- 1 cup almond milk + 1 tablespoon almond milk reserved for glaze (I used the Three Trees brand)
- 1/4 cup vegan butter + 1/3 cup vegan butter reserved for filling (I used Miyoko’s brand)
- 2 Tablespoons organic raw sugar
- 1/2 packet active dry yeast (I used Red Star)
- 2 ¼ cups unbleached flour
- 1/2 teaspoon sea salt
- 1 Tablespoon ground cinnamon
- 1/2 cup powdered sugar
- 1/3 cup brown sugar
- 1/2 teaspoon vanilla extract
- You will need: An 8-inch round cake pan, lightly oiled with rice bran oil (I used a stainless steel one)
- In a small saucepan, warm the almond milk, 1/4 cup butter and 2 tablespoons of sugar until the butter has melted. The mixture should be warm like bath water, not too hot, around 100 degrees F. Stir with a wooden spoon and add the active dry yeast. Let sit for 10 minutes until foamy.
- In a mixing bowl, place the powdered sugar, vanilla, and one tablespoon of almond milk. Stir together until you reach a glazed consistency.
- In a large mixing bowl, place 2 cups of the flour and sea salt. Add the yeast mixture. Mix thoroughly until combined. Cover the bowl with a damp towel or plastic wrap. Set aside in a warm place or at room temperature for 1 hour.
- Add the remaining 1/4 cup of flour to your dough and mix until well combined. On a floured board, form the dough into a big rectangle.
- Melt the remaining 1/3 cup vegan butter. Evenly brush the rectangle of dough with the melted butter. Sprinkle the brown sugar in an even layer over the dough. Sprinkle evenly with cinnamon.
- Roll the coated dough into a log and cut into 7 or 8 slices. Place one cinnamon roll in the center of the cake pan. Add the other slices around it. Cover with a damp towel or plastic wrap and let rise for another 30 minutes.
- Bake at 350 degrees F for 30 minutes. Remove the rolls from the oven and drizzle with the glaze. Serve warm.