Cinnamon Rolls (w/Monkey Bread Alternative)

1 and 1/2 cup soy milk

6 Tbsp margarine

1/3 cup sugar

2 Tbsp chia seeds (or other egg substitute)

2 and 1/2 tsp active dry yeast (or one packet)

4 cups flour (with 1 Tbsp vital wheat gluten for added elasticity if desired)

In a microwave safe dish, warm soy milk and margarine until the margarine is melted, but not too hot to kill the yeast (115 degrees F is ideal). 

Using a stand mixer, add warm soy milk and margarine mixture and add sugar, chia seeds, and yeast. Stir to dissolve the sugar and yeast. 

Add 2 cups of the flour and stir to combine. After incorporated, add remaining flour 1/2 cup at a time. Knead for up to 5 minutes. Set aside in a warm place to rise until double.

Roll out on a floured surface to approx. 12" x 18".  Brush on some additional melted margarine (1/4 cups). Use approx. 2/3 cup brown sugar to sprinkle on a layer on top the melted margarine. Use approx. 1 Tbsp cinnamon to sprinkle on top the sugar and margarine layer. 

Roll into a log and cut into 12 rolls. Place onto greased cookie sheet and allow to rise again. 

Bake for 25-30 minutes at 350 degrees F. Once they have cooled, frost with some vegan cream cheese frosting. Store in an airtight container.

Less Sugar/Oil Variation

Dough:
1/4 cup applesauce
3/4 cup soymilk or water
1 tsp lemon juice
3 1/2 cups of bread flour ( I used 100% Whole Wheat bread flour, which is why mine have a darker brown color, but use any flour you have really.)
1 tsp salt
1/3 cup sugar
1/4 cup oil (I used soy, but you could use any light oil you have.)
1 1/2 tsp Active Dry Yeast

In a small bowl mix together the yeast and water/soymilk and set aside. In a large stand mixer bowl, mix together the apple sauce, lemon juice, salt, sugar, and oil. Add the yeast mixture and mix together. Add 2 cups of flour and mix until it's smooth. Add the remaining flour 1 cup at a time and mix until it forms into a ball of dough that's easy to handle. It should clean the sides of the bowl, but still be moist. You might not use all the flour.

Knead the dough for 5-10 minutes. Place in a greased bowl, cover with a dry towel, and let it rise for 2 hours. While it is rising, prepare the filling ingredients:

Filling:
1/3 cup vegan margarine, melted
2 Tbsp cinnamon
1/4 cup sugar

When the dough has doubled in size, turn out on a lightly floured surface, punch the dough down and form into an approximately 12x16-inch rectangle. It should be approximately between 1/4 and 1/2 inch thick.

Spread the melted margarine over the rectangle dough you shaped and mix together the cinnamon and sugar in a small bowl. Once it's mixed together, sprinkle that over the margarine. Roll up the rectangle loosely into a log. Cut into 1 inch pieces and place them in an oiled baking dish - I cut the log in half, then those sections in half again, and then the 4 pieces into thirds. Try for a uniform thickness so they will all cook evenly.

Let the unbaked rolls sit in a warm, draft-free place for about an hour until they've about doubled in size. Bake in a 350 degree F oven for 25-35 minutes, until golden brown.

Once they have cooled, frost with some vegan cream cheese frosting.

Monkey Bread

Make the dough as directed above. Mix 1 cup sugar with 1 Tbsp cinnamon. Melt 1/2 cup Earth Balance margarine. Roll dough into walnut (or golf ball?) size ball, roll in melted margarine, then roll to coat in cinnamon/sugar mix. Place into a greased bundt pan, or whatever baking pan you have on hand, but bundt pans make a good shape and cook well. Layer dough balls in pan until dough is gone. Drizzle dough with leftover melted margarine and sprinkle on remaining cinnamon/sugar. Allow to rise for ~1/2 hour then cook at 350 degree F oven for 25-35 minutes. Let rest in pan for about 10 minutes before inverting Monkey Bread onto a cooling rack.