Our favorite cinnamon rolls. They are gooey and buttery and full of cinnamon and love. Bake them this weekend!
Preheat the oven to 400 degrees.
Line a baking dish (13x9") with parchment paper and set aside.
Whisk the plant-based milk with the apple cider vinegar in a small bowl and set aside. Allow to curdle for approximately 15 minutes.
In a separate bowl, mix the vegan pastry flour with the vegan sugar, baking powder, sea salt and baking soda.
Slowly add the vegetable oil and Madagascar Bourbon vanilla extract to the plant-based milk mixture.
Carefully create a well in the dry mixture and gently fold the wet ingredients in with a spatula to form a soft dough.
If you notice your dough becomes too wet simply add more pasty flour, a few tablespoons at a time until it becomes a drier consistency.
Once the consistency is similar to a soft biscuit dough simply transfer to a surface lightly dusted with powdered sugar and roll the dough with a rolling pin into a 10x10" square. Set aside.
In a small bow combine the vegan powdered sugar with the hot water, vegan butter and cinnamon. Once combined spread mixture onto the dough with a small spatula.
Once the dough is covered with the cinnamon sugar butter carefully roll the dough into a jelly roll shape and slice it into 8-10 pieces with a serrated knife.
Carefully transfer the sliced rolls to the baking dish with kitchen tongs and bake for 15 minutes.
Remove the cinnamon rolls from the oven when they are golden brown and allow to cool slightly on a wire rack for 10 minutes.
Drizzle with Icing and enjoy with a steamy cup of vegan coffee or your favorite tea!
In a small bowl combine the vegan powdered sugar with the vegan butter, hot water and Madagascar Bourbon vanilla extract.
Stir until you reach a creamy consistency, adding extra water 1 tablespoon at a time. Drizzle immediatly on top of the baked cinnamon rolls.