3/4 C unsweetened soy milk
1/4 C earth balance margarine, softened
3 1/4 C all-purpose flour
1 (1/4oz) package instant yeast
1/4 C white sugar
1/2 tsp salt
1/4 C water
2 TBS cornstarch + 2 TBS water, mix together in a small bowl (this replaces the egg)
1 C brown sugar, packed
1 TBS ground cinnamon
1/2 C earth balance margarine, softened
1/2 C walnuts, chopped
In a small saucepan heat the soymilk until it bubbles then remove from heat and stir in earth balance margarine 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, cornstarch mixture, and the soy milk/margarine mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. Stir well to combine then add in the remaining flour 1/2 cup at a time, beating well after each addition. When the dough has pulled together, place on a lightly floured surface and knead for 5 minutes then roll out dough into a 12x9 inch rectangle.
In a bowl, stir together the cinnamon, brown sugar, and earth balance butter. Spread over the dough then sprinkle half the walnuts evenly on top of filling. Roll up and use a little water to seal the seam.
Cut roll into 12 slices and place in a well greased 9x13 inch dish. Cover and let rise for 60-90 until almost doubled. Preheat oven to 375 degrees F, sprinkle remaining walnuts on top of rolls, then bake in preheated oven for 20-25 minutes until lightly browned.
1/3 C maple syrup
1 tsp vanilla extract
1 C powdered sugar, sifted
2 tbsp unsweetened soy milk
In a small bowl mix together all glaze ingredients then drizzle over warm cinnamon rolls.