1 cup light almond milk (buttermilk will work too!)
pinch of salt
1 tbsp granulated sugar
1 packet instant yeast
2½ cups all purpose flour
for filling:
1 cup light brown sugar
4 tbsp pure vanilla extract
2-4 tbsp cinnamon, to taste
for frosting:
16 oz. cream cheese
1 cup powdered sugar
1 cup sour cream
½ stick unsalted butter
Instructions
Over low heat, combine butter & milk in medium saucepan. Stir until the butter is liquid & then pour mixture into large mixing bowl.
Let mixture cool for 5 minutes or until temperature of warm bath water. Add in yeast & let activate for 10 minutes.
Add in 1 tbsp granulated sugar & salt. Stir.
Add in flour 1 cup at a time while stirring.
Place dough on lightly floured surface & knead for one minute. Place ball of dough into sprayed mixing bowl, cover with plastic wrap, & place in warm area to rise until doubled in size.
On lightly floured surface, flatten dough until about ½ inch wide & ¼ inch thick.
In mixing bowl, combine all filling ingredients & sprinkle onto dough.
Roll dough into circular loose cinnamon roll shape & place in cake pan leaving about ½ inch from edge.
Preheat oven to 350 F & bake for 25-30 minutes.
Let cakes cool completely. In mixing bowl, combine all frosting ingredients with mixer. Assemble cakes one on top of the other with layers of frosting in between & drizzled on top. Enjoy!