I wish I had a picture but believe me, the rolls didn’t last long! I had my amazing college girlfriends over for the weekend. One of my girlfriends and one of their kiddos need to avoid dairy. I try hard to be inclusive when I make foods because I feel EVERYONE deserves joy from treats.
As they were enjoying their breakfast, my other girlfriend, whose kiddo is dairy free, asked how I made my cinnamon rolls because hers always turned out as ‘rocks’ when she makes them by the traditional methods. I told her I too had never had success with yeast until I got a free sample one year at the county fair and have found my yeast of choice (I receive NO compensation from RedStar)….RedStar Platinum. It’s super easy to use and almost never fails me!! I do struggle to find it in stores in the middle of nowhere here but have had great luck buying it in bulk (6-12 of the 3 envelope packages) on Amazon. I pretty much use this for all of my bread needs and it has yet to fail (unless I did something wrong…like forget to add it! 🤣)
The thing I find with this recipe is that you want the dough loose….not shaggy….loose almost batter. I prefer mine on the batter side just on the verge of becoming dough. It won’t pull away from the sides and cling in a ball to your hook. If it does, you added too much flour. Try adding some milk. Yes, it looks totally wrong because it’s mostly goo at the bottom of the bowl with some clinging to the hook BUT it keeps it tender. You don’t really knead this dough on the board so it doesn’t matter that it’s loose.
The other thing you will notice with this recipe is it has times noted for rest and for ‘kneading’. YES, I set a timer for that.
You will also notice it’s NOT a low calorie recipe. LOL!
Dairy Free Cinnamon Rolls
A tender, flaky, amazing dairy free cinnamon rolls that happens to be dairy free!
Ingredients
Dough
1 cup warm almond milk (or your dairy free milk of choice)
2 1/2 tsp instant dry yeast (I recommend Redstart Platinum yeast) (this is the measurement of 1 .25 oz envelope of yeast)
2 large eggs at room temperature
1/3 cup dairy free butter (I used Country Crock Avocado Plant Butter)
1/2 cup granulated sugar
1 tsp salt
4 1/2 cups all purpose flour (DIVIDED)
Filling
1/2 cup softened (almost melted) dairy free butter (again I used Country Crock Avocado Plant Butter)
1 cup (218 g) packed brown sugar
2 Tbsp cinnamon
1/2 cup full fat coconut cream -use at end
Buttercream
1/2 cup dairy free butter (again I used Country Crock Avocado Plant Butter)
1 1/2 cups confectioners/powdered sugar
1/8 tsp salt
1/2 TBSP vanilla (YEP! TABLESPOON)
up to 2 Tbsp full fat coconut Cream
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Directions
1) In mixer bowl put 4 cups flour (500g), salt, sugar, and yeast (I try to avoid putting my yeast near my salt to often I whisk the flour, salt, and sugar together before I add my yeast). You start with only 4 cups and will add if you need but how much flour depends on the humidity and other factors.
2) In a sauce pan on the stove heat dairy free milk and butter to between 120°F-130°F (I shoot for 125°F).
3) Once milk and butter are around 125°F remove from heat. I wisk my eggs in at this point.
4) Pour milk mixture into the mixing bowl and using the beater blade mix until everything is barely combined.
5) Remove and scrape the blade and let the mixture rest for 5 minutes while the flour soaks up the wet ingredients.
6) After 5 minutes had elapsed, attach the dough hook and ‘knead’ on medium for 5-7 minutes. (I have a kitchen aid and usually use 4 because if I go higher my mixer wants to walk away! LOL!) Only add more flour if you need to get to a loose dough (so it’s NOT liquidy). You will WANT to add more to even get to shaggy but DON’T! You want it very sticky and loose.
7) Spray a large bowl with cooking spray
8) Using a rubber spatula remove the dough from the mixer bowl and place in the greased large bowl.
9) Cover the bowl with a piece of wax paper or parchment paper lightly sprayed with cooking spray. Place in a warm place and allow to rise until double. I like to turn the oven to the lowest setting for 1-2 minutes and then turn it off and place the dough in there to rise. Usually it takes 30-45 minutes.
10) While dough is rising, preparing the cinnamon filling. In a medium bowl, combine the softened dairy free butter, brown sugar, and cinnamon mixing until combined. Set aside.
11) Sprinkle pastry mat or counter with generously with flour. Turn out the dough onto the pastry mat and sprinkle the top with additional flour.
12) Using a rolling pin, roll the dough out to around a 24″x 15″ rectangle (it can be close-doesn’t have to be exact)
13) Use a spatula or spoon to smooth the cinnamon filling over the whole dough rectangle.
14) Starting on the long side, roll the dough up tightly (Jelly roll style). Sometimes (ok most of the time) I don’t have enough flour and since it’s a sticky dough I have to use my bench scraper and scrape as I roll and use the bench scraper to help roll.
15) Cut into 12 slices and place in a 9 x 13″ pan. (I cut the log in half, then cut each half in half to get four, then cut those quarters into thirds) Note: Unflavored dental floss works great for this
16) Cover the pan and let the dough rise for 20-40 minutes until double and mostly touching.
17) Preheat oven to 375°F
18) Warm the coconut cream slightly until chill is off and it’s barely warm to the touch. Pour the cream over the top of the rolls (focus on the ‘between’). Let them sit for approx 5 minutes for cream to soak in.
19) Bake for 25-30 minutes or until lightly golden borwn and center rolls are cooked through. (note: bake time depends on how big the rolls, are, what type of pan you use, how close the rolls are, your oven, etc. They could be ready at 20 so start checking them then. If the edges are getting too brown, cover them loosely with foil)
While rolls are cooling, make the butter cream frosting.
20) Whip the dairy free butter in the mixer until it is fluffy.
21) Put the powdered sugar and salt in the mixer bowl. SLOWLY turn the mixer on low (otherwise it will make a poof mess)
22) Add in the vanilla and add the coconut cream a little at a time until it is the texture you want and it is light and fluffy.
23) Spread the buttercream on cooled rolls and enjoy!
NOTE: OTHER Yeast uses lower temperatures, be sure to follow their recommendations.
Also-the Platinum yeast doesn’t require pre-proofing the yeast. Other’s do.
NOTE: The original post says that they often make overnight cinnamon rolls by getting to the point of a second rise then putting in the refrigerator (cut up and in the pan). In the morning when you want to bake them, pull from the refrigerator. They may have double in size over night. If they have, let them sit for 30 minutes to get the chill off. If they didn’t rise, allow them to rise at room temperature (plan at least an hour) then pour on the cream and let them bake.
Redheaded baker 