Cinnamon Buns

This recipe is from the Sept/Oct 2008 issue of 'VegNews' magazine

Cinnamon Buns:

• 2.5 tsp active dry yeast
• 2 tsp sugar
• 3 Tbsp warm water
• 1 cup soy or rice milk
• 2 Tbsp vegan margarine
• 3 cups flour (whole wheat, white, spelt or blend - your choice)
• Optional: 1 Tbsp vital wheat gluten
• 1/2 tsp salt

Cinnamon Filling:

• 1/2 cup (heaped) sugar
• 3 Tbsp cinnamon
• 1/2 tsp nutmeg
• 4 Tbsp vegan margarine, melted & divided
• Optional: rasins and chopped toasted hazlenuts

Vanilla Icing: (not shown in photo above)

• 2 cups powdered sugar
• 2 Tbsp vegan margarine
• 2 tsp vanilla extract
• 1/4 cup soy or rice milk

Method:

1. For the cinnamon buns, mix the yeast, sugar and water in a small bowl. Let mixture sit until yeast is bubbly.
2. While the yeast is getting started, heat the soy/rice milk and margarine until warm, then remove from heat.
3. In a large bowl, mix the flours, gluten and salt. Add the yeast and milk mixtures and blend until dough begins to hold together.
4. On a well floured surface, turn out the dough and knead until smooth and elastic, about 10 minutes. Form into a ball, place in a lightly-greased bowl, cover, and let rise until doubled in size, about 2 hours. Punch the dough down and let rest for 10 minutes. Roll into a rectangle shape about 12 x 16 inches.
5. For the cinnamon filling, mix the sugar, cinnamon and nutmeg in small bowl. Lightly spread 2 - 3 Tbsp of melted margarine over the dough, then sprinkle on the sugar mixture. Tightly roll up the dough along the longer side, moistening the final edge with water and sealing. Cut into 8 equal portions and place evenly apart on a lightly-greased (or parchment covered) 9 x 13 inch pan.
6. Cover pan with a dish towel and let rolls rise until they are almost touching each other, about 45 minutes. Preheat oven to 350 degrees. Brush rolls lightly with remaining melted margarine and bake for 30 minutes or until golden brown.
7. For the Vanilla Icing, beat the powdered sugar, margarine, and vanilla with an electric mixer until the margarine is distributed into the sugar (the mixture should be crumbly). Slowly drizzle in the soy/rice milk and beat until the icing is smooth and creamy, about 2 minutes. After the rolls have cooled slightly, slather on icing and serve.