Cinnamon Rolls

Ingredients (makes 10-12 small rolls):

For the dough

½ cup almond Milk
½ package (1/8-oz) active dry yeast
¼ cup and 1 teaspoon sugar
¼ cup Warm water
2 tablespoons earth balance
½ teaspoon Salt
1 ¼ cups cups all-purpose flour (more as needed)

For the filling

2 tablespoons earth balance – at room temperature
¼ cup Brown sugar
½ tablespoon Ground cinnamon

Method:

For making the dough:

In a saucepan, heat the milk.
Add butter, sugar and ¼ cup sugar to the milk.
Once the butter melts,remove the mixture from the heat and let cool.
In a large bowl, stir the yeast and 1 teaspoon of the sugar into the warm water and let it stand for 5 minutes.
Stir in the cooled milk mixture and 1 cup of flour. Beat this with a spoon or an electric mixer until smooth.
Stir in the remaining flour, keeping the dough smooth. If the dough is still moist, add more flour, 1 tablespoon at a time, to make a soft dough.
Cover with a dry cloth and let it rise until the dough doubles in bulk, about 1 hour.

For making the rolls:
Punch down the dough and roll it out into a rectangle on a lightly oiled board, with a lightly floured rolling pin.

Spread the soft butter over the top of the dough. Sprinkle with the brown sugar and cinnamon.
Beginning on a long side, roll the dough up a bit tightly (Do not roll dough too tightly because centers of rolls will pop up as they rise)
Cut the dough into ¾ to 2-inch slices ( I cut it into ¾ inch piece) and place on the baking sheets.

Cover and let the rolls rise until doubled in bulk, about 45 minutes.

At this point you may decide to bake it straight away or cover with plastic wrap and refrigerate for 2-24 hours. Remove from fridge and let it sit on the counter for at least an hour before baking .

Preheat the oven to 350 degrees. Bake the rolls for 15 to 20 minutes or until golden brown.
For glazing the rolls:

¼ cup Powdered sugar
2 tablespoons earth balance- melted
½ teaspoon Vanilla extract

In a small bowl beat all the glaze ingredients until creamy and smooth. Coat the rolls with the glaze immediately after taking them out of the oven. Allow the rolls to cool on a wire rack.

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