*For the dough
1 cup of vegetal milk ( I used homemade almond milk )
1 sachet of dry yeast
1/4 cup of organic sugar cane
3 cups of whole wheat flour
1/4 cup of grape seed oil ( you can use coconut oil or vegan butter )
1tsp of Himalayan salt
*For the filling
2 tbs of melted vegan butter or coconut oil .
1/4 organic sugar cane
1 tbs cinnamon
1 cup of coconut sugar
1/4 cup of vegetal milk ( I used homemade almond milk )
For Yeast Mixture
Carefully warm the milk on the stove ,care to make sure it is not too hot, or the you'll kill the yeast. The milk should feel warm to the touch, not hot (if you have a thermometer, around 110 °F or 37 °C)
Add the sugar and stir into milk
Add the yeast and combine well .
Leave it to rest for 10 minutes , If the mixture"grows", you're good to go. If nothing happens, your yeast is not good or your milk was too hot. Then you must try it to make it again .
Making the Dough
Combine flour with the salt in a big mixing bowl , create a well in the middle of the flour and pour the oil or melted vegan butter and yeast mixture .
Slowly stir everything together until your dough starts forming
If you need to add a little flour, do so . The dough will be super soft and should be a little sticky
When you have a reasonably formed ball of dough, transfer onto a floured surface and gently kneed several times (you could do this with a stand mixer but I find doing it by hand is just as easy)
Oil a bowl and place your dough ball into it. Place dough in a dark, warm place to rise for 2 hours . I like to put mine inside the oven with the oven off , cover with a towel .
Meanwhile combine sugar and cinnamon and set aside .
Once dough has rising , lightly flour a clean and dry surface , and start rolling out the dough to approx to a 1/2 cm thikness and rectangle shape .
Brush melted coconut oil or vegan butter on the surface of the dough and sprinkle the cinnamon sugar mixture on top .
Start rolling the dough and cut igual pieces of rolls .
Place the rolls in a greased baking pan leaving space between them, cover with plastic warp , at this point you can allow the rolls to proof in a warm dark place for a couple of hours before baking ( I left mine overnight and baked them in the morning )
Preheat the oven at 180 oC then bake the rolls for 25-30 mm
For the sugar icing
Combine sugar and almond milk in a small sauce pan over medium heat for a few minutes until thickens , remove from the heat and the mixture will thickess as it gets colder .
Serve with the sugar icing and opcional you can sprinkle some crashed pecan nuts .