Vegan Cinnamon Rolls with Cashew Frosting
These vegan cinnamon rolls are the perfect start to your lazy Sunday. Warm out of the oven and perfectly glazed with a homemade cashew frosting!
Ingredients
- 3 cups all-purpose flour
- 2 ¼ teaspoon instant yeast
- ¼ teaspoon salt
- 1 cup almond milk
- 3 tablespoon vegan butter
- 2 tablespoon coconut sugar
Filling
- ¼ cup vegan butter melted
- ¼ cup coconut sugar
- 1-3 tablespoon cinnamon
Cashew Frosting
- 1 cup Raw Cashews
- ½ cup almond milk
- 3 tablespoon maple syrup
- 1 teaspoon vanilla
- pinch of salt
Instructions
- Warm butter and almond milk (not too reach above 110F) in a bowl then add yeast. Let it activate for 10 min. Pour in sugar and salt
- Add flour ½ cup at a time and mix. Knead for a minute on a floured surface then place in an oiled/greased bowl and cover to rise until it has doubled in size (~1 hour)
- Roll out the dough into a rectangle (¼-1/2 inch thickness of dough). Then brush with melted butter and top with sugar and cinnamon
- Tightly roll up the dough and cut into 1 ½-2 inch sections and put in a well greased 9X9 pan. (Can freeze at this step prior to baking/next proof.)
- Let it rise again while oven preheats to 350F. 25-30 min bake.
- Prepare frosting by processing all ingredients together then top and enjoy!
- Store for up to 3 days covered at room temp. Freezing: you can freeze the dough prior to preheating the oven and then thaw the night before in the fridge then follow the steps of proofing in the baking tray while the oven preheats