One of my family’s most loved Sunday morning breakfast treats is cinnamon rolls. There is just something euphoric when the sweet aroma of vanilla and cinnamon start floating through the house as the rolls expand and cook in the oven. When our family chose to go dairy free, there were many treats that we just couldn’t let go of and I knew to find a dairy-free cinnamon rolls option was a necessity. I mean, let’s be serious for a minute, there is no way I was going to take away this treat from my kids for life, just because we wanted to go dairy free. I tried a lot of dairy-free cinnamon roll recipes and many were just “blah”. Until we merged a couple recipes and WOW!
Almond Milk Dairy-Free Cinnamon Rolls
INGREDIENTS FOR THE ROLLS
1 cup almond milk (room temp)
1 pkg yeast
Pinch of coconut sugar
1/3 cup oil
1/3 cup sugar
1 1/2 cups flour
Organic Cinnamon sugar (cinnamon and coconut sugar mixed together)
INGREDIENTS FOR THE GLAZE
1 1/2 cups powdered sugar
2 -3 tablespoons Silk® Almondmilk
Place the warm milk, yeast, and pinch of sugar in a medium-large bowl (it should be warm, not hot or cool). Let sit for 5-10 minutes.
Add the oil, sugar, eggs, and flour as needed until it becomes a nice, smooth, elastic dough. Spray a bowl with cooking spray and place dough in it, cover and let it rise for 1 hour in a warm place.
Sprinkle some flour on working surface and split the dough into two balls. Roll out into strips and sprinkle a lot of cinnamon sugar (it should be a nice layer of cinnamon sugar ). Roll up lengthwise and cut into slices about 1 1/2 inch thick. Place onto a cookie sheet or 9×13 pan. Let rise for another 30 minutes.
Bake in a cast iron pan at 350 for about 20 minutes or until lightly browned. While the rolls are baking place the powdered sugar and almond milk into a bowl and gently whisk when the rolls are ready, remove the pan from the oven onto a heat plate and drizzle glaze evenly over the rolls.