Dairy Free Cinnamon Rolls can be a total headache. I can’t tell you how many times I’ve craved those melt-in-your-mouth bakery rolls, but I mean, lactose does not love me back. Baking something dairy-free but still seriously soft seemed impossible—at least to me, at first. Maybe you’re here, like me, because you’ve ended up with dry, sad rolls. Or you tried one of those strange substitutes and the taste? Let’s just say…even the cat was unimpressed. If you’ve been searching for easy, trustworthy, deliciously soft dairy free cinnamon rolls, I promise—I’ve got you covered
Origins of Cinnamon Rolls
So, quick detour through cinnamon roll history (but not long, promise). Cinnamon rolls trace their roots way back, and Scandinavia, especially Sweden, claims a lot of credit. There, they call ’em kanelbullar, and they’re more like an everyday treat, not just a weekend deal. It’s kind of wild how these sweet spirals were always meant for sharing—think cozy kitchens, big mugs, and laughter you can hear down the hall.
Here in the States, you see them in diners, bakeries, or straight up in your grandma’s kitchen. What I love is these classic buns got popular practically everywhere, but you’ll find each place’s take is a little different—with chopped nuts, raisins, frostings of all types. But honestly, at the heart, it’s all about that warm spice and sweet swirl. Sometimes you gotta rewrite tradition a little though (thank you, dairy), and trust me, nobody’s going to miss the milk and butter in these.
“I never thought I’d find a dairy free cinnamon roll recipe that was actually fluffy. This one shocked me—my whole family inhaled them, and the kitchen smelled incredible for hours!” – Stacey B.
The Ingredients You Need
For this easy recipe, no fancy or bizarre stuff. It’s mostly pantry staples you probably already have. Here’s what you’ll need for the world’s best dairy free cinnamon rolls:
For the dough:
- 2 1/4 teaspoons instant yeast (one packet)
- 3/4 cup unsweetened almond milk (or oat, or soy)
- 1/4 cup melted coconut oil (or vegan butter)
- 1/4 cup sugar (white or coconut sugar both work)
- 2 1/2 cups all-purpose flour, plus extra for rolling
- Pinch salt
For the filling:
- 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup softened coconut oil or vegan butter
For the icing:
- 1 cup powdered sugar
- 2-3 tablespoons non-dairy milk
- Tiny splash vanilla extract (optional, but so worth it)
Seriously, that’s it. No almond flour, no weird vegan cheese, just real stuff. You’ll wonder why butter was ever needed at all… 
How to Make Cinnamon Rolls Step by Step
I’ll walk you through the whole thing, no weird baking vocab. We’re keeping it friendly and doable—if you have hands, you can make these.
Start by warming your non-dairy milk a bit. Lukewarm, not hot. Stir in your yeast and give it about five minutes; it’ll get a bit foamy (if not, your yeast is probably a goner). Next, toss in your sugar, salt, and coconut oil. Mix in one cup of flour, stir until sloppy and when it’s mostly absorbed, add the rest slowly. You want a soft dough. Sometimes, the dough sticks to everything and you think, “This can’t be right,” but give it a little patience. Sprinkle a little extra flour if needed, but go easy.
Knead the dough either by hand or with a stand mixer for 3-5 minutes. Then, cover with a towel and let it rise in a warm spot until doubled (usually about an hour—enough time for an episode of your fav show). If it’s chilly, my trick is to put the bowl in an off oven with just the light on. Works like a charm.
Once your dough is big and pillowy, roll it out to a rectangle. Spread on that coconut oil or vegan butter—it should be soft, not melted. Sprinkle on brown sugar and cinnamon, and roll up tight (lengthwise, like a log). Use a sharp knife or unflavored dental floss to cut into 1-inch slices.
Pop these into a greased pan, cover again, and let them puff up (30 minutes is usually fine). Bake at 350°F for about 20-25 minutes. Once golden, pull them out, spread that sweet icing on top, and oh! Now you understand the hype.
How to Avoid Dry Cinnamon Rolls
Okay, here’s the sad truth. Dry rolls are way too common, especially when going dairy free. I once served up a batch so dry, even dunking in coffee didn’t save ’em, and I almost gave up. Here’s exactly how I keep them deliciously soft every time:
First, don’t add too much flour. The dough should be a little sticky; if it’s super firm, your rolls will be tough. And when you let them rise, don’t hurry. If they only rise halfway, they’ll come out flat and chewy.
Baking time is super important. Overbaking by even 5 minutes means dry edges. My trick? Take them out as soon as you see even light golden color—the carryover heat finishes the job.
Finally, when icing, do it while they’re still a little warm. The frosting sinks in, making the rolls extra gooey…so good you might (will, probably) eat two!
Important Recipe Tips & FAQs
We all have those “oops” moments. So here’s a quick rundown of the most helpful stuff I’ve learned, plus answers to popular questions:
- How do I keep the filling from leaking?
Smear your coconut oil right to the edge, but stop the sugar a tiny bit short—this way, it won’t all ooze out when rolling. - Can I prep these ahead of time?
Totally! Shape and cut your rolls, cover tightly in the fridge overnight. Bake fresh in the morning—just add a couple extra minutes to the bake time. - Best dairy free milks?
Almond, oat, or soy. Try not to use rice milk—it’s thin and makes runny icing. - Help! My rolls didn’t rise.
Your yeast might’ve been old, or that kitchen was just too chilly. Always check yeast and find a spot that’s cozy for rising.
These tricks come from loads of tries and a lot of flops. Seriously, if my five-year-old niece can tackle this recipe and come away happy, you’ve got it!
Common Questions
Q: Can I make dairy free cinnamon rolls gluten free too?
A: Yes, but you’ll need a good gluten free flour blend or the texture might get a bit dense. I’d start with a cup-for-cup brand, and don’t expect quite the same fluff.
Q: How do you know when they’re fully baked?
A: Rolls look puffy, tops are golden, and the kitchen will smell absurdly good. If you poke the edge and it springs back, you’re done.
Q: Can I freeze these?
A: Absolutely. Bake first, cool fully, then wrap tight and freeze. Reheat gently before serving. I like to freeze them unfrosted, then add fresh icing.
Q: What if I hate coconut oil?
A: Swap for any plant-based butter you like. Just keep the texture soft for easy spreading.
Q: Do I have to use powdered sugar for icing?
A: It’s best, but if you don’t have it, you can whirl regular sugar in a blender for a quick hack. Just don’t skip the icing altogether!
The Only Cinnamon Rolls You’ll Want on Repeat
All said and done, these dairy free cinnamon rolls are here to save the day (and your stomach). They’re softer than most “regular” cinnamon rolls—and as someone who’s tried a million store-bought ones, that’s saying something. If you want more ideas, give these Easy Vegan Cinnamon Rolls from Minimalist Baker a look, or check out another solid option at Crowd-Pleasing Dairy Free Cinnamon Rolls – A Simple Palate. Go grab the ingredients and ditch dry, boring brunches. You might just convert all the dairy lovers in your life. Don’t overthink it—just bake, taste, and enjoy some cinnamon roll happiness.
Dairy Free Cinnamon Rolls
Ingredients
For the dough
- 2 1/4 teaspoons instant yeast (one packet)
- 3/4 cup unsweetened almond milk (or oat, or soy)
- 1/4 cup melted coconut oil (or vegan butter)
- 1/4 cup sugar (white or coconut sugar both work)
- 2 1/2 cups all-purpose flour (plus extra for rolling)
- 1 pinch salt
For the filling
- 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup softened coconut oil (or vegan butter)
For the icing
- 1 cup powdered sugar
- 2-3 tablespoons non-dairy milk
- 1 splash vanilla extract (optional)
Instructions
Preparation
- Warm your non-dairy milk to lukewarm, stir in the yeast, and let it sit for about five minutes until foamy.
- Mix in the sugar, salt, and melted coconut oil.
- Stir in one cup of flour until mixed, then slowly add the remaining flour until you have a soft dough.
- Knead the dough either by hand or with a stand mixer for 3-5 minutes, then cover with a towel and let it rise in a warm spot until doubled (about an hour).
- Roll out the risen dough to a rectangle.
- Spread the softened coconut oil or vegan butter over the dough, then sprinkle on the brown sugar and cinnamon.
- Roll the dough tightly, lengthwise, and cut into 1-inch slices.
- Place the rolls in a greased pan, cover, and let them rise for another 30 minutes.
Baking
- Preheat the oven to 350°F.
- Bake the rolls for 20-25 minutes or until golden.
- Spread the icing on top while they are still warm.
