Cinnamon Rolls

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Ingredients:

FOR THE DOUGH:
1/2 cup warm water
1 teaspoon sugar
1 packet instant dry yeast
2 ¾ cup all-purpose flour, plus more for rolling
1/3 cup vegan butter
1/2 cup Ripple Half & Half
1/3 cup sugar
1 teaspoon sea salt
FOR THE FILLING:
1/2 cup sugar
1 1/2 tablespoons cinnamon
1/4 cup chopped walnuts
1/4 cup vegan butter, melted
FOR THE ICING:
1/2 cup vegan butter
1/2 cup vegan cream cheese
1/2 teaspoon vanilla
2 cups powdered icing sugar
1 teaspoon Ripple Half & Half, or as needed

Directions:

In a small bowl, combine the warm water (approximately 110°F), sugar and yeast. Stir until dissolved, and let sit for 8 minutes (it will appear foamy).
Add 2 cups of flour to the bowl of an electric mixer fitted with the dough hook attachment.
In a small saucepan, melt 1/3 cup butter over low heat.
Remove from the burner and stir in the Ripple Half and Half, 1/3 cup sugar, and sea salt.
Stir in the yeast mixture, and pour this mixture over the flour. Mix on low speed 15-20 seconds. Add in the remaining 3/4 cup flour. Mix on low speed until dough forms into a ball, then continue to mix 2-3 more minutes, until it is smooth and elastic.
Place the ball of dough inside a large mixing bowl coated with cooking spray and flip the dough over so it gets lightly coated in oil. Cover the bowl with plastic wrap and place it in a warm, draft-free area for 60 minutes to let the dough rise.
In the meantime, make the filling by mixing the sugar and cinnamon together in small bowl. Set aside.
Flour your work surface and rolling pin. Roll the risen dough into a large rectangle, approximately 20×14-inches. Flour dough as needed so that it does not become sticky.
Brush the melted butter all over the dough. Sprinkle the cinnamon sugar mixture on the dough, leaving a ½-inch border.
Beginning with the short edge, roll the dough into a log as tightly as possible, leaving it seam-side down. Slice into 12 rolls.
Place the rolls into a greased 9×13-inch baking dish, cut-side down. Cover the pan with plastic wrap, and let them rise for 45 minutes in a warm, dry place.
Preheat the oven to 350°F.
Remove the plastic wrap. Bake the rolls for 23-26 minutes, or until lightly golden. Remove from oven and cool 10 minutes.
To make the icing, beat the butter, cream cheese, and vanilla together in a large bowl with an electric mixer until smooth. Slowly add in the powdered sugar, and beat until smooth. Add half and half, a teaspoon at a time, to thin as needed. Drizzle over warm cinnamon rolls, and serve immediately.