Place the dough hook to the stand mixer and add flour 1 cup at a time, mixing in between. Mix well until incorporated.
Grease a large bowl with a spray oil and cover for 1 hour. The dough will double in size.
While the dough is rising, mix together the brown sugar and cinnamon in a bowl.
Grease two baking dish with spray oil and set aside.
Cut the dough in half and roll out each dough separately on a clean lightly floured surface. Thickness should be 1/4 of an inch. (Mine were probably thinner) It doesn’t have to be perfect.
Using a pastry brush, brush Earth Balance evenly on the dough, then evenly coat the dough with the sugar/cinnamon mix, dispersing evenly on the two rolled out dough.
Start to roll the dough from the long end.
Cut the dough in 1 inch slices. Each rolled out dough should make 12 cinnamon rolls.
Place in greased baking dish. 12 on each baking dish.
Cover with a clear plastic wrap and let them double in size for 20 minutes.
Preheat oven 350 degrees.
Bake for 20 minutes or until they are golden brown.
To make the icing – mix together the granulated sugar, vanilla extract, almond extract, and the 2 tsp of almond milk. Place in a small zip lock bag and seal. Evenly drizzle the icing to all the cinnamon buns. ENJOY!* Another option is to lightly sift 1/4 cup of granulated sugar to the 24 rolls.
One day I was browsing through my instagram feed and came across home baked cinnamon rolls. Obsession became an understatement so I had to make my own vegan version. It wasn’t bad for my first run around. The experience was fun. I’m not a huge fan of drowning things with icing, so I made it minimal. Let’s just say that all 24 rolls were gone by day 3. I gave rolls to my parents and brother, but still… it was gone fast!