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Writer's pictureStephanie Brown

Best Dairy-Free Cinnamon Rolls

Who else loves ooey gooey, warm cinnamon rolls? I know it can't be just me! These are FABULOUS and you'd NEVER guess they're dairyfree. These are my hubby's fave dessert that I make. Who am I kidding? They're also eaten for breakfast!



Best Dairyfree Cinnamon Rolls

(makes 12 rolls)

*These are easily found in the freezer section of most grocery stores.


Cinnamon Filling

1 cup brown sugar

1 tbs ground cinnamon +

1/4 c melted vegan butter ( recommend Earth Balance )


Icing

1 cup powdered sugar

3-4 tsp almond milk (any plant milk)

1 tsp vanilla

2 tbs melted vegan butter


Directions:

Set the frozen rolls out to thaw: spray a 9 x12 pan with olive oil and place frozen rolls in 4 rows of 3 rolls each row. You don't need them to rise. You just want them to be thawed but still cold to the touch.


Once ready, roll them out into 10 inch long ropes ( just like how you roll play-doh to make snakes). They will try shrinking but just roll and stretch to about 10 inches before you start next step.


In a small bowl, melt the butter for the cinnamon filling. Let it cool a little. Dip each rope in melted plant butter. Dip all before moving to the next step because your hands will transfer the dry mix to butter if you don't. Yes, this is messy but so worth it!


Next, dip buttered ropes in the brown sugar + cinnamon mix until coated nicely. Roll each rope into traditonal cinnamon roll shape and place back into that greased 9x12 pan.


Set the oven to 350°F and let the rolls rise until they are almost double in size. This can take some time. But if you sit them on the oven while it preheats, that will help them rise faster. Or run your dryer and set the pan on top of the dryer! Then bake for 15-20 minutes once oven is ready. I typically go the full 20 minutes to ensure they're not doughy.


While they bake, make the icing of powdered sugar, almond milk, vegan butter & vanilla extract. Once rolls are finished baking, drizzle the icing all over your rolls and serve!


Author: Stephanie Brown, dinnerpartyofthree

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