In a saucepan warm the milk, butter, and sugar. Heat until about 110 degrees F. Do not overheat the milk mixture as it will hurt the yeast.
1 cup Vegan Butter, divided, 1/4 cup Sugar, 1 1/2 cups Almond Milk
In a large bowl, combine the salt, part of the flour, and yeast. Stir to combine.
3 1/2 cups All-Purpose Flour, 2 1/4 tsp Yeast, 1/2 tps Salt
Slowly add the milk mixture to the flour mixture. Stir to combine. The dough will be really sticky at this point.
Slowly add in the remaining flour and knead until the dough is soft and pliable.
3 1/2 cups All-Purpose Flour
Grease a large bowl and place the dough in the bowl and allow it to rise for about 2 hours or until the dough has doubled in size.
Once the dough has risen, in a small bowl the butter. Add in the brown sugar and cinnamon. Stir to combine. A paste will be created.
1 cup Vegan Butter, divided, 1 cup Brown Sugar, 1 tbsp Cinnamon
Roll out the dough onto a lightly floured surface until it's about 1/2" thick.
Brush the cinnamon mixture on the dough.
Roll the dough up and cut them into 2 1/2"-3" slices.
Place the rolls into a greased 9x11 pan.
Preheat the oven to 375 and allow the rolls to rise for about 20 minutes.
Bake the cinnamon rolls until they're golden brown about 30 minutes.
Mix together the vegan cream cheese, dairy-free milk, and powdered sugar.
1 cup Vegan Cream Cheese, 2 1/2 cups Powdered Sugar
Drizzle the frosting over the baked cinnamon rolls and enjoy!