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  • Diana Brandt

Dairy Free Bacon Cinnamon Rolls

There’s nothing more exciting than making cinnamon rolls. I personally love the smell of the dough when it’s rising. Eating them is pretty great too! Our family traditionally makes them around the holidays and my kids look forward to it.

This year, for National bacon month, I wanted to switch things up and add bacon to my cinnamon rolls. This adds a little bit of texture to the rolls but also gives them a little saltiness and extra flavor.

I found these new Mccormick grill mates marinated bacon at Bashas. There were four different kinds applewood smoked bacon, the ultimate bacon and Montreal steak bacon but I went for the brown sugar bourbon! It has an blend of sweet brown sugar, bourbon, red bell peppers and spices. They’re all marinated in a special three-step process to pack in the flavor.

This recipe is 100 percent dairy free because my children have a dairy allergy. However, if you want dairy in the recipe instead, just replace the dairy free items with regular butter and whole milk.

These are sure to be a huge hit and gobbled up quickly!! Find out more about the bacon by checking out this link:


  • 1 package (1/4 ounce) active dry yeast

  • 1 cup warm oat milk(110° to 115°)

  • 1/4 cup sugar

  • 1/4 cup earth balance butter substitute softened

  • 1 large egg yolk

  • 1-1/2 teaspoons vanilla extract

  • 3/4 teaspoon salt

  • 1/2 teaspoon ground nutmeg

  • 2-3/4 to 3-1/4 cups all-purpose flour


  • 5 strips of Mccormick grill mates brown sugar bourbon , chopped

  • 1/2 cup packed brown sugar

  • 1 tablespoon maple syrup

  • 2 teaspoons ground cinnamon

  • 1/2 teaspoon ground nutmeg


  • 2 cups confectioners' sugar

  • 1/2 cup earth balance butter substitute , softened

  • 2 tablespoons oat milk

  • 1 tablespoon maple syrup


  1. In a small bowl, dissolve yeast in warm oat milk. In a large bowl, combine sugar, earth balance, egg yolk, vanilla, salt, nutmeg, yeast mixture and 1 cup flour; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).

  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

  3. In a small skillet, cook Mccormick grill mates brown sugar bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons.

  4. In the same skillet, combine brown sugar, syrup, cinnamon, nutmeg and reserved bacon drippings; cook and stir until blended. Cool to room temperature.

  5. Roll dough into an 18x12-in. rectangle. Sprinkle brown sugar mixture and bacon to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut into 12 rolls.

  6. Place rolls, cut side down, in a greased 13x9-in. baking dish. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 400°. Bake 18-20 minutes or until golden brown. Cool 20 minutes.

  7. In a small bowl, beat frosting ingredients until smooth. Spread over warm rolls and top with more bacon crumbles. Serve warm.

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