Combine the yeast with the room temperature or slightly warmed (110°F) plant milk and a pinch of the sugar.

If it gets bubbly and frothy after about 5 to 10 minutes, you have proven that the yeast is alive and you may proceed with the recipe. (*if it does not froth, it is good chance your yeast is old and dead and you should buy a fresh package)

Combine all of the remaining ingredients, including the proven yeast into your work bowl with a dough hook attachment (This entire recipe can also be mixed by hand!)

Transfer the dough to a lightly oiled bowl and cover with a towel and set in a nice warm spot to double in size. This will take approximately 1 hour depending on the conditions in your kitchen.

Combine cinnamon and both sugars together and then in a small sauce pot melt the vegan butter

Once the dough has doubled, you will gently “punch down” the dough to release the gasses and proceed to roll the buns as shown in the video.

Roll the dough to approximately 12" X 20"

Spread the entire surface with melted vegan butter and then all of the cinnamon sugar mixture spreading evenly over the entire surface of the dough

Roll up jelly-roll style and then cut into 12 equal portions. (OR the traditional cinnamon sugar mixture below)

Arrange the buns in a greased 9" x 13" baking dish spaced so they are about 1″ apart.

Cover with a towel and place in a warm, draft free spot to rise again.

Once the buns have risen they will most likely be touching each other or almost touching each other and be soft and airy when you poke them, bake them in a PREHEATED 350° F oven for approximately 30- 35 minutes or until golden brown and center buns are fully baked

Cool slightly and then ice with sugar glaze by combining the confectioners sugar and plant milk together and whisk smooth