Hungarian Cinnamon Roll 'Kalács' with Coconut Glaze

Ingredients

• 4 cups All-Purpose Flour
• 1/2 cup Sugar
• 2 1/4 tsp Instant Yeast
• 1 tsp Salt
• 1 1/4 cups Dairy-Free Milk (Soy)
• 1/2 cup Vegan Butter
• 2 tbsp Cinnamon
• 1/2 cup Brown Sugar
• 1 1/2 cups Powdered Sugar
• 1/4 cup Full-Fat Coconut Milk
• 1/2 tsp Vanilla Extract

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine flour, sugar, yeast, and salt. Heat the dairy-free milk and vegan butter until the butter is melted and the mixture is lukewarm. Add the wet ingredients to the dry ingredients and mix until a dough forms. Knead the dough for 5-7 minutes until smooth and elastic.
2. 2Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
3. 3In a small bowl, combine cinnamon and brown sugar for the filling.
4. 4Roll out the dough into a large rectangle. Spread the cinnamon-sugar mixture evenly over the dough. Roll the dough up tightly like a log and cut into 2.54 cm thick slices.
5. 5Place the cinnamon rolls in a greased baking dish. Cover and let rise for another 30 minutes.
6. 6Preheat oven to 190°C. Bake for 25-30 minutes, or until golden brown.
7. 7While the rolls are baking, prepare the coconut glaze by whisking together powdered sugar, coconut milk, and vanilla extract until smooth.
8. 8Let the cinnamon rolls cool slightly before drizzling with coconut glaze.

Substitutions

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