Cinnamon Rolls with Vanilla Cinnamon Icing

Okay... I know I said I don't over-do the whole sweets for breakfast thing... but sometimes I can't help myself! I dream of sweets occasionally and when I wake up I can't shake the craving. Also it was the last day I had my nieces over and I had to teach them how to make something extra delicious!!

These cinnamon rolls are fluffy and extra cinnamon-y... because I believe that is how all cinnamon rolls should be. Who is with me!?

Roll Ingredients:

• 1 cup soymilk, warmed to 110 degrees
• 1 tablespoon active dry yeast
• 1/2 cup raw sugar
• 5 tablespoons vegan butter, softened
• 1/2 cup applesauce
• 2 teaspoons cinnamon
• 1 teaspoon sea salt
• 1 teaspoon vanilla extract
• 5 cups flour

Filling Ingredients:

• 1 cup brown sugar
• 1/3 cup vegan butter, melted
• 1 tablespoon cinnamon

Preparation:

1. Mix all filling ingredients in a small bowl, and put in refrigerator until needed.
2. In a stand mixer, pour warmed soymilk into mixing bowl.
3. Sprinkle the yeast on top of the soymilk.
4. Sprinkle about half of the sugar onto the top of the yeast, and let sit in bowl for 5 minutes.
5. Pour remaining sugar, butter, vanilla and applesauce into mixer. Mix on low speed using paddle attachment.
6. In a large bowl, mix together flour, sea salt, and cinnamon.
7. Add dry ingredients into mixer 1/2 cup at a time while still on low speed.
8. Once 3 cups total dry mixture has been added, turn off mixer and switch to dough hook attachment.
9. Turn mixer back onto low speed.
10. Add remaining dry mixture 1/2 cup at a time until remainder is used. (Wait until most of the dry mixture is incorporated before adding another 1/2 cup of it to avoid a mess!)
11. Let dough mix with dough hook for 3 minutes. 
12. Put dough into large greased bowl, cover with plastic wrap.
13. Place a hand towel over top of covered bowl and let sit for an hour so the dough doubles in size.
14. Line 9x13 inch baking pan with parchment paper.
15. After the hour is over, lightly flour working area and place dough in the center of your working space.
16. Using a rolling pin, roll dough into about a 15x20inch rectangle.
17. Take filling out of refrigerator and sprinkle over the top of dough. 
18. Roll dough tightly (the long way) and cut into 12 pieces. (I used a string that I coated in flour by sliding it under the dough log, folding it in half, and pulling the string tight.)
19. Place rolls evenly spaces into prepared baking pan, swirly side up!
20. Press each roll down so they all end up touching. Cover with plastic wrap or foil and put in the refrigerator overnight. (You can cover and cook after an hour, but I find that refrigerating overnight helps the filling not melt out.)
21. Preheat oven to 400 degrees, and take the cinnamon rolls out of the refrigerator. Let sit out for half an hour before baking.
22. Uncover and bake for 18-22 minutes (if top starts to brown too much, you can cover with foil for the remainder of the baking time. If you don't cook them long enough, the centers will be very dough.)
23. Remove from oven and prepare icing.
24. While still slightly warm, ice cinnamon rolls and serve!

Icing Ingredients (and preparation)

• 2 cups vegan powdered sugar
• 2 tablespoon hot water
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon

Mix all of the ingredients together in a small bowl. (If the icing is too runny add  powdered sugar 1 tablespoon at a time until you've reached your desired consistency. If icing is too thick add hot water 1 tablespoon at a time until you've reached you desired consistency.) 

Enjoy!