Non Dairy Cinnamon Rolls are a delightful treat for anyone craving soft, sweet, and fluffy rolls without the dairy. Perfect for breakfast or a snack, the rolls are slathered with a rich glaze that takes them to a whole new level of yum. Let’s roll into making the tasty goodies.
When making Non Dairy Cinnamon Rolls, consider that soymilk can be substituted with other non-dairy milks such as almond or oat milk, depending on your preference or dietary needs. Ensure that margarine is dairy-free to keep the rolls completely non-dairy. For those with gluten sensitivities, a 1:1 gluten-free flour blend may work, but the texture may vary. Always check labels for allergies.
Bread & Rolls
Non Dairy Cinnamon Rolls Recipe
Ingredients
- 1 (1/4 ounce) package dry active yeast
- 1 cup soymilk
- 2 1/2 tablespoons sugar
- 1/2 teaspoon salt
- 3 cups flour
- 1 egg
- 1-2 tablespoon vegetable oil
- 4 tablespoons margarine
- 6 tablespoons granulated sugar
- 4 tablespoons brown sugar
- 3 tablespoons cinnamon
- 2 cups powdered sugar
- 1/4 cup soymilk
- 2 tablespoons melted margarine
- 2 teaspoons vanilla
- 1/2 teaspoon almond extract
Instructions
- Combine 1 cup soymilk (warmed to approximately 120-130 degrees F) with 2 1/2 tablespoons sugar and 1 (1/4 ounce) package dry active yeast. Set aside for several minutes so that it foams.
- In a large bowl, measure 2 cups of the flour, and make a well in the middle with the bottom measuring cup.
- In the well, add 1/2 teaspoon salt, 1-2 tablespoon vegetable oil, 1 egg, and the foamed yeast mixture. Mix the wet ingredients then incorporate into the flour.
- Add the remaining 1 cup of flour and stir well. The dough should be sticky but cohesive enough to pick up out of the bowl without it falling through your fingers. If it’s too gooey, add more flour.
- Turn out onto a lightly floured surface and knead for 6-8 minutes. Once the flour from the surface is incorporated, you can put additional oil on your hands and work it into the dough while kneading.
- Divide the dough into two halves and place in a warm, draft-free area for around 15 to 30 minutes. Preheat the oven on the lowest setting for a few minutes, then turn it off and place the bowl with the dough in the slightly warmed oven.
- Prepare the filling by combining 6 tablespoons granulated sugar, 4 tablespoons brown sugar, and 3 tablespoons cinnamon. In a separate bowl, melt 4 tablespoons margarine. Measurements can be adjusted to taste.
- Using a rolling pin, form each ball of dough into a rectangle on a lightly floured surface, each rectangle measuring around 10-12 inches by 5-7 inches, aiming for about 1/2 inch thickness.
- Drizzle or brush the melted margarine onto each dough rectangle.
- Generously sprinkle and evenly spread the cinnamon/sugar mixture on top of the margarine.
- Starting from a longer edge of the rectangle, roll the dough to form a long log. Repeat for the other half.
- Use a large, sharp knife to cut the log into sections around 1 1/2 inches.
- Arrange the sections in a lightly greased pan, spirals facing up, fitting all into a 9 inch cake pan with room to spare.
- Bake in a preheated oven at 375 degrees F for 18-20 minutes.
- Prepare the glaze by mixing 1/4 cup soymilk, 2 tablespoons melted margarine, and the extracts with an electric mixer, slowly adding 2 cups powdered sugar until desired consistency is reached.
- Allow the cinnamon rolls to cool for at least five minutes before generously drizzling the glaze on top.