Sunday, October 3, 2010

Sunday Brunch: Vegan Cinnamon Buns

Oh man, this was a somewhat elaborate experiment, but it sure turned out well. Many more experiments to come!

Vegan Cinnamon Buns

1 cup Warm Soy Milk
2 Egg Replacer (I uses Ener-G)
1/3 cup Melted Vegan Margarine
4 1/2 cups Flour (preferably bread flour)
1 tsp Salt
1/2 cup Dry Sweetener
2 1/2 tsp

1 Cup Brown Sugar
2 1/2 tsp Ground Cinnamon
1/3 cup Vegan Margarine (room temp)

1/2 package Tofutti (or other) Vegan Cream Cheese (room temperature)
1/4 cup Vegan Margarine
1 1/2 cup Icing Sugar
1/2 tsp Vanilla
pinch Salt

Put bun ingredients in that order into the bread machine, put on dough cycle. When finished, let rise and turn out on floured counter. Cover and leave for 15 minutes. Roll out into a large rectangle (dough as thin as you can get it...about 1/8")

Spread the 1/3 margarine (filling) over the dough and sprinkle heavy amounts of the cinnamon mixture over the dough. Cut into 12 even strips and roll each strip up. Let rise, covered, for 20 minutes or so.

Heat oven to 400 and cook for 10-15 minutes. While cooking, mix together tofutti, marg., vanilla and salt in a mixer. Add icing sugar while mixing and whip until mixed. Top over cooked buns!

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