Ingredients:
1 cup almond milk
¼ cup vegan butter
2 tbsp sugar
2 tsp dry active yeast
2 ¾ cup all-purpose flour
½ tsp sea salt, finely ground
Filling:
¼ cup vegan butter
1/3 cup brown sugar
1 tbsp cinnamon
1 tbsp more vegan butter
Icing:
1 cup icing sugar, sifted
2-3 tbsp almond milk
Method:
1. In a small saucepan add the milk and vegan butter. Bring to med heat and warm until melted (it should feel like bath water). Pour in a large bowl and add the sugar and yeast. Whisk to combine, cover and let sit until foamy (10 mins).
2. Add 2 ¼ cups of flour to the liquid and mix with a spatula. Cover and proof for one hour, or until almost doubled in size. Add ½ cup more flour and knead into a plush ball.
3. Sprinkle work surface with flour and roll dough into a rectangle about ½ inch thick (mine was 18x11 inches).
4. In a small bowl, mix together the brown sugar and cinnamon. Slather the dough with the melted butter to cover and sprinkle with the sugar. With the long edge, roll up the dough into a log and cut into 10 equal pieces (about 4.5 cm wide).
5. Heat oven to 350F/180C. Grease a 9-inch cake pan with the melted vegan butter and transfer the rolls to the pan. Brush the tops with more butter. Cover with wrap and let rise for 15 mins, or until the rolls have risen and are snug.
6. Bake for 25 to 30 mins, until golden.
7. Mix together the icing sugar with 2 tbsp almond milk. Drizzle the icing over the cinnamon rolls and serve.
Enjoy💕💕
