Dairy Free Gooey Cinnamon Rolls
These soft, gooey rolls are a comforting treat with a bakery-style finish, perfect for relaxed mornings, weekend brunches, or sharing with family.
Equipment
- rolling pin
- 9x13-inch baking pan
Ingredients
For the Dough
- 3/4 cup Unsweetened Almond Milk, warm
- 2 1/4 tsp Instant Yeast
- 1/4 cup Granulated Sugar
- 1/4 cup Vegan Butter, melted
- 1 large Egg
- 3 cups All Purpose Flour
- 1/2 tsp Salt
For the Filling
- 1/3 cup Vegan Butter, softened
- 3/4 cup Brown Sugar, packed
- 2 tbsp Ground Cinnamon
For the Icing
- 1 1/2 cups Powdered Sugar
- 2 tbsp Unsweetened Almond Milk
- 1 tsp Vanilla Extract
Instructions
- Stir the warm almond milk, yeast, and 1 tablespoon of the sugar together in a large bowl. Let it rest for 5 to 10 minutes until foamy.
- Add the remaining sugar, melted vegan butter, egg, flour, and salt. Knead for about 8 minutes until the dough is smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1 hour, until doubled in size.
- Roll the dough into a 14x10-inch rectangle. Spread the softened vegan butter over the surface, then sprinkle evenly with the brown sugar and cinnamon.
- Roll the dough tightly from the long side into a log. Slide a piece of unflavored dental floss under the log and pull it up to slice 12 even rolls, then arrange them in a greased 9x13-inch pan.
- Cover and let the rolls rise for 30 to 40 minutes until puffy. Preheat the oven to 350°F during the last 10 minutes.
- Bake for 22 to 25 minutes, until golden on top and cooked through in the center.
- Whisk the powdered sugar, almond milk, and vanilla into a smooth icing and spread it over the warm rolls so it melts into every swirl.
Nutrition
Serving: 1servingCalories: 333kcalCarbohydrates: 57gProtein: 5gFat: 10g