Cinnamon Rolls - Vegan

By jacewildman

Ingredients

• Rolls
• 2 1/2 tsps active dry yeast
• 1/2 cups unbleached sugar
• 1 cups almond milk, warmed
• 2 eggs worth of egg replacer OR 2 Tbls ground flaxseeds whisked together with 6 Tbls hot water
• 1/3 cups Earth Balance margarine, melted
• 4 1/2 cups unbleached flour
• 1 tsp salt
• 1 cups brown sugar, packed
• 2 1/2 Tbls ground cinnamon
• 1/3 cup Earth Balance margarine, softened
• Frosting
• (3 oz) About 3/8 (3 oz) of a container of Tofutti Better Than Cream Cheese
• 1/4 cup Earth Balance margarine, softened
• 1 1/2 cups powdered sugar
• 1/2 tsp vanilla extract
• 1/8 tsp salt

Details

Adapted from lovelikeavegan.wordpress.com

Preparation

Step 1

Mix yeast, sugar, and heated almond milk in a large mixing bowl and let stand until foamy.

Add egg replacer, melted margarine, flour, and salt. Mix well and knead for 5-10 minutes. The dough should be firm and smooth, not sticky. Set the dough aside in a covered bowl and let double in size.

After the dough has doubled, turn it out onto a floured work surface, cover, and let rest for 10 more minutes.

Meanwhile, in a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16×21 inch rectangle. Spread dough with margarine and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 sections with a sharp knife.

Place rolls in a lightly greased 9×13 inch baking pan. (A cookie sheet also works fine.) Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F.

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together Tofutti, margarine, powdered sugar, vanilla, and salt. Spread frosting on warm rolls before serving.