Soft, fluffy, and irresistibly gooey, these dairy-free cinnamon rolls are a crowd-pleasing treat. Packed with a cinnamon-sugar filling and finished with a simple glaze, they work beautifully for holidays, brunches, or a cozy weekend breakfast. Egg-free, soy-free, and vegan.

If you’re after a comforting sweet bake that still feels light and tender, these dairy-free cinnamon rolls deliver. The dough is soft and airy, the center is luxuriously gooey, and the glaze melts into the rolls while they’re still warm.

Make them for a special breakfast, a holiday brunch, or whenever you want that warm, bakery-style treat at home.

Despite using plant-based ingredients, these rolls have the same classic texture and flavor as traditional cinnamon rolls — no one will miss the dairy.

Below is a clear, step-by-step overview of how these rolls come together, plus tips for success, storage guidance, and a few simple substitutions.

How To Make

These rolls follow a familiar yeasted-bread process, and each step is straightforward. Read through the method first so you know what to expect, then follow the recipe to get reliably tender, gooey rolls.

Make the dough: Warm unsweetened almond milk to about 105–115ºF, then dissolve the yeast with a teaspoon of sugar and let it proof until foamy. Add the remaining sugar, bread flour, salt, olive oil, and vanilla. Mix to form a sticky dough.

Knead briefly: Turn the dough onto a floured surface and knead for a couple of minutes until it becomes smooth. Add small pinches of flour only if the dough is overly tacky; the dough should remain soft.

First rise: Oil the bowl lightly, place the dough inside, cover, and let it rise in a warm spot until doubled in size—usually about 1 to 1½ hours depending on your kitchen temperature.

Roll and fill: On a floured surface, roll the dough into a roughly 9 x 13 inch rectangle. Brush with olive oil and sprinkle an even layer of the cinnamon-sugar filling.

Form and cut: Roll the dough tightly from the long edge into a log, pinch the seam, and slice into nine equal pieces. Place the slices cut-side up in a greased or parchment-lined 9-inch square pan.

Second rise: Cover loosely and let the rolls proof for 30–45 minutes in a warm spot until puffy. For an overnight option, chill them in the refrigerator (no longer than 12 hours) and bring back to room temperature for about 30–45 minutes before baking.

Bake: Preheat the oven to 350ºF. Brush the risen rolls with a little olive oil and bake 20–24 minutes. For extra gooey centers, aim for the shorter end of the time range; they’ll set more if you bake the full 24 minutes.

Glaze and serve: Let the rolls cool for about 10 minutes, then whisk confectioners’ sugar with 2–4 tablespoons of a dairy-free liquid (water, plant milk, orange juice, or coconut buttermilk) to a smooth glaze. Spread over warm rolls and serve.

Tips & Tricks

1. Temperature matters: keep almond milk between 105–115ºF when proofing yeast. If it’s too hot, the yeast can be killed; too cool and the yeast won’t activate. If you don’t have a thermometer, the milk should feel like a warm bath to the touch.
2. Measure flour properly: fluff the flour, spoon it into your measuring cup, and level it off. Scooping directly from the bag packs the flour and can lead to overly dense dough.
3. Find a warm proofing spot: a slightly warm room speeds rising. A running dryer or a sunny countertop works well; proofing times will vary with humidity and temperature.
4. Watch the rise visually: rather than relying strictly on clocks, look for the dough to double in bulk and the rolls to appear puffy before proceeding.
5. If using the overnight fridge option, do not refrigerate longer than about 12 hours. Extended chilling can change texture and lead to drier rolls.

Substitutions

• Bread flour gives the best chew and soft crumb for these rolls. All-purpose flour can be used in a pinch, but the texture will be slightly different.
• If almond milk isn’t suitable, any unsweetened plant-based milk will work for the dough and glaze.

How To Store

These cinnamon rolls are best the day they’re baked, when the centers are at their gooeyest. Leftovers can be stored and reheated with good results.

Counter: Keep cooled rolls in an airtight container at room temperature for up to 2 days. Warm briefly before serving to refresh texture.

Freezer: Freeze rolls in an airtight container for up to 3 months. Freezing without the glaze preserves texture best; glaze them fresh after thawing if you prefer. Thaw in the fridge and rewarm before serving.

Additional Dairy Free Brunch Recipes:

• Dairy Free French Toast Casserole
• Dairy Free Hot Cross Buns
• Classic Dairy Free Waffles
• Dairy Free Chocolate Donut Holes
• Dairy Free Breakfast Casserole
• Veggie Packed Dairy Free Quiche
• Coconut Oil Scones

Did you try this recipe? Share your rating and review below — I’d love to hear how your rolls turned out.

Dairy Free Cinnamon Rolls

Yield:
9 cinnamon rolls 

Prep Time:
30 minutes

Additional Time:
1 hour 30 minutes

Cook Time:
20 minutes

Total Time:
2 hours 20 minutes

Soft, fluffy and perfectly gooey, these dreamy dairy free cinnamon rolls are sure to be a family favorite! Loaded with cinnamon sugar goodness and topped with an easy icing, an overnight option is also included.

Ingredients

For the dough:

• 1 ¼ cups warm unsweetened plain almond milk (approximately 110°F)
• 2 ¼ teaspoons active dry yeast
• 2 tablespoons pure cane sugar (or granulated sugar), divided
• 3 cups bread flour, plus extra as needed
• ¾ teaspoon fine sea salt
• 3 tablespoons olive oil
• 1 teaspoon vanilla extract

For the filling:

• 2 tablespoons olive oil
• ½ cup plus 2 tablespoons coconut sugar (or lightly packed brown sugar)
• 2 ½ teaspoons ground cinnamon

For finishing:

• 1 tablespoon olive oil
• 1 ½ cups confectioners’ sugar*
• 2 to 4 tablespoons liquid of choice**

Instructions

For the dough:

1. Add the almond milk to a large bowl. Sprinkle in the yeast plus 1 teaspoon of the sugar. Mix gently with a fork, then set aside to proof for about 10 minutes until foamy. If it does not foam, the yeast may be expired.
2. Add the remaining 5 teaspoons sugar, the bread flour, salt, olive oil, and vanilla. Stir until a sticky dough forms.
3. Turn the dough onto a floured surface and knead by hand about 2 minutes until it becomes smooth, adding a little extra flour only if the dough is too sticky.
4. Lightly grease a large bowl, place the dough ball inside, turn to coat, then cover with a clean towel or plastic wrap.
5. Let the dough rise in a warm area until doubled, about 1 to 1½ hours.

For the filling:

1. Line a 9-inch square baking dish with parchment and spray with oil.
2. Roll the dough into a 9×13 inch rectangle, brush with the 2 tablespoons olive oil, leaving a ½ inch border.
3. Mix the coconut sugar and cinnamon in a small bowl and sprinkle evenly over the dough.
4. Roll the dough tightly from the long side into a log and pinch the seam to seal. Gently compress the log if it stretches too long.
5. With the seam down, cut into nine equal slices about 1¼ to 1½ inches each. Trim the ends if needed.
6. Arrange the slices in the prepared pan, cut side up.
7. Cover loosely and let rise in a warm spot 30–45 minutes, or refrigerate overnight (no longer than 12 hours) and then let stand at room temperature 30–45 minutes before baking.

For finishing:

1. Preheat the oven to 350ºF.
2. Brush the risen rolls with the remaining tablespoon of olive oil.
3. Bake 20–24 minutes until set and very lightly golden on the ridges. For extra gooey centers, remove at 20 minutes.
4. Cool the pan on a wire rack about 10 minutes.
5. Whisk confectioners’ sugar with your chosen liquid until smooth. Adjust to desired thickness, spread over warm rolls, and serve.

Notes

*Choose a brand of confectioners’ sugar that is vegan if that is required for your diet.

**For the glaze you can use water, dairy-free milk, orange juice, or coconut buttermilk. Coconut buttermilk (1 can light coconut milk mixed with 2 tablespoons white vinegar, rested 10 minutes) adds a pleasant tang similar to cream cheese without dairy.

You can also use a favorite dairy-free cream cheese frosting if you prefer a richer topping.

Nutrition Information:

Yield: 9
Serving Size: 1

Amount Per Serving:
Calories: 351Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 180mgCarbohydrates: 59gFiber: 2gSugar: 25gProtein: 6g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only.