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Cinnamon Rolls Dairy & Egg Free (VIDEO)

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!

cinnamon roll

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!

vegan cinnamon roll on a plate

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
1/2 cup sugar
4 cups flour
1 teaspoon salt

FILLING INGREDIENTS 

1 1/3 cup brown sugar
2 tablespoon cinnamon
1/4 cup 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

pan of vegan cinnamon rolls

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.

cinnamon roll dough

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.   

cinnamon roll dough in kitchen aid

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.

 

cinnamon roll dough

5. MAKE THE CINNAMON FILLING

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

1 1/3 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.

cinnamon roll filling

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. 

cinnamon roll log

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.

cinnamon rolls cut

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.

cinnamon rolls unbaked

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. 

uniced cinnamon rolls in round pan

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!

pan of cinnamon rolls with icing no dairy and no egg

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. 

Cinnamon Rolls Dairy Egg Free

 

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Sherry

Friday 22nd of December 2023

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.

Jamie Kaufmann

Friday 22nd of December 2023

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! :)

Melissa

Thursday 10th of November 2022

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!

Jamie Kaufmann

Thursday 10th of November 2022

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!

DBland

Sunday 4th of October 2020

I’m allergic to both eggs and seeds. Would substituting applesauce also work?

Jamie Kaufmann

Monday 12th of October 2020

DBland, I'm not entirely sure but I think it could work. Let us know if you try!

Anna

Saturday 30th of November 2019

Anyone have luck with this recipe without a kitchen aid mixer? I have a hand mixer...?

Jamie Kaufmann

Saturday 14th of December 2019

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. :)

Jamie Kaufmann

Tuesday 3rd of December 2019

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!

MomOf8

Friday 26th of April 2019

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.

Steph G

Friday 6th of September 2019

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.

Jamie Kaufmann

Monday 29th of April 2019

That I'm not sure of. Wonder if water would work?

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