Dairy Free Cinnamon Rolls

Total time2 hr 35 min

Prep time40 min

Cook time25 min

These rolls start with a quick cooked flour paste that gets worked into the dough, a trick that keeps the crumb incredibly soft and pillowy once baked. The dough itself proofs into a pull-apart texture, then gets rolled around a thick layer of brown sugar and cinnamon so every swirl has that deep, caramelized flavor running through it. After a final rise, they bake up golden on top with soft, tender centers, and a sweet vanilla glaze gets poured over the rolls while they're still warm so it soaks right into the layers. The whole process is straightforward stand-mixer or hand-knead work, with plenty of rise time built in for that classic bakery-style lift. It's a genuinely satisfying weekend baking project, and it holds up beautifully as a dairy free option without losing any of the richness or swirl you want from a proper cinnamon roll.

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Ingredients

12 servings

For the tangzhong

3 tbsp all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
See all
½ cup 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.

For the dough

2 ¼ tsp active dry yeast (1 standard packet)
½ cup whole milk, warmed to 110°f (43°c)
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 cup granulated sugar
3 cups all-purpose flour, plus more for dusting
1 tsp fine salt
4 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.

For the filling

¾ cup packed light brown sugar
2 tsp ground cinnamon
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.

For the glaze

1 cup powdered sugar, sifted
2–3 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.
½ tsp vanilla extract

Instructions

1
Make the tangzhong: whisk together 3 tbsp all-purpose flour and 1/2 cup milk in a small saucepan over medium-low heat, stirring constantly, until the mixture thickens into a smooth, paste-like consistency and pulls away from the sides of the pan, about 2–3 minutes. Remove from heat and let cool to room temperature.
2
In the bowl of a stand mixer (or a large mixing bowl), combine the warmed milk and granulated sugar. Sprinkle the yeast over the top and let stand until foamy and fragrant, about 5–10 minutes. If the yeast does not foam, discard and start again with fresh yeast.

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