Traditional Dairy-Free Cinnamon Rolls with Cream Cheese Frosting

Last Updated on October 19, 2022 by Annie

Warm, soft, and utterly divine, these homemade cinnamon rolls are packed with a delicious cinnamon sugar filling and topped with the perfect dairy-free cream cheese frosting. Learn how to make this moist and fluffy cinnamon rolls recipe for the sweet start your mornings crave!

There isn’t much that beats a warm cinnamon roll fresh out of the oven with a hot cup of coffee. Many of you might be surprised to learn I am typically a fan of the savory breakfast, from sausage and egg kolaches to a deliciously loaded quiche, I can get down with the savory breakfast every meal of the day.

But, when the holidays roll around there is something about a sweet breakfast that just can’t be beat. I love making stacks of pancakes, sweet and filling muffins, and trays upon trays of cinnamon rolls for anyone who is up and ready for a sweet treat. This holiday season I plan to keep my cinnamon rolls classic with this traditional dairy-free recipe.

Made with a fluffy dough and filled with an addictive cinnamon sugar filling, these classic cinnamon rolls are breakfast perfection. And consider yourself warned because they are topped with a dairy-free cream cheese frosting you will find yourself licking the plate for every last drop.

Why We LOVE these Dairy-Free Cinnamon Rolls

When it comes to making cinnamon rolls in our house, this recipe reigns supreme. Here are just a few reasons we love these deliciously dairy-free homemade cinnamon rolls.

• Large and fluffy. What more could you want in a cinnamon roll?
• Cinnamon Sugar + Cream Cheese Frosting = The classic flavor combination.
• Dairy-Free. Made with non-dairy milks, plant-based butter, and vegan cream cheese, there is no dairy to disturb your day here.
• Great for making in advance. You can easily make and bake these cinnamon rolls in advance and save them for another day. See my tips below for how to make, bake, store, and re-heat these traditional cinnamon rolls.
• Ample down time. While the total time for these cinnamon rolls might seem daunting, most of the time is for rising and resting so grab a cup of coffee for those glorious breaks!

How to Make Traditional Dairy-Free Cinnamon Rolls

While you might feel overwhelmed at the idea of making homemade We are going to break this process down into the three main steps, making the dough, prepare the filling, and bake + serve.

Step 1: The Dough

Ingredients For Dairy-Free Dough

• Non-dairy milk– Heated to 110°F to activate the yeast. I used oat milk for this recipe.
• Active dry yeast– Makes the dough rise for the ultimate fluff factor.
• Brown sugar– Mixed with the warmed non-dairy milk and yeast, the sugar feeds the yeast to help it release gas and rise.
• Eggs– At room temperature.
• Salt– For a boost of flavor.
• Flour– To give the dough structure, I used all-purpose flour.
• Plant-based butter– Melted and cooled. I used Country Crock’s Plant-Based Butter sticks for this recipe.

Making the Dairy-Free Dough

• Heat non-dairy milk: In a liquid measuring cup, warm non-dairy milk to 110°F.
• Activate the yeast: Pour the non-dairy milk into the base of a stand mixer and stir with brown sugar and yeast. Allow 5-10 minutes to activate the yeast.
• Add remaining ingredients: After the yeast activates, pour in melted plant-based butter, salt, eggs, and flour.
• Mix on low with a dough hook until combined.
• Add remaining flour: Crank the speed up to medium and mix in remaining 1/2 cup of flour by adding 1/4 cup at a time.
• Knead dough: Once all flour is mixed in, knead the dough by mixing with the dough hook on medium speed for about 5 minutes.
• Transfer + cover: Transfer the dough to a greased bowl and cover with clean dish towel.
• Rise: Allow dough to rise until doubled in size, about 30 minutes to an hour.

Step 2: The Filling

Ingredients for The Filling

• Plant-based butter– At room temperature so it’s easy to spread across the dough.
• Cinnamon- For the classic cinnamon sugar filling.
• Sugar– Sweetens the filling.
• Sugar in the raw– Optional but adds a small crunch to the filling.
• Coconut milk– Used to soak the rolls after they rise but before they bake to keep them moist. You can also use oat milk but I like the thick creaminess of coconut milk.

Roll and Fill the Dough

• Roll out dough: Using a large pastry mat, roll out the dough into a 15×24-inch rectangle.
• Top with butter: Spread the softened plant-based butter on the dough.
• Make filling: In a medium mixing bowl stir together cinnamon, sugar, and sugar in the raw.
• Sprinkle the cinnamon sugar mixture over the dough evenly.
• Roll the dough: Rolling along the short edge of the dough, roll tightly into a log.
• Cut into 12 equal pieces.
• Put in baking dish: Place the cut dough, swirl side up, into a greased 9×13-inch baking dish.
• Rise: Cover and let rest 30 minutes or until doubled in size.

Step 3: Bake and Frost

Ingredients for Dairy-Free Cream Cheese Frosting

• Dairy-free cream cheese– Softened to room temperature. I used Kite Hill Plain Cream Cheese Alternative for this recipe.
• Plant-based butter– Also softened to room temperature so it’s easier to mix and spread.
• Vanilla– For a boost of flavor to the frosting.
• Powdered sugar– To sweeten, thicken, and balance out the tang of the cream cheese alternative.

Baking and Frosting Directions

• Moisten the dough: Pour non-dairy milk over the cinnamon rolls and allow them to rest 10 minutes while the oven pre-heats.
• Preheat oven: When you are ready to bake, preheat the oven to 350°F.
• Bake the cinnamon rolls for 35 minutes or until golden brown.

• While the rolls are baking make the dairy-free cream cheese frosting.
• Mix frosting: In a medium sized mixing bowl, mix together softened cream cheese alternative, plant-based butter, vanilla, and powdered sugar until smooth.
• Frost the rolls: Spread over the slightly cooled cinnamon rolls and enjoy!

Helpful Kitchen Tools

Just a few tools you might find helpful when making this cinnamon rolls recipe.

• Pastry mat– Great for rolling out the dough and measuring the sides to get an even cut for each of the rolls.
• Thermometer– For measuring the temperature of the non-dairy milk so you know if it is warm enough to activate the yeast without being so warm it kills the yeast.
• 9×13-inch Baking Dish– A simple glass pyrex dish with a helpful lid that allows you to store your baked goods easily.
• Staub Baking Dish– This is the baking dish I used in the photographs for this recipe.

Dairy-Free Changes to Classic Cinnamon Rolls

A few simple swaps take these cinnamon rolls to the next level. Here are the typical swaps I make when baking these cinnamon rolls.

• Non-dairy Milk– I use oat milk and full fat coconut milk to moisten these traditional cinnamon rolls.
• Plant-based Butter– I like to use Country Crock’s Plant-Based Butter sticks. They can easily replace traditional baking sticks and I have yet to use them in a recipe where they were not pure perfection.
• Dairy-Free Cream Cheese– For the tangy creamy cheese frosting I used Kite Hill’s Plain Cream Cheese Alternative.

If you don’t like a cream cheese frosting, you can swap it out for a simple glaze from my Banana Bread Cinnamon Rolls Recipe.

Storing and Making Ahead

Here are a few tips for making and storing your cinnamon rolls for easier prep in the morning.

• Refrigerate unbaked dough– Make the dough, roll, fill, and cut into cinnamon rolls. Then instead of baking, cover tightly with plastic wrap and store overnight in the refrigerator. In the morning, take them out and place them on the counter at least 1 hour before baking. Top with coconut milk and bake according to the recipe.
• Store baked unfrosted cinnamon rolls– Baked, cooled, and unfrosted, these cinnamon rolls will keep at room temperature for up to 2 days in an air-tight container.
• Refrigerate– Store baked, cooled, and frosted cinnamon rolls in the refrigerator for up to 5 days.
• Freeze– Double wrap baked, cooled, and unfrosted cinnamon rolls with plastic wrap and store in a freezer safe container for up to a month. When you are ready to re-heat, remove from freezer and allow to come to room temperature in the wrapping to maintain moisture. Pop them into the oven at 300°F for about 15 minutes to reheat.

More Sweet Roll Recipes

• Lemon Blueberry Sweet Rolls
• Banana Bread Cinnamon Rolls
• Pumpkin Spice Cinnamon Rolls

If you tried this dairy-free traditional cinnamon rolls recipe feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!

You can also get delicious dairy-free recipes and tips by signing up for my newsletter!

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Traditional Dairy-Free Cinnamon Rolls with Dairy-Free Cream Cheese Frosting

Fluffy, melt-in-your-mouth traditional cinnamon rolls topped with a decadent dairy-free cream cheese frosting make the perfect sweet treat to start your day.

Course Breakfast

Cuisine American

Keyword Breakfast Rolls, Cinnamon, Cinnamon Rolls, Cinnamon Sugar, Cream Cheese, Cream Cheese Frosting, Sweet Rolls

Prep Time 30 minutes

Cook Time 35 minutes

Resting + Rising Times 1 hour 30 minutes

Total Time 2 hours 35 minutes

Servings 12 cinnamon rolls

Ingredients

Dairy-Free Dough

• 1 cup Non-dairy milk I used oat milk
• ¼ cup Brown Sugar
• 2 ½ teaspoons Active Dry Yeast
• 6 Tablespoons Plant-based Butter melted and cooled
• 2 Eggs room temperature
• 1 teaspoon Salt
• 4 ½ cups Flour divided into 4 cups and a ½ cup

Cinnamon Sugar Filling

• 4 Tablespoon Plant-based Butter at room temperature
• 1 Tablespoon Cinnamon
• 2 Tablespoons Granulated Sugar
• 2 Tablespoons Sugar in the raw optional- replace with additional granulated sugar if you choose not to use
• ¼ cup Coconut Milk full fat

Dairy-Free Cream Cheese Frosting

• ¼ cup Dairy-Free Cream Cheese at room temperature
• ¼ cup Plant-Based Butter at room temperature
• 1 teaspoon Vanilla
• 1 ½ cup Powdered Sugar

Instructions

Make the Dough

1. In a liquid measuring cup, warm 1 cup non-dairy milk to 110°F.

2. Pour the non-dairy milk into the base of a stand mixer and stir with ¼ cup brown sugar and 2 ½ teaspoons active dry yeast. Allow 5-10 minutes to activate the yeast.

3. After the yeast activates, pour in 6 Tablespoons melted plant-based butter, 1 teaspoon salt, 2 eggs, and 4 cups of flour.

4. Mix on low with a dough hook until combined to avoid the flour spilling out over the edges of the bowl.

5. Crank the speed up to medium and mix in remaining 1/2 cup of flour by adding 1/4 cup at a time.

6. Once all flour is mixed in, knead the dough by mixing with the dough hook on medium speed for about 5 minutes.

7. Transfer the dough to a greased bowl and cover with clean dish towel.

8. Allow dough to rise until doubled in size, about 30 minutes to an hour.

Roll and Fill the Dough

1. Using a large pastry mat, roll out the dough into a 15×24-inch rectangle.

2. Spread ¼ cup softened plant-based butter on the dough.

3. In a medium mixing bowl stir together 2 Tablespoons cinnamon, 2 Tablespoons sugar, and 2 Tablespoons sugar in the raw.

4. Sprinkle the cinnamon sugar mixture over the dough evenly.

5. Rolling along the short edge of the dough, roll tightly into a log. Cut into 12 equal pieces.

6. Place the cut dough into a greased 9×13-inch baking dish.

7. Cover and let rest 30 minutes or until doubled in size.

Bake and Frost

1. Pour ¼ cup non-dairy milk over the cinnamon rolls and allow them to rest 10 minutes while the oven pre-heats.

2. When you are ready to bake, preheat the oven to 350°F.

3. Bake the cinnamon rolls for 35 minutes or until golden brown.

4. While the rolls are baking make the dairy-free cream cheese frosting.

5. In a medium sized mixing bowl, mix together ¼ cup softened cream cheese alternative, ¼ cup plant-based butter, 1 teaspoon vanilla, and 1 ½ cups powdered sugar until smooth.

6. Spread over the slightly cooled cinnamon rolls and enjoy!

Recipe Notes

Recipe adapted from: Taste of Lizzy T’s Homemade Cinnamon Rolls

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