Time (Not Including Time for Dough To Rise): About an Hour
Total Time: about 2 hours.
For The Rolls
2 1/2 teaspoons of active dry yeast
1/2 Cup of unbleached sugar
1 Cup of Ricemilk, warmed (This is important)
2 Tablespoons of ground flaxseeds whisked together with 6 Tablespoons of hot water
(You could use 2 'eggs' worth of egg re-placer but flaxseed is much much much better)
1/3 Cup of Vegan Earth Balance Soy-Free margarine, melted
4½ Cups of unbleached flour
1 teaspoon of salt
1 Cup of brown sugar
2 1/2 Tablespoons of ground cinnamon
1/3 Cup Vegan Earth Balance Soy-Free margarine, liquefied for brushing on dough
Originally this recipe called for 3oz (3/8ish of a container) of Tofutti Better Than Cream Cheese but in an attempt to make this Vegan AND soy free....
At the end you'll find a soy-free substitute of a cream cheese spread.
3/8ths of a cup of Soy-free Vegan Cream Cheese
1/4 Cups Earth Balance soy-free margarine, softened/liquidized
1 1/2 Cups powdered sugar
Mix the yeast, sugar, and milk in a mixing bowl and let stand until it get a bit bubbly.
Add flaxseed, melted margarine, flour, and salt. Mix well and knead for 5-10 minutes. The dough should be firm and smooth. Set the dough aside in a covered bowl and let rise and double in size.
After the dough has doubled, turn it out onto a floured work surface, cover, and let rest for 10 more minutes.
While waiting for the dough to double, combine the brown sugar and cinnamon in a small bowl.
Roll the dough into a 16x21 inch rectangle.
Spread dough with margarine and sprinkle evenly with sugar/cinnamon mixture.
Roll up dough and cut into 12-16 sections with a sharp knife.
Place rolls into a lightly greased muffin 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, for about 10-15 minutes.
While rolls are baking, beat together vegan cream cheese, margarine, powdered sugar, vanilla, and salt. Spread frosting on warm rolls before serving.
As a finishing touch, crush some almonds and sprinkle on top!
and the following recipe isn't mine nor have I tried it but it should work as a Vegan-Soy-Free Cream Cheese!
Vegan Soy-Free Cream Cheese:
Makes One Cup
1 Cup of plain rice or almond milk
1/4 Cup of raw cashew pieces
4 tsp. fresh lemon juice
2 Tablespoon. cornstarch (or wheatstarch or 3 T. white rice flour)
2 Tablespoon. oil
1/4 tsp. salt
1 Tablespoon of Maple Syrup
Using a blender or food processor, blend the rice milk and cashews until smooth.
Add the remaining ingredients and continue to blend.
Pour blended mixture into a small saucepan and stir constantly over medium-high heat until it thickens and begins to boils. Lower the heat and cook 1 minute while constantly stirring.Remove from heat and let cool to room temperature. Finally, whisk with beater until it's smooth. Cover and refrigerate. Before using, you'll want to mix it again with a whisk. If you find that it's too thick, it may be thinned with a little rice or almond milk.