#cinnamonknots

A tangy tomato spiced chickpea curry, vegan chana masala is a classic Indian dish that's both comforting and flavorful.

Ingredients: 1 cup unsweetened almond milk. 1 packet 2 1/4 tsp active dry yeast. 1/4 cup organic cane sugar. 1/4 cup vegan butter, melted. 3 1/2 cups all-purpose flour. 1/2 tsp salt. 1/4 cup organic cane sugar. 2 tbsp ground cinnamon. 1/4 cup vegan butter, melted. 1 cup powdered sugar. 2-3 tbsp unsweetened almond milk. 1/2 tsp vanilla extract.

Instructions: Warm the almond milk up to 110 to 115 degrees Fahrenheit. Add yeast, 1/4 cup sugar, and almond milk to a large bowl. Give it 5 to 10 minutes to sit. Mix the yeast with the flour, salt, and melted butter. Mix until a dough starts to form. After kneading the dough for 5 to 7 minutes, put it somewhere warm and let it rise for an hour. Warm the oven up to 350F. Spread the dough out into a big square. Spread melted butter over the dough, then sprinkle with the cinnamon-sugar mix. Make knots in each strip of dough after cutting it into thirds. A baking sheet with knots on it should be used. Bake for 15 to 18 minutes. Mix powdered sugar, almond milk, and vanilla extract in a bowl while the knots are baking to make the glaze. Pour glaze over warm cinnamon rolls. Serve and have fun!

Prep Time: 30 minutes

Cook Time: 15-18