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Dairy Free Cinnamon Rolls

  • Serves: 20
  • Prep Time: 2 hrs
  • Cook Time: 18 min
  • Calories: 525
Dairy free cinnamon rolls in a pan on a baking sheet with maple frosting

These tender, gooey, dairy-free (!!) cinnamon rolls, are so delicious, no one will know that they’re vegan. Cinnamon Rolls with a Thick Maple Glaze? Yes, Please.

Cinnamon Rolls with a Thick Maple Glaze? Yes, Please.

Looking for a vegan cinnamon roll recipe that is so good, no one will really notice that they’re vegan? This is the recipe for you! They will win over even the most ardent dairy fan! They’re a tender, dough-y blast from your childhood past, with a twist. A very necessary one if you have any dairy free or vegan members of the family (like we do.) After many years of tweaking, we are excited to share this recipe (adapted from Pioneer Woman) for the most delicious, rich, and flaky vegan cinnamon rolls ever.

hands rolling out dough for dairy free cinnamon rolls
vegan cinnamon rolls in a pan getting ready to be baked

How Do You Make Homemade Cinnamon Rolls?

If you’ve never made homemade cinnamon rolls before, don’t you worry, you got this! It really isn’t all that difficult and definately something that even novice bakers can handle.

First, make the dough and let it rise for an hour:

  • Almond milk, oil and sugar are warmed in a saucepan, then cooled to 110°F.
  • Add the yeast, and let it settle for a few minutes.
  • Then add flour, baking powder, baking soda and salt. Voila, dough!

Next, the rolling!:

  • Roll out the dough.
  • Drizzle it with melted Earth Balance vegan butter.
  • Sprinkle it with cinnamon and sugar—yum!
  • Slice and nestle into a baking dish.

While your dairy-free cinnamon rolls bake, make the maple icing:

  • Grab some powdered sugar, almond milk, Earth Balance, salt and maple flavoring!
  • Stir until silky smooth.
  • Generously pour on top of warm rolls!

That wasn’t too hard, was it?

vegan cinnamon rolls fresh out of the oven ready to be frosted

Are Cinnamon Rolls Healthy?

I think it’s safe to say that we all know the answer to that question is a big fat NO. However, these vegan cinnamon rolls use almond milk and butter substitute in place of milk and butter, so they are significantly lower in saturated fats and, most importantly, they’re friendly to those in your life who may have food sensitivities.

What Makes This a Vegan Cinnamon Roll Recipe?

Cinnamon roll dough is already free of eggs, but most recipes do call for milk and generous amounts of butter. By swapping those out for dairy-free substitutes the results are surprisingly just as delicious as traditional cinnamon roll dough. We love butter, but we don’t miss it one bit in these cinnamon rolls. The almond milk and Earth Balance vegan butter (instead of whole milk & regular butter) make a perfect canvas for all that cinnamon sugary goodness.

homemade Dairy free cinnamon rolls in a pan with maple frosting that's vegan

Why Make Homemade Dairy-Free Cinnamon Rolls When You Could Just Buy Them?

Although Annie’s and Trader Joe’s brand make great versions of store bought dairy free cinnamon rolls, who doesn't prefer homemade? There is just no comparison! There’s just something extra special about the tender, flaky, gooeyness that comes from a homemade cinnamon roll that you don’t get with the store bought version. This recipe for dairy free cinnamon rolls beat every store bought cinnamon roll I’ve ever had hands down.

a pan of homemade cinnamon rolls with maple frosting
a pan of homemade cinnamon rolls with maple frosting on a baking rack

What Can You Add to Cinnamon Rolls?

Just about anything you want. Once you’ve mastered the dough, feel free to have some fun with these cinnamon rolls. We like adding bits of crushed candied walnuts into ours, or even on occasion toasted coconut.

Below are some additional ideas of flavor combinations that work wonderfully with this cinnamon roll recipe. Here are a few of our favorite doughy sweets that are easy to vegan-ize:

a pan of homemade cinnamon rolls with maple frosting

How Long Do Cinnamon Rolls Last?

Honestly, I’m not really sure this is something you need to worry about. Chances are these babies will be gone long before they’ve had a chance to go bad. In fact, I think they get even better on days two and three as all those flavors soak in even more.

Cinnamon Rolls For Breakfast Lunch or Dinner?

If you make these Dairy Free Cinnamon Rolls, we’d love to hear about it! Be sure to snap a photo, add it to your Instagram feed or stories and tag @themodernproperand #themodernproper if you do. Also, feel free to leave a comment on the post and tell your friends where you discovered the recipe!

Dairy Free Cinnamon Rolls

  • Serves: 20
  • Prep Time: 2 hrs
  • Cook Time: 18 min
  • Calories: 525



  • 2 cups Vanilla almond or soy milk
  • 1/2 cup Vegetable oil
  • 1/2 cup Sugar
  • 1 Package active dry yeast
  • 4 1/2 cup All-purpose flour, divided
  • 1/2 heaping tsp Baking powder
  • 1/2 scant tsp Baking soda
  • 1 1/2 tsp Salt


  • 1 cup Earth balance*, softened plus more as needed
  • 2 tbsp Ground cinnamon for sprinkling
  • 1 cup Sugar, plus more as needed

Maple Icing

  • 2 1/2 cups Powdered sugar
  • 1/4 cup Vanilla almond or soy milk
  • 3 tbsp Earth balance*, melted
  • 2 tbsp Strongly brewed coffee
  • Dash of salt
  • 1 1/2 tsp Maple flavoring or maple extract


  1. Heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat; do not allow the mixture to boil. Set aside and cool. When mixture has cooled to 100-110 degrees fahrenheit sprinkle the yeast on top and let it sit on the milk for 2 minutes.
  2. Add 4 cups of the flour. Stir until just combined, cover with a clean kitchen towel, and set aside in a relatively warm place for an hour.
  3. Remove the towel and add the baking powder, baking soda, salt and remaining ½ cup of flour. Stir thoroughly to combine.
    *use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl.
  4. Remove the dough from the pan. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches.
  5. Pour 1 cup of the softened earthbalance over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle the cinnamon and sugar over the butter.
  6. Beginning at the end farthest from you, roll the rectangle tightly toward you. Use both hands and work slowly, being carful to keep the roll tight. Don’t worry if the filling oozes as you work. When you reach the end, pinch the seam together. On a cutting board, using a sharp knife, make 1 ½-inch slices. 20-25 rolls.
  7. Pour a couple of tablespoons of melted butter into the desired pie pans or baking dishes and swirl to coat. Place the sliced rolls in the pans, being careful not to over crowd.
  8. Preheat oven to 375° F. Cover pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking.
  9. Remove the towel and bake for 13 to 17 minutes, until golden brown.
  10. In a large bowl, whisk together the powdered sugar, vanilla soy milk, earth balance, coffee and salt. Splash in the maple flavoring. Whisk until very smooth.
  11. Taste and add in more maple, sugar, butter or milk as needed until the icing reaches the desired consistency. The icing should be thick but still pourable. After the rolls are finished baking, and still warm, generously drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb so of the icing’s moisture and flavor. Wait a few minutes before serving.

    *Earth Balance is a non dairy (vegan) butter alternative

*Adapted from The Pioneer Woman