Sour Cream Frosting
In a saucepan, slowly melt 3 Tbsp 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 ½ tsp salt and 1 Tbsp of sugar.
Mix in flour in ½ cup increments. Once the dough is sticky, flour your cutting board / 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. Melt 3 Tbsp butter, brush dough with half of it, and sprinkle with ¼ cup sugar and 1 Tbsp cinnamon.
Roll dough from end to end into a cylinder. Carefully cut dough into 2-inch pinwheels and place on a well-greased 8” pie pan. Brush top with remaining melted butter, cover and allow to rise some more as you preheat the oven to 350.
Remove plastic wrap and bake at 350 for 25 to 30 minutes or until golden brown.
As the cinnamon rolls bake, make the sour cream frosting by whipping ½ cup softened Forager Project Buttery Spread, ¼ cup Forager Project Sour Cream, 1 tsp vanilla and a pinch of salt in a bowl. Slowly add the powdered sugar until you reach the consistency/taste you desire.
Once cinnamon rolls are done baking, top with frosting and enjoy.
Michele L. Seattle, WA
Judy H. Marblehead, MA