Ingredients:
Dough
2 C warm almond or soy milk (110 degrees F/45 degrees C) – Silk or Almond Breeze
1/4 c egg substitute (we like to use chia gel. 1 tbsp chia, soaked in 1 c water for 5 hours)
2/3 C df margarine, melted
4 1/2 C Better Batter Gluten Free Flour
1 Tsp salt
1/2 C sugar
2 1/2 Tsp active dry yeast
Filling
1 C brown sugar, packed
2 1/2 Tbsp ground cinnamon
1/3 C df margarine, softened (VERY soft)
1 C brown sugar, packed
2 1/2 Tbsp ground cinnamon
1/3 C df margarine, softened (VERY soft)
Topping
1 (3 ounce) package df cream cheese, softened (we prefer Tofutti)
1/4 Cdf margarine, softened
1 1/2 C confectioners’ sugar
1/2 Tsp vanilla extract
1/8 Tsp salt
Directions:
Mix dough ingredients in your mixer on high speed for three minutes, or until well combined. Set aside, covered in plastic wrap, in a warm place for 30-45 minutes, or until doubled.
1 (3 ounce) package df cream cheese, softened (we prefer Tofutti)
1/4 Cdf margarine, softened
1 1/2 C confectioners’ sugar
1/2 Tsp vanilla extract
1/8 Tsp salt
Directions:
Mix dough ingredients in your mixer on high speed for three minutes, or until well combined. Set aside, covered in plastic wrap, in a warm place for 30-45 minutes, or until doubled.
Lay out two sheets of plastic wrap to make a 16×24 inch surface. Flour them lightly. Turn dough onto the plastic wrap and sprinkle flour on the surface. Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup margarine and sprinkle evenly with sugar/cinnamon mixture.
Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13
inch baking pan. Cover and let rise until nearly doubled, about 30
minutes. Meanwhile, preheat oven to 400°F.
Bake rolls in preheated oven until golden brown, about 15 minutes.
While rolls are baking, beat together cream cheese, 1/4 cup margarine,
confectioners’ sugar, vanilla extract and salt. Spread frosting on
warm rolls before serving.
