Cinnamon Rolls
Ingredients
- 3/4 cup unsweetened soymilk
- 1/4 cup margarine (Earth Balance)
- 3 1/4 cup all purpose flour
- 1 (.25oz) package instant yeast
- 1/4 cup sugar
- 1/2 tsp. salt
- 1/4 cup and 2 Tbs. water
- 2 Tbs. corn starch
- 1 cup brown sugar, packed
- 1 Tbs. ground cinnamon
- 1/2 cup margarin softened
- 2 tsp. light corn syrup
- 2 cups confectioners sugar, sifted
- 1/4 cup soymilk
- 1 tsp vanilla
- about 2 cups chopped nuts (optional)
Directions
Heat the soy milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup 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
Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, 1/2 cup softened margarine.
Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture (if you want you can add in some pecans or walnuts).
Roll up dough and pinch seam to seal.
Cut into 12 equal size rolls or 16 depending on the size you want 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
Bake in the preheated oven for 20 minutes, or until browned, then 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.
