Note: Substitute Coconut Oil for the margarine. Substitute Sucanat for sugar
"For the dough:
1 1/3 cup of bread flour
1 tbsp cinnamon
2 1/3 cup of all purpose flour
2 tbsp. raw sugar
1 1⁄4 tsp. baking powder
1⁄2 tsp. baking soda
3⁄4 tsp. salt
1 1⁄4 c. "buttermilk" (Mix 1 Tbsp apple cider or white vinegar with just less than 1 1/4 cup of almond, soy or coconut milk)
6 tbsp. melted vegan margarine
For the filling:
3 tbsp. melted vegan margarine
2 tbsp. sugar
2 tsp Vanilla Extract
1 tbsp. cinnamon
3 tbsp Nuts (optional)
1. In a separate container mix vinegar and 1 1/4 non-dairy milk. Let mixture sit for about 5 minutes before using. Mixture should be curdled before use.
2. Pre-heat oven 425 degrees
3. In a large bowl, mix all of the dry ingredients together. Whisk gently before adding liquids. 4. In the center of the mixture form a “basin” in the middle of the dry ingredients. In the center of the basin, add the melted vegan margarine and the non-dairy butter milk.
5. Knead gently for a few minutes. If your mixture is wet add more all purpose flour.
6. Then roll it out a roughly 12″ x 9″ rectangle (the length of your forearm) , about a 1/2″ thick.
7. Take filling mixture ingredients and place in microwave for 30 seconds. Stir gently. Then gently spread the filling (sprinkle on nuts if desired) evenly on the dough.
8. Add a little flour to your fingers before rolling the dough. If your edges don’t stick add a little bit of water to the edge of the dough and it should stick nicely.
9. Next with a sharp knife cut the dough into 6-8 pieces.
10. Place your rolls in a greased and floured non-stick pan. If you wish, sprinkle nuts on top.
11. Place pan in the over for 15-18 minutes.
12. Allow your rolls to cool. Use a vegan buttercream frosting to spread on to the rolls.
13. Enjoy. (Share if you need to, but not required)"
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