Cinnamon Rolls (Dairy Free)


Sometimes I just need some time to myself in the kitchen to feel calm again. I just need to be alone and able to cook something I’ve never made before. There is something about this particular activity for me that is so calming. It’s hard for me to get that time because my kitchen and living room are an open layout, so if Anthony is in the living room it isn’t really like I’m alone. Not that I’m complaining about this, because I really do love the layout of our house.


Then there are times when it doesn’t matter if I’m alone I just really need cinnamon rolls and who the heck cares who is home. For this recipe, you’ll need to set aside some time to make them. It is a yeast recipe, so you do have to wait for the yeast to rise, but it is totally worth it. Seriously. I’ve made these 4 times in the last few months. They are knock your socks off good and dairy free. So a win win for me.


I know these take extra effort to make, but you really won’t regret it. You’ll thank me. I promise!

Cinnamon Rolls (Dairy Free)


Yields – 12 cinnamon rolls

Prep time – 

Cook time – 



  • 1 packet of instant yeast
  • 1 cup of unsweetened almond milk
  • 3 TBSP of dairy free margarine
  • 1/4 tsp salt
  • 3 cups of flour
  • 1 TBSP of sugar


  • 4 TBSP of dairy free margarine
  • 6 TBSP of sugar
  • 4 TBSP of brown sugar
  • 3 TBSP of cinnamon


  • 2 cups of sugar
  • 1/4 cup of almond milk
  • 2 TBSP of dairy free margarine
  • 2 tsp of vanilla extract
  • 1/2 tsp of almond extract


Crust –

  1. In a sauce pan heat the almond milk and 3 TBSP of margarine until warm and melted. Make sure it never boils.
  2. Remove from heat and let it cool to 110 degrees or the temperature of warm bath water.
  3. Transfer the mixture to a large mixing bowl and sprinkle the yeast on top. Cover the mixing bowl with a dish towel so no light gets in and put it in a warm place for 10 minutes.
  4. Add 1 TBSP of sugar and the salt to the mixture and stir.
  5. Add the flour 1/2 cup at a time, stirring while you go.
  6. Transfer to a lightly floured surface and kneed for a minute until it forms a loose ball.
  7. Rinse out your mixing bowl, spray it with oil and place the dough into the bowl.
  8. Cover the bowl with plastic wrap, place a dish towel over it and leave it someplace warm for 1 hour.

Filling –

  1. In a sauce pan melt your margarine.
  2. Add the sugar, brown sugar and cinnamon to the melted margarine and stir until combined.

Once your dough is finished rising, on a lightly floured surface roll it our into a thin rectangle. Spread your filling on it evenly and then starting at one end roll the dough tightly. Using a serrated knife cut the dough into 1.5 inch slices. Place them into a round cake pan and bake at 350 degrees for 25 to 30 minutes or until slightly golden brown.

Glaze –

  1. In a sauce pan mix all of your ingredients together until the margarine is melted and everything is well combined.
  2. Once your cinnamon rolls have cooled (if you can wait that long) pour the glaze on top!
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