A frosted cinnamon roll sits on a plate with a fork, surrounded by brown sugar, cinnamon sticks, and another cinnamon roll in the background. The roll is partially eaten, showing its soft, fluffy texture.

Why you’ll love these dairy free cinnamon rolls

I’m not sure why, but cinnamon rolls have always felt like such an indulgent treat to me – especially good ones. These are my go-to dairy free version, and even though we normally save them for specially occasions, such as Christmas morning or when we have friends visiting, they’re actually incredibly easy to make.

I’ve topped with with a dairy free cream cheese glaze, and the filling is packed with sweet brown sugar and cinnamon – creating the perfect balance between sweet and spice. And, when you put the glaze on while they’re still warm, it seeps through the rolls creating an extra gooey experience that is always impressive.

More dairy free breakfast recipes: pumpkin cream cheese muffins / million dollar bacon / dairy free french toast / asparagus quiche

A frosted cinnamon roll on a white plate with a fork, partially eaten. Additional cinnamon rolls are visible on nearby plates and in a baking dish. The scene is light and inviting, with a cozy, homemade feel.
Close-up of freshly baked cinnamon rolls topped with glossy icing in a white baking dish, with a few rolls served on plates nearby. The rolls have a soft, swirled texture and look warm and inviting.

Ingredient notes:

  • Instant yeast – Make sure you’re using instant or quick rise yeast for this recipe. Traditional active dry yeast will not work.
  • All purpose flour – I have only tried this recipe with all-purpose flour and I don’t recommend making changes to this ingredient. I also highly recommend measuring your flour with a kitchen scale for accuracy.
  • Dairy free butter – We like to use Earth Balance buttery sticks, but any bread of dairy free butter should work. You can also substitute a neutral flavored oil. I don’t recommend olive oil for this recipe because the flavor is too strong.
  • Brown sugar – Dark brown is my favorite year but you can use light brown. I don’t recommend using other types of sugar.
  • Dairy free milk – Any unsweetened, plain milk will work. I normally use oat or flax milk for baking to keep things nut free, but almond or cashew will work great, too.
  • Vegan cream cheese – We like Violife and Daiya brands the best. Each brand has different sized containers, but I don’t believe the variation will make too big of an impact on the recipes. If you’re not sure, weigh the ingredients with a scale.

Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

A glazed cinnamon roll on a plate with a fork, and a baking dish with more rolls in the background. Some crumbs are scattered on the plate and table.
A woman with long, wavy hair and a polka dot shirt sits on a kitchen counter, smiling and laughing. Plates of muffins, cookies, and pistachio cake are beside her in a bright kitchen with white cabinets and modern style.

Melissa’s tips + tricks:

  1. Make sure your liquid (the melted butter/milk mixture) isn’t too hot, or you’ll kill the yeast. I really recommend using a thermometer to double check that it’s the right temperature before adding it to your flour and yeast.
  2. Use dental floss (not mint!) for clean, even cinnamon roll slices. It might seem weird but it works really well. Otherwise, I recommend using a serrated edge knife.
  3. Make ahead cinnamon rolls. The second rise in this recipe can happen in the fridge overnight so you can bake them in the morning. Let them come to room temp while the oven is preheating. You may find that you need to add a few minutes to your overall bake time.
  4. Rolls can be kept for up to 4 days. Make sure they’re covered and refrigerated to keep them food safe. If you want to reheat, 30 seconds intervals in microwave should do the trick.
Close-up of freshly baked cinnamon rolls in a white baking dish, topped with creamy white icing that is slightly melted and glossy.
A glazed cinnamon roll sits on a plate with a fork, surrounded by more cinnamon rolls in a baking dish, a small dish of brown sugar, and two cinnamon sticks on a pale surface.

More sweet treats

Close-up of freshly baked cinnamon rolls topped with glossy icing in a white baking dish, with a few rolls served on plates nearby. The rolls have a soft, swirled texture and look warm and inviting.
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Dairy Free Cinnamon Rolls

These soft and gooey dairy free cinnamon rolls are everything you're craving in a sweet, breakfast treat! Made with simple ingredients, they bake up tender and buttery (without any actual butter, of course) and they’re slathered in a rich dairy free cream cheese glaze. Perfect for holidays, brunch with friends, or just because your Sunday needs something a little extra.
Servings: 12 servings
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Ingredients 

For the dough:

  • 4 3/4 cups all-purpose flour, 570g
  • 2 packages instant yeast
  • 1/2 teaspoon kosher salt
  • 1/4 cup dairy free butter
  • 1 1/4 cup unsweetened dairy free milk
  • 1/4 cup brown sugar
  • 1 egg + 2 egg yolks

For the filling:

  • 2 tablespoons dairy free butter
  • 1 cup dark brown sugar
  • 2 tablespoons cinnamon

Frosting:

  • 1/2 container Violife dairy free cream cheese
  • 2 tablespoons unsweetened, dairy free milk
  • 1 teaspoon vanilla extract
  • 3 1/2 – 4 cups powdered sugar

Instructions 

  • Mix the dry ingredients. Combine the flour, yeast and salt the the bowl of an electric mixer fitted with a dough hook.
  • Warm the wet ingredients. In a small saucepan, combine the butter, milk and brown sugar. Heat over low until the butter has melted. Remove from heat and make sure the temperature of the liquid is between 110˚F – 120˚F. If needed, let the mixture cool.
  • Knead the dough. Stir the warm liquid into the flour mixture, followed by the eggs and mix at a low speed. Once the dough comes together, increase the speed to medium and continue to knead the dough until it is smooth an elastic – about 5 minutes.
  • Proof the dough. Transfer the dough into a greased mixing bowl and cover with plastic wrap or a clean dish towel. Allow the dough to rise in a warm space until it has doubled in size – about 30-40 minutes.
  • Make the filling. Melt the remaining dairy free butter in the microwave (about 30 seconds). Then, mix the cinnamon, brown sugar and melted butter in a mixing bowl until evenly combined.
  • Shape the rolls. Working on a floured surface, roll the dough to a rectangle approximately # x # inches. Spread the filling in an even layer over the dough and roll lengthwise to form a long roll. Use dental floss or a serrated knife to gently cut the dough into 12 individual rolls.
  • Second proof. Grease a large baking dish (9×13"). Transfer to your prepared baking dish and cover again. Allow the rolls to rise a second time for about 20-30 minutes or until the rolls has filled in the pan.
  • Bake the cinnamon rolls. While the rolls rise, preheat your oven to 350˚F. Bake the cinnamon rolls for 20 – 25 minutes, or until the rolls are golden brown on top and the center is fully cooked – if you're not sure, the internal temperature should reach about 190˚F for doneness. Remove the cinnamon rolls from the oven and allow them to cool for about 5 – 10 minutes before frosting.
  • Make the glaze. Add the dairy free cream cheese to a large mixing bowl. Microwave for about 30 seconds to soften/melt the cream cheese. Stir until smooth. Then, whisk in the dairy free milk and vanilla extract. Then, whisk the powdered sugar into the mixture, one cup at a time, until you reach your desired consistency. The glaze should be thick but still pourable.
  • Frost the cinnamon rolls. While the rolls are still warm, pour the glaze over the cinnamon rolls and spread the glaze as needed with a rubber spatula.

Nutrition

Calories: 531kcal, Carbohydrates: 104g, Protein: 9g, Fat: 10g, Trans Fat: 0.01g, Cholesterol: 47mg, Sodium: 233mg, Fiber: 3g, Sugar: 62g, Vitamin C: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! I'm Melissa.

I create easy, dairy free recipes because I know how hard living without milk can be. I believe you can live a completely satisfying life without dairy, and I want to teach you how.

Read more about me

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2 Comments

  1. Jackie says:

    The recipe doesn’t show how big to spread the dough before filling. What dimensions should we be going for?

    Reply
    1. Melissa says:

      You will want it to be about 12×18 inches, but it doesn’t have to be perfect either.

      Reply