While I try to limit sweets, it’s totally ok to treat yourself every once in awhile. What better day to bake cinnamon rolls than when you’re stuck inside on a snow day!

Vegan Cinnamon Roll Recipe

Dough: 
1/4 ounce pkg yeast
1/2 c warm water
1/2 c scalded alternative milk (almond or soy work best)
1/4 c sugar
1/3 c Earth Balance butter
1 tsp sea salt
1 flax seed egg (1 tbs ground flax seed + 3 tbs warm water. Set aside for 5 min)
3.5- 4 c flour

Filling:
1/2 melted EB butter
3/4 c sugar
2 tbs ground cinnamon

Glaze:
4 tbs EB butter
2 c powdered sugar
1 tsp pure vanilla extract
3-6 tbs hot water

Directions

In a small bowl, mix yeast with warm water and set aside. In a large bowl, mix “milk,” sugar, melted butter, salt, & flax egg. Add 2 cups of flour and mix until it’s smooth. Add in the yeast mixture. Mix in the rest of the flour and knead for 5 minutes. Put the dough into a greased bowl, cover with a slightly damp cloth, and I like to put it in the cool oven to rise because it won’t get disturbed. You want it to double in size, about 1-1.5 hours.

When it’s doubled, remove from bowl. Punch down and roll it out on a floured surface into a rectangle. Spread melted butter all over and sprinkle the cinnamon sugar on top. Start on the long side and roll the dough together. Pinch the edges together to seal. Cut it into 14-16 slices.

Coat the bottom of a pan with butter. Place rolls in pan let rise again until doubled, about 45min -1 hour.

Pre-heat oven to 350.

Bake for 30 minutes. Cool slightly before glazing. Patience, grasshopper! 😉

Mix together butter, powdered sugar, and 1 tbs of hot water at a time until the glaze reaches desired consistency. Spread over rolls.

Enjoy!