Mom’s cinnamon rolls non-dairy version

It’s been at least 10 years since I last made these delicious Cinnamon rolls, and boy did the memories rush back!

While I was getting my degree at university I spent, oh so many nights, baking these cinnamon rolls to sell the next day and get some cash on the side.

I’ve been a bit of an entrepreneur since I can basically remember, one of my fondest memories is from when I was 8yr old. I would bake cookies and pack them in napkins tied together with yarn and then sell them door to door on my bike. You know: the independant Colombian version of the girl scouts!

In this version I’ve adapted my mom’s recipe so my youngest, who has milk protein allergy, can enjoy together with the family the yummy cinnamony goodies.


Mom’s cinnamon rolls

Prep Time 3 hours 30 minutes
Cook Time 30 minutes
Total Time 4 hours


Yeast Mix

  • 1 1/2 tbsp dry yeast dissolved
  • ¼ cup warm water
  • 1 tsp sugar dissolved


  • 310 gr non dairy butter softened
  • 1 cup warm oat milk
  • cup sugar
  • 1 tsp salt
  • 1 egg lightly beaten
  • 4 ¾ cup flour
  • ½ cup brown sugar
  • 4 tbsp cinnamon powder


  • 1 cup Confectioners sugar
  • 3 tbsp oat milk


  1. Dissolve the sugar in the warm water, add the yeast and stir lightly until dissolved and let rest until the yeast mix starts to ferment.

  2. In a separate bowl, stir 110gr of butter until it becomes a cream.

  3. Add the milk, sugar, salt, yeast mix, egg, and flour to the creamed butter and mix until the dough separates from the edges of the bowl. the dough should be soft but firm.

  4. Sprinkle flour on a clean surface a kneed the dough for about 5 minutes. Put some more flour on the bottom of the original bowl, place the dough in and cover with a clean, moist cloth.

  5. In a pot big enough to hold the bowl that contains the dough heat some water. Place the bowl over the steaming water and let it rest for 1.5hrs

  6. Sprinkle flour on a clean surface, place the dough and with a rolling pin extend the dough until it is about 1 – 1 1/2 cm thick.

  7. Whip the remaining butter and spread it over the surface of the dough

  8. Mix the brown sugar and cinnamon powder and sprinkle over the butter layer making sure that it becomes fully covered.

  9. Roll the dough carefully and cut into 5 cm thick wheels. Place on a baking tray and cover with a cloth for 1hr

  10. Bake for 20-30 mins at 175C degrees


  1. Add the milk to the confectioners sugar and mix until the mix is even.

  2. Dip the top of the cinnamon roll in the glaze and let the excess glaze drip before letting the glaze set.

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