Cook Book

Vegan Cinnamon Rolls with Sour Cream Frosting

PREP TIME: 90 minutes

COOK TIME: 30 minutes

SERVING SIZE: 10 servings

Ingredients

Dough

6 tablespoons vegan butter (half for dough, half for filling)

1 cup Forager Project Unsweetened Plain Cashewmilk

2 ¼ tsp instant yeast (1 packet)

1 tablespoon sugar for yeast, plus ¼ cup sugar for filling

½ teaspoon salt

3 cups all-purpose flour

1 tablespoon cinnamon

Sour Cream Frosting

½ cup softened vegan butter

¼ cup Forager Project Sour Cream

1 teaspoon vanilla extract

Pinch of salt

1 – 1½ cups powdered sugar (to taste)

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Vegan Cinnamon Rolls with Sour Cream Frosting

These moist cinnamon rolls will make your entire kitchen smell delicious.  Using Dairy-free Sour Cream in the frosting balances out the frosting with a slight tangyness.  Have a warm cinnamon roll with your cup of coffee or tea for a decadent breakfast or snack.

PREP TIME: 90 minutes

COOK TIME: 30 minutes

SERVING SIZE: 10 servings

Ingredients

Dough

6 tablespoons vegan butter (half for dough, half for filling)

1 cup Forager Project Unsweetened Plain Cashewmilk

2 ¼ tsp instant yeast (1 packet)

1 tablespoon sugar for yeast, plus ¼ cup sugar for filling

½ teaspoon salt

3 cups all-purpose flour

1 tablespoon cinnamon

Sour Cream Frosting

½ cup softened vegan butter

¼ cup Forager Project Sour Cream

1 teaspoon vanilla extract

Pinch of salt

1 – 1½ cups powdered sugar (to taste)

Prep

In a saucepan, slowly melt butter and Cashewmilk until warm and melted (do not boil). Allow to cool slightly (too much heat will kill the yeast). Place mixture into a large bowl and sprinkle on the yeast. It will take 10 minutes to activate. Then stir in salt and 1 tablespoon of sugar.

Mix in flour in ½ cup increments. Once the dough is sticky, flour your surface and place dough onto surface. Knead until a loose ball is formed. Spray a clean bowl with cooking spray, place dough into bowl, wrap and allow to set at room temperature for one hour. The dough should double in size.

Return dough to flour-dusted surface and roll out dough into a thin rectangular shape. Brush dough with 3 tablespoons melted Butter, and sprinkle with 1/4 cup sugar and 1 tablespoon cinnamon.

Roll dough from end to end into a cylinder. Carefully cut dough into 2-inch pinwheels and place on a well-greased 8-inch pie pan. Brush top with more melted Butter, cover and allow to rise more as you preheat the oven to 350°F.

Remove plastic wrap and bake at 350°F for 25–30 minutes or until golden brown. As the cinnamon rolls bake, make the Sour Cream frosting by whipping 1/2 cup Forager Project Butter, 1/4 cup Forager Project Sour Cream, 1 teaspoon vanilla extract and a pinch of salt in a bowl. Slowly add the powdered sugar until you reach the consistency and sweetness you desire.

Once cinnamon rolls are done baking and have cooled, top with frosting.