My infatuation with cinnamon rolls began when I was in grade school. My mom adored cinnamon rolls, whether they were made fresh from a bakery, purchased from a store or even baked at home from a Pillsbury can. I think it was one of her favorite treats, and it became one of mine.
Later, when I lived in Chicago as a young college student, I was turned on to Ann Sather’s incredible cinnamon rolls. I lived down the street from their first location (before they expanded into other locations around the city). Ann Sather’s is a fantastic Swedish breakfast and bakery place, and has become a fixture in the Chicago area for making THE BEST cinnamon rolls. In fact, instead of putting bread on the table, Ann Sather waiters bring out piping hot cinnamon rolls to the table to munch on while diners wait for their breakfast. It is pure heaven.
For years, I thought making homemade cinnamon rolls was something that only should be attempted by professionals in a bakery kitchen. Of course, my perspective changed on a lot of things when my son was diagnosed with food allergies. I thought, why not give it a shot? The end result is the recipe below. It is a very simple, straightforward cinnamon roll that easily rivals any professionally made cinnamon roll in even the best bakeries. I delighted seeing John eat this cinnamon roll, just like he would have if I ever took him to Ann Sather’s. The best part is that he loved it, along with my entire family. I think my mom would have been a fan too… 
DAIRY, EGG AND NUT FREE CINNAMON ROLLS
1 c. soy or rice milk
1/4 c. dairy free shortening
1/4 c. granulated sugar
1 tsp. salt
2 T. water
3 1/2 – 4 c. unbleached all purpose flour (divided)
1 package active dry yeast
FILLING:
1/4 c. dairy free margarine, melted
1/2 c. granulated sugar
2 tsp. ground cinnamon
1/2 c. raisins (optional)
CONFECTIONERS’ SUGAR
1 c. confectioners’ sugar
1 1/2 – 2 T. Soy or Rice Milk
(Combine ingredients in a small bowl until mixture is of desired consistency.)
In a small saucepan, heat soy milk, 1/4 c. sugar, shortening and salt until just warm, about 115 degrees (use an instant thermometer). Meanwhile, combine 2 c. flour and 1 package active dry yeast in the bowl of a mixer fitted with the paddle attachment. When soy milk mixture is warmed through, add to flour mixture and mix on low for a few seconds. Scrape down the sides with a rubber spatula and add 2 T. water. Mix on high for 2 minutes. Add 1 1/2 – 2 c. flour ( a little at a time) and mix on low until dough is somewhat stiff. Transfer dough to lightly floured surface and knead about 5 minutes. Shape into a ball and place in a bowl sprayed with dairy free baking spray. Cover and let rise about an hour.
Punch dough down and divide into two balls. Cover with a kitchen towel and let rest about 10 minutes. Roll each dough ball into a 12 x 8 rectangle. Brush each half with melted margarine and sprinkle evenly with cinnamon sugar mixture. Add raisins if using. Starting with the long side, roll dough up and seal edges with a little bit of water. Make sure the seam is closed tight. Trim ends with serrated knife and cut each roll into 10-12 rolls, depending on how big you want them. Place rolls, cut side down in 9-inch cake pan sprayed with dairy free baking spray. Cover with kitchen towel again and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees. Bake risen rolls for 18-20 minutes or until lightly browned.
While the rolls are still warm, drizzle confectioners’ icing over the top with a spoon. These are best eaten the day they’re made. Reheat by placing in microwave for about 10 seconds.
Happy Baking!
I LOVE cinnamon rolls! Mine are egg, dairy and nut free also, though my recipe is nearly double the ingredients–maybe I just like bigger rolls!
http://dairyfreecooking.about.com/od/breadsbakery/r/vegancinnamonro.htm
I will have to try yours! Awesome post!
My recipe is similar (I use egg replacer – maybe it’s not necessary!) but I “cheat” – I use my bread maker set on the dough cycle to take care of of the work up to the first rise step. I’ll be making these soon
Yum! Wondering if these can be made ahead of time and then put in the fridge until baking time? Overnight even? Or perhaps that is not a good plan? Either way, can’t wait to try this.
Ha!! I’ve been thinking about cinammon rolls! I had thought I would try to come up with an egg-free recipe for them, but I’m glad to see you just did it!! I also used to eat Ann Sather’s cinammon rolls when I went to college in Chicago. The church I went to provided them between services. I think perhaps that was one of the reasons I went to that particular church!!
I was wondering the same thing about making the dough ahead of time. This would be a great Christmas morning breakfast treat!
Kelly,
I haven’t tried this recipe yet but I am slowly making all of your cookie recipes and they are delicious. For the first time, my son can participate in class parties and have the same cookies as everyone else. You are an answer to my prayers and I hope God blesses you because you have changed our lives and we love you and your recipes!!!!
These sound awesome. I was thinking about something like this for over Christmas!!
Thank you so much for sharing!
Happy Holidays to you,
Jessica
These sound delicious, but I’m not surprised because we have really enjoyed all the recipes of yours that we have tried ( I just made your red velvet cupcakes with cream cheese frosting for a Christmas party yesterday and they got rave reviews.) Thank you!
Thank you so much for all your wonderful and very sweet responses! I am SO EXCITED for you guys to make these for your families! Yes, definitely serve these Christmas morning. Just make recipe through the part where you slice the rolls and place in pan. Cover tightly with plastic wrap and leave overnight in fridge. In the morning, remove the rolls from the fridge and let them come to room temperature, about 30-45 minutes. Bake as directed, perhaps adding a few minutes. It is a wonderful tradition and your kids go crazy opening all their presents!!!
Giving it a try this Christmas morning. Merry Christmas……
I make a similar recipe, but it is a bit easier.I also use a bit of egg replacer.
I preheat the oven to 170, turn it off leaving the door open a bit, then begin making the rolls. I make the dough, put it in a greased bowl in the warm oven for a few minutes while I prepare the filling. I roll out the dough, fill it, roll it up, cut…and put each slice into one section of a 12 muffin pan. I then put it in the warm oven to rise for about 45 minutes. Then bake. The advantage is no punching down of the dough and the muffin cups hold the shape well.
I freeze the rolls and defrost as needed(Keeps them fresh, and keeps me from eating them all at one sitting!)
Honestly, they are the best cinnamon muffins I have ever eaten, gluen or otherwise.
I made these for Christmas Morning and they were gone in a flash!! I got rave reviews, and made sure to tell everyone in our family that it’s Kelly’s recipe. Thank you, they taste incredible and are easy to make.
I hope you had a wonderful Christmas, and I hope you have a Happy and Healthy New Year.
Thanks Noha! I love these cinnamon rolls, and in fact, as I’m sitting here poking around at FA blogs, I’m thinking I’ll make them again for New Years morning. I would love some today…but have a busy day downtown, with OB appt, etc.
Delicious! I made them through cutting the rolled dough, and refrigerated them overnight, and when I woke up I baked them for a delicious New Year’s morning breakfast. Thanks, Kelly! We made many of your cookies for Christmas, and all were a huge hit! Happy 2010!
Katie, that sounds PERFECT! I was craving these cinnamon rolls in a big way yesterday, but couldn’t wait for them to rise, so I made the Emerald Isle Coffee Cake because I knew I could eat it in 40 minutes! How bad is that?? I’m thinking I HAVE to make these rolls this week though because my kids and husband have been begging for them. Maybe today…
made these today… Yum yum yum!!!!!!
Confused.
Am I going to have about 24 rolls to fit into one 9 inch pan or do I need two pans?
Hi Liz, I trim the edges of the log (because they aren’t filled with a ton of filling) and fit the rest snugly in one 9 inch round cake pan. Good luck!
Thanks. This is what I want a small pan of cinnamon rolls (not a 9×13 pan).
Oh my goodness! I think I’m going to cry! AWESOME rolls! My son has wanted these forever but I could never make them right-THANK YOU so much!
Wow, these cinnamon rolls look amazing! I can’t wait to try this recipe. I just bought your book, and thanks to you, my two daughters (5 1/2 yr. old allergic to dairy, eggs, and nuts and 3 3/4 yr. old allergic to nuts) just ate their first ever donuts. I made your Apple House Cinnamon Doughnuts and they are so yummy! We also can’t wait to try the Irish Soda Bread (as my husband is 100% Irish… born here, though), cheesecake, and key lime pie. So many great recipes I am looking forward to trying! And as a photographer, I am loving the images in your book as well : ). Thanks soooo much for sharing your gift of baking dairy, egg, and nut free!
Just made these this morning for an Easter treat and as of this evening there are FOUR left – so the four of us in my family polished off the whole batch that quickly – thumbs up and definitely a “do over!”
Thanks Kelly! Hope you had a great Easter.
[...] of course dairy, egg, and nut free.) They were the best I have ever had. I got the recipe from this allergy mama’s blog. I also have her baking cookbook with more recipes I can’t wait to [...]