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
1 (7.05 oz) pkg Violife cream cheese
¼ cup granulated cane sugar
1 tsp vanilla extract or paste
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.
Whisk together unbleached wheat flour, ¼ cup cane sugar, and salt.
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.
Stir almond milk mixture and proofed yeast into flour mixture until combined. A soft dough will form.
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.
Generously grease an 8 x 8-in baking dish with butter.
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.
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.
Preheat the oven to 375°F. Remove plastic wrap and bake for 25 minutes, or until rolls are golden brown and filling is bubbly.
Frosting: With a hand mixer, mix together cream cheese, sugar, and vanilla. Spread over cooled sweet rolls.