CINNAMON ROLLS:

Melt together:
- 1 cup of plain, unsweetened almond milk
- 3 tbsp nuttelex/earth balance/vegan "butter"
- 1 tbsp sugar
Let cool. When lukewarm, add:
- 1 packet instant yeast
Let rise for 10 minutes.

Stir into yeast mixture:
-3 cups of plain flour
Until too thick to stir. Kneed on floured surface.
Cover in bowl and let rise for 1 hour.

Melt together:
- 1/2 cup nuttelex/earth balance
- 1/4 cup brown sugar
Spread in bottom of baking tin.

Roll out dough into a thin rectangle, approx 5mm thick. Not too thick, not too thin!
Spread with:
- nuttelex/earth balance
- brown sugar
- cinnamon
Roll tightly. Cut approx 1.5 inches thick.
Space out cinnamon rolls in baking tin.
Cover and let rise for 1 hour. Preheat oven to 180 C or 356 F.

Bake for 20 - 30 minutes; until tops are golden brown.

"CHREAM CHEESE" FROSTING

- 1 container, Tofutti's "Better Than Cream Cheese"
- 3 tbsp nuttelex/earth balance
- 1 cup icing sugar/powdered sugar
- 1 tbsp vanilla extract