Glazed Poppy Seed Vegan Cinnamon Rolls

Another sweet treat for my vegans and any one who loves a good cinnamon roll!

INGREDIENTS

1 packet instant yeast
1 cup unsweetened almond milk (I used Almond Breeze “Hint of Honey Vanilla”)
1 can of Poppy Seed pastry filling
1/2 cup vegan butter, divided
1/4 tsp salt
3 cups all-purpose flour
1-2 tablespoons ground cinnamon
1/4 cup + 1 Tbsp sugar, divided
2/3 cup of cocoa powder (optional if you want the rolls to be chocolate)

INSTRUCTIONS

In a large sauce pan, heat the almond milk and 3 Tbsp of vegan butter until warm and melted, never reaching boiling. Remove from heat and let cool until warm.
Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, then add 1 Tbsp sugar and the salt and stir.
Next add in flour 1/2 cup at a time, stirring as you go (add cocoa powder as well if you are going the chocolate route). The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball. Rinse your mixing bowl out, coat it with canola oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.
On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 Tbsp melted vegan butter and top with 1-2 tablespoons of ground cinnamon.
Next apply the poppy-seed filling (I used a spatula to help spread the mixture over the dough)
Starting at one end, tightly roll up the dough and with a serrated knife cut the dough into 2 inch sections and position in a well-greased pan .
Brush with remaining 2 of vegan butter (melted) and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350 degrees F.
Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.
For the glaze I just used the almond milk plus confectioners sugar.