bowen’s vegan cinnamon rolls
preheat oven to 350F.
rolls
- 2 1/2 teaspoons active dry yeast
- 1/2 cup unbleached sugar
- 1 cup soymilk, warmed
- 2 eggs worth of egg replacer
- 1/3 cup earth balanced margarine, melted
- 4 1/2 cups unbleached flour
- 1 teaspoon salt
mix together and cover with a towel. let rise (2 hours is fine if possible). roll it out and then add:
- 1 cup brown sugar, packed
- 2 1/2 tablespoons ground cinnamon
- 1/3 cup earth balanced margarine, softened
spread the margarine over the rolled out dough and sprinkle the cinnamon/brown sugar mixture on top. gently roll dough lengthwise into log. cut log into 3/4-inch-thick slices. place slices on prepared baking sheet, shaping into rounds. bake at 350 degrees for approximately 15 minutes or until they start to brown.
frosting
- about 3/8 (3 oz.) of a container of Tofutti Better Than Cream Cheese
- 1/4 cup Earth Balance margarine, softened
- 1 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
glaze on top of rolls while still hot!
