Prep time: 2 hours
Cook time: 1 hour
Serves 12
Dough ingredients
- 2 cups vanilla almond milk
- ½ cup vegetable oil
- ½ cup sugar
- 2 ¼ tsp. active dry yeast
- 4 ½ cups all-purpose flour, divided
- ½ tsp. baking powder
- ½ tsp. baking soda
- 1 ½ tsp. sea salt
Cinnamon-sugar filling ingredients
- 1 ¼ cup non-dairy butter alternative, softened
- 2 Tb. ground cinnamon
- 1 ½ cups sugar
Maple icing ingredients
- 2 ½ cups powdered sugar
- ¼ cup almond milk
- 3 Tb. non-dairy butter alternative, melted
- 2 Tb. strongly brewed coffee, optional
- ¼ tsp. sea salt
- 1 tsp. maple extract
Directions:
Preparing the dough
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In a large saucepan, heat the milk, vegetable oil and sugar over medium heat until the mixture reaches 110°F.
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Turn off the heat and sprinkle in the yeast. Let it sit until it begins to foam a little, about 2 minutes.
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Add 4 cups of flour to the milk mixture, stirring until combined. Cover the pot with a clean kitchen towel then set it aside in a warm place for an hour.
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Preheat the oven to 375°F.
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Remove the towel and add the baking powder, baking soda, salt and remaining flour. Stir to combine.
Making the rolls
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Remove the dough from the saucepan and place it onto a lightly floured surface.
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Using a lightly floured rolling pin, roll the dough into a large rectangle, about 30x10 inches.
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Spread 1 cup of the softened non-dairy butter alternative evenly over the dough, leaving 1 inch of space on one of the long sides. Sprinkle the cinnamon and sugar over the butter.
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Beginning at the long end with butter spread all the way to the edge, roll the rectangle tightly toward the long side with the 1-inch unbuttered border. Use both hands and work slowly, being careful to keep the roll tight.
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When you reach the end, pinch the 1-inch unbuttered dough together with the dough roll to create a seal.
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On a cutting board, using a sharp knife, make 1 ½-inch slices, about 20 to 25 rolls.
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Place the sliced rolls in greased baking pans, keeping about an inch of space between each roll.
Baking the rolls
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Cover the baking dishes or pie pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking.
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Remove the towel and bake in the preheated oven for 13 to 17 minutes or until golden brown.
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While the rolls bake, whisk together the powdered sugar, almond milk, melted non-dairy butter alternative, coffee, salt and maple flavoring in a large bowl.
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After the rolls are finished baking, drizzle the icing over the top. Spread evenly and serve.
