Cinnamon rolls

Ingredients:

• 1 packet instant yeast 
• 1 cup unsweetened plain soy milk
• 1/2 cup vegan butter*
• 1/4 tsp salt
• 3 cups all purpose flour
• 2 tsp  ground cinnamon (or more for cinnamon lovers like me ;) )
• 1/4 tsp vanilla extract
• 1/4 cup + 1 Tbsp cane sugar

Instructions:

• In a large sauce pan, heat the soy milk and 3 Tbsp vegan butter until warm and melted. Remove from heat and let cool down. It should be warm but not too hot or it will kill the yeast.
• Pour mixture into a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, then add 1 Tbsp sugar and the salt and stir.
• Slowly add in flour,  stirring as you go. Knead on a lightly floured surface until it forms a loose ball. Place your dough back in your mixing ball and cover. Set in a warm place to rise for about 1 hour.
• On a lightly floured surface, roll out the dough (if you prefer more crisp and more layers then roll out thin, if you rather like fluffy dough and thicker then don't roll out quite as much). Brush with 3 Tbsp melted vegan butter and top with 1/4 cup sugar, 1/4 tsp vanilla extract and 2 tsp or more cinnamon.
• Roll up the dough and situate seam side down. Then cut the dough into desired section size and position in a well-buttered pan (you should have about 10-15 rolls). Brush with remaining vegan butter (melted) and let rise again while you preheat oven to 350 degrees F (176 C).

Once the oven is hot, bake rolls for 25-30 minutes or until  golden brown (not too much or they will get dry!).
Optional: Frost with a mixture of 1 cup powdered sugar, 1 tsp cinnamon and 1 Tbsp soy milk and 1 Tbsp melted vegan butter.

*I also tried to make these with melted coconut butter, which gave them a nice taste but did not make them rise as much.

I adapted this recipe from a gorgeous recipe found on this blog: http://minimalistbaker.com/the-worlds-easiest-cinnamon-rolls/