I have tried my fair share of allergy friendly recipes. My 3 year old son was diagnosed with severe food allergies to milk, eggs, and peanuts, at around a year old {though we'd known about it since he was 2 months old!} I had yet to find a really good cinnamon roll recipe though. 

Allergy friendly breakfast foods are so hard to come by. Everything has milk or eggs in it. That's what makes pancakes and waffles so moist and fluffy! While browsing Pinterest a couple weeks ago, I came across a 1 hour cinnamon roll recipe. They looked delicious. I checked the list of ingredients and realized that if I made a couple substitutions I could try making these for my family. 

They were f-a-n-t-a-s-t-i-c-!!! Oh my heavens!! I could not believe how good they turned out. It is a recipe we are keeping for sure and one I want to share -- because I know how hard it is to find good allergy friendly recipes! 

Here's my allergy friendly version.

{I halved the recipe that I found and it made 2 large baking pans full of rolls -- the following recipe is for the full version. If you want, just cut the ingredients in half.}

Please refer to the original recipe for non-allergy-free ingredients as well as complete step by step instructions!

Mix and let sit for 15 minutes:
3 1/2 c. warm water
3/4 c. sugar
1/2 c. oil
6 T. yeast {I used rapid rise bread machine yeast because it's all I had and it was perfect}

Then add:
1 T. salt
4 1/2 tsp. egg replacer + 6 T warm water {mixed together} -- the equivalent of 3 eggs
10 1/2 c. flour

Mix together for 10 minutes, then sit for 10 minutes. Oil cutting board {or in my case a large baking pan} and dump out dough. Divide in half. Roll one half out into rectangle.

Melt 1/4 c dairy-free margarine {I use Fleischmann's unsalted -- available at Ralph's}

Create your cinnamon and sugar mixture:
1c granulated sugar
1 T cinnamon

Spread the  rolled out rectangle with the melted margarine and then sprinkle on the cinnamon and sugar mixture. Roll up tight, but not too tight. Divide the rolled dough into 24 rolls. Place them on a parchment lined cookie sheet and let them rise for just a couple of minutes -- they will rise fast!

 Repeat with other half of dough. Let rise. Bake for 12-15 minutes at 400.


While they are baking, you can prepare the frosting glaze. Here is what I used.

Frosting:
1/2 c dairy-free margarine
2 pinches of salt
2 tsp vanilla
6 c. powdered sugar
rice milk
{I added the rice milk last and just eye balled it while stirring to reach a thick glaze consistency}

Then sit back and enjoy the aroma coming from your kitchen!


Your cinnamon rolls should be just browning on the top when you take them out. Drizzle some of your frosting over the top of each roll, serve, and enjoy!