Step 1

Bloom the yeast. In a small bowl, dissolve 1 tbsp sugar in lukewarm water. At the yeast and whisk until it dissolves as well. Set it aside for 10-15 minutes or until the mixture becomes foamy and bubbly.

Step 2

In the meant time, in a large mixing bowl, measure the flour and stir in 1/4 cup of sugar and the salt. When the yeast is ready, add it to the bowl with the dry ingredients, alongside the melted butter, and non-dairy milk.

Step 3

Using a fork, mix until the dough becomes so sticky that you can't continue mixing with the fork anymore. Then add some oil on a clean surface, and oil your hands as well. Sprinkle some flour and transfer the dough.

Step 4

Knead the cinnamon roll dough for 10 minutes, or until it becomes smooth, elastic, and soft. At first, the dough may stick to the counter and your hands, but don't worry, just keep greasing your hands and kneading. If you really have to, you can add 1 more tablespoon of flour, but try to add as little as possible.

Step 5

After a few minutes, the dough should be no longer sticky. Grease a large bowl with some oil (I use the same bowl from before and wash it) and transfer the dough. Cover it with a clean kitchen towel. Let the dough rise in a warm place for at least 60 minutes, or until it has doubled in size. If it's a particularly cold day, put the bowl in the oven and turn on the light.

Step 6

After rising, lightly punch down the dough to release air. Then grease your hands, and knead for 1-2 minutes, or until it forms a smooth ball again.

Step 7

Using a rolling pin, roll the dough into a long triangle about 18 x 12 inches. Spread the softened butter all over the dough. Don't forget to butter the edges as well!

Step 8

Then, in a small bowl mix brown sugar, cinnamon, and salt. Sprinkle the filling all over the dough, pressing it down to stick to the butter. And again, make sure to cover the edges so that every single cinnamon roll has flavor!

Step 9

From the long end, carefully roll the dough away from you in a tight roll. Using dental floss or a very sharp knife, cut the dough into 12 even rolls.

Step 10

Either grease a large baking dish or add a piece of parchment paper to it to prevent sticking. Transfer the rolls to the dish, and cover them with a clean kitchen towel. Let rise again, for 60 minutes, or until doubled in size. This second rise is called proofing.

Step 11

Pre-heat oven to 350ºF (180ºC). Bake the eggless cinnamon rolls for 25-30 minutes, or until they're golden brown and the dough is cooked through. Serve while still warm!

Step 12

To a large mixing bowl add cream cheese, butter, powdered sugar, and vanilla extract. Using a handheld mixer, or a stand mixer, beat the frosting for 1-2 minutes, until smooth and creamy.

Step 13

Taste and adjust the flavor, adding more powdered sugar if needed. Spread onto the cinnamon rolls right before serving.