These are vegan. And homemade.
I know - I can't believe it either!
I've never had much luck with using yeast in recipes, but this time it worked out marvelously for these gorgeous cinnamon rolls! I know that the temperature and conditions of your proving location is key. Maybe I just got lucky that my kitchen was warm and dry enough for a good result. Or, maybe this recipe is fool proof? I think you should give it a try to find out!
I think I rushed pouring on the glaze because I couldn't wait another minute to try these beautiful buns (😉), so maybe wait until they have cooled down a tiny bit before drizzling with the sweet glaze. Enjoy!
Recipe adapted from Tasty
2 cups + 2 Tbsp almond milk, divided
1 cup vegan butter, divided
1/4 cup sugar
1 packet active dry yeast
5 1/2 cups flour, divided
1 tsp salt
3/4 cup brown sugar
2 Tbsp cinnamon
1 cup powdered sugar
1/2 tsp vanilla extract
Set 2 cups almond milk out to reach room temperature. Meanwhile, melt 1/2 cup vegan butter. Mix room temperature almond milk, melted butter, and 1/4 cup sugar together in a large mixing bowl. The contents should be warm but not hot. Sprinkle yeast evenly over the mixture and let sit for at least one minute, or until yeast has bubbled and semi-set. Add 5 cups flour and salt and mix with a wooden spoon until just combined. Cover with plastic wrap or a towel and place in a warm, dry location for 1 hour. The dough should double in size. Meanwhile, set out 1/2 cup vegan butter to soften and spray a pie pan with non-stick spray, or spread with more vegan butter.
Next, add 1/2 cup flour to the dough and mix in with your hands until it is incorporated. Scoop out dough onto a well-floured surface and knead until it is not sticky. Roll out with a floured rolling pin until it is roughly 18x12". Spread softened butter evenly onto the dough and sprinkle with brown sugar and cinnamon. Carefully roll up the dough into a tight spiraled log. Using a sharp serrated knife, slice the log in half, half again, and half again, to get 8 cinnamon rolls. Place rolls cut side up in the prepared pie pan. Cover with plastic wrap and place in warm, dry location for 30 minutes.
Preheat oven to 350 degrees. Bake cinnamon rolls for 25-30 minutes or until golden brown. Meanwhile, whisk powdered sugar, vanilla extract, and 2 Tbsp almond milk together for the glaze. Pour over cinnamon rolls while they are still warm.
Before they went in the oven, and after they came out (pre-glaze)!