Due to my two daughter's allergies I can't use any dairy product or eggs. I make my cinnamon buns with olive oil as the fat and rice milk for the liquid component of the dough. I paint melted dairy free margarine (Nuttelex, Earth Balance) on the rolled out dough before sprinkling the cinnamon sugar over it. For the icing I use one made to pouring consistency that has freshly made coffee, vanilla and rice milk in it. I pour it over the buns once they're out of the oven. Even with all of those adaptations I've never had a problem with them lasting a few days in a sealed container.

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