Kitchen Aid Cinnamon Rolls Dairy-Free & Egg-Free (VIDEO)

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

FILLING INGREDIENTS 

1.5 cup brown sugar
2 tablespoon cinnamon
1/4 cup melted dairy-free butter

Mix brown sugar and cinnamon together in a small bowl.

Stir in melted butter.

ICING INGREDIENTS

Double the measurements below if you like a lot of icing.

3 tablespoon dairy-free milk
3 tablespoons dairy-free butter (softened)
3 cups confectioners sugar
1.5 teaspoons vanilla

Mix ingredients in mixer.

2. MAKE THE DOUGH

PREPARATION

Pull 2 eggs from refrigerator and let them sit to room temperature.

Or mix up your 2 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.

WET MIXTURE

Warm 1 c. dairy-free milk on the stove or in the microwave in a large measuring cup.

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 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).

DRY MIXTURE

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.

3. KNEAD 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.   

4. FIRST DOUGH RISE IN BOWL

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. You want it to double in size.

5. MAKE THE CINNAMON FILLING

After your dough raises to double the size in the bowl, make your filling.

1.5 cup brown sugar
2 tablespoon cinnamon
1/4 cup melted dairy-free butter

Mix brown sugar and cinnamon together in a small bowl.

Stir in melted butter.

6. ROLL OUT THE DOUGH

Once the dough has raised for an hour, to double its size and you made your filling…

find a large, clean surface for rolling out the dough.

Lightly cover the surface with flour.

Drop the dough onto the surface and lightly coat the dough in some flour so it’s not sticky.

Roll the dough into a large rectangle using a rolling pin.

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 seam long-wise by pinching the dough together with your fingers. 

7. CUT THE DOUGH INTO ROLLS

Slice the log into 1 inch cinnamon rolls by sawing gently with a bread knife (affiliate).

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.

Next, cut each half of the log into 6-8 cinnamon rolls, about 1 inch thick, for a total of 12-16 cinnamon rolls.

Hubs likes to make just 12 cinnamon rolls so they are nice and tall.

Something about his affinity for Cinnabon, ha ha. 

Cutting into 16 cinnamon rolls will yield flatter cinnamon rolls but of course you get more.

8. PAN THE 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 one pan now and bake another pan fresh the next day. 

If you use one large 9×13″ pan, you may end up with a few undercooked rolls in the middle.

Some people don’t mind that and even intentionally undercook their cinnamon rolls slightly. 

9. SECOND DOUGH RISE IN PAN

Cover rolls in the pans with plastic wrap and a towel and let them raise for another 30 minutes in a warm place.

If you plan to bake the next day, just place rolls covered in the refrigerator after putting them in the pan.

They will do their second rise in the refrigerator.

OPTION 2 – BAKE SAME DAY

Bake at 325 degrees for 20-23 minutes or just until starting to brown.

Make sure the center rolls are cooked through by seeing if they bounce back from a touch with your finger. 

11. FROST THE CINNAMON ROLLS

3 tablespoon dairy-free milk
3 tablespoons dairy-free butter (softened)
3 cups confectioners sugar
1.5 teaspoons vanilla

Mix ingredients in mixer.

Dollop a spoonful of icing on each roll and then spread it over the rolls.

Enjoy warm!

12. STORE THE CINNAMON ROLLS

Simply cover the cinnamon rolls with plastic wrap or a lid.

We keep ours on the counter at room temperature and enjoy them some more the next day.

Feel free to heat in the microwave about 20 seconds before eating leftover rolls.