1 can full fat coconut cream - seperate solid from liquid
1-2 Cup powdered sugar
2-3 Tablespoons fresh lemon juice
Put your can of coconut cream in the fridge atleast four hours before, preferrably overnight so the cream can solidify.
In a small sauce pan, heat the almond milk and 3 tbsp vegan butter until warm and melted. Do not let it reach a boil. Remove from heat and let cool to the tempurature of bath water. Approx 110 degrees. You want it warm, but not too hot or it will kill the yeast.
Transfer to a large mixing bowl and sprikle on the yeast, letting it activate for 10 minutes. Then add 1 tbsp sugar, the salt and mix well to combine.
Add in the flour 1/2 cup at a time, stirring as you go to slowly incorporate. Transfer to a lightly floured surface and knead for a minute or so it forms a loose ball.
Rinse out the mixing bowl, dry it, then lightly coat with oil before adding the dough ball back to the bowl. Cover with plastic wrap and let it sit in a warm place to rise for 1 hour and double in size (see photo)
Once the dough has risen, roll it out into a rectangle on a light floured surface. Brush it with 4 Tbsp melted vegan butter and top with 1/2 cup sugar and 1 Tbsp cinnamon.
Tightly roll up the dough starting at one end and situate the seam side down. Using a serrated knife, cut the dough into 1.5- 2 inch sections and place in a 8x8 round or similar size round pan. You should have about 9-10 rolls. Brush with the remaining 2 Tbsp melted vegan butter and cover with plastic wrap.
Pre-heat the over to 350 degrees F and let the cinnamon rolls rise once more.
Once the oven is ready, bake the rolls for 25-30 minutes. Let cool and add on the frosting.
To make the frosting open up your can of coconut milk and seperate the solids from the liquid.
Add the solid cream to a large mixing bowl and using an electric mixer or whisk, whip the cream. Then add in the coconut liquid, lemon juice and 1/2 cup of powdered sugar at a time, whipping as you go until you've added enough to reach your desired consistency.