These cinnamon rolls are gooey ooey and totally delicious! With a little patience and a whole lot of love, this recipe creates the perfect morning treat.
Ingredients
1 c. almond milk
2½ tsp. active dry yeast
¾ c. cane juice
4½ c. ap bread flour
3 tsp. egg replacer
4 Tbs. warm water
1 tsp. baking powder
1 tsp. salt
3 Tbs. melted earth balance
½ c. dark brown sugar
3 tsp. cinnamon
8 oz. vegan cream cheese
2 tsp. vanilla extract
5 c. powdered sugar
Instructions
Microwave the almond milk for about 30 seconds. Pour the yeast in the bottom of your mixer and add the warm almond milk. Let the yeast activate—two minutes. Add the cane juice, flour, egg replacer mixed with water, and baking powder.
Mix on medium speed with a dough hook for about 30 seconds before adding in the salt and earth balance. Continue to mix until the dough is kneaded and formed—five minutes.
Transfer the dough to a large greased bowl and cover with a kitchen towel. Let rise for 1 hour in a warm place.
Combine the brown sugar and cinnamon. After the dough has risen, lightly flour your work surface and hands. Dump (just go for it) your dough onto the floured surface and pat into a rectangular shape with your hands. Pat the dough until it’s about ½ inch thick.
Sprinkle the cinnamon sugar mixture on top and roll the dough lengthwise as tight as possible. Using a sharp knife, cut each roll about 1½ inches thick and place in a greased 9 x 13 inch baking pan.
Cover with a dishtowel and let rise for 30 minutes.
Bake the cinnamon rolls on 350 for 15-18 minutes, until golden brown.
Recipe by Live Run Eat Grow at https://www.liveruneatgrow.com/2015/05/23/cinnamon-rolls/