Ingredients: For the dough:
2 ¾ cups all-purpose flour
2 ¼ teaspoons instant yeast
¼ cup granulated sugar
1 teaspoon salt
½ cup plant-based milk (such as almond or soy milk)
¼ cup vegan butter, melted
½ cup warm water
For the filling:
½ cup vegan butter, softened
¾ cup brown sugar
2 tablespoons ground cinnamon
For the glaze:
1 cup powdered sugar
2 tablespoons plant-based milk
½ teaspoon vanilla extract
Instructions:
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
In a separate bowl, mix together the plant-based milk, melted vegan butter, and warm water.
Pour the wet ingredients into the dry ingredients and mix until a dough forms.
Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
Once the dough has risen, punch it down to release any air bubbles.
On a floured surface, roll out the dough into a rectangle shape, about ¼ inch thick.
Spread the softened vegan butter evenly over the dough.
In a small bowl, mix together the brown sugar and cinnamon. Sprinkle this mixture over the buttered dough.
Starting from one of the long sides, tightly roll up the dough into a log shape.
Cut the log into 12 equal-sized rolls.
Place the rolls in a greased baking dish, leaving some space between each roll.
Cover the baking dish with a kitchen towel and let the rolls rise for another 30 minutes.
Preheat the oven to 350°F (180°C).
Bake the cinnamon rolls for 20-25 minutes or until they turn golden brown.
While the rolls are baking, prepare the glaze by mixing powdered sugar, plant-based milk, and vanilla extract in a bowl until smooth.
Once the cinnamon rolls are done, remove them from the oven and let them cool for a few minutes.
Drizzle the glaze over the warm rolls.
