Mile High Healthy Cinnamon Roll Muffins (Dairy-Free)
Servings 12 Rolls
Dairy-free cinnamon rolls baked in the muffin tin are drizzled with a sweet vanilla glaze.
Equipment
- 12-Well Muffin Tin
- Stand Mixer with Hook Attachment
Ingredients
Cinnamon Roll Dough
- 3 Cups All Purpose Flour, Measured Like This
- 1 Packet Rapid Rise Yeast, 2¼ Tsp
- ¼ Tsp Sea Salt
- ¾ Cup Drinking Coconut Milk or Oat Milk
- ¼ Cup Honey
- 3 Tbsp Coconut Oil, melted and slightly cooled
- 1 Egg, at room temperature
Cinnamon Roll Filling
- ¼ Cup Coconut Sugar or Brown Sugar
- 2 Tbsp Ground Cinnamon
- 1-2 Tbsp Coconut Oil, melted
Vanilla Icing
- ½ Cup Powdered Sugar
- ½ Tsp Vanilla Extract
- 1½-2 Tsp Dairy-Free Milk
Instructions
Make the Dough
- In the bowl of a stand mixer, whisk together the flour, rapid-rise yeast, and salt.
- In a separate, microwave safe bowl or liquid measuring cup, combine the milk and honey. Microwave for 20-25 seconds, or until it is just warm to the touch (105°F-110°F).
- Add the milk and honey mixutre, melted coconut oil, and egg to the flour and use the dough hook to stir everything on medium speed until a dough starts to come together.
- Knead the dough on medium speed for 3-4 minutes, or just until it pulls off the sides of the bowl and is no longer sticky. The final dough will still be tacky, but not so sticky that you can't handle it. While the dough is kneading, lightly grease a large bowl.
- Place the dough into a lightly greased bowl and let it rest for 7 minutes.
Roll and Fill
- After the dough has rested, liberally flour a flat surface like a countertop, large cutting board, or pastry board. Place the dough on the flat surface and use a rolling pin to roll it out into a large ¼" thick rectangle.
- In a small bowl, combine the coconut sugar and cinnamon. Brush the entire surface of the rolled out dough with the 1-2 tbsp of melted coconut oil, and then sprinkle an even layer of the sugar/cinnamon mixture on top.
- Now it's time to roll it into a log. Staring from the short edge of your rectangle, roll the dough tightly to form a log. Use your fingers to pinch the ends to seal everything together. Cut this log into 12 equal pieces.
- Grease and flour a 12-tin muffin pan, and place one roll into each well.
- Lightly cover the muffin pan with a cloth and place it in a warm spot (such as by a window) to rise. Let the dough rise for 30 minutes, or until puffed up to at least 1.5x in size. While the dough is rising, preheat your oven to 350°F.
- After rising, bake the rolls for 20-23 minutes, or until they start to turn light golden brown. Keep an eye on them at the 20 minute mark to make sure they're baked through so that they don't collapse once cooled, but not over-baked and dry. Remove from the oven and let them cool for 5 minutes before removing from the tins.
Make the Icing
- Whisk together the powdered sugar, vanilla, and milk of choice until smooth. Add enough milk so that you can drizzle the icing without it being too watery.
- Using a spoon, drizzle the icing over the cinnamon roll muffins. Enjoy!
Notes
Calories are calculated without icing
If you don't have a stand mixer, you can definitely knead the dough by hand, but will likely need additional flour to prevent sticking.
Serving: 2Cinnamon Roll Without Icing | Calories: 212kcal
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