Cinnamon Rolls (Dairy, Egg, Nut, Soy free!)

These cinnamon rolls are going to CHANGE your life! They are SO GOOD. This recipe is a true labor of love, but it’s so worth it and this is now the second year i’ve made some for our new Christmas tradition. Finding out about my daughter’s allergies have been especially hard during the holidays, but coming up with delicious recipes like this has made it SO MUCH BETTER! The original recipe comes from one of my favorite vloggers, Ellie Mecham, but I’ve changed a few things around so it could be #allergyfriendly! I will also post the EASIEST VANILLA ICING RECIPE IN THE WORLD at the end. Enjoy and make sure to tag me on instagram/facebook with #allergyfriendlymama :)

WHAT YOU NEED: (Yields around 24 rolls)

  • 9-10 Cups of flour

  • 3 Tbsp yeast

  • water (exact measurements are below)

  • Sugar (exact measurements are below)

  • 1 tsp salt

  • 1/2 C Oil

  • Dairy-free butter OR pumpkin puree (around 1/2-1 cup)

  • A bunch of brown sugar, sugar and cinnamon (I’ll explain when we get to the part, but for now just have a bunch ready to go )



  • Start with your yeast mixture. In a large pyrex cup, mix 1 C warm water, 3 Tbsp yeast, 1 tbsp of sugar and set aside. Let it rise until it reaches around 2 cups (should take 15-20 minutes or so)

  • In a LARGE bowl, mix your flour, 1/2 C sugar and salt. Add 3 C water, 1/2 C oil and yeast mixture and mix all together. Let sit for around 15 minutes with towel over it so it can rise.

  • After it has risen a little, knead the dough until it’s all formed together, cover with the towel, and let rise for a second time for around 1 hour or more.

  • Once the dough has almost doubled in size, preheat your oven to 375 degrees. Pour a little flour out on a clean countertop and roll out HALF of your dough.

  • Once rolled, you can use dairy-free butter of choice (make sure it’s at room temp) or pumpkin puree. Cover with a generous amount. (See picture below)

  • Next, pour a layer of cinnamon, followed by sugar and brown sugar. Remember… be generous!

  • Roll the dough tightly and stretch it over and pinch on the ends.

  • Slice the rolls with a knife or non-flavored dental floss about 2 inches apart.

  • Flip the rolls (ugly side down) on a greased baking sheet and bake for around 15 minutes. Repeat process with the other half of the dough.

image3-2 copy.jpeg
image2 copy 2.jpeg



  • 3 & 3/4 C powdered sugar

  • 3 Tbsp vegan butter

  • 4 Tbsp soy milk (or milk of choice)

  • 2 tsp vanilla


  • Add all ingredients into a medium sized bowl and mix together until smooth.