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Dairy Free Cinnamon Rolls

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!
Course Breakfast
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Rising Time 30 minutes
Total Time 1 hour 15 minutes
Servings 12 cinnamon rolls
Calories 354kcal
Author Lyndsey


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

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.


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.


Recipe inspired by one originally posted on All Recipes.
  • 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.


Serving: 1roll | Calories: 354kcal | Carbohydrates: 51.1g | Protein: 4.5g | Fat: 14.6g