These moist cinnamon rolls will make your entire kitchen smell delicious. Using vegan sour cream in the frosting balances out the frosting with a slight tangyness. Have a warm cinnamon roll with your cup of coffee or tea for a decadent breakfast or snack.
Prep Time: 90 minutes
Cook Time: 30 minutes
Serving Size: 10 servings
Sour Cream Frosting
In a saucepan, slowly melt Butter and Cashewmilk until warm and melted (do not boil). Allow to cool slightly (too much heat will kill the yeast). Place mixture into a large bowl and sprinkle on the yeast. It will take 10 minutes to activate. Then stir in salt and 1 tablespoon of sugar.
Mix in flour in ½ cup increments. Once the dough is sticky, flour your surface and place dough onto surface. Knead until a loose ball is formed. Spray a clean bowl with cooking spray, place dough into bowl, wrap and allow to set at room temperature for one hour. The dough should double in size.
Return dough to flour-dusted surface and roll out dough into a thin rectangular shape. Brush dough with 3 tablespoons melted Butter, and sprinkle with 1/4 cup sugar and 1 tablespoon cinnamon.
Roll dough from end to end into a cylinder. Carefully cut dough into 2-inch pinwheels and place on a well-greased 8-inch pie pan. Brush top with more melted Butter, cover and allow to rise more as you preheat the oven to 350°F.
Remove plastic wrap and bake at 350°F for 25–30 minutes or until golden brown. As the cinnamon rolls bake, make the Sour Cream frosting by whipping 1/2 cup Forager Project Butter, 1/4 cup Forager Project Sour Cream, 1 teaspoon vanilla extract and a pinch of salt in a bowl. Slowly add the powdered sugar until you reach the consistency and sweetness you desire.
Once cinnamon rolls are done baking and have cooled, top with frosting.
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Michele L. Seattle, WA
Judy H. Marblehead, MA