11 Apr Dairy-free Raisin Cinnamon Rolls
Soft, gooey, buttery, sugary, pull-apart raisin cinnamon rolls.
Even though this recipe is refined sugar-free and dairy-free it is still all the buttery, sugary goodness we were craving and not healthy at all. I made these raisin cinnamon rolls for Easter this year and they were inhaled by my family in literal seconds.Jump to Recipe
These recipes are also great for easter :
- Vegan, Gluten-free Carrot Cake with Cashew Passionfruit Frosting
- Dairy-free Spiced Rooibos Cake
- Dairy-free Toasted Coconut Cake with Blue Matcha Frosting
- Gluten-free Ma’amoul Cookies
- Homemade Cold-Brewed Peach Ice Tea
Notes on Dairy-free Raisin Cinnamon Rolls
- Don’t rush the process. Unfortunately, you’ll have to wait out this one to make sure the dough rises properly.
- Don’t kill the yeast. Make sure your milk and water is the right temperature to ensure you activate the yeast. Water should be 43-46 degrees Celcius ( if you don’t have a thermometer cool down boiling water for about 5 minutes). Milk should be around 48-50 degrees Celcius.
- Don’t overwork. After it has risen, turn it over onto a floured surface and roll it out until it is stretched into a rectangular about 1 cm thick.
Dairy-free Raisin Cinnamon Roll
- 3/4 cup almond milk any plantbased milk
- 1/2 cup warm water 43-46 degrees Celcius
- 10 g active dry yeast
- 2 eggs
- 1/4 cup coconut sugar or white sugar
- 1/2 tsp salt
- 1/4 cup unsalted vegan butter or regular unsalted butter
- 3/4 cup raisins
- 4 cups all-purpose flour
- 1 tbsp almond milk
- 1/2 cup coconut sugar or brown sugar
- 11/2 tbsp cinnamon
- 1 tbsp unsalted butter, melted
- 2 tbsp honey
- 1/4 cup coconut butter, melted or cream cheese frosting or icing sugar mixed with water and lemon juice
- In a large mixing bowl, dissolve the yeast in the warm water and set aside for 10 minutes until yeast is frothy and activated.
- In the meantime heat up the milk in a small saucepan on the stovetop, stirring occasionally. When it starts to bubble, remove from the stove and allow to cool down until it reaches around 50 degrees Celcius.
- When the yeast has activated, add the sugar, salt, butter, and eggs. Mix until just combined and then add the slightly cooled milk slowly so that you don't cook the eggs. Now add the flour gradually to make a stiff dough.
- Coat the raisins in some flour. Turn the dough out onto a lightly floured surface knead the dough folding in the raisins and knead until the dough is smooth (about 8 minutes).
- Place in a large, buttered, mixing bowl and turn to grease the surface of the dough. Cover the bowl with a warm, damp cloth and place in the oven with the light on. (It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
- Once the dough has risen to twice its size roll out on a lightly floured surface into a large rectangle 1 cm thick. Moisten the dough with 1 tbsp milk and rub the milk over the entire surface. Sprinkle evenly with a mixture of coconut sugar and cinnamon.
- Roll up tightly (the long way). Cut into 5cm discs using an unserrated knife or folding some unflavoured floss underneath the roll and then crossing the two ends at the top and pulling the opposite direction.
- Place rolls into a well-greased and lined cast iron pan or dish. Cover and allow to rise for another 60 minutes.
- Preheat the oven to 180 degrees Celcius. Brush the risen rolls with butter and bake on the middle rack of the oven for 30-45 minutes.
- Mix 2 tablespoons honey with a little hot water. Remove from the oven and brush with honey. Glaze with coconut butter, icing sugar or cream cheese frosting. Serve while the rolls are still warm or once cooled. Store in an air-tight container on the counter for up to 3 days after which it would be better after it has been heated up.