Cinnamon Rolls with the neat egg

Directions

Kneading the Dough

1. Heat the vegan butter and milk in a microwave-safe bowl, heat gradually, a few seconds at a time, until the temperature reaches 110 degrees (measure with a kitchen thermometer). 
2. When the temperature is correct, add the yeast.  Let sit for 10 minutes. 
3. In a stand mixer, using the kneading attachment, add the yeast/butter mixture and then add the sugar, salt, and neat egg and gradually add the flour until a slightly sticky ball forms. 
4. Oil a large bowl and place the ball of dough in the bowl to rise, covered, for 1 ½  hours.  

Preparing the Rolls

1. Preheat the oven to 350 degrees.
2. On a floured surface, roll the dough into a rectangle, the dough should be about ¼” thick. 
3. Spread the cinnamon filling evenly across the rectangle.
4. Starting at the bottom of the long side of the rectangle, roll the dough to the top of the rectangle. 
5. Cut into 9 even cross-sections, forming the rolls. 
6. Place the rolls in a greased 8 x8 baking dish. 
7. Brush with the remaining 3 tablespoons of melted butter. 
8. Bake for 25 minutes or until lightly golden on the top.

Crafting the Icing 

1. Whip together the butter, cream cheese, and 3 cups of powdered sugar. 
2. Add more powdered sugar if necessary to get the icing to a thick yet spreadable consistency. 
3. Once the rolls have cooled for 5 minutes, spoon the icing on top of each roll, allowing it to melt down each one. 
4. Serve up the cinnamon rolls while they’re still fresh from the oven!