Cinnamon Rolls!
Step 1:
- 1/2 cup all purpose flour
- 1/3 cup plant milk, room temperature
- 1/2 tbsp active dry yeast
- 1 tbsp organic cane sugar
Step 2:
- 1 and 3/4 cups all purpose flour + about 1/4 cup for dusting
- 1/4 cup refined coconut oil, melted (or vegan butter)
- 2/3 cup plant milk
- 1 tbsp organic white or cane sugar
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- Pinch of salt
Filling:
- 1 heaping tbsp softened vegan butter
- 1/4 cup brown sugar
- 1/2 tbsp cinnamon (or more to preference)
Icing:
- 1/2 cup powdered sugar
- 1/4 cup softened vegan cream cheese
- 1/2 tbsp plant milk
- 1 tsp vanilla extract
Method:
To a mixing bowl add flour, milk, yeast and sugar, and stir with a wooden spoon until combined. Cover and let it rest for 30 minutes. Then add remaining ingredients from the Step 2. Knead until you have a smooth, lightly sticky dough. If needed add more flour, 1 tbsp at a time. Use a baking scraper if the dough sticks to the surface, and don’t add too much flour. The dough should a little sticky and not too dry. Cover, and let it rest in a warm spot (like inside the oven with the light on) another 30-45 minutes until doubled in size.
Stir together brown sugar and cinnamon.
Take dough out of the bowl, and knead for a minute until smooth with a dust of flour. Then roll it into a rectangle (roughly 15×12 in). Make sure it doesn’t stick to the surface, so lift it up in between rolling.
Spread it with a thin layer of vegan butter, then top that evenly with the sugar cinnamon mix. Tightly roll rectangle into a log, and cut it into 6 pieces, about 2.5 inch wide each.
Add rolls to a greased baking dish, cover, and let them rest for 30 more minutes.
Preheat oven to 350 F, and bake rolls for around 22-25 minutes. Prepare icing in the meantime by stirring together all ingredients until smooth. Pour it all over the warm cinnamon rolls, and enjoy!
