Vegan Cinnamon Rolls

Vegan Cinnamon Rolls

Ingredients:

Dough

• 2 ¾ cups unbleached wheat flour

• ¼ cup evaporated cane sugar

• 1 packet or 2 ¼ tsp active dry yeast

• 1 tsp kosher salt

• 1 cup almond milk

• 1 Tbsp apple cider vinegar

• ¼ cup vegan butter

• ½ cup brown sugar

• ¼ cup vegan butter, softened

• 2 Tbsp cinnamon

Frosting

• 1 (7.05 oz) pkg Violife cream cheese

• ¼ cup granulated cane sugar

• 1 tsp vanilla extract or paste

Instructions:

1. Rolls: Add yeast to a small bowl with a pinch of sugar and ¼ cup warm 110-114°F water. Allow to sit 5-10 minutes, or until foamy. 

2. Whisk together unbleached wheat flour, ¼ cup cane sugar, and salt.

3. In a small saucepan, heat almond milk and ¼ cup vegan butter until butter is melted, and mixture is warm to the touch– about 110-114°F.

4. Stir almond milk mixture and proofed yeast into flour mixture until combined. A soft dough will form.

5. Turn dough out onto a floured surface and knead for 5 minutes, adding a little more flour if dough is too sticky. Return to the bowl and cover loosely. Allow to rest 10 minutes.

6. Generously grease an 8 x 8-in baking dish with butter.

7. After the dough has rested, turn it out onto a lightly floured surface and roll into a roughly 10-inch by 14 inch rectangle. Spread with room temperature butter, and sprinkle with brown sugar and cinnamon. Roll up as tightly as possible. 

8. Slice into 9-12 rolls with a sharp knife. Place rolls in the prepared baking dish, and cover tightly with plastic wrap. Allow to rise in a warm draft free place until doubled, about one hour to 90 minutes. 

9. Preheat the oven to 375°F. Remove plastic wrap and bake for 25 minutes, or until rolls are golden brown and filling is bubbly.

10. Frosting: With a hand mixer, mix together cream cheese, sugar, and vanilla. Spread over cooled sweet rolls. 

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