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.