Ingredients
vegan butter to grease bowl and pan
2
cups non-dairy milk such as almond or oat
1/2
cup vegan butter, melted
1/4
cup sugar
1
packet active dry yeast
2
tablespoons Nature’s Fynd Original Dairy-Free Cream Cheese, softened
2 1/2
cups whole wheat flour
2 1/2
cups all-purpose flour + more for rolling
1
teaspoon kosher salt
3/4
cup vegan butter
3/4
cup brown sugar
2
tablespoons cinnamon
1
cup vegan chocolate chips
1
cup powdered sugar
2
tablespoons Nature’s Fynd Original Dairy-Free Cream Cheese, softened
1/2
teaspoon vanilla extract
Steps
1.
Butter a 9x11-inch baking pan. Set aside.
2.
In a large bowl whisk together almond milk, melted butter, and sugar. Sprinkle yeast over the mixture and let it rest for 5 minutes until the yeast blooms and becomes bubbly on top.
3.
Add the Nature’s Fynd original Dairy-Free Cream Cheese, whole wheat and all-purpose flours, and salt. Mix with a wooden spoon until just combined. Place dough onto a floured surface and knead until it comes together into a ball. Grease a medium bowl with vegan butter, add dough, cover and let rest until doubled in size, 1-1 ½ hours.
4.
Dust a work surface with all-purpose flour and roll dough into a 12x18-inch rectangle. Spread softened vegan butter over the dough. Sprinkle brown sugar and cinnamon, then chocolate chips.
5.
Roll the dough crosswise to form a log. Slice the log into 12 even pieces. Place flat-side down, 3 rows of 4 rolls, into the prepared baking pan. Cover and let rise for 30 minutes.
6.
Preheat oven to 350 degrees (325 degrees convection).
7.
In a medium bowl, whisk together powdered sugar, non-dairy milk, Nature’s Fynd Original Non-Dairy Cream Cheese, and vanilla. Set aside.
8.
Bake cinnamon rolls until golden brown, 20-25 minutes. Remove from oven, cool slightly, spread with icing and serve.
Nutrition Information
Per serving 1 roll (178g): Calories: 570 kcal, Fat: 28 g, Sat Fat: 23 g, Sodium: 390 mg, Carbohydrates: 73 g, Protein: 12 g
Allergen information: Contains fungi, wheat
