Dairy Free Cinnamon Rolls That Taste Just Like the Classic

Dairy free cinnamon rolls are soft, swirled buns made without milk, butter, or cream cheese. They’re a warm, gooey treat that’s perfect for breakfast or a cozy weekend bake.

You’ll mix a simple yeast dough using oat milk and vegan butter, roll it up with cinnamon sugar filling, then bake until golden. The glaze is just powdered sugar whisked with coconut milk or dairy free cream cheese.

The result? Rolls that are tender, rich in spice, and finished with a silky, sweet drizzle. No one will guess they’re dairy free and honestly, they might not care once they taste them.

The Memory That Started It All

Sunday Mornings and Cinnamon Rolls, Minus the Dairy

Dairy free cinnamon rolls weren’t always part of my weekend routine. In fact, growing up in Asheville, our family kitchen was filled with butter, cream, and all the good smells that came from slow Sunday breakfasts. My mom had this habit of baking a full tray of cinnamon rolls before church, and we’d all race to grab the gooey center one. They were soft, sweet, sticky, and packed with that unmistakable cinnamon warmth.

Then my mid-twenties hit. Along with some health shifts and a few tough conversations with my doctor, I gave up dairy. I won’t lie, it felt like a dealbreaker. Cinnamon rolls without milk or butter? I wasn’t convinced it could work. But that craving never really left. I wanted the same soft layers, the rich cinnamon filling, and that vanilla glaze dripping down the sides, just without the ingredients that didn’t love me back.

So I got to testing. Swapping in almond milk for dairy, using coconut oil instead of butter, and getting the proofing times just right. The first few batches were a little dense, but by the fourth or fifth try, I had something that felt like home again.

And I wasn’t the only one who thought so. Friends who don’t even avoid dairy asked for the recipe. It reminded me that good food isn’t about labels, it’s about flavor and feeling. These dairy free cinnamon rolls hit all the same nostalgic notes as the ones I grew up with, just with a few thoughtful changes.

If you love this kind of dairy-free baking, you’ll also want to try my vegan oatmeal raisin cookies. They’re soft, chewy, and packed with spice, just like a cinnamon roll in cookie form. Or go for something bright like these dairy-free lemon bars, which balance sweet and tart in all the right ways.

Why This Recipe Works for Real Life

What makes dairy free cinnamon rolls a keeper isn’t just that they’re free from milk or butter, it’s that they’re simple to make and don’t taste like a compromise. The dough stays soft with almond milk, rises beautifully with a bit of maple syrup for sweetness, and the cinnamon-sugar filling melts into perfect spirals. A light glaze made with powdered sugar and more almond milk pulls everything together.

The result is exactly what a cinnamon roll should be: warm, comforting, and something you’ll want to bake again next weekend. Even if you’re not dairy-free full time, these dairy free cinnamon rolls are a recipe worth keeping in your back pocket.

What You’ll Need (and What You Can Swap)

Ingredients That Make Dairy Free Cinnamon Rolls Soft and Rich

When it comes to baking dairy free cinnamon rolls, the right ingredients make all the difference. You want soft, tender dough and a gooey cinnamon center, all without the usual butter or milk. Luckily, it’s not complicated. For the dough, I use all-purpose flour, almond milk, maple syrup, active dry yeast, and coconut oil or a good-quality vegan butter. Almond milk works well here because it’s neutral in flavor and helps activate the yeast just like regular milk would.

To get that rich, sweet swirl, you’ll mix brown sugar with cinnamon and spread it over the rolled-out dough using softened dairy-free butter. This step is key. The filling melts into the dough during baking and gives each bite that buttery, spiced flavor we all expect from traditional cinnamon rolls.

For the glaze, you only need powdered sugar, a bit of vanilla extract, and a splash of almond milk. If you want it a little tangy, try using a dairy-free cream cheese alternative for a thicker, spreadable topping. I’ve done both, and honestly, it depends on the mood (and what’s in the fridge).

If you enjoy experimenting with baking swaps like I do, you might love this vegan mocha ice cream that uses full-fat coconut milk for that creamy texture without the dairy. Or try my protein donut recipe for a satisfying treat that keeps things light but still delicious.

Best Swaps If You’re Low on Ingredients

Making dairy free cinnamon rolls shouldn’t mean an extra grocery trip. If you’re out of almond milk, oat milk or soy milk are both great substitutes. Just make sure they’re unsweetened so you can control the flavor. If you’re avoiding coconut oil, a plant-based butter or even a neutral oil like avocado oil can be used in the dough.

You can also play with the sweeteners. I love using maple syrup in the dough because it adds moisture and a touch of earthy flavor, but agave or even plain sugar work fine. The cinnamon-sugar filling is flexible, too. Dark brown sugar gives a richer taste, while light brown sugar keeps it more classic.

The beauty of these dairy free cinnamon rolls is how forgiving they are. You don’t need perfection, you just need patience with the rise and a good cinnamon swirl. Once they’re out of the oven, glazed and still warm, you’ll forget they’re dairy free at all.

Step-by-Step (And Tips for First-Time Bakers)

Making Dairy Free Cinnamon Rolls from Scratch

If you’ve never made homemade cinnamon rolls before, don’t worry. These dairy free cinnamon rolls are easier than they look. It starts with proofing the yeast in warm almond milk, just warm enough to activate, not hot enough to kill it. Add maple syrup for sweetness and to help the yeast bloom. Once it’s nice and foamy, stir in your flour, melted coconut oil, and a pinch of salt. The dough should be soft, slightly sticky, but not wet.

After kneading the dough for about 8 to 10 minutes, let it rise in a warm place until doubled. I usually cover the bowl with a towel and set it near the oven if I’ve got something else baking. The wait is the hardest part, but it’s worth it. Once it’s risen, roll the dough into a rectangle and spread it with a mixture of dairy-free butter, cinnamon, and brown sugar. That’s what gives dairy free cinnamon rolls their classic spiral and gooey filling.

Roll the dough up tight, slice into even rounds, and place them into a baking dish. I like to let them rise again for 30–40 minutes before baking. Once they go into the oven, your kitchen will smell like a dream, warm cinnamon and sweet dough with no hint that these are dairy free.

If you’re looking for more cozy, simple bakes, these cottage cheese banana bread slices are a great option for your dairy-loving family members while you enjoy your dairy free version. And if you want something sweet but no-bake, try my vegan snickers bar, which has that same indulgent feel without dairy.

Glaze and Serve (Fresh Is Best)

Once baked, let your dairy free cinnamon rolls cool slightly before adding the glaze. I like mine pourable but not too thin, so I stir together powdered sugar with a few tablespoons of almond milk and a little vanilla. Drizzle it while the rolls are still warm, and it soaks into the layers just right.

These are best served fresh, but they’ll keep well in an airtight container at room temperature for two days or in the fridge for about four. If you’re prepping ahead, you can even assemble the rolls, cover, and refrigerate overnight, then bake them in the morning.

Making dairy free cinnamon rolls from scratch is one of those kitchen wins that feels extra satisfying. They’re tender, flavorful, and most people won’t even realize they’re made without milk or butter. And for those of us who skip dairy for good reason, it’s a recipe that brings all the comfort without any of the trade-offs.

FAQs + Final Thoughts

FAQ: Common Questions About Dairy Free Cinnamon Rolls

Final Thoughts: Why This Recipe Works

Dairy free cinnamon rolls are proof that comfort food doesn’t need dairy to be satisfying. They’re warm, soft, and full of cinnamon flavor, just like the ones you remember, but gentler on your body. Whether you’re dairy-free by choice or necessity, you don’t have to give up the classic rolls that feel like home. You just need a little almond milk, a bit of patience, and a good recipe.

And once you try these? You’ll realize that skipping the dairy isn’t a sacrifice, it’s just another way to cook with care.

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