Dairy free cinnamon rolls are fluffy, delicious and taste just like classic cinnamon rolls! Just enough sweetness and hot from the oven these gooey cinnamon rolls are the perfect brunch treat!
Place yeast into a mixing bowl and mix together with water. Cover with a kitchen towle and allow to sit at room temperature for 5 minutes. The yeast mixture should be bubbly.
Heat almond milk in a saucepan until it bubbles and then remove it from the heat. Add coconut oil and stir until mixture is incorporate. Allow to cool to room temperature.
Mix yeast mixture with 2 1/4 cup flour, coconut sugar and salt and mix well. Add egg and milk/oil mixture along with the remaining flour, 1/2 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 coconut sugar or brown sugar blend, 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.
Combine ingredients in a bowl and whisk until smooth. Add a dollop over cinnamon rolls and spread using a knife.
Nutrition info below assumes coconut sugar used in place of Truvia brown sugar blend.
Recipe inspired by one originally posted on All Recipes.