Wake up yeast: Microwave almond milk for about 40 seconds. Should be lukewarm. Add a pinch of sugar and one yeast package. Mix until combined and let sit for 10 minutes. Yeast will be bubbly and frothy when ready.
In a large mixing bowl add vanilla, butter, and active yeast bath. Stir to combine.
In a separate mixing bowl, whisk together flour, sugar, and salt. Add half of the flour mixture to wet mixture and stir with rubber spatula. Add the remaining flour and stir until just combined. The dough might look floury and that is okay!
Transfer dough to a lightly floured surface and knead for 10-15 minutes. Only add more flour if the dough begins to stick to the surface or your hands. When the dough is ready, it will be slightly sticky and spring back when you press it.
Add a small amount of oil to a clean bowl to coat the bottom and sides. Add dough and give it a swirl around the bowl so all sides are covered in oil. Cover the bowl with plastic wrap and let rise for 1 hour. The dough should double in size.
To Make the Filling:
In a small bowl, mix softened butter, sugar, and cinnamon. The mixture should be smooth and spreadable.
Assemble Rolls:
Remove plastic wrap and punch dough to release the air. Transfer to a floured surface and roll into a 9x13" rectangle. The dough will be about 1/2 inch thick.
Add filling and smooth out with a rubber spatula. Add pecans (optional). Roll tightly starting from the shorter side. Push in the sides as you roll so it stays uniform.
Using dental floss, cut the dough into 12 even pieces. Place in greased pan or line with parchment paper. I grease my pan with the empty butter wrapper! Cover with a towel and let sit for 45 minutes. If you want to make these rolls in advance, now is a good step to stop. You can keep unbaked rolls covered in the fridge overnight or in the freezer for 6 weeks. See notes for further instructions.
Bake Rolls:
Preheat the oven to 350 degrees Fahrenheit.
Bake for 30-35 minutes. Remove from oven and let cool before adding icing.
To Make the Icing:
Whisk together all the ingredients for icing in a bowl. Add more powdered sugar or butter for a thicker frosting and more almond milk for a thinner icing.
Pour icing over baked and slightly cooled cinnamon rolls. Serve warm. Leftovers keep in the fridge for about 1 week.
Video
Notes
To freeze cinnamon rolls:
After you slice the cinnamon rolls, place them on a parchment-paper-lined baking sheet and pop it in the freezer for a couple of hours until the rolls are frozen.
Transfer the rolls to a bag and freeze them for up to 3 months.
The night before baking, Place them on a parchment-paper-lined pan and let them thaw/rise on the counter overnight.
In the morning you can bake the rolls and make the icing!
To make cinnamon rolls the night before:
Place sliced cinnamon rolls in the pan lined with parchment paper.
Cover and place in the fridge overnight.
The next day, remove from the fridge and preheat the oven.
Bake according to instructions.
To make these vegan cinnamon rolls with chai spiceCreate a DIY chai spice blend, and use 1 Tablespoon in the filling instead of cinnamon!