Best Ever Vegan Cinnamon Rolls
Ingredients
Dough
- 2 cups almond milk
- 1/2 cup vegan butter, melted
- 1/4 cup organic sugar
- 1 packet active dry yeast
- 5 1/2 cups flour, divided
- 1 teaspoon salt
Filling
- 3/4 cup vegan butter
- 3/4 cup brown sugar
- 2 tablespoons ground cinnamon
Icing
- 1 cup powdered sugar
- 2 tablespoons almond milk
Preparation
Rub two disposable foil pie pans with vegan butter
Whisk together the almond milk, melted butter, and sugar, ensuring the mixture is warm between 100-110˚F
Sprinkle yeast evenly over the mixture and let set for 1 minute
Add 5 cups flour and 1 teaspoon of salt to the milk mixture and mix with a wooden spoon until just combined
Cover bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour
Preheat oven to 350˚F
Remove towel and add an additional 1/2 cup of flour and salt
Stir well, then turn out onto a well-floured surface
Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness
Roll the dough out into a large rectangle
Spread the softened vegan butter evenly over the dough
Sprinkle evenly with brown sugar and cinnamon
Roll up the dough, forming a log, and pinch the seam closed, then place seam-side down
Cut log in half, then divide each half into 7 pieces
Place 7 cinnamon rolls in each cake pan
Cover with plastic wrap and place in a warm place to rise for 30 minutes
In a medium-size mixing bowl, whisk together powdered sugar, almond milk, and vanilla until smooth
Remove plastic wrap and bake the cinnamon rolls in a preheated oven at 350˚F for 25-30 minutes, until golden brown
While still warm, drizzle evenly with frosting
