For these cinnamon, I kept the same dough as my pumpkin rolls, but changing the filling for a more classic recipe, but just as autumnal!
For 12 cinnamon rolls
1/4 cup of sugar
1 1/4 cups soy milk, lukewarm
2 teaspoons of instant yeast
4 cups of all-purpose flour
1 teaspoon of salt
1/2 cup vegan margarine, melted
1/4 cup of vegan margarine
1 cup dark brown sugar
1 tablespoon ground cinnamon
2 teaspoons of ground nutmeg
* If you don't have nutmeg, use 2 tablespoons of cinnamon in total
1 cup natural whole pecans, coarsely chopped
Cream cheese flavored frosting
1 cup icing sugar
1/2 cup vegan margarine
1 teaspoon of plant based milk
1 teaspoon of apple cider vinegar
1/2 teaspoon of vanilla extract
A pinch of salt
Prepare the cinnamon rolls.
Mix 2 tablespoons of sugar with the milk and add the yeast. Leave to foam for ten minutes.
Meanwhile, combine the dry ingredients and the remaining sugar in a large bowl or in the bowl of a stand mixer. Once the yeast has foamed, add the milk and margarine to the flour mixture. Knead until a smooth ball forms.
Cover with a damp cloth and let rise for 1 hour, preferably in the oven, off, with the light on.
Roll out the dough into a 15-by-12-inch rectangle on a lightly floured work surface.
With the back of a spoon, brush all of the dough with margarine, cover with brown sugar and pecans. Cut into 12 strips about 1.5 inches wide and roll into buns. Place the rolls in a pre-buttered 9 by 13 inch pan or on a cookie sheet. Above all, don't waste any garnish; top the buns with anything that has fallen on the counter. Cover with a damp cloth and let rise for 1 hour.
Preheat the oven to 350F.
Bake for 25 to 30 minutes until the top is lightly golden. Let cool.
In a bowl, vigorously whisk all the frosting ingredients until the margarine is evenly combined. Glaze the cinnamon rolls.