Cinnamon Rolls

Directions

1. Pour the flour into a large bowl. Stir with a whisk or sift to remove any clumps. Add the instant yeast and mix together with a spoon. Then pour the sugar and salt in and mix together. Note: if you only have active dry yeast proof the yeast according to package directions with ¾ cup + 1 tbsp nondairy milk and the sugar.
2. Make a well and pour in the melted vegan butter, non-dairy milk, and vanilla extract. If using the active dry yeast combined with nondairy milk add that in now. Mix with a spoon until a shaggy dough forms. Knead the dough with clean hands in the bowl and once it is starting to form a ball turn it out onto a clean surface. Knead for 5 minutes or until the dough has formed a smooth ball.
3. Roll the dough out with a rolling pin into a large rectangle about ¼ inch thick. Spread the vegan butter across the dough. In a small bowl combine the cinnamon and sugar to make cinnamon sugar. Sprinkle all over the top of the dough.
4. Use clean hands to roll the dough up into a long log.
5. Use a sharp knife and cut into 12 (1 inch) cinnamon rolls.
6. Spray a baking pan (9x9 inch preferred) with spray oil. Add the cinnamon rolls and rest for 1 hour covered with a clean kitchen towel. They will rise and get puffy.
7. Preheat oven to 350°F. Then bake the cinnamon rolls for 30 minutes or until golden brown.
8. Meanwhile, add the Vitalite™ Plant-Based Creamy Original Spread, vegan butter, powdered sugar, and vanilla extract to a large bowl. Use a hand mixer to mix until a frosting has formed.
9. Once the cinnamon rolls are done cover with the vegan cream cheese frosting and enjoy immediately.

About Francesca Bonadonna

Francesca Bonadonna is a vegan cookbook author, content creator and the blogger behind Plantifully Based where she shares vegan recipes and inspiration. Francesca is partnering with Vitalite™ to showcase delicious ways to incorporate plant-based cheese into meals.