This recipe can be made vegan by using Four All’s Coconut Cardamom sorbet, using almond milk, and vegan butter instead.

What you need: 

• 2 cups milk
• ½ cup butter, melted
• ¼ cup organic sugar
• 2 ¼ teaspoon dry active yeast 
• 4 ½ cups flour
• 2 teaspoons salt
• ¾ cup butter, softened
• ¾ cup brown sugar
• 2 tablespoons ground cinnamon 
• 2 teaspoons ground ginger
• 1 teaspoon nutmeg 
• Four All’s Gingerbread Cookie Dough ice cream

What to do:

1. Grease two pie pans with butter/oil. 
2. In a bowl, whisk together the milk, butter, and sugar. 
3. Before sprinkling the yeast in, make sure the temperature of the liquid is between 100-110F. Then, sprinkle the yeast in and allow it to sit for about a minute. 
4. Add 4 cups of flour and 1 teaspoon of salt and mix to combine. Cover the bowl with a towel or plastic wrap and let it sit in a warm place for 1 hour.
5. Preheat the oven to 350F.
6. Now add the extra ½ cup of flour and 1 teaspoon of salt and mix until fully combined. Then place the dough onto a floured surface. Knead the dough slightly until it is not sticky anymore. Then roll it out into a rectangle about ½ inch thick. 
7. Spread the softened butter evenly onto the dough, then top with the brown sugar and spices (cinnamon, ginger, nutmeg). Roll the dough into a log (starting at the longest side) and pinch the seam at the sides closed. 
8. Start by cutting the log in half, then divide each side into 7 even pieces. Place the cinnamon rolls in the pans and bake for 25-30 minutes. Top with a scoop of our gingerbread cookie dough ice cream and enjoy!