Go Back
Print
A close up of frosted dairy-free cinnamon rolls in a white baking dish on a white counter.

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 15x24-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 9x13-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