Cinnamon Rolls
Instructions
1. For the dough, add almond milk, coconut sugar, and active dry yeast to a mixing bowl. Stir and let activate for 15 minutes.2. Add vegan butter and 5 cups flour to the mixture, and mix until combined.
3. Add dried almond pulp and a pinch of salt, and combine again. Cover for 1 hour.
4. When ready, add an additional ¼ cup flour to the dough and stir well.
5. Turn out the dough onto a well-floured surface (with another ¼ cup flour), and knead the dough lightly until the dough doesn’t stick to the surface. Add additional flour if needed to help the process.
6. Roll the dough into a rectangle (about ½-inch thick).
7. For the filling, brush the vegan butter over the dough evenly, and sprinkle with coconut sugar and cinnamon.
8. Roll the dough to form a log, and trim off the ends.
9. Cut the log into approximately 12 rolls, and place them in a baking dish. Cover and allow to rise for 30 minutes.
10. Bake on 350F for 25 minutes, or until golden.
11. For the frosting, whisk together the powdered sugar and almond milk.
12. When ready, drizzle the cinnamon rolls with the glaze, and enjoy!
Ingredients
2 cups almond milk, room temperature¼ cup coconut sugar
1 packet active dry yeast
½ cup vegan butter, melted
5 ½ cups flour, divided
¼ cup almond pulp, dried* (from leftover almond milk)
pinch of salt
Dough:: 2 cups almond milk, room temperature
Dough:: ¼ cup coconut sugar
Dough:: 1 packet active dry yeast
Dough:: ½ cup vegan butter, melted
Dough:: 5 ½ cups flour, divided
Dough:: ¼ cup almond pulp, dried* (from leftover almond milk)
Dough:: pinch of salt
Filling:: ½ cup vegan butter, very softened or melted
Filling:: ¾ cup coconut sugar
Filling:: 2 tbsp cinnamon
Glaze:: 1 cup powdered sugar
Glaze:: 2 tbsp almond milk
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