Kitchen Aid Cinnamon Rolls {Dairy-Free & Egg-Free}

Original Post:  1-24-12

Figuring out the tastiest cinnamon roll recipe for my pastry-loving husband along with the allergy-friendliest recipe for my kids as well as the EASIEST recipe for this kitchen minimalist...has been a task over the years.  

But I think we finally hit the sweet spot with our cinnamon roll pursuits. Literally AND figuratively. 

At one point, I mastered bread machine cinnamon rolls. However, I was really motivated to start making better use of my beautiful, counter top 4.5 quart Kitchen Aid Mixer.

I'm happy to report that making cinnamon rolls in my Kitchen Aid turns out magnificently well and is pretty much just as easy as making them in a bread machine. Below is the recipe we use and some tips to make the easiest and most delicious cinnamon rolls...approved by my pastry-loving husband and allergy-free kids. Hope you enjoy!

I also use my Kitchen Aid mixer to knead and make homemade crescent rolls if you want to check those out.  

(dairy-free & egg-free)

Makes approximately 12 cinnamon rolls.


1 cup warm dairy-free milk
3 tablespoons oil
2 eggs or flax eggs
1/2 cup sugar
4 cups flour
1 teaspoon salt
3 teaspoons yeast
3 tablespoons melted dairy-free butter
1 cup brown sugar mixed with 1.5 tablespoon cinnamon

Mix ingredients together.
1.5 tablespooon dairy-free milk
2 cups confectioners sugar
2 tablespoons dairy-free butter, softened
2 teaspoons vanilla

Mixed in mixer.
Pull eggs from refrigerator and let them get to room temp. Or mix up your flax eggs with luke warm water. Not using cold ingredients keeps the yeast happy.
Heat your Kitchen Aid mixing bowl with hot water. This again keeps the yeast happy.  
For the dough, heat dairy-free milk to warm over the stove on medium heat or in the microwave. You don't want it burning hot or it will kill the yeast. And you don't want it too cool or it won't activate the yeast. My general rule is warm to the touch like you would want a bath for your kids.  :)  
Add yeast to the warm milk, stir, and let sit for 5-10 minutes...until you see bubbles indicating it's activated.
Add the egg mixture to the milk and yeast mixture. 

Add oil to the wet ingredients (milk, egg, yeast).
In the Kitchen Aid mixing bowl, whisk together the dry ingredients: sugar, flour, and salt.  
Attach dough hook onto your mixer, turn mixer onto setting 2, and slowly add wet ingredients to the dry ingredients while mixing. 
Once all the ingredients are mixed, keep dough hook mixing (kneading) slowly on setting 2 for 10  minutes. This is your "bread machine" activity happening right here.  

If the dough doesn't start clinging to the hook and seems to set, all a little more flour up to about 1/4 cups until it starts to cling to the hook.
After 10 minutes of kneading, the dough should be pliable and all clinging to the dough hook.  
Pull the dough off the hook, keep it in the bowl, cover it with plastic wrap, cover that with a dark towel, and set it in a warm place for an hour to raise.  
Once raised to double the size, remove dough from the bowl with a spatula or wooden spoon and put dough onto a floured surface.  
Roll the dough into a large rectangle. Spread the filling mixture onto the dough, covering the dough entirely.  
Then roll up the rectangle into a long log. Roll as tightly as possible and seal all the seams on the two ends and long-wise by pinching the dough together with your fingers. 
Carefully place the log onto a large cutting board.   

Slice the log into 1 inch cinnamon rolls by sawing gently with a bread knife. The bread knife is my secret weapon for cutting this dough beautifully. This will save you SO MUCH frustration.  See the above video for a demonstration. Dental floss? No thank.  
Place rolls into two greased round cake pans or one 9x13 pan.

Cover rolls with plastic wrap and a towel and let them raise for another 30 minutes in a warm place. 
Bake at 325 degrees for 20 minutes or until browned. 
Dollop a spoonful of icing on each roll and then spread it as begins to warm.  
You can also cover the unbaked rolls with plastic wrap, stick them in the refrigerator overnight, and bake/icing in the morning.

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Sara K. said...

I made these too, so yummy! So your bread knife worked well?? I had a heck of a time cutting mine without totally smashing them. I did freeze mine...and then let them sit out the night before I was going to make them, and they got HUGE (just fyi). I guess maybe overnight is too long because the rise so much.
Sara K.

Jamie Kaufmann said...

Great minds think alike, right?! YES! The bread knife had no smashing AT ALL! We got one of those last year for making homemade bread all the time. Well worth it for us! And the cinnamon roll cutting, that's a bonus!

lwicks said...

Have you made these with soy or almond milk? I've always wondered if I could sub almond milk for regular milk in my cinnamon roll recipe(which I think is very similar to MSM) and have it still taste 'normal'...?

Jamie Kaufmann said...

lwicks, yes I make them with almond milk. :)