Dough: 1½ cups warm water 1 tablespoon yeast 2 tablespoons sugar 2 tablespoons vegan butter, softened or melted** 1 teaspoon salt 4 cups all-purpose flour, more or less as needed
Combine water, sugar and yeast in mixing bowl, let proof while you gather other ingredients. Add butter and salt, stir and then add 3 cups of flour - add the rest slowly until dough is only slightly sticky, knead until smooth. Let dough rise until it has about doubled in size. At this point, place dough onto a floured surface, punch down. Now you can either make it into 24 dinner rolls.... OR... roll the dough into a rectangle about 1/4" thick. Spread Filling on dough (recipe below), roll and slice into ~12-15 equal slices. Option 1: place rolls into a greased pan. Option 2: place rolls into a pan on top of sticky bun topping (recipe below). If you go with option 1 you get cinnamon rolls and top with a powdered sugar and water/milk frosting after they come out of the oven. Once they are in the pan, let rise until rolls are close to touching each other.. probably 20-30 mins. Bake 375 for 30 mins
The Topping 6 T. vegan butter, softened (recipe below) 1/2 tsp. salt 1/2 cup brown sugar Optional: 1/2 cup (or more) pecan halves, crushed.
The Filling 4 T. vegan butter, softened 1/4 cup sugar 1 teaspoon ground cinnamon
Ingredients 4 tablespoons almond flour 5 tablespoons unsweetened almond milk 1 teaspoon nutritional yeast 1/2 teaspoon salt 1/2 teaspoon apple cider vinegar 2 tablespoons olive oil 1/2 cup melted & room temperature refined coconut oil (the kind that does not smell coconutty)
1. Place almond flour, milk, salt, nutritional yeast & vinegar into a blender and blend until smooth 2. Pour in the refined coconut oil and olive oil then blend on full speed until velvety smooth and light and airy. 3. Pour into a container, cover and refrigerate.