VEGAN VIETNAMESE CINNAMON ROLLS

Directions:

1. Generously rub two disposable foil pie pans with vegan butter.
2. In a large bowl, whisk together almond milk, coconut oil and sugar. Mixture should be warm.
3. Sprinkle yeast evenly over the warm mixture and let set for 1 minute.
4. Add 5 cups of flour and 1 tsp of OBTC Pink Himalayan Sea Salt, almond extract, and OBTC Mexican Vanilla Bean Paste to the milk mixture and mix with a wooden spoon until combined.
5. Cover the bowl with a towel and set in a warm place to rise for 1 hour. Dough should double in size after 1 hour.
6. Preheat the oven to 350℉.
7. Remove the towel from the dough and add an additional ½ cup of flour and salt mixture. Stir well.
8. Place mixture on a well floured surface and knead dough lightly, adding additional flour as necessary until dough does not stick to the surface.
9. Roll dough out into a large rectangle (½ inch thick) - corners should be sharp & even.
10. Spread softened vegan butter evenly over dough.
11. Sprinkle evenly with brown sugar and OBTC Vietnamese Cinnamon, OBTC Mexican Vanilla Bean Paste, and almond extract
12. Roll dough into a log and pinch seam closed. Place seam side down and trim off unevenness.
13. Cut log in half, then divide each half into 7 evenly sized pieces.
14. Place 7 rolls in each cake pan, cover with plastic wrap, and place in a warm place to rise for 30 minutes.
15. For frosting: in a medium bowl, whisk powdered sugar, almond milk, almond extract and vanilla extract until smooth.
16. Remove plastic wrap and bake cinnamon rolls for 25-30 minutes, until golden brown.