Here’s an excellent cinnamon roll recipe I posted a few months ago and just dug around the site for the recipe so we could make it again. They are an excellent motivator for kids to finish a dinner they don’t love. Works every time. I got this recipe from the all recipes site, and tweaked it to make it vegan and egg-free.
Put the following ingredients in your bread maker on the dough setting (or use a dough hook on your mixmaster, cover, and let rise for an hour and a half.)
1 cup almond milk
4 tablespoons melted Earth Balance Vegan Margarine
4 tablespoons water
4 cups bread flour
1 tablespoon white sugar
1/2 teaspoon salt
2 1/4 teaspoons bread machine yeast
For your egg substitute mix 1 1/2 Tbsp Flax with 2 Tbsp water in a cup until it has an egg-like consistency. Then add it to the rest of the ingredients in the breadmaker.
Make this homemade instant pudding mix in a seperate bowl:
1/2 cup granulated sugar
3/8 cup cornstarch
3/8 cup nonfat dry milk powder
1/2 tsp salt
Add the pudding mix to the breadmaker, plus a tsp vanilla. Let it mix and rise.
Meanwhile, prepare the filling:
1/2 cup Earth Balance Margarine, softened
1 cup packed brown sugar
2 teaspoons ground cinnamon
Once the dough has risen, roll it out onto a clean surface making a long rectangle. Then spread the filling on, and roll the long side up along the short side. Cut about 1 1/2 inch pieces and smash them on a cookie sheet lined with parchment paper. Cook at 350 degrees for 15-20 minutes.
These were so delicious warm and gooey, we didn’t even add the frosting the recipe calls for on top.