Plant-Based Cinnamon Rolls With Coconut Cream Frosting

Ingredients:

• 6 tbs. melted vegan butter (I use @earthbalance no soy) 

• 2 cups whole wheat flour

• 1 packet if instant dried yeast

• 1 tbs and 1/2 cup coconut sugar 

• 1/4 tsp. Salt

• 3 tbs cinnamon 

• 1 cup almond milk 

Glaze:

• 1 can refrigerated coconut milk

• 2 tbs. agave or maple
  

Process:
Microwave the almond milk with 3 tbs butter for 1 minute. Let it cool down until it feels warm (like bath water). If the mixture is too hot it will kill the yeast and if it’s too cold it won’t let it activate. Sprinkle the yeast, 1 tsp. sugar and salt to the mixture. Cover for 10 minutes. Place mixture in a larger bowl and add in 1/2 cup flour and mix. Keep adding flour and mixing (do not add flour all at once). Don’t over mix. Knead for about a minute and let it rise for an hour. Flatten out the dough and add the cinnamon, melted butter and the rest of the sugar. Form into rolls and add to baking sheet. Bake for 20 minutes at 350 degrees. For the glaze, add the milk and agave to the food processor and mix for about 1 minute. Pour on top of the rolls and enjoy!