3 1/2 cups organic unbleached white flour, divided

2 1/2 teaspoons ground cardamom

1/2 teaspoon salt

1 package dry yeast

1/3 cup raw cane sugar

1 stick (1/2 cup) vegan butter, melted

Filling:

vegan butter

2 Tablespoons raw cane sugar

1 Tablespoon cinnamon

Pearl Sugar, for topping

Method:

Warm the milk over medium heat, but do not boil.  In a separate bowl, combine 3 cups of the flour, cardamom, salt and dry yeast.  Pour the warm milk over the dry ingredients.  Stir to combine.  Add the melted butter.

Cover with a tea towel and allow to rise in a warm place, about 1 hour.

Divide the dough in half and roll into two large rectangles, about 14 inches by 10 inches.  Use remaining flour to lightly dust the surface and your rolling pin.

Generously spread butter over  the dough, sprinkle with the cinnamon and sugar.  Roll the dough starting at the long side of rectangle.  Using a sharp knife, cut the dough on an angle, forming triangle shaped rolls.  On a baking sheet, place the cut rolls with the narrow part of the triangle facing up.  Gently press down and squeeze the middle of each roll.   This will show off the spiral shapes on either side of the bun.

Brush each bun with a little vegan butter and sprinkle Pearl Sugar on top.  Bake in a 375 degree oven for 15 minutes.

Read more: http://www.betterrecipes.com/blogs/daily-dish/2012/09/05/vegan-cinnamon-rolls/#ixzz54wWWY2JB