Cinnamon Rolls Dairy-Free Egg-Free
Homemade cinnamon rolls with no hand-kneading and no bread machine.
Easily make delicious cinnamon rolls right in your Kitchen Aid Mixer!
We have step-by-step instructions below so you'll get them right every time.
These can also be made dairy-free AND egg-free.
Plus, see our helpful video in this post, too. Enjoy!
TOP TIP FOR CINNAMON ROLLS
Prep these the night before. Bake 'em fresh the next morning. Works great for night owls like me!
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!
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.
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!
1. CINNAMON ROLL INGREDIENTS
Makes 12 tall cinnamon rolls or 16 less-tall cinnamon rolls.
DOUGH INGREDIENTS
1 cup warm dairy-free milk
3 teaspoons yeast
2 eggs or 2 flax eggs
3 tablespoons oil
½ cup sugar
4 cups flour
1 teaspoon salt
FILLING INGREDIENTS
1 cup brown sugar
1.5 tablespoons cinnamon
3 tablespoons melted dairy-free 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
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: ½ 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 ¼ 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 cup brown sugar
1.5 tablespoons cinnamon
3 tablespoons 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 or to double its size and you've made your filling...
find a large, clean surface for rolling out the dough.
Lightly cover your clean surface with flour.
Punch the dough down to let out the air.
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 9x13" 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 9x13" 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.
10. BAKE THE CINNAMON ROLLS
OPTION 1 - BAKE NEXT DAY
If you'd like to prep your cinnamon rolls one day and bake the next, this totally works well!
Simply cover them with plastic wrap after putting them in the baking pan.
Then refrigerator overnight, they will do their second rise in the refrigerator.
The next day, pull them out of the refrigerator at least 30 minutes before baking so they can come to room temperature.
Then follow baking instructions below.
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.
If you have a thermometer probe, perfect internal temp is 190 degrees.
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.
Hope you enjoy these dairy-free and egg-free cinnamon rolls as much as we do!
Here are dairy-free store-bought cinnamon rolls in case you have less time.
This was originally posted January 2012.
Hi! Just wondering if anyone has experience using GF flour options instead of wheat flour? We are GF/DF!
Where do you put them to keep warm. My kitchen is either too cold or too warm so I have had trouble getting the dough to rise lately. Any suggestions? Thank you for all your great dairy, egg and soy free recipes I am lactose intolerant, egg intolerant, allergic to soy.
Hi Sherry, yes, this can be a tricky one. We found our son's bedroom is the warmest place in the house so guess where I raise our dough at? Ha ha! Some will put their oven on a warm setting, then turn it off, and put the dough in there. Some put their bowl on a heating pad. Hope some of these ideas work for you! 🙂
I am so horrible with baking and understanding different types of yeast. I have a bunch of different types of yeast… which one do I use? An instant? Fast-acting? Quick-rise? Thank you!
Hi Melissa. Great question. I just keep a jar of classic dry yeast in my refrigerator. But I have used quick acting or rapid rise before and those work, too. Hope that helps!
I’m allergic to both eggs and seeds. Would substituting applesauce also work?
DBland, I'm not entirely sure but I think it could work. Let us know if you try!
Anyone have luck with this recipe without a kitchen aid mixer? I have a hand mixer...?
The kitchen aid has a kneading hook. So while a mixer will mix the ingredients for you, you would need to do the kneading part by hand. Hope that helps!
I'm sorry for the delay, Anna. It's a lot of dough, you may want to just mix it and knead it by hand. 🙂
What could I sub the dairy free milk with? My LO so far hasn’t been able to handle any milk sub that we’ve tried! Allergic to tn, egg, dairy, pn, soy, oats, etc.
That I'm not sure of. Wonder if water would work?
I have made mine with water before and it worked.
Ooooo, good to know! 🙂
Have you tried ripple milk? My son just got diagnosed with egg, cows milk, soy, peanut allergies and that’s what the pediatrician recommended. We’re still on formula so I haven’t tried it in anything yet.
Yes! It's our favorite. Search our website with the word RIPPLE for a blog post about it. 🙂 Some have to be careful about the pea protein. But I hope it will work for you!
Thank you for the wonderful recipe. Which dairy free butter do you use?
Hi Amy! We usually use Earth Balance or Melt.
lwicks, yes I make them with almond milk. 🙂
Have you made these with soy or almond milk? I've always wondered if I could sub almond milk for regular milk in my cinnamon roll recipe(which I think is very similar to MSM) and have it still taste 'normal'...?
Great minds think alike, right?! YES! The bread knife had no smashing AT ALL! We got one of those last year for making homemade bread all the time. Well worth it for us! And the cinnamon roll cutting, that's a bonus!
I made these too, so yummy! So your bread knife worked well?? I had a heck of a time cutting mine without totally smashing them. I did freeze mine...and then let them sit out the night before I was going to make them, and they got HUGE (just fyi). I guess maybe overnight is too long because the rise so much.
Sara K.