Vegan Apple Cider Cinnamon Rolls with Cream Cheese Icing - Making Thyme for Health

Prepare the dough: start by heating the almond milk, applesauce and margarine in a small saucepan over low heat while stirring. Once margarine has dissolved, set mixture aside to cool.Next warm 1/4 cup almond milk (should be warm to the touch; not hot, or it will kill the yeast) then combine it with one tablespoon sugar and packet of yeast in a measuring cup and stir until yeast has dissolved. Set aside for at least ten minutes. The yeast should start to foam and reach the 1/2 cup line. If you don’t see any foaming, then the water was too hot or the yeast was dead and you will have to try again with a new packet.Meanwhile, combine 4 and 1/2 cups of flour and 1/2 teaspoon salt in a large bowl and sift together. Lightly flour a surface for rolling the dough.After the yeast has doubled in size, combine it and the cooled melted margarine mixture in a large mixing bowl and beat at a medium speed for about one minute. Add one cup of flour at a time and continue to beat until all of the flour is incorporated. Remove dough from the bowl and place onto the floured surface. Knead for 2-3 minutes with your hands and form into a ball shape.Lightly grease the large bowl you had the flour in and place the dough inside. Cover the bowl with plastic wrap and set aside in a warm place for about 1 hour. The dough should double in size.Once the dough has risen, poke a few holes in it so that it deflates. Place dough onto the floured surface and allow to rest for 5-10 minutes before rolling.Make the filling: While dough is resting, combine all of the ingredients (except for the melted margarine) for the filling in a small bowl and set aside.Prepare the rolls: Lightly grease a 9 x 13″ baking dish. Using a rolling pin, smooth the dough out into a rectangle about 18 inches long by 13 inches wide then brush with melted margarine and spread the cinnamon sugar filling evenly across the surface. Roll up the dough from the longer side and pinch to seal the seam. With the seam down, cut the dough into 12 separate rolls using a knife.Place the rolls into the greased baking dish with the cut side facing down and cover with plastic wrap.* Set aside in a warm place to rise for an additional 30 minutes.Bake the apples: Preheat the oven to 375°F and place ingredients for apples into a small greased baking dish covered with foil. Bake apples for about 35 minutes. (You can cook cinnamon buns at the same time and put them in about 15 minutes after the apples)Once rolls have expanded in size, remove plastic wrap and bake in the oven for 15 to 20 minutes until they are light golden brown on the edges. Allow to cool while you prepare the glaze.In a medium size bowl beat together the ingredients for the icing until a smooth glaze has formed. Add more cider if it a thinner texture is needed. Serve cinnamon buns warm, top with baked apples, and drizzle with cream cheese icing. Store leftovers in an airtight container in the refrigerator for up to 3 days.