I hope you’re ready for the Best Dairy Free Cinnamon Rolls ever!

My first time making cinnamon rolls was just over a year ago, and I got hooked! I knew I wanted to make and share a “healthy” dairy free version that used my favourite non refined sweeteners and spelt flour. And I’m so happy to finally be sharing the recipe with you!

Wether you’re making these on a lazy Friday evening to enjoy for breakfast on Saturday, or rushing the night before a family gathering, you can make these in no time! The key to making a great batch of cinnamon rolls is ultimately patience, cinnamon and butter haha. But really, have fun and enjoy the process in making these yummy cinnamon rolls – you and your family will thank you later! So let’s get baking shall we?!

The Yummy Process

Your rolls will look something like this after you’ve rolled them and placed them in your baking dish. Leave a bit of room in-between each one for proofing in the fridge.

2. The next morning (about 8-10 hrs later) the rolls will have puffed up and doubled in size. If not, take them out and leave them to proof a little longer at room temp for 30 mins to an hour and check back. 🙂

3. Once they’re puffy and just about doubled in size, they’re ready to bake!

After baking, your rolls will look perfectly golden brown, amazingly fluffy and waiting to be glazed with all the gooey goodness! Yay!

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In just 10 easy steps, you’ll have the Best Dairy Free Cinnamon Rolls prepped, proofed, baked and eaten away! Don’t forget to leave me a review and rating below!

Love & Blessings,

Tanika

So whether you eat or drink, or whatever you do, do it all for the glory of God. – 1 Corinthians 10:31 NLT

The Best Dairy Free Cinnamon Rolls!

t a n i k a m a r i e

You're going to love these yummy dairy free cinnamon rolls! They have just the right amount of sweetness and all the love. Making these rolls with alternative flour and non refined sweeter will keep you and you're family smiling and going back for more!

Print Recipe Pin Recipe

Prep Time 1

Cook Time 25

Over night proofing time 8

Total Time 9 25

Course Breakfast

Cuisine Swedish

Servings 10 Rolls

Equipment

2 bowls
1 Dough Whisk or Wooden Spoon
1 8×11 Baking Dish or 9 Inch Springform Pan
Sharp Knife or String
Plastic Wrap
Parchment paper
Rolling Pin (or a clean large glass bottle)
Kitchen Scale (makes measuring easier but not necessary)

Ingredients

Dough

1 ¾ cups Organic Unbleached All Purpose Flour (238g)
1 ¾ cups Spelt Flour (210g) can omit and use a total of 3.5 cups of All Purpose Flour
2 ¼ teaspoon Rapid rise yeast or 1 store bought pack
1/2 teaspoon Himalayan Salt
2 tablespoons Extra Virgin Olive Oil
½ cup Maple Syrup (119g)
1 cup Unsweetened Almond Milk (244g) any alternative milk will do

Cinnamon Sugar Filling

2-3 tablespoons Melted plant-based butter (salted) to brush on the dough before layering on the sugar
¼ cup Organic Cane sugar
¼ cup Coconut sugar
3 tablespoons Brown sugar
1 ½ tablespoons Cinnamon

Dairy Free Glaze

½ cup Dairy free plain yogurt * I used plain coconut yogurt (see note #2 for option)
¼ cup Softened plant-based butter (salted) to mix well with the yogurt (you don't want it melted or it will separate from the yogurt and appear oily) *See notes
3 tablespoons Maple Syrup
¼ teaspoon Vanilla Extract

Instructions

In a heat safe bowl, warm the almond milk in the microwave for 1 – 1.5 minutes. Then add the maple syrup and olive oil and whisk together.
Transfer mixture to a large mixing bowl, sprinkle on yeast and mix well. Let it sit at room temp for 5-10 minutes, until you see it become nice and foamy at the top.
Add the flour (1/2 cup at a time and stir) and salt. Once the dough is mixed well and sticky, transfer it to a lightly floured surface and knead for a minute or so until it forms a soft, pillowy ball. (If it is sticking to the surface, add a little flour to the dough until it no longer sticks to your hands – be patient 🙂
Next, lightly re-flour your surface. Roll the dough into a ⅓ inch thick rectangle. {try to make the corners even and squared up} ..it should be about 12 inch long 6 inch wide.
Now, brush melted butter on the dough. Evenly sprinkle the cinnamon sugar filling on top and leave a ½ inch buffer along the sides to help the roll seal.
Starting at the long side nearest you, patiently and tightly roll up the dough and sit seam side down. With a sharp knife or string, cut the dough into roughly 1.5 – 2 inch sections and evenly space out in a greased 8×11 inch baking dish (Or a 9 inch springform pan, lined with parchment*.) Cover the top with plastic wrap, refrigerate overnight to proof (8-10 hrs), and bake in the morning. (Don't forget to set out the butter, for the glaze, to soften overnight)
The next morning, preheat the oven to 350℉.
When oven has preheated, bake for 25-30 minutes or until slightly golden brown.
While the rolls are baking, whisk together the glaze. (If butter is not soft enough, place in microwave for 5 second increments until softened, NOT melted!)
Once rolls are fully baked, let them cool for a few minutes, then pour glaze on top and serve immediately! Enjoy ✨

Notes

These rolls will be delicious with or without the glaze on top!
You can use regular milk and butter in this recipe! It does not have to be dairy free items.
Do you love the traditional Cream Cheese type glaze on your Cinnamon rolls? Simply sub the dairy free yogurt for 1/2 cup light Philadelphia cream cheese (in the block form). You may have to add a little more milk when mixing but maybe not if you like a thick icing!
Crumple up the parchment paper before lining your baking dish and you’ll find it is much more pliable to the direction you want it to go ha!

Keyword Cinnamon Buns, Cinnamon Rolls

Like this recipe? Try my Old Fashion Sourdough Banana Bread recipe, if you enjoy easy sourdough baking – you’ll love it!