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2 tablespoons vegan butter, to coat the pan
2 cups cashew milk, room temp.
½ cup vegan butter, melted
¼ cup sugar
2 1/4 tsp active dry yeast
5 ½ cups flour, divided
1 tsp salt
3/4 cup vegan butter, room temp.
1 cup brown sugar
1/4 cup ground cinnamon
1 pinch nutmeg
2 cup powdered sugar
4 tablespoons cashew milk
1 teaspoon vanilla extract
Generously rub a large baking pan with vegan butter.
In a large bowl, whisk together the cashew milk, melted butter, and sugar. The mixture should be just warm, registering between 100-110˚F (warm in a sauce pan on low heat until thermometer reads 110. If it gets hotter, allow to cool slightly.)
Sprinkle the yeast evenly over the warm mixture and let bloom for 5 minutes.
Add 5 cups flour and 1 teaspoon of salt to the milk mixture in a large mixing bowl or a stand mixer and mix until just combined and then knead the dough with a dough hook or your hands for about 2-3 minutes until it loses its stickiness. (Use that extra 1/2 cup flour if needed).
Cover the bowl with a warm, damp towel and set in a warm place to rise for 1 and a half hours.
Meanwhile, preheat oven to 350˚F.
After the dough has risen, nearly double in size, remove the towel and punch down the dough. Roll the dough out on a well floured surface into a large rectangle, about 1/4-inch thick.
Spread the softened vegan butter evenly over the dough with your hand (it is the best tool for this job). Mix together the cinnamon, brown sugar, candy cap powder and nutmeg in a small bowl. Sprinkle this mixture evenly onto the buttered dough.
Carefully roll up the dough, forming a log, and pinch the seam closed tight. Place seam-side down. Lightly tuck in any unevenness on either end. Cut the log into about 1½ inches (8 cm) thick pieces. Place the cinnamon rolls in the buttered pan, evenly spread out (it is ok if they touch a little, just make sure they all have a little room to rise.) Cover with a warm damp towel and place in a warm place to rise for 45 minutes to an hour.
To prepare the frosting, in a medium-size mixing bowl, whisk together powdered sugar, cashew milk, candy cap powder and vanilla until smooth. (Set aside.)
Remove towel and bake the cinnamon rolls in the preheated oven at 350˚F for 25-30 minutes, until golden brown. While still warm, drizzle evenly with frosting.