Cinnamon Rolls

1: In a small bowl, add the yeast, plant milk and sugar. Whisk together and set aside to activate for 10-12 mins.

2: Mix both wet and dry ingredients together in separate bowls.

3: Once yeast is activated, add the wet to dry in a large mixing bowl or stand mixer. Mix until dough cleans the sides of the bowl.

4: Transfer from mixing bowl to greased bowl and cover with plastic wrap or a damp towel to proof for at least 1 hour.

5: After an hour, remove from bowl and roll out to a large rectangle on a floured surface.

6: Add the filling with a layer of vegan butter followed by coconut sugar and cinnamon.

7: Roll the dough up into a large log and cut rolls with a sharp knife or bench scraper.

8: Transfer to a greased baking dish and let proof for another hour.

9: Once proofed, bake at 350°F for 20-25 mins.

10: Meanwhile, combine powdered sweetener or sugar with a few tablespoons of plant milk and whisk to create an icing to top the rolls.