Ingredients

Cinnamon Rolls:

1/4 cup granulated sugar

5 cups self-rising flour, plus more for dusting

2 cups oat milk

8 tablespoons vegan butter, melted, divided

¾ cup Justin’s Chocolate Hazelnut and Almond Butter

1 tablespoon ground cinnamon

 

Chocolate Hazelnut Glaze:

1/2 cup powdered sugar

1 tablespoon Justin's Chocolate Hazelnut and Almond Butter

1 1/2 tablespoons oat milk

1 teaspoon vanilla

Cooking Instructions

Preheat oven to350°F. Grease a 9x13-inch baking dish with cooking spray or butter; set aside.

Whisk together the flour and sugar in a large bowl. In a medium bowl, mix together the oat milk and 4 tablespoons of the melted butter. Add the milk mixture to the flour mixture and stir just until dough comes together.

Place the dough on a floured surface. Sprinkle with flour, and knead until the dough is smooth, sprinkling with more flour as needed to prevent sticking.

Using a floured rolling pin, roll the dough into a 24- by 10-inch-long rectangle about 1/4-inch thick, with the longer side facing you. Brush 2 tablespoons of the melted butter onto the surface of the dough, using it all. Spread evenly with Chocolate Hazelnut Butter, leaving a 1/2-inch border. Sprinkle cinnamon on top of Chocolate Hazelnut Butter.

Starting at the long end, roll the dough up tightly into a log. Pinch the top seam together. Cut the dough crosswise into 10 pieces.

Place the rolls in the baking dish. Brush the tops with the remaining 2 tablespoons of melted butter. Bake until golden-brown, and a toothpick inserted in the center comes out clean, about 35 minutes.

Remove from oven and cool slightly. Combine all glaze ingredients in a small bowl, and drizzle over the top of the warm rolls.