Cooking Instructions
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Step 1
In a small saucepan, combine the
Almond Milk (240 mL)
,
Vegan Butter (110 g)
,
Salt (9 g)
, and
Granulated Sugar (100 g)
and heat over medium-low heat until the butter has just melted. Remove from the heat and stir in the
Vanilla Extract (5 mL)
. Allow to cool.
Step 2
Place the
Water (60 mL)
,
Granulated Sugar (10 g)
, and
Active Dry Yeast (1 pckg)
in a 1 cup measuring cup. Stir for two seconds, then set aside for ten minutes. The yeast will foam, double in size, and should reach the 3/4-cup line.
Step 3
In a stand mixer with the paddle attachment, combine the butter mixture and yeast mixture. Beat at medium speed for one minute. Reduce to low, and add
All-Purpose Flour (560 g)
. Mix for two minutes, then add remaining flour. Beat for 1 more minute
Step 4
Remove the dough from the mixing bowl. It will be somewhat wet and sticky. Place on a lightly floured surface and knead for 2 minutes with your hands. You can add more flour to keep your hands from sticking.
Step 5
Place the dough in a well oiled bowl (I used coconut oil spray) and rotate so the dough is covered with the oil. Cover with a dry kitchen towel and place in a warm part of the kitchen. Allow to rise for 1 1/2 hours, until doubled in size.
Step 6
Remove the towel and punch in the center of the dough to deflate. Remove the dough and transfer to lightly floured surface. Cover with a dry kitchen towel, and rest for 10 minutes.
Step 7
Lightly grease a 9x13-inch pan.
Step 8
On the same floured surface, roll the dough into a 20x13-inch wide rectangle
Step 9
Combine the
Brown Sugar (165 g)
,
Granulated Sugar (25 g)
and
Ground Cinnamon (4 g)
and mix. Evenly brush the
Vegan Butter (55 g)
over the entire surface of the dough. Evenly sprinkle the sugar mix on top.
Step 10
With the long end of the dough towards you, roll the dough. With the seam side down, use a piece of twine or string to wrap around the dough and cut the log in half. Then cut each half into six equal pieces.
Step 11
Place the rolls, cut side up, into the prepared pan in 4 rows with 3 cinnamon rolls in each row.
Step 12
Cover with a kitchen towel and place in a warm area until they have risen and expanded, about 1 hour.
Step 13
When the time is almost up, preheat the oven to 375 degrees F (190 degrees C).
Step 14
Bake, uncovered, for 20-25 minutes. Allow the rolls to cool for 10 minutes before glazing.
Step 15
Combine the
Powdered Confectioners Sugar (55 g)
,
Almond Milk (45 mL)
, and
Vanilla Extract (2 mL)
and whisk until smooth. Adjust sugar or milk to achieve desired consistency.
Step 16
Drizzle the glaze over the warm cinnamon rolls.
