Fluffy Vegan Cinnamon Rolls with Dairy-Free Icing

Directions

• Step one

  In a microwave-safe bowl, heat the 1 cup of almond milk and 3 tablespoons Earth Balance until warm and melted. Allow to cool slightly, until it’s cool enough to touch, and transfer to a large mixing bowl. Sprinkle with yeast and let sit for 10 minutes while yeast activates.

• Step two

  Stir in salt and 2 tablespoons of coconut sugar, mixing to combine. Add flour in 1/2 cup increments, stirring until well combined. When dough becomes too sticky to stir, remove to a lightly floured surface and knead for a couple minutes until a loose ball forms.

• Step three

  Cover with plastic wrap and set in a warm place to rise for 1 hour. The dough ball should double in size.

• Step four

  Roll out the dough into a rectangle on a lightly floured surface. Brush with 3 tablespoons melted Earth Balance and sprinkle with 1/4 cup coconut sugar and cinnamon.

• Step five

  Roll up the dough and place the seam side down. With a serrated knife or a string, cut the dough into 2-inch pieces place in a greased 8-inch round pan.

• Step six

  Brush with remaining melted Earth Balance and cover with plastic wrap. Preheat the oven to 350°F and set dough on top to let rise again (do not place in oven, yet).

• Step seven

  Bake rolls for 25 to 30 minutes or until slightly golden brown. Cool. Meanwhile, blend confectioner's sugar and 2 tablespoons almond milk in medium bowl and drizzle over cooled rolls.