Dairy Free Air Fryer Cinnamon Rolls

Total time1 hr 37 min

Prep time25 min

Cook time12 min

These little rolls come together from a soft, yeasted dough that gets rolled out, spread edge to edge with a thick brown sugar and cinnamon paste, then coiled into a tight log and sliced into rounds. The air fryer works fast here, puffing each roll into a golden, springy spiral in about ten minutes flat, so you get that fresh-baked bakery smell without heating up the whole kitchen. Once they're out, a smooth, sweet glaze gets spooned over the top while everything is still warm, pooling into every swirl and crevice. The result is a batch of rolls with a tender, pillowy center and caramelized cinnamon-sugar edges in every bite. It's a genuinely solid option for a dairy free breakfast spread or weekend treat, and the small-batch size means you can make them on a whim without committing to a dozen.

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Ingredients

6 servings

For the dough

½ cup whole milk
Silk Original Soymilk, Gluten Free Silk Organic Unsweet Soy Milk - 64 fl oz Westsoy Soymilk Unsweetened Original - 64 Fl. Oz.West Life Organic Unsweetened Plain Soymilk, 32 fl oz West Life Organic Soymilk Plain
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Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
2 ¼ tsp active dry yeast (1 standard packet)
3 tbsp granulated sugar, divided
2 cups all-purpose flour, plus more for dusting
½ tsp salt
2 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 large egg

For the filling

3 tbsp unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
⅓ cup packed light brown sugar
1 ½ tsp ground cinnamon

For the glaze

2 oz cream cheese, softened
½ cup powdered sugar, sifted
2 tbsp whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
¼ tsp vanilla extract

Instructions

1
Warm the milk in a small saucepan over low heat until it reaches 110°F (43°C) — warm to the touch but not hot. Pour into a large mixing bowl, sprinkle in the yeast and 1 tbsp of the granulated sugar, and stir gently. Let stand for 5–10 minutes, until the surface is foamy and the mixture smells yeasty.
2
Add the melted butter, egg, remaining 2 tbsp granulated sugar, and salt to the yeast mixture and whisk to combine. Add the flour and stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 5–6 minutes, until the dough is smooth, slightly tacky, and springs back slowly when poked.

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