Instructions
- Heat the almond milk and vegan butter in a large saucepan (or in the microwave) until warm and melted, but not boiling. Remove from heat and let cool until it’s lukewarm, about 110 degrees F.
- Transfer mixture to a large mixing bowl and sprinkle on yeast, and let it sit for 10 minutes. Then add 1 tablespoon of sugar and the salt and mix.
- Add in flour ½ cup at a time, stirring as you go. When it becomes too thick to stir, transfer to a lightly floured surface and knead until it forms a loose ball, but be careful not to overmix. Rinse your mixing bowl out, coat it with avocado or olive oil, and add your dough ball back in. Cover with plastic wrap and let it rest in a warm place to rise for about 1 hour, or until doubled in size.
- For the filling: On a lightly floured surface, roll out dough into a thin rectangle. Brush with melted vegan butter and top with sugar and desired amount of cinnamon.
- Starting at one end, tightly roll up the dough and arrange seam-side down. With a serrated knife (or use a string of floss), cut the dough into 1.5-2inch sections and position in a well-buttered 8x8-inch square or round pan.
- Brush with melted vegan butter and cover with plastic wrap. Set on top of the oven to let us rise while you preheat the oven to 350 degrees.
- Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and serve immediately with cream cheese frosting.
To make cream cheese frosting:
- Combine Kite Hill cream cheese and the vegan butter in a large bowl, mixing until combined.
- Slowly add in powdered sugar, then the vanilla extract, and then lemon juice.
- Beat all ingredients until fully combined.
