• Warm non-dairy milk to approximately 100* F. Add the milk into a large bowl, and add the granulated sugar. Mix together, then add the yeast and mix. Allow the yeast to bloom for 5 minutes.
  1 ½ Cups Non-Dairy Milk, ¼ Cup Granulated Sugar, 2 ½ teaspoon Active Dry Yeast
• Next, add melted non-dairy butter and stir.
  6 tablespoon Non-Dairy Butter, melted and cooled
• Then, add 3 ½ cups of the flour and salt and stir. The dough will be really sticky.
  3 ½-4 Cups All-Purpose Flour, 1 teaspoon Kosher Salt
• Flour your work surface and scrape the dough out of the bowl. Knead the dough until it becomes smooth and elastic, using up to ½ cup more flour as needed to keep the dough from sticking. This will take about 5 minutes.
• Place the dough into an oiled bowl and cover with a dish towel. Allow the dough to rise until it has doubled in size, about 1 ½ to 1 ¾ hours.

Mix the Filling

• While the dough is rising, combine the brown sugar and cinnamon in a small bowl and set aside.
  ¾ Cup Light Brown Sugar, 1 tablespoon Cinnamon

Shape the Cinnamon Rolls

• Turn the dough out onto a lightly floured work surface and roll out into a 16"x11" rectangle.
• Brush the rectangle with 3 tablespoons of melted non dairy butter, then sprinkle the cinnamon sugar mixture evenly across the rectangle.
  3 tablespoon Non-Dairy Butter, melted and cooled
• Roll rectangle toward you into a 16" long cylinder. Using a sharp knife, cut rolls 1 ½" thick. You should get 12 rolls.
• Place rolls into a well-greased 9"x13" inch pan. You will be able to fit 3 across and 4 down. Cover the pan with a kitchen towel.

To Bake the Same Day

• Allow the cinnamon rolls to rise for 40 minutes or until the rolls are all touching each other. Then, heat the oven to 350* F.
• Bake the rolls for 30-33 minutes or until they are lightly brown across the top.
• Remove from oven and allow to cool for about 20 minutes, then evenly spread the cream cheese frosting across the whole pan. Serve.

Make Cream Cheese Frosting

• While the cinnamon rolls are cooling, in a small bowl, combine cream cheese and powdered sugar. Then add the vanilla and stir well. Then add 1-3 teaspoons of non-dairy milk, stirring well in between each addition until you reach the desired texture. Spread over the slightly cooled cinnamon rolls and serve.
  ¼ Cup Non-Dairy Cream Cheese, 1 ⅔ Cups Powdered Sugar, Sifted, ½ teaspoon Vanilla, 1-3 teaspoon Non-Dairy Milk

To Bake the Next Day

• After shaping the rolls and placing them into a well-greased 9x13 pan, cover with plastic wrap and immediately place the pan into the refrigerator overnight.
• The next morning, remove the pan from the refrigerator and allow to come to room temperature. This will take 1 hour.
• Then, preheat the oven to 350* and bake for 30-33 minutes or until the rolls are lightly brown across the top.
• Allow to cool for at least 30 minutes before spreading evenly with cream cheese frosting and serve.