Make the Dough

1. In a liquid measuring cup, warm 1 cup non-dairy milk to 110°F.
2. Pour the non-dairy milk into the base of a stand mixer and stir with ¼ cup brown sugar and 2 ½ teaspoons active dry yeast. Allow 5-10 minutes to activate the yeast.
3. After the yeast activates, pour in 6 Tablespoons melted plant-based butter, 1 teaspoon salt, 2 eggs, and 4 cups of flour.
4. Mix on low with a dough hook until combined to avoid the flour spilling out over the edges of the bowl.
5. Crank the speed up to medium and mix in remaining 1/2 cup of flour by adding 1/4 cup at a time.
6. Once all flour is mixed in, knead the dough by mixing with the dough hook on medium speed for about 5 minutes.
7. Transfer the dough to a greased bowl and cover with clean dish towel.
8. Allow dough to rise until doubled in size, about 30 minutes to an hour.

Roll and Fill the Dough

1. Using a large pastry mat, roll out the dough into a 15×24-inch rectangle.
2. Spread ¼ cup softened plant-based butter on the dough.
3. In a medium mixing bowl stir together 2 Tablespoons cinnamon, 2 Tablespoons sugar, and 2 Tablespoons sugar in the raw.
4. Sprinkle the cinnamon sugar mixture over the dough evenly.
5. Rolling along the short edge of the dough, roll tightly into a log. Cut into 12 equal pieces.
6. Place the cut dough into a greased 9×13-inch baking dish.
7. Cover and let rest 30 minutes or until doubled in size.

Bake and Frost

1. Pour ¼ cup non-dairy milk over the cinnamon rolls and allow them to rest 10 minutes while the oven pre-heats.
2. When you are ready to bake, preheat the oven to 350°F.
3. Bake the cinnamon rolls for 35 minutes or until golden brown.
4. While the rolls are baking make the dairy-free cream cheese frosting.
5. In a medium sized mixing bowl, mix together ¼ cup softened cream cheese alternative, ¼ cup plant-based butter, 1 teaspoon vanilla, and 1 ½ cups powdered sugar until smooth.
6. Spread over the slightly cooled cinnamon rolls and enjoy!