Simple Recipes for Every Day
Dairy Free Cinnamon Rolls
- Serves: 20
- Prep Time: 2 hrs
- Cook Time: 18 min
Ingredients
- 2 cups vanilla soy milk or almond milk
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1 envelope or 2 1/4 tsp active dry yeast
- 4 1/2 cup all-purpose flour, divided
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp sea salt
Cinnamon-Sugar Filling
- 1 ¼ cup non-dairy butter alternative such as Earth Balance, softened plus more for the baking dish
- 2 Tbsp ground cinnamon
- 1 ½ cups sugar
Maple Icing
- 2 1/2 cups powdered sugar
- 1/4 cup vanilla soy or almond milk
- 3 Tbsp non-dairy butter alternative such as Earth Balance, melted
- 2 Tbsp strongly brewed coffee, optional
- ¼ tsp sea salt
- 1 tsp maple extract
Method
Make the dough: In a large saucepan set over medium, heat the milk, vegetable oil, and sugar until it reaches 100-110°F without letting the mixture boil. Turn off the heat. When the milk mixture is 100-110°F, sprinkle the yeast on top and let it sit until beginning to foam a little, about 2 minutes. If you have a stand mixer, you can transfer the warm milk to its bowl and continue with the steps below. Alternatively you can keep the milk mixture in the saucepan, add the flour and mix the dough by hand.
Add 4 cups of flour to the milk and yeast and mix until combined. Cover the pot or bowl with a clean kitchen towel, and set aside in a warm place (not near a window) for an hour.
Remove the towel and add the baking powder, baking soda, salt and remaining ½ cup of flour. Stir to combine. You can use the dough right away, or place it in a mixing bowl covered and refrigerate it for up to 3 days, punching down the dough if it rises to the top of the bowl.
Remove the dough from the saucepan or stand mixer bowl onto a lightly floured surface, using a lightly floured rolling pin, roll the dough into a large rectangle, about 30x10-inches.
Using a pastry knife or the tips of your fingers, spread 1 cup of the softened Earth Balance evenly over the surface of the dough, leaving 1-inch of space on one of the long sides. Sprinkle the cinnamon and sugar over the butter.
Beginning at the long end with butter spread all the way to the edge, roll the rectangle tightly toward the long side with the 1-inch unbuttered border. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes out a little as you work. When you reach the end, pinch the 1-inch unbuttered dough together with the dough roll to create a seal. On a cutting board, using a sharp knife, make 1 ½-inch slices, about 20-25 rolls.
Pour or spread 2 tablespoons of melted butter into your desired pie pans or baking dishes and swirl to coat completely. Place the sliced rolls in the pans, keeping about an inch between each roll.
Preheat the oven to 375°F. Cover the baking dishes or pie pans with a thin kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking.
Remove the towel and bake in the preheated oven for 13 to 17 minutes, until golden brown.
Make the maple frosting: In a large bowl, whisk together the powdered sugar, vanilla soy milk, melted Earth Balance, coffee, salt and maple flavoring. Whisk until very smooth. Adjust ingredients to taste, more maple flavoring, sugar, butter or milk as needed until the icing reaches the desired consistency. The icing should be pourable.
After the rolls are finished baking, drizzle the icing over the top and spread evenly. Wait a few minutes for the frosting to sink into the warm cinnamon rolls before serving.
*Adapted from The Pioneer Woman