What you’ll need
I Can’t Believe It’s Not Butter, Vegan VersionBuy
Pure Maple SyrupBuy
Heat 1 cup of almond milk to 110F, measure with thermometer. Add 2 1/4 tsp yeast and 3 Tbsp sugar.
Let this mixture sit for 15 minutes, it should double in volume.
Add 3 Tbsp softened vegan butter (heat gently) and 1/4 tsp sea salt to the mixture.
Add 3 cups of all purpose flour to the mixture to begin forming the dough. Add flour in two steps.
Stir until balls of dough begin to form, then begin kneading.
Knead until you have a uniform ball of dough. Do not knead for any additional time.
Cover with lid, cling wrap, or damp kitchen towel and let sit for 45 minutes to rise.
Dough should double in size.
Squish the air out of the dough.
Dust the dough and your work surface with flour. Roll dough into a 1/2 inch thick rectangle.
Spread a thin layer of butter evenly across dough. Do not add butter to the top inch of dough.
Sprinkle a heaping Tbsp of cinnamon and an even layer of brown sugar (1/3 - 1/2 cup) on the dough.
Roll the dough by moving side to side. At the end, wet your fingers and pinch to seal the roll.
Gently slice into 2 inch pieces with a serrated knife.
Place rolls into baking pan with about an inch of space in between them. Preheat oven to 375F.
Add 1/3 cup butter, 1/2 cup brown sugar, and 3 Tbsp syrup to a pan on low heat, stir until combined.
Pick up each roll to allow some of the sauce to get under each roll. Bake for 14 minutes at 375F.
1 cup raw cashews, 1 cup powdered sugar 1 Tbsp fresh lemon juice, 1/2 tsp vanilla, and almond milk.
Blend until smooth (add almond milk until proper consistency is reached). Pour over rolls.
Note: If you have a lower powered blender, you will need to soak the cashews overnight to soften.