ingredients:

DOUGH

• 1/2 c. all-purpose flour, plus more for rolling out dough

• 1/2 tsp. baking powder

• 1 tbsp. white sugar

• 1/4 tsp. ground cinnamon

• 1/8 tsp. kosher salt

• 1/4 c. almond milk

• 3/4 tbsp. unsalted butter, plus more for greasing baking dish

FILLING

• 2 tbsp. white sugar

• 2/3 tsp. ground cinnamon

• 1/2 tbsp. unsalted butter, melted

FROSTING:

• 1 tbsp. cream cheese, at room temp

• 1 tbsp. unsalted butter, at room temp

• 1/4 tsp. vanilla extract

• 1/4 c. confectioners' sugar

• 1/2 tbsp. almond milk

directions:

preheat oven to 350. in a small bowl, mix flour, baking powder, sugar, cinnamon & salt — set aside. in a small pan, melt butter + almond milk. pour over flour mixture & stir with spatula until a dough forms. next up, time to knead — sprinkle the counter with about 1 tbsp. flour and knead dough for 2-3 minutes until a smooth ball forms. pop the dough back into the bowl and cover with a damp towel for 10 minutes.

in the meantime, make your frosting — whip cream cheese, butter, vanilla extract and confectioners’ sugar together with a whisk. add almond milk to loosen the mixture up, then put the bowl in the fridge to chill.

back to the dough — sprinkle a little more flour on the counter, then roll out the dough out using a pin (or wine bottle) until you have a small rectangle. brush on your melted butter, followed by sprinkling the cinnamon-sugar mixture. starting at the long end, tightly roll the dough up into a log & trim off the edges; then slice the log into 7 rolls.

grease a mini skillet with butter, arrange the rolls & bake for 25 minutes, followed by 2 minutes on high broil. remove the rolls from the oven, frost and enjoy all by YOSELF!