Vegan Cinnamon Raisin Buns
Ingredients
Dough
- 4 1/2 cups flour (I mixed AP & WW)
- 1 1/4 cups unsweetened almond milk
- 1 package yeast
- 3 tablespoons melted vegan butter
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
Filling
- 1 cup light brown sugar
- 2 tablespoons melted vegan butter
- 1 tablespoon cinnamon
- 1/2 cup raisins soaked in warm water
Icing
- 1 cup powdered sugar
- 1/4 cup unsweetened almond milk
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 teaspoon vegan butter
- 4-5 tablespoons vegan cream cheese
Preparation
Add the yeast packet to warmed butter and almond milk, let it sit for 10 minutes to bloom then add the sugar and salt.
Pour liquid mixture into flour and combine well. Knead dough for roughly about a minute. Form into a ball and return to slightly greased bowl, cover with plastic wrap. Let dough rise for an hour or until doubled in size in a slightly warm place.
Roll out the dough on a lightly floured surface into a large rectangle. Brush the dough with melted butter and sprinkle with sugar and cinnamon mixture. Drain the raisins and add them to the surface of dough.
Roll into a long log shape, ending with the seam side down. Cut into approximately 9 rolls and place into a greased 8x8 pan or pie dish.
Let rolls rise for about 30 minutes before baking.
Bake at 350 degrees for about 25-30 minutes until golden brown.
Mix all icing ingredients until completely incorporated. Pour over rolls once cooled.