The Ultimate Vegan Cinnamon Rolls w/ Caramel Sauce

Directions

1. In a large bowl, combine the 1/2 cup cane sugar and 1 cup warm plant-based milk. Stir until the sugar dissolves.
2. Sprinkle in the active dry yeast and let it sit for 5 minutes (or per your yeast package instructions).
3. Add the vegan eggs, 5 Tbsp softened vegan butter, sea salt, and 1/2 cup of the flour. Whisk until well combined.
4. Gradually add the remaining 3 cups of flour, 1/2 cup at a time, kneading on a lightly floured surface until a smooth ball forms (approx. 3–4 minutes).
5. In a separate bowl, add 2 Tbsp oil. Place the dough ball in the bowl, turning to coat all sides with oil.
6. Cover with a clean kitchen towel and place in a warm, dark spot (like the oven or microwave) for 2 hours, until doubled in size.
7. Meanwhile, make the caramel sauce: in a medium pan over medium-low heat, combine the 7 Tbsp vegan butter, 1 1/2 cups brown sugar, 1/4 cup plant-based milk, and vanilla extract. Cook until the sugar dissolves and the caramel begins to thicken, then remove from the heat and pour into your baking pan.
8. Once risen, lightly flour a surface and roll the dough into a rectangle.
9. Spread the 6 Tbsp softened vegan butter over the dough, leaving 1 inch at the bottom edge unbuttered for sealing.
10. In a small bowl, mix the 1 cup brown sugar and cinnamon for the filling. Spread evenly over the buttered dough.
11. Roll the dough up tightly, tucking as you go to prevent expansion. Pinch the ends to seal securely.
12. Cut into 12 rolls and arrange on top of the caramel sauce in the pan.
13. Bake at 375°F for 30–40 minutes, until golden brown. Brush with a little more butter when finished to keep them soft.
14. To serve, place a large baking sheet over the pan and flip it over. Pull the rolls apart and enjoy.
15. Tip: use a piece of thread to cut the cinnamon rolls into neat circles!