1cupnon-dairy milkI used unsweetened vanilla almond milk
Filling:
¾cuppacked brown sugar
2tablespooncinnamon
¼teaspoonvanilla
1 ½tablespoonmelted vegan butter
Icing:
1cupconfectioners sugar
1-2tablespoonwater depending on desired consistency
Instructions
Pre-heat the oven to 375˚ F and grease/butter a baking dish about 8x8 or a round one like I used.
First make the filling, melt the butter and add in the rest of the ingredients and mix.
Next mix up all the ingredients for the dough EXCEPT the butter.
Cut butter into cubes or chunks and add it to the dry mixed and use a fork mash the butter into the dough and then use your hands to get it to combine into a dough like consistency, be careful not to over mix it, it should be a little sticky and slightly crumbly in texture.
Place the dough in the fridge for about 15 minutes will you get the filling mixture ready as well as a clean surface sprinkled with flour and a rolling pin also floured.
Remove dough from the fridge, place on floured surface and use rolling pin to roll it out into a rectangle shape.
Pour filing onto the rolled out dough and spread evenly leaving about ½-1 inch space border around edges.
Carefully start at one side and roll, slice into equal rolls, and place in baking dish.
Place in oven and bake, while baking make the glaze by mixing bot ingredients in a bowl.
Once the rolls are done, remove from the oven and either let them cool if you like the glaze to stay on top or add the glaze right away if you like it to melt into the rolls!