Dairy Free Soft Cinnamon Rolls

Total time2 hr 35 min

Prep time40 min

Cook time25 min

These rolls proof up into pillowy, tender spirals with a deep swirl of cinnamon and brown sugar running through every bite. The dough gets a long, warm rise so it turns soft and pull-apart tender, then it's rolled tight, sliced into a full dozen, and packed snugly into the pan so each one puffs up against its neighbors. A quick bake brings out a golden top and that irresistible bakery-style aroma filling the kitchen. Once out of the oven, a sweet, vanilla-kissed glaze gets poured over the warm rolls so it melts into every crevice. It's the kind of weekend treat that feels like a proper occasion, and it's a solid pick for a dairy free brunch spread. Serve them warm, glaze still glossy, and watch them disappear fast.

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Ingredients

12 servings

For the dough

1 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)
3 tbsp granulated sugar, divided
4 tbsp 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
3 ¼ cups all-purpose flour, plus more for dusting

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.
¾ cup packed light brown sugar
2 tsp ground cinnamon

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 1 cup of milk in a small saucepan over low heat until it reaches 110°F (43°C) — warm to the touch but not hot. Pour into the bowl of a stand mixer, sprinkle in the yeast and 1 tbsp of the granulated sugar, and let stand for 5–10 minutes until foamy and fragrant.
2
Add the melted butter, remaining 2 tbsp granulated sugar, and salt to the yeast mixture. Add the flour and mix on low speed with the dough hook until a shaggy dough forms, about 1 minute, then increase to medium speed and knead for 7–8 minutes until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl.

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