
Dough Ingredients
- 0.25 oz. yeast
- ¼ cup water
- ¾ cup oat milk
- ¼ cup refined coconut oil
- 3 ¼ cup all purpose flour
- ¼ cup sugar
- ½ teaspoon sea salt
- 1 large egg
Filling Ingredients
- ½ cup brown sugar
- 1 tablespoon cinnamon
- ½ cup refined coconut oil softened, not melted
Glaze Ingredients
- 1 cup powdered sugar
- 0.5 teaspoon vanilla extract
- 1-3 tablespoon oat milk more or less depending on how thick you want the frosting to be.
Instructions
Cinnamon Roll Instructions
- Place yeast into a mixing bowl and mix together with water. Cover with a kitchen towel and allow to sit at room temperature for 5 minutes. The yeast mixture should be bubbly.
- Heat oat milk in a saucepan until it bubbles and then remove it from the heat. Add coconut oil and stir until mixture is incorporated. Allow mixture to cool to room temperature.
- Mix yeast mixture with 2 ¼ cup flour, ¼ cup sugar and salt. Add egg and oat milk/oil mixture along with the remaining 1 cup flour, ½ cup at a time. Once the dough is incorporated and pulling together into a ball, place it on a lightly floured surface and knead until smooth (approximately 5 minutes).
- Cover the dough with a kitchen towel or damp paper towel and allow to rest for ten minutes. Mix brown sugar, cinnamon and coconut oil in a small bowl.
- Roll the dough out into a long rectangular shape, about 12 inches on the long side. Spread the coconut oil, sugar and cinnamon mixture onto the dough and roll up the dough. Cut the ends off to create a clean line if desired. Cut 12 equal slices using either kitchen shears or dental floss. Place rolls into a baking dish sprayed with coconut oil spray. Cover and allow to rise for about 30 minutes (cinnamon rolls should double in size).
- Preheat oven to 375F and bake muffins for 20 minutes or until brown and bubbly. Allow to cool for about 5 minutes before adding glaze.
Cinnamon Roll Glaze Instructions
- Combine ingredients in a bowl and whisk until smooth. Add a dollop over cinnamon rolls and spread using a knife.
Notes
- When adding in last amount of flour in step 3, add flour in ½ cup increments to make sure the dough doesn't get too dry.
- Make Ahead: You can easily make this quick cinnamon roll recipe ahead of time. Just prep the dough through the rolling stage and then cover in plastic wrap and set in the fridge.
- Storage: Store leftovers in an airtight container for up to 2 days on the countertop or up to 5 days in the refrigerator.
- Freezing: Once rolls have baked and cooled, cover them with plastic wrap and store them in a freezer-safe container for up to 3 months.
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