Ingredients

• 3/4 cup Warm Cashew Milk (110°F)
• 2 1/4 tsp Active Dry Yeast
• 1/3 cup Sugar, divided
• 3 1/2 cups All-Purpose Flour
• 1/2 tsp Salt
• 1 Egg
• 6 tbsp Butter, softened, divided
• 2 tbsp Ground Cinnamon
• 1/2 cup Thick Cashew Cream (see Dairy Staples chapter)
• 2 tbsp Powdered Sugar

Method

1. Combine the warm cashew milk, yeast, and 1 tablespoon of the sugar; let sit until foamy, about 5 minutes.
2. Add the flour, remaining sugar minus what's reserved for filling, salt, egg, and 2 tablespoons softened butter. Knead until smooth, about 8 minutes. Let rise until doubled, about 1 hour.
3. Roll the dough into a rectangle, spread with 4 tablespoons softened butter, and sprinkle with the reserved sugar mixed with cinnamon. Roll up tightly and cut into 12 rounds.
4. Place in a greased baking dish, cover, and let rise 30 to 45 minutes. Bake at 350°F for 22 to 25 minutes, until golden.
5. Whisk the cashew cream and powdered sugar together and drizzle over the warm rolls.