Dairy-Free Homemade Caramel Rolls
Indulge in the irresistible delight of Dairy-Free Homemade Caramel Rolls, a perfect blend of gooey sweetness and soft, pillowy texture—all without a drop of dairy. These rolls start with a tender, yeast-based dough made with almond milk and coconut oil, ensuring they stay moist and flavorful. A rich cinnamon-sugar filling adds a warm, aromatic spice, while the pièce de résistance is the luscious coconut cream caramel sauce, expertly crafted to achieve a silky, buttery consistency without any dairy. With a hands-on prep time of just 45 minutes, these rolls rise and bake to golden perfection, making them an excellent choice for a crowd-pleasing brunch or a comforting dessert. Whether you’re vegan, lactose-intolerant, or simply looking for a dairy-free twist on a classic favorite, these caramel rolls are guaranteed to wow your taste buds. Perfect for sharing—or savoring all on your own!
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Recipe Information
Ingredients
- For the Dough
- 1.25 cups almond milk
- 1 packet active dry yeast
- 0.25 cup coconut oil
- 0.25 cup granulated sugar
- 4 cups all-purpose flour
- 0.5 teaspoon salt
- 1 teaspoon baking powder
- For the Filling
- 1 cup brown sugar
- 1.5 tablespoons cinnamon
- 0.25 cup coconut oil
- For the Caramel Sauce
- 1 cup coconut cream
- 1 cup brown sugar
- 0.25 cup coconut oil
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
Warm the almond milk in a saucepan or microwave until lukewarm but not hot.
In a large bowl, combine warm almond milk and active dry yeast. Let sit for 5-10 minutes until frothy.
Add melted coconut oil and sugar to the yeast mixture and stir well.
Gradually add the all-purpose flour, salt, and baking powder to the yeast mixture, stirring with a wooden spoon until a dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
While the dough rises, prepare the filling by mixing brown sugar and cinnamon. Set aside.
Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle (approximately 16x12 inches).
Brush the rolled-out dough evenly with melted coconut oil, leaving a small border around the edges.
Sprinkle the cinnamon sugar mixture evenly over the coconut oil brushed dough.
Roll up the dough tightly from the long side. Cut into 12 even pieces and place them in a greased 9x13 inch baking dish.
Cover the baking dish with plastic wrap or a damp cloth and let the rolls rise for another 30 minutes.
Preheat the oven to 350°F (175°C).
Bake the rolls in the preheated oven for 20-25 minutes or until golden brown.
While the rolls bake, prepare the caramel sauce. In a saucepan, combine coconut cream, brown sugar, and coconut oil. Stir over medium heat until sugar dissolves.
Increase the heat to medium-high and stop stirring. Let the mixture bubble and thicken for about 5-7 minutes, turning golden brown.
Remove from heat and stir in vanilla extract and salt. Let it cool slightly.
Once the rolls are done, remove from the oven and let them cool slightly before drizzling with warm caramel sauce.
Serve warm and enjoy!
Nutrition Facts
Calories |
6167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.1 g | 291% | |
| Saturated Fat | 181.5 g | 907% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 3316 mg | 144% | |
| Total Carbohydrate | 968.1 g | 352% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 515.2 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1002 mg | 77% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 1734 mg | 37% | |
*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.
