Cinnamon Roll for One

For the Dough

⅔ cup flour

¼ cup plant milk

1 tablespoon plant-based butter

1 tablespoon granulated sugar

½ teaspoon instant yeast

Pinch of salt

Zest of 1 lemon (about 1 tablespoon)

For the Filling

¼ cup dark brown sugar, packed

1 tablespoon plant-based butter, softened

½ teaspoon ground cinnamon

1 ½ cups organic powdered sugar

1 to 2 tablespoons plant-based butter, softened

2 to 3 tablespoons lemon juice or plant milk

For Baking

1 to 2 teaspoons plant-based butter, softened

1 to 2 tablespoons plant milk

For the Dough

In a medium bowl, combine the flour, milk, butter, sugar, instant yeast, salt, and half the lemon zest (about 1½ teaspoons).
Knead the dough for about 10 minutes until smooth, shiny, and elastic (the dough should bounce back when you poke it).
Cover your bowl with plastic wrap or a kitchen towel and let it rise at room temperature for 1.5 hours.

While your dough rises, prepare your filling and icing.

For the Filling

In a small bowl using a spoon or spatula, combine the rest of the lemon zest with the brown sugar, butter, and cinnamon.

For the Icing

In a medium bowl, whisk together the powdered sugar, butter, and lemon juice/milk until smooth and glossy.

Assembly and Baking

Preheat your oven to 350ºF. Use the plant butter to lightly grease a small ramekin.
On a clean and floured surface, roll your dough into a long rectangle. It should be about 1-cm thick and measure 18 by 5 inches.
Using a spoon or spatula, spread the filling into a smooth even layer.
Roll the dough to form a classic cinnamon bun and place it in your prepared ramekin.
Brush the roll with plant milk (for a glossy baked finish).
Bake your roll for 20-25 minutes until golden brown.
Top with icing and enjoy!