Vegan cinnamon rolls

Step 1/8

• 1 package active dry yeast
• 236 ml almond milk
• 3 tbsp Cane sugar
• 3 tbsp Vegan butter

• pot
• whisk

Heat plant milk and 3 tablespoons vegan butter until just slightly warm, about 110 degrees. Disolve 3 tablespoons cane sugar, stir, and sprinkle packet of active dry yeast over the top of the mixture.

Step 2/8

Allow this to sit for 5-10 minutes or until it becomes frothy/foamy. If it does nothing, your milk may have been too warm and killed the yeast, or too cold and not activated it.

Step 3/8

• 192 g active dry yeast
• ½ tsp Salt

• bowl
• wooden spoon

Mix up your yeast mixture and add in flour, a little at a time while mixing in between, and salt. Roll into a ball and allow to sit, covered, for 1 hour to rise - I lightly oiled this bowl to help it not stick.

Step 4/8

Once it has at least doubled in size, flour a flat surface and place the dough down. Add another sprinkle of flour to the top and to a rolling pin and roll up into a large rectangle about 1/4-1/2 inch thick.

Step 5/8

• 43 g brown sugar
• 1½ tsp Cinnamon
• 21 g Vegan butter

• pastry brush

Brush melted vegan butter across the entire dough, leaving a 1 inch margin at the top and bottom. Sprinkle brown sugar and cinnamon evenly and tightly roll up starting at the bottom and rolling up to the top.

Step 6/8

• knife
• baking pan

With a sharp knife, cut into equal sizes, about 1 1/2 inch thick. Place in a lightly oiled cooking pan at least 9x9 inch or larger, and allow to rise again, covered, for another hour*. Then preheat oven to 375 degrees.

Step 7/8

Now brush on a little more vegan butter and bake them, uncovered, for about 25 minutes or until golden brown!