Dairy Free Easy Cinnamon Rolls

Total time45 min

Prep time20 min

Cook time25 min

These soft, pillowy rolls come together from a simple scratch dough, no yeast or overnight rise required, so you get that fresh-baked swirl in well under an hour. The filling is where the magic happens: brown sugar and cinnamon caramelize together as the rolls bake, creating deep ribbons of spice in every bite. Rolling and slicing the dough into neat rounds gives you that classic bakery-style spiral, and baking them snug in a square pan keeps the edges soft and the centers extra tender. Once they're golden and springy to the touch, a sweet, tangy glaze gets spooned over the top while they're still warm so it melts into every crevice. It's the kind of treat that makes a kitchen smell incredible, and it's a solid pick for a dairy free morning spread.

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Ingredients

9 servings

For the dough

2 ¼ cups all-purpose flour, plus more for dusting
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
1 tbsp baking powder
1 tbsp granulated sugar
½ tsp salt
¾ 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.
¼ cup 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.

For the filling

½ cup packed light brown sugar
1 ½ 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

4 oz cream cheese, softened
1 cup powdered sugar, sifted
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
Preheat the oven to 375°F (190°C). Lightly grease a 9x9-inch baking pan with butter or nonstick spray.
2
In a large mixing bowl, whisk together the flour, baking powder, granulated sugar, and salt. Add the milk and melted butter and stir with a fork until a shaggy dough forms, then turn it out onto a lightly floured surface and knead 4–5 times until it just comes together into a smooth, slightly tacky ball — do not overwork it.

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