Ingredients:
• 2 packages active dry yeast
• ¼ cup warm water (110 degrees F)
• 1 ½ cups soy milk (hemp milk and oat milk work just as well)
• 1 ½ T apple cider vinegar
• 2 T Earth Balance nondairy butter, melted
• ½ cup vegetable oil
• 4 ½ cups all-purpose flour (you can replace 2 cups with whole wheat pastry flour for a “healthier” result
• 1 tsp. salt
• ½ tsp. baking soda
• ½ cup earth balance nondairy butter
• 1 ¼ cups packed brown sugar
• 1 ½ tsp. ground cinnamon (try to find fresh ground. I use Vietnamese Saigon Cassia Cinnamon)
• 1 ½ tsp. vanilla bean paste (optional)

Directions:
1. In a small saucepan combine the soy milk and apple cider vinegar and let sit for 10 min. This is your nondairy buttermilk

2. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 min.

3. Heat the nondairy buttermilk till warm to the touch. Add the 2 T of melted nondairy

butter and oil to this mixture.

4. Pour the nondairy buttermilk mixture into the yeast mixture; mix well. In a separate

bowl combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup

at a time, until a soft dough forms. Turn dough out onto a lightly floured surface

and knead 20 times (do not over knead the dough). Cover and let rest for 15 minutes.

5. In a small saucepan melt the ½ cup of nondairy butter. After melted remove from

the heat and add the brown sugar, cinnamon, and vanilla bean paste.

6. On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10X15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight (note you can also divide up the rolls into smaller pans and freeze. When you are ready to use these frozen rolls pull out the night before and let sit on the counter overnight to thaw and rise).

If baking immediately, preheat oven to 400 degrees F.

7. Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before frosting.
 

Variations:  Sprinkle raisins or chopped nuts over rolled out dough

Vegan Cream Cheese Frosting
• 4 ounces softened nondairy cream cheese (Tofutti brand cream cheese works best)
• ¼ cup softened nondairy butter