Non Dairy Cinnamon Rolls

My own adaptation on a couple recipes, using soy milk and non dairy margarine, that I want to be able to do again sometime without a search for other people's recipes. The measurements for the filling are TOTAL guesses. For the filling, I started with a mixture 6 T of white sugar and 1 1/2 T of cinnamon (oops now I see the recipe said tsp not Tbsp) but also added a few T of brown sugar. The yield was definitely not enough for the generous fill I wanted, so I just dumped in more of everything. Maybe next time I make this, I'll pay more attention to the ratios I use. For the glaze, the main recipe I was using called for "1 or 2 cups of thin powdered sugar drizzle." I started with a random amount of soy milk and melted margarine and basically slowly added all the powdered sugar I had. I think it was around 1/3 to 1/2 the package I had from Whole Foods, however much that was. Then added a generous cap full of vanilla and a small dollop of almond extract. Too much!

• Ready In: 1 hr 3 mins
• Serves: 11
• Yields: 11 buns

Ingredients

• Dough

• 1 (1/4ounce) package dry active yeast
• 1  cup soymilk
• 2 1⁄2 tablespoons sugar
• 1⁄2 teaspoon salt
• 3  cups flour
• 1  egg
• 1 -2  tablespoon  vegetable oil

• Filling

• 4  tablespoons margarine
• 6  tablespoons granulated sugar
• 4  tablespoons brown sugar
• 3  tablespoons cinnamon

• Glaze

• 2  cups powdered sugar
• 1⁄4 cup soymilk
• 2  tablespoons  melted margarine
• 2  teaspoons vanilla
• 1⁄2 teaspoon  almond extract

Directions

1. Combine soy milk (warmed to approximately 120-130 degrees F) with sugar and yeast. Set aside for several minutes so that it foams.
2. In a large bowl, measure 2 cups of the flour, and make a well in the middle with the bottom measuring cup.
3. In the well, add the salt, oil, egg, and foamed yeast mixture. Mix the wet ingredients then incorporate into the flour.
4. Add remaining 1 cup of flour and stir well. Dough should be sticky but a cohesive enough consistency so that you can pick it up out of the bowl without it falling through your fingers. If it's too gooey, add more flour.
5. Turn out onto a lightly floured surface and knead for 6-8 minutes. Once the flour from the surface is incorporated, feel free to put additional oil on your hands and work it into the dough while kneading.
6. Divide the dough into two halves and place in a warm, draft-free area for around 15 to 30 minutes. I like to turn the oven on to the lowest setting for a few minutes then, before it reaches the minimum temperature turn the heat off. Then I place the bowl with the dough in the slightly warmed oven.
7. Prepare the filling by combining the white sugar, the brown sugar, and the cinnamon. In a separate bowl melt the margarine. Measurements are to taste.
8. Using a rolling pin, form each ball of dough into a rectangle on a lightly floured surface, each rectangle measuring around 10-12 inches by 5-7 inches. The original recipe seemed to get a bigger rectangle and still be thicker than my rolled out dough. She recommends 1/2 inch thickness.
9. Drizzle/brush the melted margarine onto each dough rectangle.
10. Generously sprinkle and even spread the cinnamon/sugar mixture on top of the margarine.
11. Making a longer edge of the rectangle into the center, roll the rectangular dough so it forms a long log. (Repeat for the other half. Obviously.).
12. Use a large, sharp knife to cut the log into sections around 1 1/2 inches.
13. Arrange the sections in a lightly greased pan, spirals facing up. I fit all 11 into a 9 inch cake pan with room to spare. My cut sections seemed slightly taller than they were wide, but it all worked itself out in the oven, spreading out and bulging out the sides, but not in a bad way.
14. Bake in preheated oven at 375 degrees F for 18-20 minutes.
15. Prepare the glaze with an electric mixer, starting with the soy milk, margarine and extracts, slowly adding the powdered sugar until desired consistency is reached.
16. Allow the cinnamon rolls to cool for at least five minutes before generously and thoroughly drizzling the glaze on top. I made too much glaze, and in an effort to use as much as possible, there was a lot of pooling of icing. That was a-okay with me.
17. Serve once the whole thing is cool enough for the glaze to be slightly hardened and icing-like. Or not--it's good slightly warm, too!