Breakfast & Brunch
This dairy-free cinnamon rolls recipe proves plant-based baking can deliver the same warm, spiced comfort you crave—without a single drop of dairy. The secret lies in a tender dough made with almond milk and coconut oil, swirled with a cinnamon-sugar filling that stays perfectly moist.
I've perfected this version after years of testing, ensuring the texture and flavor rival traditional recipes while keeping it completely vegan.
The dough comes together in just 15 minutes of active prep, then rises while you prepare the filling—a simple mix of sugar, cinnamon, and vegan butter that creates those signature swirls.
Baking yields soft, pillowy rolls with a golden crust, and the optional plant-based frosting adds that final touch of sweetness. What makes this recipe work is balancing moisture and structure, so your rolls don't dry out or fall apart.
By the time you pull these from the oven, your kitchen will smell like a bakery, and every bite will deliver warm, spiced dough with a tender crumb. The frosting—made with coconut cream and powdered sugar—adds a velvety finish that makes these rolls impossible to resist.
This is comfort food at its finest, made entirely plant-based without sacrificing flavor or texture.
Perfect for weekend breakfasts, holiday gatherings, or when you need a cozy treat. The recipe scales easily, so you can make a full batch or just a half-dozen for two. Let's get baking—your taste buds will thank you.
Ingredients for dairy free cinnamon rolls
Twelve simple ingredients transform into bakery-style cinnamon rolls that taste like comfort food, minus the dairy.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Spooning and leveling for accuracy |
| Granulated Sugar 🍚 | ¼ cup | For dough and filling |
| Instant Yeast 🍞 | 2 ¼ tsp | Active dry works too |
| Almond Milk 🥛 | 1 cup | Unsweetened, room temperature |
| Coconut Oil 🥥 | ¼ cup | Melted, not solid |
| Ground Cinnamon 🌶️ | 2 tbsp | Ceylon for subtle flavor |
| Brown Sugar 🍚 | ½ cup | Packed lightly |
| Vegan Butter 🧈 | ½ cup | Miyoko's or Earth Balance |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Vanilla Extract 🌸 | 1 tsp | Pure alcohol-free if preferred |
| Powdered Sugar 🍚 | 2 cups | For frosting |
| Coconut Cream 🥥 | ½ cup | Chilled overnight for best results |
| Ground Flaxseed 🌾 | 1 tbsp | For egg substitute |
| Water 💧 | 3 tbsp | For flax egg |
The flour is your foundation—King Arthur or Bob's Red Mill for that tender crumb. Coconut oil gives the dough richness without dairy, so don't substitute with butter—it's vegan but contains milk solids. For the yeast, Bob's Red Mill instant yeast works fastest, but active dry is fine if you let it proof longer. The almond milk should be room temperature to activate the yeast properly—cold milk slows everything down. I always grab unsweetened Silk almond milk for consistency, but any unsweetened brand works. The flax egg is a game-changer—just mix the ground flaxseed with water, let it sit for 5 minutes, and it thickens like an egg. No weird aftertaste, I promise.
No Ceylon cinnamon? Regular ground cinnamon works fine, but it's slightly stronger. Brown sugar can be swapped for white sugar if you're in a pinch, though the texture will be a tad crisper. Short on vegan butter? Coconut oil works in a bind, but it has a stronger coconut flavor. The frosting is where you can get creative—add a splash of vanilla or orange zest for extra flavor. For the filling, I like to mix the brown sugar and cinnamon first, then cut in the vegan butter until it's crumbly but holds together. If your dough feels too sticky, add a tablespoon more flour at a time—it's better to under-mix than overdo it.
Dough keeps in the fridge for 2 days wrapped tightly in plastic, or freeze for 3 months for a quick weekend treat. The frosting stays fresh for 1 week in the fridge, though it's best used within 3 days. For make-ahead magic, prep the dough and filling the night before—let it rise overnight in the fridge, then bake in the morning. The rolls reheat beautifully in a 350°F oven for 5-10 minutes if you want them warm. Store leftovers in an airtight container to keep them soft.
Why You'll Love This Recipe
- No-Fuss Dough: I swear, the dough comes together faster than my coffee brews. Just mix flour, sugar, yeast, almond milk, and a splash of coconut oil—no kneading, no waiting for butter to soften. Honestly, it’s the kind of recipe that makes me feel like a baking genius when my hands are still sticky.
- Warm Spice Magic: That cinnamon-sugar swirl? Chef’s kiss. The coconut oil keeps it tender without being greasy, and the almond milk adds just enough richness to balance the sweetness. It’s the kind of flavor that makes people pause mid-bite—even my picky teenage nephew.
- Brunch or Snack: Serve them warm with a drizzle of vegan cream cheese or save them for later—these hold up surprisingly well. I’ve packed them for office meetings, tossed them in lunchboxes, and even reheated slices for a lazy Sunday. They’re that reliable.
- Budget Breakfast: Flour, sugar, and almond milk? That’s it for the dough. No specialty ingredients, no last-minute grocery runs. I’ve made a dozen for under $5, and they disappear just as fast as the store-bought kind—without the guilt. (Yes, even on a Tuesday night.)
Step-by-step instructions for dairy free cinnamon rolls
Let's create fluffy, spiced cinnamon rolls with a velvety plant-based frosting that'll fool even the biggest dessert skeptics.
Make the Flax Egg and Activate the Yeast
First, combine the 1 tablespoon ground flaxseed with the 3 tablespoons water in a small bowl and stir well. Let it sit for 5 minutes until it thickens into a gel-like consistency—this is your egg substitute. Meanwhile, in a separate bowl, mix the 1 cup almond milk with the 0.25 cup granulated sugar and 2.25 teaspoons instant yeast. Let this sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
This activation step is crucial—if the mixture doesn't bubble, your rolls might not rise properly. I like to place the bowl in a warm spot, like near the oven with the light on, to help speed up the process. The flax egg will give your dough structure without any animal products, and the activated yeast ensures those perfect air pockets for tender rolls.
Mix the Dough and Knead Until Smooth
In a large mixing bowl, combine the 4 cups all-purpose flour and 0.5 teaspoon salt. Add the flax egg mixture and the yeast-almond milk mixture to the dry ingredients. Stir gently until a shaggy dough forms, then gradually incorporate the 0.25 cup melted coconut oil and 0.5 cup vegan butter. Use a wooden spoon or dough whisk to bring everything together.
Once the dough comes together, turn it out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. You'll know it's ready when it springs back slightly when pressed. If the dough feels too sticky, add 1 tablespoon flour at a time until it's just right. Kneading develops the gluten, which gives your rolls that perfect chewy texture. Don't skip this step—it makes all the difference!
Prepare the Filling and Roll Out the Dough
While the dough rests, make the filling by mixing 0.5 cup brown sugar with 2 tablespoons ground cinnamon in a small bowl. Once the dough has doubled in size (about 1 hour at room temperature), roll it out on a lightly floured surface into a 12x18-inch rectangle, about ¼-inch thick. Spread the 0.5 cup vegan butter evenly over the entire surface, then sprinkle the cinnamon-sugar mixture evenly over the butter.
Here's where it gets fun—roll the dough tightly into a log starting from the long side. Seal the edge by pinching it firmly. The butter and sugar should be completely encased in the dough. If you see any gaps, press them closed so the filling stays put during baking. The filling should be evenly distributed throughout the log—this ensures every bite has that perfect sweet-spiced flavor.
Shape and Bake the Cinnamon Rolls
Use a sharp knife to cut the log into 12 equal-sized rolls. Place them in a 9x13-inch baking dish, spacing them about 1 inch apart. Cover the dish with a clean kitchen towel and let them rise for another 30-45 minutes until puffy. Preheat your oven to 350°F while they rise—this ensures they go straight into a hot oven for even baking.
Bake for 25-30 minutes until the rolls are golden brown on top and the edges are set. You'll know they're done when they pull away slightly from the sides of the pan and smell like warm cinnamon. The center should still be soft—these aren't hard rolls, they're tender and gooey inside. Let them cool in the pan for 10 minutes before frosting to prevent the filling from oozing out.
Make the Frosting and Assemble
While the rolls cool, make the frosting by beating the 0.5 cup coconut cream (chilled overnight) with the 2 cups powdered sugar and 1 teaspoon vanilla extract until smooth and fluffy. If it's too thick, add 1 teaspoon almond milk at a time until you reach a spreadable consistency. The frosting should be light and airy—almost like whipped cream but with a sweet, creamy finish.
Once the rolls have cooled slightly, spoon or pipe the frosting over the top, letting it drip down the sides for that classic cinnamon roll look. Serve warm for the best experience—the contrast of the warm, spiced rolls with the cool, creamy frosting is pure magic. These rolls keep well in the fridge for 3 days, but I promise they won't last that long in your house!
Pro Tips For Making Dairy Free Cinnamon Rolls
- Warm the Almond Milk: Pour the almond milk into a small saucepan with the coconut oil and heat it just until the oil melts—about 30 seconds. Cold liquids shock the yeast, and this little step guarantees your dough rises faster and smoother. (Yes, even if you’re impatient like me.)
- Measure Yeast Fresh: Check the expiration date on that instant yeast packet—old yeast is lazy yeast. If it’s been sitting in your pantry for months, test it first by mixing a pinch with warm water and a pinch of sugar; if it bubbles within 5 minutes, it’s still good. No bubbles? Toss it and start fresh.
- Don’t Overwork the Dough: Once you start rolling and cutting the dough, resist the urge to press too hard. A little give in the rolls means they’ll rise better and stay soft. Overhandling makes them tough, and nobody wants a chewy cinnamon roll. (I learned this after making a batch that tasted like a sad, dense brick.)
- Brush with Coconut Oil Twice: After rolling out the dough and before rolling it up, brush the surface with a thin layer of melted coconut oil—it prevents sticking and adds shine. Then, after baking, brush the warm rolls with another light coat while they’re still in the pan. Trust me, that extra step makes them look (and taste) like you spent hours on them.
Regional styles of this dish
Scandinavian Cardamom Twist
In Sweden and Norway, cinnamon rolls often feature cardamom instead of cinnamon for a fragrant, floral note. Replace the 2 tablespoons cinnamon with 1 tablespoon cinnamon + 1 teaspoon ground cardamom in the filling. Add 1 teaspoon cardamom to the dough for an aromatic depth.
Serve with a lingonberry jam drizzle—simmer 1 cup frozen lingonberries with 2 tablespoons sugar and 1 tsp lemon juice for 10 minutes until thickened. 🌟
Southern U.S. Maple Pecan
For a Southern-inspired twist, fold ½ cup chopped pecans into the dough before rolling, then add a maple-cinnamon filling by mixing ½ cup brown sugar with 2 tbsp maple syrup and 1 tbsp cinnamon.
Brush the baked rolls with a maple glaze made from 1 cup powdered sugar + 2 tbsp maple syrup + 1 tbsp almond milk. The pecans add crunch, while the maple deepens the sweetness. 🍁
German Apfelkuchen Style
Transform these into a German-inspired apple-cinnamon roll by adding 1 cup diced apples (tart varieties like Granny Smith work best) to the dough before rolling. Toss the apples with 1 tbsp lemon juice and 1 tsp cinnamon to prevent browning.
After baking, top with a vanilla-almond glaze—whisk 1 cup powdered sugar with 2 tbsp almond milk and ½ tsp vanilla. The apples keep the rolls moist and add a bright contrast to the spiced dough. 🍏
Japanese Matcha Version
For a unique twist, replace 1 tablespoon cinnamon in the filling with 1 tablespoon matcha powder for an earthy, slightly bitter balance. Add 1 tsp matcha to the dough for a vibrant green hue. Use white miso (½ tsp) in the frosting instead of vanilla for umami depth.
The matcha pairs beautifully with the sweetness, creating a sophisticated flavor profile. Serve with black sesame seeds sprinkled on top for texture. 🍵
Mexican Cajeta Swirl
Infuse the filling with Mexican cajeta (goat’s milk caramel) for a rich, caramelized twist. Replace ½ cup vegan butter with ¼ cup vegan butter + ¼ cup cajeta, then add ½ teaspoon chili powder to the dough for a subtle heat.
Top with a cajeta glaze—mix ½ cup cajeta with 1 cup powdered sugar and 1 tbsp almond milk until smooth. The caramel adds depth, while the chili gives a playful kick. 🌶️
Nutrition facts
Frequently asked questions
Can I make these rolls without a stand mixer?
This recipe works perfectly with just your hands. After mixing the dough, turn it onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The key is to keep adding flour gradually—just 1 tablespoon at a time—to prevent a tough texture. A wooden spoon or dough whisk helps distribute the ingredients evenly before kneading.
What if my dough doesn't rise properly?
Check three things first:
- Yeast freshness—test it by mixing 2.25 tsp with 1 tsp sugar and ¼ cup warm water; it should bubble in 5-10 minutes.
- Temperature—almond milk should be warm to the touch (not hot).
- Proofing time—give it 1-2 extra hours in a warm spot (like a turned-off oven with light on). If it still doesn't rise, your yeast may be dead.
Can I use store-bought vegan puff pastry instead?
Yes, but the texture will differ—puff pastry is flakier and less tender. For best results, use a vegan croissant dough or make a simple vegan shortbread crust (mix 1 cup flour, ½ cup vegan butter, ¼ cup powdered sugar, and 1 tbsp almond milk). The filling and frosting instructions remain the same. For a shortcut, try Trader Joe's vegan puff pastry—it holds up well to the filling.
How do I store or reheat leftovers?
Keep baked rolls in an airtight container at room temperature for 2 days, or refrigerate for 5 days. To reheat, wrap individual rolls in foil and warm at 350°F for 5-8 minutes until soft. For microwave reheating, cover with a damp paper towel and heat for 15-20 seconds. The frosting may soften slightly—repipe or drizzle fresh frosting before serving.
Can I make these gluten-free?
Yes, but you'll need a 1:1 gluten-free flour blend (like Bob's Red Mill or King Arthur) and add ½ tsp xanthan gum to the dough. Replace almond milk with oat milk (better binding) and reduce kneading time to 5 minutes—gluten-free dough is more delicate. Expect slightly denser rolls. For the filling, use ½ cup coconut oil instead of vegan butter to prevent spreading.