By leah jones
Here’s a recipe for delicious dairy-free cinnamon rolls that’s perfect for a cozy treat. Try it whether you have dietary restrictions or just want to switch things up.
3 ¾ cups (470g) all-purpose flour 2 ¼ tsp (1 packet) instant yeast 1/4 cup (50g) granulated sugar 1/2 tsp salt 3/4 cup (180ml) unsweetened almond milk (or any dairy-free milk)
1/4 cup (60ml) water 1/4 cup (60ml) neutral oil (like vegetable, canola or melted coconut oil) 1 tsp vanilla extract
1/2 cup (100g) brown sugar 2 tbsp ground cinnamon 2 tbsp dairy-free butter or softened coconut oil
1 cup (120g) powdered sugar 1-2 tbsp unsweetened almond milk (or any dairy-free milk) 1/2 tsp vanilla extract
In a mixing bowl, combine 2 cups of flour, sugar, salt and instant yeast. Warm the almond milk and water until lukewarm (not hot, about 110°F/43°C).
Add the warm milk mixture, oil and vanilla extract to the dry ingredients. Stir to combine. Gradually add the remaining flour, 1/2 cup at a time, until a soft dough forms.
Knead the dough on a floured surface for about 5-7 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover with a damp towel and let it rise for about one hour or until doubled in size.
Mix the brown sugar and cinnamon in a small bowl. Set aside the dairy-free butter or softened coconut oil.
After the dough has risen, punch it down and roll it out on a floured surface into a 12x15 inch (30x38 cm) rectangle. Spread the softened dairy-free butter evenly over the dough.
Sprinkle the cinnamon sugar mixture evenly over the buttered dough. Starting from the long edge, tightly roll the dough into a log.
Cut the log into 12 equal pieces and place them cut side up in a greased 9x13 inch baking dish. Cover the dish with a towel and let the rolls rise for another 30-45 minutes.
Preheat the oven to 350°F and bake the rolls for 20-25 minutes, or until lightly golden. Whisk together the powdered sugar, almond milk and vanilla extract until smooth. Then drizzle the glaze over the rolls.
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