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Heat the non-dairy milk until it is just warm to the touch, between 40-50C.
To the warmed milk add the yeast and white sugar and whisk until incorporated. Set aside for about 10 minutes.*
Add butter to a stand mixer with the flax egg and beat until butter has softened. Add flour, graham cracker crumbs, salt, and yeast mixture to the stand mixer and using the dough hook, beat until the dough just comes together. It is okay if it is a little crumbly.
Turn out the dough onto a clean surface and kneed until it comes together into a smooth dough.
Add dough to a lightly greased mixing bowl and place clear wrap over top. Place in OFF oven to proof for at least 1 hour or until it has doubled in size. Do not turn on or preheat oven while your dough is rising.**
Once the dough has doubled in size, place on a lightly flour surface. Lightly flour the top of the dough and rolling pin and roll into a long rectangle until the dough is about 1/4" thick.
Combine vegan butter and cacao powder until smooth and the butter has softened. Spread the chocolate butter evenly across the rolled out dough. Sprinkle over brown sugar, cinnamon, chopped chocolate, and mini marshmallows.
Tightly rolling the dough into a pinwheel, starting from the long side. Using a sharp knife cut cinnamon rolls into 1 inch rolls. You should get 6 rolls from this dough.
Place cinnamon buns on a lined baking sheet with a couple inches of space between them. Cover with clear wrap and a kitchen towel to proof again. This rise will take 30 minutes. You can rise it in dark humid place or in your oven that is OFF.***
Preheat the oven to 350F.
Once the rolls have risen and the oven is preheated bake rolls in over for 25-30 minutes or until golden.
Once the cinnamon rolls have baked top with more marshmallows and return to the oven on medium broil to toast. Watch them carefully and remove them once the marshmallows have evenly toasted.
Drizzle with chocolate (optional) and sprinkle with graham cracker crumbs.