(vegan) cinnamon rolls

I used to make these gooey treats with my friend Nathan. We found a regular roll recipe and adapted it for cinnamon rolls. They are delicious!

Cinnamon Rolls

2 cups soy or rice milk
1 cup water

4 TB dry yeast
1/2 cup sugar
1 TB salt
3/4 cup margarine
2 tsp liquid lecithin, or vegetable oil

8 cups flour, divided plus more for dusting

Filling:
2 TB cinnamon
1 1/2 cups brown sugar
1 stick margarine, melted


Pre-heat oven to 400. Microwave milk and water for 3 1/2 minutes, set aside. Using a stand mixer with the paddle attachment, mix 2nd group of ingredients together on low. Add milk, and slowly mix for about a minute. Replace the paddle attachment with the dough hook. Add 4 cups flour, mix until smooth. Add remaining flour, 1 cup at a time. Turn out on floured surface and knead well, or until it's no longer sticky. Place in a medium bowl, place that into a large bowl filled with hot water, and cover with a towel. Let raise for 15 minutes. Punch down, and divide dough in half, then cover one of the halves with a towel.

Roll out the dough into a rectangle. Brush half the butter onto the dough, leaving about a half an inch border all around. Mix the sugar and the cinnamon together in a small bowl. Sprinkle half the filling onto the dough, then press it in. Tightly roll the dough to form a tube. Using a serrated knife, cut off the end, then cut the tube into 1 1/2 inch slices. Place cut side down on a greased cookie pan, leaving room for them to rise. Cover, and let raise for 15-20 more minutes.
Bake for 10-12 minutes. Repeat with the rest of the dough. Makes a little over a dozen rolls.



Frosting: (optional)

1 oz pkg Tofutti cream cheese, at room temp
1 stick margarine, at room temp
2 cups powdered sugar
1 tsp vanilla

Cream together the margarine and cream cheese. Add the sugar, and beat until smooth. Add vanilla. Smear onto cooled rolls.

Store rolls in the fridge.