Breakfast is by far the most difficult meal to eat out if you’re dairyfree. Sitting at a table with others while they’re enjoying pancakes, waffles and mouth watering breakfast pastries can put a dairyfree person in a very grumpy mood! Especially when the only dairyfree items on the menu are scrambled eggs and dry toast. Blah! That’s why we try to find delicious dairyfree breakfast treats to make at home. We’ve mastered the Dairyfree Pancake and dabbled in dairyfree options for French Toast so today we decided to try a new challenge and make cinnamon rolls from scratch. A lot of cinnamon roll recipes require hours and even days to make, but no one has time for that! Our recipe is so easy even a 2 year Chef can make them. So the next time you want delicious cinnamon rolls, throw away the can version filled with all of those extra ingredients and chemicals and give these a try.
- 2 1/2 cups Flour
- 1/4 cup Sugar
- 1 packet Quick Rise Yeast
- 1 cup Coconut Milk (*So Delicious)
- 3/4 cup Dairyfree Butter (*Earth Balance Olive Oil)
- 2 tablespoon Cinnamon
- 1/2 Cup Dairyfree Butter (*Earth Balance Olive Oil)
- 2-3 cups Powdered Sugar
Heat coconut milk and 1/2 cup butter in microwave for 1 minute. Remove bowl and let sit until it reaches 110 degrees.Stir in yeast and let sit for 10 minutes.
Stir in flour slowly. Kneed dough until all four is mixed in.Wrap bowl with plastic wrap and set aside for about an hour to rise. (Dough will double in size)Place dough on lightly floured surface (We used a silicon baking sheet to cut down on mess)Roll dough out.In a separate bowl melt remaining butter and add cinnamon.