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!"
photo by a user photo by a user
Ready In:
1hr 3mins
11 buns




  • Combine soy milk (warmed to approximately 120-130 degrees F) with sugar and yeast. Set aside for several minutes so that it foams.
  • In a large bowl, measure 2 cups of the flour, and make a well in the middle with the bottom measuring cup.
  • In the well, add the salt, oil, egg, and foamed yeast mixture. Mix the wet ingredients then incorporate into the flour.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Drizzle/brush the melted margarine onto each dough rectangle.
  • Generously sprinkle and even spread the cinnamon/sugar mixture on top of the margarine.
  • 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.).
  • Use a large, sharp knife to cut the log into sections around 1 1/2 inches.
  • 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.
  • Bake in preheated oven at 375 degrees F for 18-20 minutes.
  • 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.
  • 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.
  • 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!

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I'm an "ovo-vegan" and while some may find that restrictive, believe me, I don't miss out on yummy food! I often would rather stay home and whip up something from whatever I have on hand than go out to restaurants. I'm a student at a community college (although I may return to Columbia next year...I know, big difference!). I'm taking an environmental science course right now, which has seriously effected the way I view our world. Eating organically grown foods has suddenly become a priority for me! If you want to do your part for our world, remember this: have NO MORE THAN TWO CHILDREN. I know, your first thought in response to that is "But ME in (America or other economically sound, technologically advanced, and highly educated country) in my station in society having kids isn't the problem. MY children would (educated, spiritual, kind-hearted, beautiful...fill in your adjective here) and would be part of the solution to the problems!" Well, yes, but it's really not fair to your anyone, that child included. Every person you bring into the world will require an American/Western lifestyle, meaning drive cars, live in a comfortable home, require a job, use water...all of which taxes our earth's resources to a ridiculous extent. (A whole lot more so than developing nations, who have their own set of woes--mainly living the way they are because someone else is restricting them to benefit people like us) People, we're growing in numbers so fast and demanding more and more of our world, we're going to crash. If not in the lifetime of your children or grandchildren, then in the generation after that. Is that fair to that/those children you have, ahem, more than two? With everyone having two kids only, at least we'll level off our population. Sigh. Okay, so do the right thing, avoid mass-agriculture if you can while you cook, and enjoy our priveledged life without being selfish. :-)
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