Dairy-free Egg-free Cinnamon Rolls

Cinnamon Rolls

Dairy-free, egg-free


3/4 c + 2 T water

3/4 tsp. salt

2 T olive oil or canola oil

2 1/2 c flour (white or wheat – I use half and half)

1/3 c sugar

4 tsp. active dry yeast


Option #1:

1 1/2 c applesauce OR 2-4 T dairy-free margarine, softened

2 apples, cored, peeled, and shredded

1/2 c raisins

1 T cinnamon

Option #2:

2-4 T dairy-free margarine, softened

1/3 c sugar

1 T cinnamon

1/2 c raisins (optional)

Frosting (optional):

1 lb. confectioner’s sugar

1/2 c soft dairy-free margarine

1/8 tsp. salt

1 tsp. vanilla

3-4 T rice milk, or juice from the apples

Dough and Filling Directions:

Pre-heat oven to 170° F and then turn off oven (this will warm up the oven to create a nice rising environment for the cinnamon rolls).  Combine all dough ingredients together in a mixing bowl, adding a little bit more flour or water, as needed.  Make sure that dough pulls away from sides of bowl.  Knead together for 2-4 minutes and then cover with a moist cloth.  Dough should be quite soft.  Let bowl stand for 20-40 minutes.

On  a lightly oiled surface, roll out the dough into the shape of a rectangle roughly 14 x 32 inches.  Spread applesauce or dairy-free margarine over the entire surface.  Sprinkle on rest of filling ingredients.

Roll up like a jelly roll, starting with the long side.  Seal the seam by pinching the dough together.  With the seam-side down, slide a piece of floss, string, or fishing line underneath the jelly roll, bring it up and around, cross it on top, and pull down to cut into cinnamon rolls.  Place rolls cut-side up on a nonstick baking sheet.  Flatten slightly with the palm of your  hand.  Place cinnamon rolls into the warm oven and cover with a moist cloth.  Let rise until light and double in size (roughly 20-40 minutes).

Uncover cinnamon rolls and leave in oven.  Turn oven on to 350° F.  Bake approximately 12-17 minutes, or until cinnamon rolls are lightly golden brown.  Remove cinnamon rolls from oven, and frost, if desired.  Yield:  24 rolls.

Frosting Directions:

Cream 1/3 sugar with dairy-free margarine and salt in

large bowl. Blend extract, 2 T rice milk or apple juice and remaining sugar into mixture. Gradually stir in remaining liquid until frosting reaches desired consistency.


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