#veganbaker

What you’ll need: 

For the dough: 

- 3 Tbsp vegan butter (such as Earth Balance)

- 1 packet instant yeast (~2 1/4 Tbsp)

- 1 cup of almond milk (or your favorite milk substitute) 

- 1 Tbsp cane sugar

- 1/4 tsp salt

- 3 cups unbleached all-purpose flour *to make this recipe gluten free, substitute for a gluten free flour 

For the filling: 

- 3 Tbsp melted vegan butter 

- 1/4 cup organic cane sugar

- 3 to 4 Tbsp ground cinnamon (to taste)

For the topping: 

- 2 Tbsp melted vegan butter

For the cream cheese icing: 

- 2 Tbsp vegan butter 

- 1- 1 1/2 cups powdered sugar

- 2 ounces dairy-free cream cheese (softened) (Trader Joes or Tofutti brand)

- 1/4 tsp pure vanilla extract

Directions: 

For the dough: 

1.  In a large sauce pan, heat the almond milk and vegan butter until warm and melted, never reaching boiling. Remove from heat and let cool to the temperature of bath water. It should be warm but not too hot or it will kill the yeast.

2. Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes. Then add 1 Tbsp sugar and the salt and stir.

3. Next add in flour 1/2 cup  at a time, stirring as you go (you may not add it all). The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball. 

4. Rinse your mixing bowl out, coat it with olive oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.

For the filling: 

1. On a lightly floured surface, roll out the dough into a thin rectangle. Brush with melted vegan butter and top with sugar and desired amount of cinnamon.

2. Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife, cut the dough into ~1.5 inch sections and position in a well-buttered 8x8-inch square or round cast iron skillet. 

For the topping: 

1. Brush with vegan butter (melted) and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350 degrees. 

2.  Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. While your rolls cool, make your icing. 

For the cream cheese icing: 

1. Beat the dairy-free butter and cream cheese together, then add vanilla and beat again. 

2. Add powdered sugar 1/2 cup at a time until you reach desired consistency and sweetness. 

3. Your frosting will be thick, but spreadable. To thin your frosting, add 1 Tbsp of non-dairy milk at a time to reach the desired consistency. 

4. Drizzle your icing over your cinnamon rolls once they are slightly cooled, this will prevent the icing from melting too much. 

*Please note that this recipe was inspired by the Minimalist Baker and has been altered in ways that fit my preferences. 

Bon appetit!