Dairy Free Maple Cinnamon Rolls

Total time2 hr 15 min

Prep time35 min

Cook time25 min

These rolls come together as a soft, pillowy dough enriched with eggs, maple syrup, and vanilla, rolled around a thick cinnamon and brown sugar filling that caramelizes as the rolls bake. Because the dough is built on a gluten free flour blend, it behaves a little differently than a classic wheat dough — softer, quicker to rise, and easy to roll between sheets of parchment into a neat, tidy log. Slicing into nine even spirals and letting them rest before baking gives you that classic bakery-style pull-apart texture, with a golden top and a warm, spiced center. A smooth, tangy glaze gets poured over the rolls while they're still warm, melting into every crevice for that irresistible sticky-sweet finish. Whether it's a weekend brunch or a holiday morning treat, this batch is a genuinely solid pick for a dairy free spread, delivering all the maple-cinnamon comfort without any fuss.

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Ingredients

9 servings

For the dough

¾ cup milk, warmed to 110°f (43°c)
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)
2 tbsp maple syrup, divided
2 large eggs, room temperature
3 tbsp unsalted butter, melted and cooled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp pure vanilla extract
2 ½ cups gluten free flour blend
1 tsp xanthan gum (omit if your flour blend already contains it)
1 tsp baking powder
½ tsp fine salt

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.
½ cup packed light brown sugar
1 tbsp maple syrup
2 tsp ground cinnamon

For the glaze

4 oz cream cheese, softened
1 cup powdered sugar, sifted
2 tbsp 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 pure vanilla extract

Instructions

1
Combine the warm milk (110°F / 43°C), yeast, and 1 tbsp of the maple syrup in the bowl of a stand mixer. Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
In a medium bowl, whisk together the gluten free flour blend, xanthan gum (if using), baking powder, and salt. Set aside.

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