Ingredients
Method
- In a large mixing bowl, combine warm plant milk, granulated sugar, and yeast. Stir gently and let sit for 5-10 minutes until frothy.
- Add melted vegan butter and vanilla extract to the yeast mixture. Gradually incorporate flour and salt until a shaggy dough forms. Knead for 5-7 minutes until smooth.
- Lightly oil the bowl, place the dough inside, cover, and let rise in a warm place for 1-1.5 hours, or until doubled.
- Prepare the filling by mixing softened vegan butter, brown sugar, cinnamon, and cardamom in a small bowl until smooth.
- Once the dough has risen, punch it down and roll into an 18x12 inch rectangle, spread the filling, and roll tightly into a log.
- Slice the log into 12 equal pieces and arrange them in a baking dish. Let rise for another 30-45 minutes.
- Preheat oven to 375°F (190°C) and bake the rolls for 20-25 minutes until golden brown.
- Prepare the glaze by whisking vegan confectioners' sugar, plant milk, and vanilla extract until smooth. Drizzle over warm rolls and top with dragées and almonds.
Notes
Store rolls at room temperature in an airtight container for 2-3 days or refrigerate for up to 5 days. Freeze unglazed rolls for up to 2-3 months. Reheat in the microwave or oven.