Vegan Cinnamon Rolls

Cinnamon Rolls, especially Vegan Cinnamon Rolls, are divine! They are warm, buttery, sugary, cinnamony... is that a word?

They're delicious!

This cinnamon roll recipe is super simple and one that you will have down in no time flat, making them your go-to breakfast or treat! You're going to love them!

For the dough:

4 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
1 cup vegan butter, cold, cut into small cubes
1 cup non-dairy milk

For the filling:

1/3 cup of Miyoko's vegan butter, softened
1 cup brown sugar
1 tablespoon cinnamon

For the icing:

1/4 cup Miyoko's vegan butter
2 cup powdered sugar
2 tablespoons vegan cream cheese
1 teaspoon vanilla extract
4 to 6 teaspoons non-dairy milk

Preheat your oven to 400° F. Line or lightly oil a 9" X 12" baking dish.

In a large bowl, whisk together the flour, baking powder, and salt. Add the cubes of butter and using a Pastry Cutter or fork, cut the butter into the flour until it reaches a coarse meal texture. Stir in the non-dairy milk until the dough just begins to come together, then use your hands to knead the dough together and form it into a ball. Let the dough rest for about 15 minutes. (this is when the magic happens).

Lightly flour a large clean work surface and roll the dough out to make an 18" X 12" rectangle.

Using a spatula, spread the softened butter evenly over the surface of the dough. Combine the brown sugar and cinnamon in a small mixing bowl, then spread evenly over the softened butter.

Beginning from the longer side of the dough, use your hands to roll the dough into a "log." Once you've got the dough rolled, use a sharp knife to cut 12 cinnamon rolls. Do this by finding the center of the log - and cut it in half. Now cut each half in half. You should have four equal-sized pieces. Next, cut each slice into three equal-sized pieces.

Place each cinnamon roll in the baking dish, swirl side up — Bake for 25 minutes, or until lightly golden.

Heat a small saucepan over medium-low heat, then add the vegan butter. Allow it to melt, and continue to cook until you see some light brown solids begin to form, about 1 1/2 to 2 minutes. Remove the pan from the heat. Stir in the powdered sugar, cream cheese, vanilla, and non-dairy milk (start with four teaspoons, and add more as needed - think drizzle consistency).

Allow the rolls to cool for about 5 to 10 minutes before icing.