- 1 package active dry yeast
- 236 ml almond milk
- 3 tbsp Cane sugar
- 3 tbsp Vegan butter
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.
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.
- 192 g active dry yeast
- ½ tsp Salt
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.
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.
- 43 g brown sugar
- 1½ tsp Cinnamon
- 21 g Vegan butter
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.
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.
Now brush on a little more vegan butter and bake them, uncovered, for about 25 minutes or until golden brown!
Allow them to cool completely, then mix together your powdered sugar with almond or any plant milk, and pour over the rolls evenly.