1 cup warm soy milk
1 package or 2 1/4 teaspoons active dry yeast
1/2 cup organic granulated sugar
1/3 cup melted butter substitute
egg substitute to equal 2 eggs
4 cups all-purpose flour
1 teaspoon salt
1 cup brown sugar
2 1/4 tablespoon cinnamon
butter substitute to help the filling stick
- Place the yeast, a pinch of the sugar, and the warm soymilk in a large mixing bowl. Let sit for 5 minutes or until foamy.
- Add the melted butter substitute, granulated sugar, egg substitute, half the flour, and lastly the salt. Stir on low with the paddles attachment on until the ingredients are incorporated, about a minute.
- Add the rest of the flour in two intervals (I’d switch to the dough hook here and reserve some of the flour – add only as much as needed for good dough consistency).
- Knead it for about 3 minutes until it’s soft and pliable. Let rise for 1 hour (or until double in size).
- While the dough is rising, mix the brown sugar and cinnamon together in a bowl.
- Once the dough has risen, flour a clean surface as needed and roll the dough out into a rectangle about 16″x21″. The dough should be about 1/4-1/8 inches deep.
- Spread on the butter substitute on the top side to coat (leaving about half an inch on one long side for sealing the dough once rolled), sprinkle on the brown sugar/cinnamon mix to coat.
- Roll it up width wise, cut into 12 equal lengths (or however many you want) and place them into two cake pans (or large rectangular pan) and bake at 400 degrees for about 10 minutes or more. They should be slightly soft when you take them out.