Watch video here.
For the dough:
2 cups warm vegan milk
1/2 cup vegan butter
1/4 cup sugar
1 package dry active yeast (this yeast is added to dry ingredients not liquid)
5 3/4 cups white unbleached flour
1/3 cup tahini
1 cup brown sugar
1 cup vegan butter room temperature
1/3 cup cinnamon
To a bowl add flour and yeast. Set aside.
To a saucepan add vegan milk on low to medium heat. Once warm add butter and sugar and stir. Turn off heat. You want to make sure the mixture is warm to the touch and not hot. Once warm, pour into flour and yeast mixture. Mix with a spoon until sticky then add the remaining flour and on a floured surface or parchment paper. Knead for 5 – 8 minutes! Form into a nice round dough ball and place into a large saucepan slightly oiled with olive oil. Close the lid and let rest for 1 hour on your counter.
After an hour the dough should have doubled in size. Place it on to some parchment paper and place another piece of paper on top of the dough. Knead out into a large rectangle about 1 cm thick. Cover the surface of the dough with room temperature butter, tahini, brown sugar and cinnamon. Make sure you take these ingredients all the way to the edge of your rectangle, not only in the center. Roll up tightly and slice with a knife.
Grease a cupcake tray with shortening and place the rolls inside. If the roll is too big unravel each one individually and wrap as tightly as you can. This will ensure your roll will fit nicely in the cupcake tray. Brush some melted butter on the top and let them sit for 30 min while the oven pre heats to 350F and bake for 10 minutes! Remove and let cool. Ice with cream cheese frosting or a simple icing sugar and milk icing. Let cool and drizzle on!