- (imperrfections) wrote in vegancooking,

found a recipe online and veganized it :)

(also, I have a collection of my vegan recipes & pictures at Meg's Veg Recipes and occasionally post some on my new journal meganleewelch)

3/4 C unsweetend soy milk
1/4 C earth balance 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
2 TBS cornstarch

1 C brown sugar, packed
1 TBS ground cinnamon
1/2 C earth balance margarine, softened

2 tsp light corn syrup
1 tsp vanilla extract
2 C sifted confectioners' 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, cornstarch, 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 (I put mine in a food proccessor instead of kneading).

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).

Roll up dough and pinch seam to seal.

Cut into 12 equal size rolls (although it seems I made 16) 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). (pics are before and after rising)

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. (pics - before and after glaze)

Serve warm and enjoy the yuminess :)
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