3/4 cup sweetened vanilla almondmilk
2 1/4 tsp active dry yeast (1 packet)
1/4 c sugar
1 egg plus 1 egg yolk (room temp)
1/4 c unsalted butter, melted and cooled
3 cups sifted flour
3/4 tsp salt
2/3 c dark brown sugar
1 1/2 Tbsp cinnamon
1/4 c unsalted butter, softened
Add the “milk” to a bowl and sprinkle the yeast on top. Add sugar, egg, egg yolk and butter. Mix gently with a whisk. Add the flour and salt and mix with a wooden spoon until the flour is incorporated into the wet ingredients.
Use some flour and remove the dough ball from the bowl. Transfer the ball into a well oiled bowl, cover with plastic and then with a towel. Leave the bowl in a warm place for about 1.5 hours. I tend to warm my oven then turn it off and place the bowl in the warm oven.
Once the dough is doubled in size remove it and gently knead it on a board with some flour. Roll it out into a 14″ x 9″ rectangle. Spread the softened butter onto the dough leaving about 1/2″ around the entire rectangle free from butter. Use your hands and sprinkle in the cinnamon and brown sugar mixture. Roll the dough up the long side, tightly. Pinch the sides and end once all rolled up. Cut into 9 rolls and place on an oiled sheet pan to rise for a little longer.
Bake in a 350 degree oven for about 22 minutes.
Removed and mix 2 cups powdered sugar with a few teaspoons of almondmilk and some vanilla (until it gets to the consistency you want). Spread on the warm rolls and serve.
My biggest note: IF THE MILK AND YEAST DO NOT FOAM WHEN YOU SPRINKLE THE YEAST ON YOU HAVE TO START OVER!!!!
These really are a scrumptious treat and they make everyone happy, even the healthiest person wouldn’t mind indulging in one of these.