Chai Cinnamon Rolls with Cream Cheese Icing

• 4 tbsp vegan butter
• 1 cup non dairy milk
• 1 packet of active dry yeast
• 1 tbsp cane sugar
• 1/4 tsp sea salt
• 2 1/2 cups all purpose flour
  

• 4 tbsp softened vegan butter
• 1/4 cup light brown sugar
• 1 1/2 tbsp cinnamon
• 1 1/2 tsp ground ginger
• 1 1/2 tsp ground cardamom
• 3/4 tsp ground cloves
• 3/4 tsp all spice

• 1 8 oz container of vegan cream cheese
• 1/2 cup powdered sugar
• 1/4 cup non dairy milk

Serve warm topped with vegan cream cheese icing! 

1. Start by preparing your dough. In a sauce pan heat your non dairy milk and vegan butter until melted, be careful not to boil. Remove from heat and let cool until the mixture gets down to between 110-115 degrees Fahrenheit.
2. Once cooled, transfer milk and butter to a large mixing bowl and sprinkle over the active dry yeast. Let sit for about 10 minutes so the yeast can activate.
3. Then, add your cane sugar and sea salt, stir to combine.
4. Next, add in your all purpose flour, start with 1 cup, stir to combine, then 1 more cup, stir again and then add the final 1/2 cup and combine. If the dough is still too sticky, add a little bit more flour and combine again, do not over mix.
5. Form the dough into a ball and trasfer to a greased baking dish. Cover with plastic wrap and let sit in a warm area to rise for about 1 hour. If you do not have a warm spot in your home, you can preheat your oven to 100 degrees Fahrenheit (or as low as your oven will go, mine only went down to 170.) When you are ready to place the dough in the oven, turn the oven off and let the dough rise.
6. While your dough is rising, make your filling by letting the butter sit out to soften. Then, add your light brown sugar and chai spices to a mixing bowl, stir to combine.
7. When your dough is done rising, lightly flour a clean surface and roll your dough into a rectangle, should be about 1/4 inch thick.
8. Spread on your softened vegan butter, then sprinkle your brown sugar and chai spice mixture evenly on top.
9. Then, starting at one end, tightly roll up the dough. Next, using a thin string or sharp knife, cut into 8 even slices.
10. Place back in the same baking dish you used to rise the dough. Cover again with plastic wrap and place back in the warm oven to start the second rise. Allow the dough to rise for 20 minutes.
11. Then, remove from the oven and preheat your oven to 350 degrees Fahrenheit.
12. When the oven is heated, place your cinnamon rolls in and bake for 30-35 minutes, until the top is golden brown.
13. While the cinnamon rolls bake, make your cream cheese icing by combining vegan cream cheese, powdered sugar and non dairy milk in a small mixing bowl. Whisk together until smooth, taste and adjust sweetness if needed.
14. Once the cinnamon rolls are done baking, remove from the oven and let cool for 15-20 minutes, then top with vegan cream cheese icing, serve warm and enjoy!