1 package dry yeast / 2 1/2 tsp
3/4 cup warm vanilla almond milk
1/2 cup brown sugar
1/3 cup vegan butter
1 tsp Himalayan salt (regular salt may be used)
3/4 cup heavy cashew cream
1/2 cup applesauce
4 – 5 cups All purpose unbleached flour
1 cup brown sugar
2 1/2 tbsp cinnamon
1/2 cup vegan butter (softened)
1/2 cup vegan butter
1/2 cup powder sugar
1/4 cup vegan cream cheese
1/2 tsp maple syrup
In a large bowl dissolve yeast in warmed almond milk. Add remaining dough ingredients except flour and mix well. Add flour one cup at a time until dough is no longer sticky. Lightly flour hands and begin kneading dough. Knead into a large ball. Keep in bowl, cover and let sit for at least an hour in a warm place so dough may rise.
Once dough has risen preheat oven to 400 degrees. Roll dough out on a lightly floured surface until it is approximately 21″ by 16″ and approximately 1/4″ thick.
For the filling spread the softened butter over the entire surface of the dough. Mix the cinnamon and sugar together in a bowl and then cover the butter with it evenly. Carefully roll dough starting on the bottom long end and roll all the way to the top. Cut roll in 1 1/2″ slice and place on a baking sheet greased or covered with parchment paper. Bake for 12 minutes or until light golden brown.
While rolls are baking make icing. Beat cream cheese, maple syrup, and butter well with an electric mixer until well blended. Slowly add in powdered sugar. When rolls are done and still hot, generously add icing to each roll. Eat. A napkin and a glass of milk substitute of your choice, coffee or chai are recommended.