Dairy Free Easy Cinnamon Roll Bake
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Learn more →Ingredients
8 servings
For the dough
- 3 cups all-purpose flour
- 2 ¼ tsp instant yeast (1 standard packet)
- 2 tbsp granulated sugar
- 1 tsp salt
- ¾ cup whole milk, warmed to 110°f (43°c)
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - ¼ cup unsalted butter, melted
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 large egg
For the cinnamon butter
- ½ cup unsalted butterChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- ¾ cup packed light brown sugar
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
For the glaze
- 4 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 3 tbsp whole milkChef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
- ½ tsp vanilla extract
Instructions
- 1
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray and set aside.
- 2
In a large mixing bowl, whisk together the flour, instant yeast, granulated sugar, and salt. Add the warmed milk, melted butter, and egg, then stir with a rubber spatula until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 4–5 minutes until smooth and slightly tacky but not sticky. Return the dough to the bowl, cover with a clean kitchen towel, and let rest for 10 minutes.
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