2tablespoonsvegan buttersoftened to room temperature
2tablespoonsnon-dairy milksee note #1
½teaspoonalmond extract
Instructions
Make two flax eggs by combining 2 tablespoons ground flax seed and 6 tablespoons water. Let sit for at least 5 minutes before using.
In a large mixing bowl, dissolve yeast and sugar in the warm water and milk. Cover and let sit for 5-10 minutes, or until yeast is fluffy.
Using a wooden spoon or stand mixer, mix in salt, oil, flax eggs, and cinnamon.
Add 1 cup of flour at a time, stirring with a wooden spoon or stand mixer until combined. When the dough has pulled together, turn onto a lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. If using a stand mixer, continue mixing until the dough is smooth and elastic, about 3 to 4 minutes.
Lightly oil a large bowl, place dough in the bowl and turn to coat with the oil. Cover with a damp cloth and let rise in a warm area for about 45 minutes, or until doubled in size.
In a small bowl, mix together cinnamon roll filling ingredients. Set aside.
Lightly grease a 9x13 baking dish. When dough is doubled in size, roll out into a large rectangle that is about 1 centimeter thick and 9x18 inches long. Pour cinnamon roll filling onto the dough, evenly distributing with a spatula.
Roll dough tightly into a log. Using scissors or sharp knife, cut the dough into 12 one inch wide pieces. Evenly space the rolls in a 9x13 or similarly sized baking dish.
Preheat your oven to 350F. Cover the cinnamon rolls with a damp cloth and let rise in the baking dish for another 15-20 minutes, until rolls having noticeably increased in size.
Bake the cinnamon rolls for 30 minutes, until lightly golden on top.
Use a hand or stand mixer to combine softened butter, non-dairy milk, and powdered sugar, until a thick but spreadable glaze forms. Stir in the almond extract. Frost cinnamon rolls once they are completely cooled.
To store, refrigerate in an air-tight container and heat before serving for best taste. Freeze in air tight container for up to 3 months.
Notes
Milk: I prefer soy milk for dairy-free baking, but oat milk or almond milk also work. Choose unsweetened, unflavored non-dairy milk for a neutral flavor.
"Warm" water should be ~105-108F, a little hotter than a hot bath. Too cold means the yeast won't be activated and too hot means the yeast will die.
You can usually get 10-12 cinnamon rolls from this dough, depending on how thickly you cut them. The above pictures are from a 10x10 inch pan, but a 9x13 inch or similarly sized will also work.
To make the night before: Simply follow steps 1 through 8. Cover the cinnamon rolls tightly in plastic wrap and transfer to the fridge. The next morning, let the cinnamon rolls come to room temperature on the countertop for 25-30 minutes. After 30 minutes, preheat the oven and let the rolls rest on the countertop while the oven preheats, then bake per recipe instructions.