Dairy Free Soft and Gooey Cinnamon Rolls

Total time3 hr 10 min

Prep time45 min

Cook time25 min

Dairy Free Soft and Gooey Cinnamon Rolls

These rolls start with a soft, pillowy yeasted dough that gets kneaded until smooth and left to rise into a puffy, cloud-like ball. Once rolled out, it's layered with a deeply spiced cinnamon-sugar filling that caramelizes into gooey swirls as the rolls bake up golden and puffed in the pan. Each one gets sliced thick, packed with that signature spiral, and finished with a sweet, tangy glaze that melts right into the warm ridges. The dough itself comes together with pantry basics like flour, sugar, and eggs, so the whole batch bakes into that classic tender, pull-apart texture people crave from a cinnamon roll. This version is a great fit for a dairy free kitchen, letting you enjoy that same soft crumb and sticky-sweet swirl without missing a thing. Serve them warm so the glaze pools into every groove — that's really the whole point.

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Ingredients

12 servings

For the dough

¾ 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)
¼ cup granulated sugar
2 large eggs, room temperature
⅓ cup unsalted butter, melted and slightly 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 fine salt
4 cups all-purpose flour, plus more for dusting

For the filling

¾ cup packed light brown sugar
2 tbsp ground cinnamon
¼ cup 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
Warm the milk in a small saucepan over low heat until it reaches 105–110°F (40–43°C) on an instant-read thermometer. Pour into the bowl of a stand mixer, sprinkle the yeast and 1 tsp of the granulated sugar over the surface, and let stand until foamy, about 5–10 minutes.
2
Add the remaining granulated sugar, eggs, melted butter, and salt to the yeast mixture. Fit the stand mixer with the dough hook and mix on low speed until combined, about 1 minute.

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