Vegan Cinnamon Rolls

 My aunt sent me the recipe for vegan cinnamon rolls and I had to try them out…they were delicious! 

We’ve figured out that I’m not technically allergic to gluten, I can eat homemade gluten products without an issue but store bought stuff is. 

Anyway, these turned out so good and they weren’t difficult to make! 

Ingredients: 

1/2 cup vegan butter melted (I love Country Crock’s Olive Oil vegan butter) 

2 cups almond milk, room temp or even slightly warm (I used macadamia nut)

1/4 cup granulated sugar 

1 packet of active dry yeast (this is about 2 1/4 tsps) 

1 teaspoon salt 

 5 1/2 cups flour, divided

——

1/2 cup vegan butter, softened 

Brown sugar (as much as you prefer) 

Cinnamon (as much as you prefer)

——

I cup powdered sugar (I just used a blender to make regular sugar powdery-ish) 

2 Tbsp almond milk 

3/4 tsp vanilla extract 

Directions: 

 Prepare a 9x13 pan by oiling it. 

  Combine the melted butter, milk, and sugar in a large bowl. The mixture should be warm. Sprinkle the yeast on top of the mixture and let set for a few minutes. 

Add 5 cups of flour and the salt and mix with a wooden spoon until just combined. Cover the bowl with a towel or plastic wrap and let sit in a warm place (the keep warm setting on an oven is very good for this, or near woodstove) for one hour, or until nearly doubled in size. 

Add the remaining 1/2 cup of flour to the dough and turn out on the countertop to knead gently until the dough isn’t sticky. Add more flour as necessary. Roll the dough into a large rectangle about 1/2” thick. Spread the softened butter onto the dough and sprinkle with as much brown sugar and cinnamon as you like. Roll the dough into a tight log and cut into even pieces (mine made 20 rolls). 

Place the rolls in the prepared pan and cover and leave in a warm place for 30 minutes. 

Preheat the oven to 350 F and bake for 25-30 minutes (mine took 27 minutes) until golden brown. Prepare the icing in a small bowl and drizzle over the warm cinnamon rolls.

Enjoy!