Perfect homemade dairy and egg free, vegan cinnamon rolls without a bread machine.
Also without kneading by hand!
If you own a Kitchen Aid Mixer, you are well on your way to making amazing homemade cinnamon rolls.
See recipe below.
Figuring out the tastiest cinnamon roll recipe for my pastry-loving husband,
the allergy-friendliest recipe for my kids,
as well as the EASIEST recipe for this kitchen minimalist…
has been a task over the years.
But I think we finally hit the sweet spot with our cinnamon roll pursuits.
Literally AND figuratively.
At one point, I mastered bread machine cinnamon rolls.
However, I was really motivated to make better use of my beautiful, counter top Kitchen Aid Mixer (affiliate).
I’m happy to report that making cinnamon rolls in my Kitchen Aid turns out magnificently.
And it’s as easy as making them in a bread machine.
I can proudly say I got rid of my bulky bread machine after this.
Below is the recipe we use and some tips to make the easiest and most delicious cinnamon rolls…
approved by my husband and kids with glowing reviews.
Hope you enjoy!
I also use my Kitchen Aid mixer to knead and make homemade crescent rolls.
KITCHEN AID CINNAMON ROLLS
Makes approximately 12-16 cinnamon rolls.
Cinnamon Roll Dough
1 cup warm dairy-free milk
3 teaspoons yeast
2 eggs or 2 flax eggs
3 tablespoons oil
1/2 cup sugar
4 cups flour
1 teaspoon salt
Cinnamon Roll Filling
1 cup brown sugar
1.5 tablespoon cinnamon
3 tablespoons melted dairy-free butter
Mix brown sugar and cinnamon together in a small bowl.
Stir in melted butter.
Cinnamon Roll Icing
Double these measurements below if you like a lot of icing.
Mix ingredients in mixer.
How To Make Cinnamon Rolls
Pull eggs from refrigerator and let them sit to room temperature.
Or mix up your flax eggs with luke warm water. Not using cold ingredients keeps the yeast happy.
Heat your Kitchen Aid mixing bowl with hot water. This again keeps the yeast at ideal temperature.
Warm 1 c. dairy-free milk on the stove or in the microwave.
You don’t want it burning hot or it will kill the yeast. And you don’t want it too cool or it won’t activate the yeast. My general rule is to get the milk warm to the touch like ideal bathwater for a toddler or use a thermometer to get the milk between 110 and 115 degrees.
Pull the milk off the stove or take it out of the microwave.
Add 3 tsp. yeast to the warm milk, stir, and let sit for 5-10 minutes.
Add 2 beaten eggs or 2 flax eggs mixture to the milk and yeast mixture.]
Add 3 Tbs. oil to the wet ingredients (milk, egg, yeast).
In the Kitchen Aid mixing bowl, whisk together the dry ingredients: 1/2 c. sugar, 4 c. flour, and 1 tsp. salt.
COMBINE WET & DRY MIXTURES
Attach dough hook onto your mixer, turn mixer onto setting 2, and slowly add wet ingredients (milk, yeast, egg, oil) to the dry ingredients while mixing.
KNEADING THE DOUGH
Once all the ingredients are mixed, keep dough hook mixing (kneading) slowly on setting 2 for 10 minutes. This is your “bread machine” going here.
If the dough doesn’t start clinging to the hook, add a little more flour up to about 1/4 cup until it starts to cling to the hook.
After 10 minutes of kneading, the dough should be pliable and all clinging to the dough hook in a nice ball.
LET THE DOUGH RISE
Pull the dough off the hook, keep it in the bowl, cover it with plastic wrap, cover with a dark towel, and set it in a warm place for an hour to raise.
Once raised to double the size, remove dough from the bowl with a spatula or wooden spoon and put dough onto a floured surface.
ROLLING THE DOUGH
Roll the dough into a large rectangle. Spread the filling mixture onto the dough, covering the dough entirely.
Then roll up the rectangle into a long log. Roll as tightly as possible.
Seal the seams on the two ends and long-wise by pinching the dough together with your fingers.
Carefully place the log onto a large cutting board.
How To Cut Cinnamon Rolls
The bread knife is my secret weapon for cutting this dough beautifully.
This will save you SO MUCH frustration.
See the video in this post for a demonstration.
Use dental floss to cut cinnamon rolls? No, no, no, lol.
First, cut the log in half. Each half will make a round pan of 6-8 cinnamon rolls.
Next, cut each half of the log into 1″ rolls.
I like to make 8 cinnamon rolls from each half roll.
Hubs likes to make just 6 per half roll so they are thicker cinnamon rolls.
Thicker cinnamon rolls are a tad trickier to cook all the way through without them browning too much.
But he makes them work.
Something about his affinity for the mall’s Cinnabon, ha ha.
How To Bake Cinnamon Rolls
Place rolls into two greased round cake pans or one 9×13″ pan.
We love these non-stick pans. (affiliate) No greasing necessary.
I like to use two round pans so we can bake some now and save some for later.
Plus, with two round pans, there’s only one middle cinnamon roll in each…the roll that’s hardest to bake through.
If you use one large 9×13″ pan, you may end up with a few under cooked rolls in the middle.
Cover rolls with plastic wrap and a towel and let them raise for another 30 minutes in a warm place.
Bake at 325 degrees for 20 minutes or until browned.
Make sure the center rolls are cooked through by seeing if the bounce back from a touch with your finger.
Dollop a spoonful of icing on each roll and then spread it as begins to warm.
You can also cover the unbaked rolls with plastic wrap, stick them in the refrigerator overnight, and bake and frost in the morning.
Hope you enjoy these dairy-free and egg-free cinnamon rolls as much as we do!
Here are dairy-free store bought cinnamon rolls, too.
Original Post: 1-24-12