This isn’t a recipe you can whip up on Monday morning. Tuck it away for a lazy Sunday or when you have a few extra days off work. The ingredient list looks lengthy, but it’s really a lot of the same things (Earth Balance, sugar, cinnamon) used in several of the steps. When you do have the time, this recipe is well worth it.Print
- 4 teaspoons active dry yeast (a little less than 2 packets)
- 1 teaspoon sugar
- 1 cup water, 110°F
- 1 cup soymilk
- 2/3 cups sugar
- 2/3 cups Earth Balance
- 2 teaspoons salt
- 2 Ener-g Egg Replacer Eggs, prepared, optional
- yeast mixture, from above
- 6 cups all purpose flour, more for kneading
- 1/2 cup Earth Balance, melted
- 1 1/2 cups sugar
- 3 tablespoons cinnamon
- 1/2 cup Earth Balance, melted
- 1/3 cup sugar
Cream Cheese Frosting:
- 1/4 cup Earth Balance
- 1/3 cup Tofutti Better Than Cream Cheese
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- Combine yeast mixture and set aside to proof. From the dough ingredients, combine the soymilk, sugar, earth balance, salt, and ener-g eggs in a small sauce pan. Heat until earth balance is melted and all the ingredients are well combined, but do not let the mixture get too hot. You should be able to put a finger in it without burning yourself. The yeast should now be nice and foamy (proofed). Combine it with the warmed liquid you just made; make sure it’s not too hot, or you will kill your yeast.
- Place 4 cups of all purpose flour in a large bowl. Add the warmed wet ingredients.
- Beat the batter well with a wooden spoon. The dough will be very wet and soft.
- Add 2 more cups of flour and mix in partially. It’s going to look like a mess. Turn out the dough onto a large table/kneading surface, scraping out everything in the bowl.
- Begin kneading, gently at first. It’s going to take about 10 minutes. Add more flour only if the dough starts sticking to the table and there is no more dry flour to be worked into the dough. You want the dough to end up smooth, elastic, and slightly tacky. If it’s sticky add more flour and keep kneeding. You should be able to knead it on a bare table without it sticking.
- When the dough is ready, place it in a lightly oiled bowl, covered with oiled plastic wrap, to rise for 90 minutes in a warm spot. Once the dough has risen completely, it’ll leave a little dent when you poke it. If it springs back, it needs more time.
- Turn the dough out onto a floured surface and press it down. You want it press or roll it out into a 15 x 20 inch rectangle. Pour the 1/2 cup of melted earth balance on the dough. Brush it so the dough is covered completely. Mix together the cinnamon and sugar from the dough filling above and sprinkle it over the dough.
- Prepare a large 9 x 12 baking dish, by pouring in the melted earth balance from the pan sauce ingredients above. Brush the sides of the pan so they are greased.
- Add the sugar, spreading evenly over the bottom of pan. The pan is now ready for the buns. Roll the dough up gently, starting from one of the short sides. Let it rest on the seam once it’s rolled up completely. Cut 12 rolls with dental floss or sewing thread. Place the rolls in the pan.
- Cover the buns with a clean dish towel and let rise for 45 minutes if you will be baking these immediately. If baking the next day, cover the buns and let rise in the refrigerator overnight. Bake in the morning with no need for more rising. In any case, when ready to bake, preheat the oven to 350°F. Bake for 25-30 minutes, or until golden brown and bubbly. Let cool for a few minutes.
- Stir together the frosting ingredients and whisk until there are no lumps. The Earth Balance and Tofutti Cream CHeese can be a little hard to stir together, but they will soften. Sometimes I use an electric mixer. Serve the buns warm with frosting.