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

  • 1

    In a large saucepan, heat the milk, vegetable oil and sugar over medium heat until the mixture reaches 110°F.

  • 2

    Turn off the heat and sprinkle in the yeast. Let it sit until it begins to foam a little, about 2 minutes.

  • 3

    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.

  • 4

    Preheat the oven to 375°F.

  • 5

    Remove the towel and add the baking powder, baking soda, salt and remaining flour. Stir to combine.

Making the rolls

  • 6

    Remove the dough from the saucepan and place it onto a lightly floured surface.

  • 7

    Using a lightly floured rolling pin, roll the dough into a large rectangle, about 30x10 inches.

  • 8

    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.

  • 9

    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.

  • 10

    When you reach the end, pinch the 1-inch unbuttered dough together with the dough roll to create a seal.

  • 11

    On a cutting board, using a sharp knife, make 1 ½-inch slices, about 20 to 25 rolls.

  • 12

    Place the sliced rolls in greased baking pans, keeping about an inch of space between each roll.

Baking the rolls

  • 13

    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.

  • 14

    Remove the towel and bake in the preheated oven for 13 to 17 minutes or until golden brown.

  • 15

    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.

  • 16

    After the rolls are finished baking, drizzle the icing over the top. Spread evenly and serve.