Dairy-Free Cinnamon Scrolls
Indulge in the warm, gooey goodness of Dairy-Free Cinnamon Scrolls, a plant-based twist on a classic treat that's perfect for breakfast, brunch, or dessert. Made with a soft, pillowy dough enriched with almond milk and coconut oil, these scrolls are rolled up with a rich cinnamon sugar filling, creating layers of irresistible flavor. Topped with a silky glaze made from powdered sugar and almond milk, they’re completely dairy-free but just as decadent as traditional versions. With simple pantry staples like all-purpose flour, instant yeast, and ground cinnamon, this recipe is easy to follow and will have your kitchen smelling like a bakery in no time. Whether you’re catering to a dairy-free diet or simply seeking a delicious homemade cinnamon scroll, this recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 0.25 cups Sugar
- 0.5 teaspoons Salt
- 1 cups Unsweetened almond milk
- 0.25 cups Coconut oil
- 2 tablespoons Ground cinnamon
- 0.75 cups Brown sugar
- 1 teaspoons Vanilla extract
- 3 tablespoons Coconut oil (for filling)
- 1 cups Powdered sugar
- 2 tablespoons Almond milk (for glaze)
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Mix well.
In a small saucepan, gently heat the almond milk and coconut oil until the oil is melted and the mixture is warm but not hot. The temperature should be around 110°F (43°C).
Add the warm almond milk mixture to the dry ingredients along with the vanilla extract. Stir to combine, then knead by hand or with a dough mixer until the dough is smooth and elastic, about 6-8 minutes.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm spot until it doubles in size, roughly 1 hour.
For the filling, mix the brown sugar and ground cinnamon in a small bowl.
After the dough has risen, roll it out on a lightly floured surface into a rectangle about 16x12 inches.
Brush the surface of the dough with the melted coconut oil (for filling), then evenly sprinkle the cinnamon sugar mixture over the dough.
Starting from a long edge, tightly roll up the dough into a log and slice it into 12 even pieces.
Arrange the scrolls in a greased or parchment-lined baking dish, cover them with a towel, and let them rise for another 30 minutes.
Preheat the oven to 350°F (175°C).
Bake the cinnamon scrolls for 20-25 minutes or until golden brown.
While the scrolls are baking, prepare the glaze by mixing the powdered sugar with the almond milk until smooth.
Allow the scrolls to cool slightly before drizzling the glaze over the top.
Serve warm and enjoy your dairy-free cinnamon scrolls!
Nutrition Facts
Calories |
3578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 82.2 g | 411% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1392 mg | 61% | |
| Total Carbohydrate | 614.6 g | 223% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 274.5 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 788 mg | 61% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 843 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
