These are really good tasting cinnamon rolls. I added some currents and roasted pecans to the filling, along with the brown sugar for added flavour and crunch. These would be delicious with a cold glass of soy milk or a cup of tea.
Mix the yeast, sugar and heated soy milk in a large bowl and let sit until the yeast foams.
Prepare your egg replacer. Mix it with the margarine, flour and salt. I used my Kitchen Aid mixer for this. The dough should be smooth and very stiff.
Set the dough aside, covered in a warm place until its double in bulk.
Once the dough has risen turn it out onto a floured surface cover with a T towel and let it rest for 10 minutes.
While the dough rests, combine the brown sugar and cinnamon and mix well. Set aside.
After 10 minutes roll out the dough on a floured surface. The dough should result in a 16x21 inch rectangle.
Spread the dough with the cinnamon sugar. Spread it evenly with your hand. Add the currants and nuts also.
Starting at one end, roll the dough up and cut into 12 equal pieces using a sharp knife.
Put a piece of parchment on a 9x13 inch baking sheet and place the cut up rolls evenly spaced on the parchment. Cover with the T towel and let rise again for about 30 minutes or until the rolls are about double in size. Preheat your oven to 375'F.
Bake for 15 minutes until golden brown. While the rolls are baking prepare the icing. Beat together the vegan cream cheese, margarine, icing sugar, vanilla and salt. Spread on the warm rolls.