Swedish Cinnamon Rolls (vegan)

Total Time: 2 hrs 10 mins Preparation Time: 2 hrs Cook Time: 10 mins

Ingredients

• 2/3 cup soymilk
• 2 teaspoons dry active yeast
• 1 teaspoon sugar (or sub honey or agave nectar)
• 2 tablespoons soy yogurt (plain or vanilla)
• 1/4 cup sugar (i use organic evaporated cane juice)
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cardamom
• 1 1/2 cups unbleached all-purpose flour
• 1 cup whole wheat flour
• 1/4 cup earth balance margarine, cold (cut into small pieces)
• 2 tablespoons earth balance margarine, room temperature
• 2 tablespoons sugar
• 1 tablespoon cinnamon
• soymilk (to brush on top)
• sugar (to sprinkle on top)

Recipe

• 1 warm the soy milk slightly - too hot will kill the yeast, too cool won't activate it -- just about lukewarm is right. in a small bowl stir together the soy milk, the yeast and the teaspoon of sugar. set aside to let the yeast do it's thing.
• 2 add the next 7 ingredients (yogurt to 1/4 cup margarine) to a larger bowl and then add in the yeast mixture. knead for about 10 minutes until a nice soft dough has formed. cover and let rise in a warm place for about half an hour, until doubled in size.
• 3 mix the 2 tbsp margarine, 2 tbsp sugar and cinnamon together in another small bowl and set aside.
• 4 place 12 muffin liners on a baking sheet. roll the dough into about a 10" x 12" rectangle - as close to square as you can get it.
• 5 spread the cinnamon sugar mixture evenly over the dough and then roll it up (roll from the longest side). cut into 1" slices and place each slice in a muffin liner. cover again and let rise for another hour, should be doubled in size.
• 6 preheat oven to 425 degrees. brush the tops of the rolls with soy milk and sprinkle with a touch of sugar. bake for 10 minutes until golden brown.