Are Cinnabon cinnamon rolls dairy-free?

No, Cinnabon cinnamon rolls are not dairy-free. They contain both milk and butter in the dough and the cream cheese frosting. If you’re sensitive to dairy or avoid it entirely, it’s best to skip Cinnabon and make your own dairy free cinnamon rolls at home. The homemade version is just as gooey and way easier on your stomach.

What is a good substitute for cream in cinnamon rolls?

A great swap for cream in dairy free cinnamon rolls is canned coconut milk or a thick oat milk. If you want the richness without the dairy, full-fat coconut milk works especially well in both the dough and the glaze. Just be sure to whisk it well so it blends evenly.

Is cinnamon bun dairy-free?

Not usually. Traditional cinnamon buns typically contain milk and butter in both the dough and filling. But with a few easy ingredient changes, you can make cinnamon buns entirely dairy free. That’s exactly what I’ve done here, these dairy free cinnamon rolls skip the dairy but keep all the flavor.

Can I make cinnamon rolls without butter?

Yes, and they’ll still be delicious. For dairy free cinnamon rolls, I use coconut oil or a plant-based butter alternative. You still get a soft, rich dough and a melty filling without using dairy butter. If you’re after that traditional flavor, a good vegan butter makes the closest match. If you’ve got extra almond milk after baking, use it in my matcha and coconut water or enjoy a fresh island green smoothie to keep your breakfast light and refreshing.

Dairy Free Cinnamon Rolls – Amazing Taste in 5 Steps

Name: Dairy Free Cinnamon Rolls
Prep time: 15 min
Cook time: 28 min
Total time: 2 h
Yield: 12 rolls
Cuisine: American
Ingredients: 2 ¼ tsp active dry yeast; 1 cup warm unsweetened almond milk; ¼ cup maple syrup; 3 tbsp coconut oil or vegan butter, melted; 2 ¾ cups all-purpose flour; ½ tsp salt; ½ cup brown sugar; 2 tsp cinnamon; 2 tbsp dairy-free butter (for filling); ¾ cup powdered sugar; 2–3 tbsp almond milk (for glaze); ½ tsp vanilla extract

Ingredients

Scale

2 ¼ tsp active dry yeast

1 cup warm unsweetened almond milk

¼ cup maple syrup

3 tbsp coconut oil or vegan butter, melted

2 ¾ cups all-purpose flour

½ tsp salt

½ cup brown sugar

2 tsp cinnamon

2 tbsp dairy-free butter (for filling)

¾ cup powdered sugar

2–3 tbsp almond milk (for glaze)

½ tsp vanilla extract

Instructions

1. Warm almond milk and mix with yeast and maple syrup; let sit until foamy.

2. Add melted coconut oil, flour, and salt. Mix and knead into a soft dough.

3. Let dough rise until doubled, about 1 hour.

4. Roll into rectangle, spread with dairy-free butter, brown sugar, and cinnamon.

5. Roll up, slice, and arrange in a baking dish.

6. Let rise again for 30–40 minutes. Bake at 350°F for 25–28 minutes.

7. Mix powdered sugar, almond milk, and vanilla to make glaze.

8. Drizzle glaze over warm rolls and serve.

Notes

Make-ahead tip: You can refrigerate the rolls overnight before baking.

Use canned coconut milk for a richer glaze if desired.

Author: Sophia Benton
Prep Time: 15 minutes
Cook Time: 28 minutes
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegan

Nutrition

Serving Size: 1 roll
Calories: 210
Sugar: 11g
Sodium: 85mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg