Cinnamon Rollies

Now, before I went vegan I loved cinnamon rolls. I had only had the pleasure of indulging in them a few times before. But those were good. I had never made cinnamon rolls until I found a semi-easy recipe that I thought I would try out as I loved cinnamon rolls so much, yet I had only tried ones from Cinnabon (no judging, those are amazing). So I embarked on the journey to make some "Easy" cinnamon rolls. One hint- they weren't. Of course, I messed everything up, never attempted to make such things again, and left it at that. Then I went vegan, and suddenly had the urge to try making the once failed cinnamon rolls. It was time that I mastered them (as well as the fact that I really wanted to eat them) What could go wrong? Who knows. I did hours of research compiling a recipe of my own, and finally decided to give it a try. I will take you guys on my journey towards the end goal: CINNAMON ROLLS. If I don't make it, tell my cinnamon babies I loved them.

Prep + Cook Time : 2 Hours
Makes: 8-10
Virtuousness Level: 4/10

My Ingredients for the rollies

Ingredients:

2 tsp. Instant yeast

3/4 cup almond milk

1/3 cup Vegan Butter

5 Tablespoons cinnamon

1/4 cup Sugar

2 3/4 cup flour

1/2 tsp. Salt

Artsy Pics of me pouring the almond milk into a bowl

1. Heat up butter + milk with each other in the microwave. Butter should be melted completely, but they wont mix together. Thats ok. They will never mix because of sciencey stuff. Wait for it too reach a warm temperature. It should not be to hot, or the yeast will DIE. Don't be a murderer. NOT COOL. Once a warm temperature, add in the yeast, DON'T MIX JUST SPRINKLE ON. And let it activate for 15 minutes.
2. Then add in the flour around 1/4 cup at a time, KEEP STIRRING A AND DON'T STOP. Then, toss in your salt on the last 1/4 cup of flour. Knead for 1-2 minutes.
3. Rinse bowl (don't be lazy, actually wash it), grease with oil and place dough ball inside, covering the bowl wth plastic wrap. Place in a warm place and let rise for an hour. Don't worry you wont have to let this rise again, this is the only time. (Let us notice that yeast thrives in warm environments)

Much to my surprise, THE DOUGH HAS RISEN 

4. After marveling at the fact that the dough has actually gotten bigger, pop out onto a floured surface and knead for a minute.
5. Melt the leftover butter.
6. Roll dough out into a rectangle, should not be to thick. Brush with butter ALL OVER. DON'T BE SKIMPY. But leave a little bit for the end.
7. Sprinkle with cinnamon and sugar, choose and end, and start to roll.
8. With a sharp knife cut pieces form the roll, as if it were a swiss roll, and place int a greased 8x8 inch pan, which is like an average cake pan. Brush wth remaining butter.
9. Bake at 175 degrees (celsius) for around 23-25 minutes.

OMMGGGGGGG. THEY ARE BEAUTIFUL.

10. You can either stuff your face right now, or you can wait 2 minutes and make a BEAUTIFUL GLAZE.

11. Take a little bit of icing sugar, and a few drops of water, and mix until a glaze forms.  Drizzle ALL OVERRR. THEN  EAT. EAT FOREVER. SO GOOD.

The Final

XXVL