These rolls are the vegan variation of our version of the popular pop-can cinnamon rolls that Pillsbury first released in the eighties. Smaller than the canned rolls you can buy now, these have a much higher ration of filling and icing to bread. These should be served warm.
1½ cup almond, soy, or rice milk
1/3 cup sugar
2 tsp. salt
4 tbsp. df margarine
1 package of yeast
1 tbsp. egg substitute (we use chia gel… 1 tbsp chia, soaked in 1 c water overnight)
3 3/4 cups (15 oz or 425g) Better Batter Gluten Free Flour
5 tbsp. DF margarine
1/2 cup brown sugar
1-2 tbsp. Cinnamon
In a saucepan, heat the soy, almond or rice milk, sugar, salt, and margarine until warm (NOT hot!). Allow to cool to lukewarm.
In a large mixing bowl, whisk together egg substitute and yeast. Add the warm liquids and whisk together.
Add Better Batter Gluten Free Flour, and beat everything together (consistency will be like play dough). Divide dough into two parts. Roll out each part of dough using flour to make a heavily floured surface. Roll each dough half into a rectangle 1/8″ thick.
Melt 5 Tbsp. margarine. Brush the margarine onto the rectangles, then sprinkle with the brown sugar and cinnamon. Roll the rectangles up tightly, into cylinders, and cut the dough into 1 inch slices (dip the slices into additional margarine if desired). Place in a 9×13 inch pan or two round cake pans. Let the rolls rise for 40 minutes. Then bake at 400 degrees for 12-15 minutes.
Top with Icing (recipe below)
1 (8 oz.) pkg. df cream cheese (Tofutti Cream Cheese)
1 lb box confectioners’ sugar
1 stick df margarine
1 tsp. vanilla
Mix cream cheese and margarine thoroughly.
Add remaining ingredients and mix well. The icing will be quite thick.
Put on warm cinnamon rolls.