•2½ teaspoons active dry yeast
• ½ cup unbleached sugar
• 1 cup vegan milk, warmed
• 2 eggs worth of egg replacer or 2 tablespoons ground flax seeds whisked together with 6 tablespoons hot water
• ⅓ cup vegan butter, melted
• 4½ cups unbleached flour
• 1 teaspoon salt
• 1 tsp ground cardamom
• 1 cup brown sugar, packed
• 2 tablespoon ground cinnamon
• ⅓ cup vegan butter, softened
Mix lukewarm milk, sugar, and yeast in a large bowl. Let sit until yeast foams. Add egg replacer, melted butter, flour, salt, and cardamom. Stir until a ball forms. Knead dough on lightly floured surface for ten minutes. Place in a bowl, cover with plastic wrap or a cloth, and let rise in a warm place until doubled (about 90 minutes).
When doubled remove from bowl and let rest on the counter, covered, for 15 minutes. Roll into a 10×14 inch rectangle and cover with softened butter, brown sugar, and cinnamon. Roll tightly, starting with the farthest away edge and rolling toward you. Slice into 12 rolls of the same size and place in lightly oiled 9 inch round pans. Let rise until doubled (about 30 minutes).
Bake at 350 for 20-25 minutes or until lightly golden. Frost and serve.
Combine 1/3-1/2 cup vegan butter, 2 cups powdered sugar, 2 T. lemon juice, and 1 T vegan milk and whip/beat until smooth. If not tangy enough then add more lemon juice, if too runny add powdered sugar, if too melty add more butter.