Mom’s Vegan Cinnamon Rolls

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Ahhhhh, the final product!

How to Make Them ___________________________________________________

For the rolls:

2 C. Mom’s Vegan Kitchen Biscuit Mix

6 T. vegan butter (eg, Earth Balance Buttery Sticks), well-chilled and cut into cubes

3/4 scant C., minus 1 T., non-dairy milk

2 T. vegan butter, melted

1/4 C. sugar

1 T. cinnamon

For the icing:

1 T. butter

1 C. powdered sugar

Milk to thin

1. Mix the sugar and cinnamon together in a small bowl and set aside.

2. In a large bowl, cut the butter into the biscuit mix. Add the milk and stir just until mixed.

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3. On a floured surface, roll dough out to an 8″ by 16″ rectangle. Brush with melted butter and cover with the cinnamon sugar mix, leaving 1/2″ of the dough uncovered along one long edge.

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4. Starting with the other long edge, roll up tightly and seal. Use a sharp knife to cut  into 1″ slices.  Place loosely into a lightly greased pan.

5. Cover loosely and chill in refrigerator for 1 hour. (You can skip this step, but the rolls will not be as tender.)

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6. Remove from refrigerator and place directly into 450 degree oven. Bake for 15 minutes or until just golden.

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7. While rolls are baking, mix icing. After removing rolls from oven, ice while still warm.