Cook time: 1 hour 30 minutes Servings: 12 servings
2 1/4 teaspoon instant yeast 4 tablespoons of vegan butter 1 cup vegan milk warmed + a tablespoon (110 degrees) 3 cups Bread flour + more as needed 4 tablespoon of sugar 1 teaspoon of salt 6 tbsp Aquafaba (chickpea juice)
Cinnamon Roll filling:
1/2 cup brown sugar 1 cup of granulated sugar 4 tablespoons of cinnamon 4 tablespoons agave
Cream cheese frosting:
1 cup of vegan cream cheese 1 cup powdered sugar 2 tablespoons of vanilla extract 1/2 tablespoons vegan milk
Mix all dry ingredients including yeast in a mixing bowl. Heat almond milk until temperature is 120-130 degrees Fahrenheit. Melt four tablespoons of butter. Slowly add in the almond milk to the dry ingredients. Then slowly add two vegan eggs (6 tablespoons of Aquafaba). Add melted vegan butter to mixture slowly. Knead by hand for 10 minutes or 3 minutes via electric mixer.
Your dough should be smooth and pliable. Let rise for an hour in a warm room.
Preheat your oven to 350 degrees
Roll out dough and then add brown sugar, granulated sugar and cinnamon to rolled out dough. Roll the dough longwise very tightly. Use floss or a knife to cut cinnamon rolls into equal rolls. Put them in a long Pyrex baking pan NOT a circular pan. Brush the tops with vegan butter. Bake for 27 minutes at 350 degrees or until Golden brown.
Add cream cheese icing (optional)