Dairy-Free Homemade Cinnamon Buns
Delight in the warm, comforting aroma of these Dairy-Free Homemade Cinnamon Buns—soft, fluffy, and completely free of dairy, making them perfect for a vegan-friendly indulgence! Crafted with almond milk and coconut oil, these irresistible rolls are swirled with a rich cinnamon and brown sugar filling, with the option to add juicy raisins for extra texture. The recipe balances simplicity with flavor, featuring a straightforward yeast dough that rises to pillowy perfection. Ready in just over two hours, these cinnamon buns are the ideal treat for breakfast, brunch, or dessert. Serve them fresh out of the oven for a melt-in-your-mouth experience that’s sure to win over family and friends.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsweetened almond milk
- 0.25 cup coconut oil
- 0.25 cup granulated sugar
- 2.25 teaspoons active dry yeast
- 3.5 cups all-purpose flour
- 0.5 teaspoons salt
- 0.75 cup brown sugar
- 1 tablespoon ground cinnamon
- 0.5 cup raisins (optional)
- 0.25 cup coconut oil, melted (for filling)
Instructions
Warm the almond milk and 1/4 cup coconut oil in a small saucepan until the coconut oil is melted and the mixture is about 110°F (warm but not hot to the touch).
Pour the milk mixture into a large mixing bowl and stir in 1/4 cup granulated sugar.
Sprinkle the active dry yeast over the milk mixture and let it sit for about 10 minutes, until foamy.
Add 2 cups of the flour and 1/2 teaspoon of salt to the yeast mixture, stirring until a sticky dough forms.
Gradually add in the remaining 1.5 cups of flour, mixing until the dough becomes less sticky and begins to form a ball.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough into a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Punch down the dough and transfer it back to a floured surface. Roll it out into a rectangle about 16x12 inches.
Brush the rectangle with the melted coconut oil (for filling) and sprinkle with the brown sugar, cinnamon, and raisins if using.
Starting from the longer side, carefully roll the dough into a log and slice it into 12 equal sections.
Arrange the rolls in a greased 9x13 inch baking dish, cover, and let them rise for an additional 30 minutes.
Preheat your oven to 350°F (175°C).
Bake the cinnamon rolls for 20-25 minutes or until golden brown and cooked through.
Remove from the oven and allow to cool slightly before serving.
Nutrition Facts
Calories |
3478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.6 g | 157% | |
| Saturated Fat | 98.1 g | 490% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1390 mg | 60% | |
| Total Carbohydrate | 555.8 g | 202% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 207.4 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 704 mg | 54% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 1497 mg | 32% | |
*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.
