Dairy Free Vegan Cinnamon Rolls

Total time2 hr 35 min

Prep time40 min

Cook time25 min

These rolls come together from a soft, pillowy dough that proofs into a beautifully puffed batch, then gets rolled around a thick layer of brown sugar and cinnamon for that classic swirled center. Every roll bakes up golden on top with a tender, pull-apart interior, and a smooth vanilla glaze gets whisked to a pourable consistency and drizzled generously right before serving. The plant-based milk in both the dough and glaze keeps everything soft and helps that glaze set into a glossy, sweet finish. It's the kind of weekend baking project that fills the kitchen with cinnamon and yeast smell while it rises, and it slices into neat, gooey spirals once it's out of the oven. This one is a genuinely solid pick for a dairy free brunch spread, no special equipment required beyond a stand mixer and a baking dish. Warm, sticky, and glazed generously — these are worth the wait through both rises.

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Ingredients

12 servings

For the dough

1 cup plant-based milk, warmed to 110°f (43°c)
Silk Original Almond Milk Blue Diamond Almond Breeze Unsweetened Original Almond Milk Silk Unsweet Almond Milk, 64 fl oz Blue Diamond Almond Breeze Original Almond Milk Silk Organic Unsweet Soy Milk - 64 fl oz
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2 ¼ tsp active dry yeast (one ¼-oz packet)
2 tbsp organic cane sugar
3 ½ cups all-purpose flour, plus more for dusting
½ tsp salt
¼ cup vegan butter, melted

For the filling

½ cup packed light brown sugar
2 tsp ground cinnamon
3 tbsp vegan butter, softened

For the glaze

1 ½ cups powdered sugar, sifted
3 tbsp plant-based milk
½ tsp vanilla extract

Instructions

1
Combine the warmed plant-based milk, yeast, and 2 tbsp organic cane sugar in the bowl of a stand mixer (or a large mixing bowl). Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty — this confirms the yeast is active.
2
Add the melted vegan butter, salt, and 3 cups of the flour to the yeast mixture. Mix on low speed with the dough hook (or stir with a wooden spoon) until a shaggy dough forms, then increase to medium speed and knead for 6–8 minutes, adding the remaining flour a tablespoon at a time, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl.

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