Brown sugar and cinnamon should be combined. Punch down the dough and divide it in half. Roll one portion into an 11×8-inch
rectangle on a lightly floured surface. Brush with two tablespoons of melted butter, then sprinkle with half of the brown sugar
mixture to within 1/2 inch of the edges. Start with a long side and roll up jelly-roll style; pinch seam to seal. Cut into eight slices and
place cut side down in a greased 13×9-inch baking dish. Wrap in a kitchen towel. Repeat same with the rest of the dough and
filling. Allow rising in a warm place for about 1 hour, or until doubled—preheat the oven to 350oF.
Bake for 20-25 minutes, or until golden brown. Cool down on wire racks.
To make the frosting, cream the butter, cream cheese, vanilla, and salt until smooth; gradually add the confectioners’ sugar.
Distribute over the tops. Refrigerate any leftovers.
Best Cinnamon Roll Tips
-Check to see if your almond milk is at room temperature.
-Allow the dough to rise in a warm place.
-Drizzle with the glaze when the rolls are still warm but not hot.
-Make them ahead of time!
Questions
1. How Do You Know When The Dough Has Been Sufficiently Kneaded?
The dough ought to be kneaded until it is smooth and elastic. Another method for determining when your dough is done is press it
with your finger. If the indentation remains, the dough requires more work. Your dough is ready to rest if it springs back to its
original shape.
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