CINNAMON ROLLS: (makes roughly 9 cinnamon rolls)
- 1 packet (or 2 1/4 teaspoon) of instant yeast
- 1 cup cashew, almond or soy milk
- 2-3 cups of unbleached all purpose flour
- 1/2 cup of Earth balance (vegan butter), divided
- 1/4 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1/4 + 1 tablespoon cane sugar
- 1 cup of powdered sugar
- 1-2 tablespoons of cashew, almond, or soy milk
- In a large sauce pan heat the cashew, almond or soy milk with 3 tablespoons of Earth Balance until melted, not boiling. Remove from the heat and let cool until the temperature reads 110 degrees. This is an important step because if the milk and butter mixture is too hot it will ruin the yeast.
- Once at the desired 110 degrees, transfer this mixture to a bowl. Sprinkle on the yeast. Let the yeast activate for 10 minutes.
- Stir in the 1 tablespoon of sugar and the salt.
- Begin adding in the flour, 1/2 cup at a time. Mix in flour with a wooden spoon. The amount of flour you'll add will vary between 2-3 cups. When the mixture is too thick to stir, stop adding in flour, it will be sticky. Knead the dough on a floured surface until it forms a loose ball. Coat a new mixing bowl with canola or vegetable oil and place the ball of dough in the bowl. Cover with plastic wrap and let rise for 1 hour.
- Once the dough has doubled in size, start to roll out the dough on a lightly floured surface.
- Once the dough is in a rectangular shape begin to brush on 3 tablespoons of melted earth balance and sprinkle on the mixture of 1/4 cup sugar and 1/2-1 tablespoon of cinnamon, depending on how much cinnamon you prefer.
- Start rolling the dough. Arrange the roll seam side down. Begin to cut the roll with a serrated knife. Cut roughly 9 rolls or every 1.5-2 inches. Butter an 8x8 inch square pan with the earth balance. Place the 9 rolls in the pan and brush with 2 tablespoons of earth balance, melted. Let sit and rise a little more until the oven is preheated to 350 degrees.
- Bake the rolls for 20-30 minutes or until slightly golden brown. Let cool for a few minutes and then add on the glaze. For the glaze simply mix the powdered sugar and choice of dairy free milk.
*Recipe adapted from Minimalist Baker*