Cinnamon Rolls

Fluffy, chewy, dairy-free pastries with a sticky glaze.

Time

Combine wet ingredients: warm milk, 2 eggs, sugar, and yeast in the bowl of a stand mixer.
Add the dry ingredients: bread flour and salt on top of the wet ingredients. Mix with a dough hook on low for 10 minutes or knead by hand.
Add the tablespoon pieces of butter to the dough and mix/knead for another 10 minutes.
Shape the dough into a ball, place in an oiled bowl, cover with a towel, and let rise until doubled in volume. About 1 hour to 1½ hours.
While dough is rising, cream ½ cup butter with the brown sugar, white sugar, cinnamon, vanilla, and salt until well combined.
Once dough is ready, roll out on a floured surface into a 15×12 inch rectangle.
Spread the sugar and butter, filling evenly over the surface all the way to the edges.
From the long side, roll the dough from one side to the other. Cut into 15 equal pieces.
Grease a 9×13 inch pan. Equally space the cinnamon rolls in the pan 3 rolls by 5 rolls.
Cover with a towel and leave to rise until doubled in volume, about 30 minutes.
Preheat the oven to 375°F so it is ready as soon as the buns have finished rising.
Bake until the tops are light brown, 20 to 30 minutes.
Let cool for at least a half hour before icing them with the full can of Sweetened Condensed Coconut Milk. Spread evenly over the buns and enjoy!