Easy Dairy-Free Cinnamon Rolls

Ingredients

• 2 tablespoons coconut milk creamer 
• 3 Tablespoons dairy-free non-hydrogenated margarine softened room temperature
• 0.3 cup dairy-free milk alternative 
• 1 large eggs for egg-free (can sub)
• 2.8 cup flour all-purpose
• 0.3 cup granulated sugar 
• 1.5 tablespoons ground cinnamon 
• 1 cup powdered sugar (confectioners')
• 1 teaspoon salt 
• 1 teaspoon vanilla extract 
• 0.5 cup water 
• 0.3 ounce baking yeast red star® (such as Platinum Superior Baking Yeast - see note below)

Equipment

• bowl
• frying pan
• oven
• whisk
• aluminum foil
• microwave
• pie form

Directions

1. Set aside 1/2 cup of flour. In a large bowl, toss 2-1/4 cups flour, the sugar, salt, and yeast together until evenly dispersed.
2. Heat the water, milk alternative, and margarine together in the microwave until the mixture is very warm, but not too hot to touch, about 125-130°F.Stir the margarine mixture into the flour mixture.
3. Add the egg and only enough of the reserved flour to make a soft dough. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.On a lightly floured surface, knead dough for about 3 to 5 minutes.
4. Place it in a lightly greased bowl and let rest for 10 minutes.After 10 minutes, roll the dough out in a 14×8 inch rectangle.
5. Spread the softened margarine on top.
6. Mix together the cinnamon and sugar and sprinkle it over the margarine.
7. Roll up the dough tightly and cut into 11 even pieces and place in a lightly greased 9-inch round pan or pie dish.Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60 and 90 minutes.After the rolls have doubled in size, preheat your oven to 375°F.
8. Bake for 25 to 30 minutes, or until lightly browned. Cover the rolls with aluminum foil after 15 minutes to avoid heavy browning, if you prefer.
9. Whisk the glaze ingredients together in a medium bowl.Top the cinnamon rolls with glaze right before serving.