The origin of this recipe is somewhat of a mystery. I got it on the Vegan Freak forums from "meatless". She got it from someone name "oneness", a vegan on the internet. In any case, you must make these this weekend. Make sure you use instant rapid-rise yeast. Leftovers can be kept in the fridge and heated in the microwave for 30 seconds. I added some chopped toasted pecans to the filling.
Soft gooey cinnamon buns Rolls:
3/4 C unsweetend soy milk
1/4 C margarine, softened
3 1/4 C all-purpose flour
1 (.25 ounce) package instant yeast
1/4 C white sugar
1/2 tsp salt
1/4 C plus 2 TBS water
Filling:
1 C brown sugar, packed
1 TBS ground cinnamon
1/2 C margarine, softened
Glaze:
2 tsp corn syrup
2 tsp maple syrup
2 tsp vanilla extract
2 C icing sugar
4 TBS unsweetened soy milk
Heat the soy milk in a small saucepan until it bubbles, then remove
from heat. Mix in margarine; stir until melted. Let cool until
lukewarm.
In a large mixing bowl combine 2 1/4 cup flour, yeast, sugar and salt;
mix well. Add water and the soy milk/margarine mixture; beat well. Add
the remaining flour, 1/2 cup at a time, stirring well after each
addition. When the dough has just pulled together, turn it out onto a
lightly floured surface and knead until smooth, about 5 minutes
Cover the dough with a damp cloth and let rest for 10 minutes.
Meanwhile, in a small bowl, mix together brown sugar, cinnamon,
softened margarine.
Roll out dough into a 12x9 inch rectangle. Spread dough with
margarine/sugar mixture (if you want you can add in some raisins or
nuts).
Cut into 12 equal size rolls and place cut side up in 2 lightly
greased rounds pans. Cover and let rise until doubled, about 30
minutes. Preheat oven to 375 degrees F (190 degrees C).
Bake in the preheated oven for 20 minutes, or until browned. Combine
all the ingredients for the glaze in a small bowl and mix until
smooth. Let rolls cool a few minutes then drizzle with glaze.
