Sprinkle studded, topped with cream cheese icing, these vegan birthday cake cinnamon rolls are ultra fluffy, ooey gooey and so dang delicious.
In a small mixing bowl, add water that is around 110 degrees, it should feel like a very warm bath. You can use a thermometer if you need to. If it is too hot it will kill the yeast. Sprinkle the yeast into the warm water and then 1 tsp. of sugar.
Let the yeast bloom. It will take about 5 minutes. But it should all bubble up to the top and have little bubbles throughout.
While the yeast is blooming, add the vegan butter and remaining 1/4 of a cup of sugar to a large mixing bowl. Stir to fully combine.
Now add the salt and stir. Next add about a cup of flour. Start to stir together.
When the yeast is ready, add the yeast and water to the bowl. Stir to combine, then add the remaining 1 1/2 cups of flour a little at a time. Stirring until everything is fully combined. Now start to knead for about 30 seconds.
Then, turn the dough out onto a floured surface. Knead, until the dough is no longer sticky and has formed a nice ball. That may take a minute or so. Adding more flour to the surface you are kneading on if necessary.
Next, spray the mixing bowl you used with non stick spray and return the dough to the bowl. Cover with a kitchen towel and place in a warm dry place. I often set mine by the oven while I preheat it. Or in the oven while it is off.
Proof the dough for about 40-45 minutes or until the dough has doubled in size and is very fluffy.
When the dough is ready, preheat the oven to 350 degrees.
Then, flour the surface you plan to roll out the dough on. Turn the dough out on to the surface. Using a rolling pin, roll out into a rectangle about 1/2 an inch thick. Sprinkle all over with half of the sprinkles. Fold the dough in half over the sprinkles, roll out a bit again. Sprinkle with remaining sprinkles, fold in half again, press down the dough then roll into a rectangle that is about 1/4 of an inch thick. You should see sprinkles all through the dough.
Next, brush the entire rectangle with vegan butter, then sprinkle evenly with brown sugar, then sprinkle evenly with cinnamon.
Starting from one of the shorter sides of the dough, curl up the dough, and begin to roll, rolling all the way to the other side.
Cut slices every 1 1/2 inches(or however large yo want your rolls). Spray a baking dish with non stick spray. Place all the rolls into the dish.
Cover with the kitchen towel and let rise another 10 minutes or so until the rolls have doubled in size.
Bake at 350 degrees for 15-25 minutes or until they are nice and brown on top and cooked through.
While the rolls are baking, whip together the vegan cream cheese, powdered sugar, almond milk, vanilla and salt with a hand mixer. Set aside.
Once the rolls are done, let them cool for a minute top with frosting and more sprinkles if desired. Serve warm, or let cool a bit and serve, they also reheat nicely.
I like to cut my rolls with floss. If you put floss underneath the dough where you want to cut it, then just pull the floss together and then all the way through the dough you will get a nice clean cut.