If you’re looking for a cinnamon-y treat that tastes like a sweet Cinnamon Toast Crunch roll, these vegan cinnamon rolls are for you! Not overly sweet, they hit all the right notes and are a new creation perfect for sharing.
1. In a large bowl, whisk warm almond milk, warm melted butter, and sugar. Make sure your ingredients aren’t too hot. (I suggest microwaving your butter for 45 secs).
2. Sprinkle yeast evenly over mixture and whisk. Let sit for 5 minutes or less while yeast gets frothy.
3. Slowly add 4 1/2 cups flour and salt to the butter mixture and mix with a wooden spoon until combined.
4. Place dough mixture in a lightly oiled bowl with a towel for 1 hour to double in size.
5. Add flour and lightly knead the dough until it doesn’t stick to the sides of your bowl.
6. Place dough on a clean, lightly floured surface. Knead into a rectangle and roll the dough to 1 inch thickness.
7. Combine your filling ingredients (brown sugar and vegan butter) and add, making sure to cover all sides of the rolled dough.
8. Roll from the base evenly until you get a giant log. Trim off uneven tips.
9. Starting at the middle, cut the log into half and then continue cutting to create individual rolls (typically 12-16 rolls).
10. Place the rolls on a well-oiled cake pan and set them in your oven on “warm” wrapped in a towel for 30 minutes to double.
11. Once doubled, cover with some dashes of cinnamon and place in the oven at 350°F for 25 minutes or until golden brown.
12. Combine all icing ingredients (powdered sugar, water, vanilla, cinnamon) and add to cinnamon rolls once fresh out of the oven.
13. Enjoy!
