Ingredients
-
- FOR THE DOUGH:
- 1/2 cup warm water
- 1 teaspoon sugar
- 1 packet instant dry yeast
- 2 ¾ cup all-purpose flour, plus more for rolling
- 1/3 cup vegan butter
- 1/2 cup Ripple Half & Half
- 1/3 cup sugar
- 1 teaspoon sea salt
-
- FOR THE FILLING:
- 1/2 cup sugar
- 1 1/2 tablespoons cinnamon
- 1/4 cup chopped walnuts
- 1/4 cup vegan butter, melted
-
- FOR THE ICING:
- 1/2 cup vegan butter
- 1/2 cup vegan cream cheese
- 1/2 teaspoon vanilla
- 2 cups powdered icing sugar
- 1 teaspoon Ripple Half & Half, or as needed
Directions
- In a small bowl, combine the warm water (approximately 110°F), sugar and yeast. Stir until dissolved, and let sit for 8 minutes (it will appear foamy).
- Add 2 cups of flour to the bowl of an electric mixer fitted with the dough hook attachment.
- In a small saucepan, melt 1/3 cup butter over low heat.
- Remove from the burner and stir in the Ripple Half and Half, 1/3 cup sugar, and sea salt.
- Stir in the yeast mixture, and pour this mixture over the flour. Mix on low speed 15-20 seconds. Add in the remaining 3/4 cup flour. Mix on low speed until dough forms into a ball, then continue to mix 2-3 more minutes, until it is smooth and elastic.
- Place the ball of dough inside a large mixing bowl coated with cooking spray and flip the dough over so it gets lightly coated in oil. Cover the bowl with plastic wrap and place it in a warm, draft-free area for 60 minutes to let the dough rise.
- In the meantime, make the filling by mixing the sugar and cinnamon together in small bowl. Set aside.
- Flour your work surface and rolling pin. Roll the risen dough into a large rectangle, approximately 20×14-inches. Flour dough as needed so that it does not become sticky.
- Brush the melted butter all over the dough. Sprinkle the cinnamon sugar mixture on the dough, leaving a ½-inch border.
- Beginning with the short edge, roll the dough into a log as tightly as possible, leaving it seam-side down. Slice into 12 rolls.
- Place the rolls into a greased 9×13-inch baking dish, cut-side down. Cover the pan with plastic wrap, and let them rise for 45 minutes in a warm, dry place.
- Preheat the oven to 350°F.
- Remove the plastic wrap. Bake the rolls for 23-26 minutes, or until lightly golden. Remove from oven and cool 10 minutes.
- To make the icing, beat the butter, cream cheese, and vanilla together in a large bowl with an electric mixer until smooth. Slowly add in the powdered sugar, and beat until smooth. Add half and half, a teaspoon at a time, to thin as needed. Drizzle over warm cinnamon rolls, and serve immediately.
