Vegan Cinnamon Buns

1 packet active instant yeast

1 cup unsweetened soy milk

1/2 cup Earth balance butter, divided

1/4 tsp salt

3 cups all purpose flour

1/2 Tbsp cinnamon

1/4 cup + 1 Tbsp raw cane sugar, divided

INSTRUCTIONS

In a large sauce pan (or in a bowl in the microwave at 30 sec increments), heat the non dairy milk and Earth Balance until  melted, Remove from heat and let cool to 110 degrees. It should be warm but not too hot or it will kill the yeast.

Use a stand mixer and add flour, sugar active yeast and the salt and stir. Add the butter and non dairy milk. On low speed mix until the dough forms togetger into smooth 

The dough will be sticky. When it is too thick to mix, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball. Coat a glass bowl with olive oil and add dough, cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size 

On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 Tbsp melted mon dairy butter and top with 1/2 cup brown sugar.

Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife, cut the dough into 1.5 - 2 inch sections and position in a well-buttered round pan. Brush with remaining Earth Balance and cover with plastic wrap. Set in a warm counter or on top of stove to let rise. preheat oven to 350 degrees.

Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.

Orange glaze

1 cup organic powdered sugar

1 tbsp fresh squeezed orange juice

Add the orange juice to the powdered sugar.

Use a hand whip and whipped until mixed. Pour onto the buns.