Ingredients
Method
- Warm your plant-based milk to approximately 110 degrees Fahrenheit. Stir in a tablespoon of sugar and sprinkle the yeast on top. Let it sit for ten minutes until a thick foam forms on the surface.
- In your large bowl, whisk together the flour, cocoa powder, beet powder, and a pinch of salt. Ensure the cocoa is well-distributed.
- Pour the yeast mixture and melted vegan butter into the dry ingredients. Stir until a shaggy dough forms. Turn the dough onto a floured surface and knead for eight minutes until smooth.
- Place the dough in a lightly greased bowl and cover it. Let it rise in a warm spot for about ninety minutes or until it doubles in size.
- While the dough rises, mix coconut sugar and ground cinnamon in a small bowl. Soften your vegan butter.
- Punch down the risen dough and roll it out into a large rectangle. Spread the softened butter and sprinkle the cinnamon-sugar mixture.
- Roll the dough tightly into a log and use dental floss to slice into twelve pieces.
- Arrange the rolls in your baking dish. Cover them and let them rise for forty-five minutes.
- Preheat your oven to 350 degrees Fahrenheit. Bake the rolls for 25 to 30 minutes.
- Whisk vegan cream cheese with maple syrup and vanilla. Spread frosting over the rolls while they are warm.
Notes
Ensure the milk is warm, not hot; if your kitchen is cold, place the dough inside the oven after preheating for a minute. Store in an airtight container for up to three days.