Jillian is a food-allergic adult and mama with years of personal experience to share with the greater food-allergic community.
It's hard to believe that there are no eggs, dairy, or nuts in these huge, gooey cinnamon rolls that look, taste, and smell like they came from a chain store at the mall! Your family will drop whatever they are doing and run to the kitchen when they smell these!
This recipe is free of most major allergens (with the exception of wheat) and can be made with a dairy-free butter alternative. They can also be made soy-free with the right substitutes. Hopefully, you can share these with all of your loved ones. If you have a gluten-free alternative or flour mixture that works well with this recipe, please share your thoughts in the comments below.
I take full advantage of my bread machine as much as possible to do the laborious kneading and rising of the dough, but alternatively, this recipe can be whipped up with a stand mixer with a dough hook. You will need a nice warm spot for the dough to rise, as well as a bit of patience.
For the dough:
- 1 1/4 cups dairy-free milk substitute (such as coconut milk, rice milk, oat milk, etc.) or water, heated to 110°F
- 1/3 cup melted dairy-free butter substitute (such as Earth Balance)
- 2 tablespoons light-tasting oil (such as vegetable or mild olive oil)
- 1/2 teaspoon vanilla extract
- 4 cups all purpose flour
- 1/2 cup sugar
- 1 teaspoon salt
- 4 teaspoons baking powder
- 1 1/4 teaspoons rapid rise yeast
For the cinnamon filling:
- 1/3 cup melted dairy-free butter substitute (such as Earth Balance)
- 2/3 cup light brown sugar
- 2 tablespoons ground cinnamon
For the icing:
- 4 tablespoons dairy-free butter substitute (such as Earth Balance)
- 3/4 teaspoon vanilla extract
- 4 teaspoons orange juice
- 1 tablespoon light corn syrup
- 2 1/2 to 3 1/4 cups powdered sugar
Step 1: Prepare the Dough
There are three different options to prepare the dough: bread machine, stand mixer, or by hand. The bread machine's dough setting is the easiest!
Bread Machine Method
Follow your specific model's instructions regarding the order of ingredients. Typically, the liquids go in first, and then the dry ingredients. Then set the machine to the dough setting, and let it run its course. My bread machine's dough setting is an hour and a half of kneading and rising. Once complete, you are ready to roll out the dough and no further kneading or rising is necessary. Now you can go straight to the next section, "Form the Cinnamon Rolls."
Stand Mixer Method
- Start by proofing the yeast in the mixing bowl that comes with your stand mixer.
- Warm up the water (or milk substitute) to 110°F, add the sugar, and stir to dissolve.
- Then add the yeast, and do not stir. Allow it to sit for 10 minutes.
- Now add in the remaining liquid ingredients (starting with the melted dairy-free butter alternative), and slowly add the remaining dry ingredients.
- The stand mixer with dough hook will need to run for about 5 minutes to work the dough well.
- Let the dough rest for 10 minutes.
By Hand Method
This method takes the longest.
- First, proof the yeast as described above.
- Add the melted dairy-free butter alternative.
- Then make a pile of the dry ingredients on a clean surface, and slowly work in all of the wet ingredients. Knead the dough for at least 5 minutes. The dough should not be sticky or tacky. If it's too sticky, knead in more flour.
- Leave the dough to rest for 10 minutes.
Next Steps for Both Stand Mixer and By Hand Methods:
- Pre-warm and lightly grease a large bowl. Once the dough has rested in steps 2 or 3 above, place it into the prepared bowl and cover the bowl tightly with plastic wrap. Place it somewhere warm to allow to rise for at least 2 hours. When finished resting and rising, the dough should be very soft, loose, and easy to work with. A warm kitchen is needed for the dough to rise properly! If your dough is still too elastic to work with and hasn't risen, try this:
- Adjust an oven rack to the middle position and place a loaf or cake pan in the bottom of the oven. Place the container of dough on the middle rack and pour 3 cups of boiling water into the pan on the bottom rack. Close the oven door and allow the dough to rise as instructed.
Step 2: Form the Cinnamon Rolls
- While the dough is rising, combine the brown sugar and cinnamon in a medium bowl and stir well. Melt the dairy-free butter alternative and keep it nearby with a pastry brush. Pre-heat your oven to 350°F.
- Roll the dough out with a rolling pin to be roughly 20" x 12". Spread the melted dairy-free butter over the surface of the dough with your brush. Sprinkle the brown sugar and cinnamon mixture heavily across the dough. Roll the dough up tightly, starting from the longer side (so it is a long and somewhat skinny log). Using a sharp knife, cut the dough into rolls the size that you desire (mine are about 2 to 3 inches thick).
- Lightly grease a large baking sheet and place parchment paper on it. Place the rolls onto the pan, leaving a gap between each to allow room for expansion as they bake. Gently press down on the lower sections of the rolls to give each roll a somewhat angled shape (like a hill, so they won't be totally flat). Brush the tops lightly with some of the remaining melted dairy-free butter alternative.
Step 3: Bake
Bake at 350°F for 21 to 25 minutes. Poke the inner layers gently with a fork to test that they are done and not doughy inside, but also keep an eye that they aren't burning on the bottoms either. The parchment paper helps with that.
Step 4: Make the Icing
- While the rolls are baking, combine all icing ingredients and mix with a hand mixer on medium-low at first.
- Once the sugar has been incorporated, increase the speed to high and whip the icing until it gets smooth and airy.
- Spread the icing on the rolls immediately after they come out of the oven. Devour and enjoy!
Serving and Storing
Note that these rolls can be stored in a freezer-safe container. Take a roll out 1 to 2 hours before you plan to enjoy it, or warm up in the microwave for a delicious treat.
If you've made these, please come back and leave a comment and rating to help others! Thank you!
Questions & Answers
Question: How do you adapt this recipe to prepare tHem the night before baking?
Answer: I haven't tried that yet, but you might be able to stop them from rising further by covering them and refrigerating them overnight. Then bake in the morning. Please let me know if you try this! Otherwise, what I would normally do is set my breadmaker on the dough setting the night before simply to make the dough. Then in the morning, I would have to roll it out and add the butter and topping and form them still.
Question: Do you let these rise again after you put them in the pan?
Answer: I do not. I bake them right away. They rise up plenty during baking. I hope you like them!
© 2019 Jillian Erin
Heidi on December 31, 2019:
These are amazing! Thank you! Finally cinnamon rolls that are delisted despite being egg and diary-free!