Vegan Cinnamon Rolls with Sour Cream Frosting Recipe

Ingredients

• 6 tablespoons vegan butter (half for dough, half for filling)
• 1 cup Forager Project Unsweetened Plain Cashewmilk
• 2 ¼ tsp instant yeast (1 packet)
• 1 tablespoon sugar for yeast, plus ¼ cup sugar for filling
• ½ teaspoon salt
• 3 cups all-purpose flour
• 1 tablespoon cinnamon
• ½ cup softened vegan butter
• ¼ cup Forager Project Sour Cream
• 1 teaspoon vanilla extract
• 1 - 1½ cups powdered sugar (to taste)

Prep

• 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.