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dairy free cinnamon roll cut in half to show the inside cinnamon swirl

Dairy Free Espresso Cinnamon Rolls

Dairy free cinnamon rolls flavored with fresh espresso grounds and topped with and espresso glaze! These cinnamon rolls are incredibly soft, fluffy and super tender. You would never know they're vegan!!!
5 from 1 vote
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Course: Breakfast, Dessert
Cuisine: American
Keyword: cinnamon rolls, dairy free, vegan
Servings: 6 cinnamon rolls
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Calories: 668kcal


  • 1 packet active dry yeast
  • 1 tsp sugar
  • cup almond milk, very warm
  • 3 ⅛ cup flour, all purpose
  • 1 tsp salt
  • ½ cup sugar
  • ½ tsp espresso grounds
  • ½ cup melted coconut oil
  • ½ cup warm water

Cinnamon Sugar Filling

  • ¾ cup dark brown sugar
  • ½ tsp espresso grounds
  • 1 ½ tsp cinnamon

Espresso Glaze

  • 1 cup powdered sugar
  • 2 tbsp cooled espresso shot


Mixing the Dough

  • In a small bowl, add 1 pack of active dry yeast, ⅔ cup of very warm milk (no warmer than 113F) and 1 tsp of sugar. Mix it all together and let the yeast activate, about 5 minutes. When the yeast is super foamy, it's ready to use.
  • While the yeast is foaming, grab a large bowl and add 3 ⅛ cups flour, 1 tsp salt, ½ cup white sugar, ½ tsp espresso grounds, ½ cup melted coconut oil, and ½ cup of warm water.
  • Pour the yeast into the bowl and mix everything to combine.
  • When the dough starts to come together, start mixing it with your hands to knead it together into a ball. Keep kneading for 1-2 minutes or until the dough ball is smooth. The dough should feel soft and slightly tacky, but not sticky. If it's sticky, add a tablespoon of flour at a time to the dough.
  • Lightly oil the bowl with a bit of coconut oil and place the dough ball inside of it. Wrap the top of the bowl with plastic wrap and place it in a warm spot to rise for 30-45 minutes. I love to turn my oven on 275-300F and place the bowl on top of the oven.

Rolling out the dough

  • When the dough has doubled in size, lightly press it down to release some of the gases.
  • Lightly flour a surface and place the dough on top of it. Lightly flour the top of the dough.
  • Using a rolling pin, roll the dough out into a 9 inch by 12 inch rectangle. The dough should be very easy to stretch out and work with.

Adding the cinnamon espresso sugar filling

  • Using a pastry brush, brush about 2 tbsp of coconut oil onto the entire dough surface.
  • In a small bowl, combine the 1 cup brown sugar, ½ tsp espresso grounds, and 1 ½ tsp cinnamon. Mix to combine.
  • Sprinkle the sugar mixture over the dough, leaving about a ½ inch around the borders. Use the rolling pin or your hands to gently press the sugar into the dough so that it doesn't fly around too much while you're rolling.

Rolling the dough into a log

  • Starting at the bottom of the rectangle, roll about 1 inch of the dough up and use your fingers to press it into itself.
  • Then starting in the middle, begin to roll the dough up towards the top. Keep the roll as tight as possible without being too aggressive with the dough. When you get it rolled to the top, shift the dough so that the log is even in thickness and 12 inches in length.

Portioning the cinnamon rolls

  • Then, using a ruler, portion the dough into 6, 2 inch pieces. Score the top of the dough at each mark with a knife. Then using a sharp serrated knife, cut slowly and gently through the dough. You will have 6 cinnamon rolls.
  • Take the end tail of each cinnamon roll, gently stretch it out and tuck it so that it sits on the bottom of the roll. This will prevent the rolls from loosing their shape and their filling while they bake.

Second rise

  • Place each roll tucked end side down into a lightly oiled baking pan and cover with plastic wrap again. Let rise until doubled, about 15-20 minutes.

Baking and glazing the cinnamon rolls

  • Bake at 350 for 20 minutes, or until the tops are just starting to brown. You will have a nice soft and gooey center. Bake for 23-25 minutes for a less gooey center. Let cool on a wire rack.
  • While the rolls are cooling, make the glaze.
  • Combine 1 cup of powdered sugar and 2 tbsp of cold espresso and whisk together. Pour over the cinnamon rolls and enjoy!
Nutrition Facts
Dairy Free Espresso Cinnamon Rolls
Amount Per Serving (1 g)
Calories 668 Calories from Fat 227
% Daily Value*
Fat 25.2g39%
Saturated Fat 21.5g134%
Sodium 401mg17%
Potassium 196mg6%
Carbohydrates 111.9g37%
Fiber 2.6g11%
Sugar 54.9g61%
Protein 7.8g16%
Calcium 36mg4%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.