1 cup milk – 110* F
¼ cup warm water – 110* F
1 tsp vanilla extract
½ cup butter, softened
2 eggs or equivalent of prepared egg replacer, room temperature
½ tsp salt
½ cup sugar
5 cups flour
3 tsp yeast
Cinnamon Filling (½ cup soft butter, 1 cup soft brown sugar, 4 tbls ceylon cinnamon – In a bowl, combine the ingredients well.) Frosting (1 package soft cream cheese or ½ cup of Cashew Nut Milk from Press Raw Food, 1/4 cup soft butter, 1 cup powdered sugar, 1 tsp vanilla extract – In a medium bowl, combine cream cheese or nut milk with the butter until creamy. Add the sugar and extract until well mixed.) Grease a 9 x 13 baking pan with coconut or milk butter.
Mix all of the ingredients together, then cover. After dough has risen for one hour, roll and stretch the dough into approximately a 15 x 24-inch rectangle.
Spread the Cinnamon Filling over the top of the dough with a rubber spatula or a pastry brush. Starting with long edge, roll up dough; pinching seams to seal. Do not roll too tightly, rolling it up too tightly will result in cinnamon rolls where the centers pop up above the rest of them as they bake and look like spiral staircases, neat looking, but a mess to eat.
With a very sharp knife, cut the roll into fifteen (15) even pieces. Place each roll into the pan with just a bit of space in between. Cover and let rise in a warm place for one (1) hour. The rolls will fill the whole pan during this second rise.
Preheat oven to 350* F. Bake for 25 to 30 minutes until golden brown. Using a cooking thermometer, check the innermost roll, the temperature should be between 190 and 200*.
Remove from the oven and let cool slightly. Spread the frosting over the cinnamon rolls while still warm.