Vegan Cinnamon Rolls

**Vegan yeast dough:** 1. Crumble the yeast and dissolve with 1 tablespoon of sugar in the lukewarm milk (approx. 95°F / 35°C). 2. Melt the coconut oil and add to the milk mixture. Add the sugar, cinnamon, cardamom and salt. Then add the flour and knead the dough using your hands or in a food processor, until smooth and stretchy, for about 10 minutes. Then put in a large bowl, cover with a damp kitchen towel and let chill on a warm place for 40 minutes. **Cinnamon Filling:** 3. In the meantime, melt the vegan butter over low heat. Add the coconut sugar, coconut syrup and cinnamon and stir to a syrupy, viscous mixture. Stir in chopped nuts and raisins if desired. 4. Once the dough volume has doubled, it can be rolled out on a well-floured working surface to a large rectangle, about 1 cm thick. 5. Then spread the filling evenly over the dough. 6. Carefully, roll up the dough from the long side, then cut into even sized pieces (approx. 1.4 inch / 3.5 cm thick). Place them in a greased or parchment paper lined baking dish, leaving enough space between each cinnamon roll, as they will rise a lot. Let chill for further 30-45 minutes. 7. Preheat the oven to 356 °F (180 °C) top and bottom heat. 8. Optionally brush the cinnamon rolls with a little melted vegan butter before baking and bake for about 20 minutes. **Cashew coconut frosting:** 9. Mix all ingredients for the frosting in a high-speed blender, until you get a smooth and creamy sauce. Add a little more plantbased milk to thin, if needed. (If you don‘t have a blender, you can simply use cashew butter. Just mix the ingredients together using a whisk). 10. Allow the cinnamon buns to cool slightly after baking and pour over the frosting. 11. Enjoy while they’re still warm!