This is a decadent cinnamon roll recipe that is very satisfying even without frosting!
- 3 ¼ c all-purpose flour, divided
- 1 envelope yeast
- ¼ c sugar
- ½ tsp salt
- ¾ c non-dairy milk
- ¼ c water
- ¼ c vegan butter
- Egg Replacer equal to one egg
- 1 c firmly packed brown sugar
- 1 tbsp cinnamon
- ½ c vegan butter, softened
- ½ c raisins, optional
Set aside 1 C all purpose flour from total amount. Mix remaining flour, yeast, sugar, and salt in large bowl.
Heat milk, water, and ¼ C margarine until hot to the touch, 125F-130F. Stir hot liquid into dry ingredients. Mix in Egg Replacer. Mix in enough reserved flour to make a soft dough, so that it does not stick to the bowl. Turn out onto floured board and knead 5 minutes. Cover dough and let rest 10 minutes.
Mix brown sugar, cinnamon, and margarine together. Roll dough into 12x9" rectangle. Spread with cinnamon mixture. Sprinkle with raisins if using. Roll from long side, jelly-roll style; pinch to seal the seam.
Cut into 12 equal slices with a sharp knife. Place cut side up into large greased muffin cups; place on baking sheet over a shallow pan half-filled with boiling water. Cover dough and let rise 20 minutes.
Bake at 375 F for 20 minutes or until browned. Remove from muffin cups to cool. Serve warm.