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Salted Vanilla Cinnamon Rolls (vegan)

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Servings: 8

Prep Time: 02:00

Cook Time: 00:35

Dough

2 cups almond milk

1/2 cup vegan butter or coconut oil, melted

1/2 cup coconut sugar

1 packet active dry yeast (2 1/4 tsp)

5 1/2 cups flour, divided

1 teaspoon salt

Filling

3/4 cup vegan butter or coconut oil, melted

3/4 - 1 cup coconut sugar (or slightly more)

2 tablespoons ground cinnamon (or slightly more)

Frosting (optional)

vegan coconut whip (salted vanilla)

or home-made whip

Extras

extra flour for rolling

2 tablespoons vegan butter or coconut oil, to coat the foil pan

extra butter or oil for brushing buns

Preparation

1In a large bowl, mix together almond milk, melted butter, and sugar. The mixture should be just warm. Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.

2Then, add 5 cups flour and 1 teaspoon of salt to the milk mixture and mix with a wooden spoon or rubber spatula until combined. Don't over mix. Cover the bowl and leave it in a warm place to rise for 1 hour.

3After an hour, the dough should have nearly doubled in size. Now, add 1/2 cup flour and pinch of salt. Stir well and then place it onto a well-floured surface. Wooden or plastic works best.

4Knead the dough lightly, adding additional flour as needed, until the dough does not stick to the surface. Then, roll the dough with a rolling pin into a large rectangle, about 1/2-inch (1 cm) thick and make sure the corners are sharp and even.

5Spread the room temperature vegan butter evenly over the dough, and then evenly with coconut sugar and cinnamon. Start carefully rolling up the dough, forming a log, and seal it closed. Remove any excess dough on either end.

6Preheat oven to 350˚F. Generously apply butter to the sides of a pan. Then, start with cutting the cinnamon log in half, then divide each half into 8 even pieces. Place these cinnamon rolls in the cake pan or tray, close to each other.

7Cover with plastic wrap and place in a warm spot to rise for 30 minutes. After that, lightly brush the buns with some butter or coconut oil. and bake for around 25-40 minutes, until golden brown.

8Once done, spread some coconut cream coco whip on the cinnamon buns while slightly warm, and enjoy with coffee, tea or as dessert!

Additional Notes

Over mixing the dough seems to make it dryer and too firm. Avoid that. Don't add more than the required amount of yeast.

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