CHEF JOEY'S VEGAN CINNAMON ROLLS

Chef Joey's Vegan Cinnamon Rolls image

Provided by Chef Joey Z.

Time 2h15m

Yield 12 rolls, 12 serving(s)

Number Of Ingredients 17

1 (2 1/2 ounce) package yeast (red star)
1/2 cup vegan sugar
1 cup soymilk (warmed)
3 teaspoons egg substitute (Ener-G)
4 tablespoons filtered water (add to egg substitute)
1/3 cup vegan margarine
4 1/2 cups bread flour
1 teaspoon sea salt
1 cup brown sugar (packed)
2 1/2 tablespoons ground cinnamon
1/3 cup vegan margarine
3 ounces vegan cream cheese
1/4 cup vegan margarine (softened)
1 1/2 cups icing sugar
1/4 teaspoon vanilla extract
1/4 teaspoon lemon extract
1/8 teaspoon sea salt

Steps:

Mix the yeast, sugar and heated soy milk in a large bowl and let sit until the yeast foams.
Prepare your egg replacer. Mix it with the margarine, flour and salt. I used my Kitchen Aid mixer for this. The dough should be smooth and very stiff.
Set the dough aside, covered in a warm place until its double in bulk.
Once the dough has risen turn it out onto a floured surface cover with a T towel and let it rest for 10 minutes.
While the dough rests, combine the brown sugar and cinnamon and mix well. Set aside.
After 10 minutes roll out the dough on a floured surface. The dough should result in a 16x21 inch rectangle.
Spread the dough with the cinnamon sugar. Spread it evenly with your hand. Add the currants and nuts also.
Starting at one end, roll the dough up and cut into 12 equal pieces using a sharp knife.
Put a piece of parchment on a 9x13 inch baking sheet and place the cut up rolls evenly spaced on the parchment. Cover with the T towel and let rise again for about 30 minutes or until the rolls are about double in size. Preheat your oven to 375'F.
Bake for 15 minutes until golden brown. While the rolls are baking prepare the icing. Beat together the vegan cream cheese, margarine, icing sugar, vanilla and salt. Spread on the warm rolls.
Bon Apetit!