Tuesday, August 26, 2014

Tasty Tuesday: Cinnamon Rolls Recipe (Dairy Free & Soy Free)

Diary Free Soy Free Cinnamon Rolls
I have been dreading breakfast.  I love cereal, in the past I’d eat it for breakfast and whenever I felt like a snack.  It’s quick, low clean up, and delicious… it’s also no longer an option.  I’ve turned to oatmeal to fill that hollow pit in the mornings, but you can only get so excited for more oatmeal.  My sweet husband surprised me with these delicious cinnamon rolls the other morning and let me tell you, they were something to get excited for.  Fluffy, lots of cinnamon, walnuts, raisins, and an orange glaze. They took longer than oatmeal to make, but I enjoyed them for days!

Servings: 12


Diary Free Soy Free Cinnamon Rolls


  • 1/4-ounce package yeast
1/2 cup warm water

  • 1/2 cup rice or coconut milk

  • 1/4 cup sugar
1/3 cup canola oil

  • 1 teaspoon salt

  • 1 egg

  • 3 1/2 to 4 cups all-purpose flour 


  • ¼ cup canola oil

  • 3/4 cup sugar, plus more for pan

  • 2 tablespoons cinnamon
  • Optional: 
3/4 cup raisins, walnuts, or pecans


  • 3 tablespoons rice or coconut milk
  • 1 tablespoon orange juice concentrate
2 cups powdered sugar
1 teaspoon vanilla extrac
  • t
3 to 6 tablespoons hot water

*If you wan't regular glaze rather than orange glaze add another tablespoon of rice or coconut milk and skip the juice concentrate. 

Diary Free Soy Free Cinnamon Rolls

  1. Dissolve yeast in warm water, about 5 minutes.
  2. In a large bowl combine milk, sugar, oil, salt and egg.  Add 2 cups of flour and mix until smooth.   Add yeast and remaining flour and mix until dough is well formed.
  3. Knead the dough for 10 minutes.
  4. Lightly grease a large bowl with oil. Transfer the kneaded dough to the greased bowl and coat the dough completely with additional oil.
  5. Cover, and set in a warm place to rise for 1 hour. I usually put the raising dough in my microwave with a cup of hot water.
  6. After an hour, punch the dough down.
  7. On a floured surface roll the dough into a 15 x 9 inch rectangle. 
  8. Spread oil over the dough.  Mix sugar and cinnamon together and sprinkle the mixture generously over the oiled dough.  Add walnuts, pecans or raisins if desired. 
  9. Start at the 15 inch side and roll the dough into a tight spiral. Pinch the edge together.  Cut the dough into 12 even slices.
  10. Layer the remaining cinnamon sugar generously in the bottom of a glass baking dish. Place cinnamon roll slices close together in pan.
  11. Preheat oven to 350 degrees F.
  12. Let the rolls rise until they are double in size, about 45 minutes. 
  13. Bake for 30 minutes or until the tops are lightly browned.
  14. While the cinnamon rolls are cooking mix together milk, orange juice, sugar and vanilla.  Add hot water one tablespoon at a time until the glaze reaches desired thickness. 
  15. Remove rolls from oven and let cool 5 -10 minutes before adding the glaze.
Adapted from Food Network - Paula Deen Cinnamon Rolls