Vegan cinnamon rolls or sticky buns!

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

** I used this vegan butter recipe: 

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.