Breakfast

Tastes-Like Cinnabon Rolls

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Recipe Information

# of Servings: 12

Recipe Created By: Yael Weinstein

Ingredients

Dough

1 cup rice milk

1/3 cup margarine, melted

4 Tbsp water

2 Tbsp oil

4 cups flour

1/2 cup sugar

1 tsp salt

4 tsp baking powder

2 1/4 tsp yeast

Filling

1/3 cup melted margarine

1 cup packed brown sugar

2 1/2 Tbsp cinnamon

Topping:

1 1/2 cup confectioners (powdered) sugar

1/4 cup Tofutti® Better Than Cream Cheese

1/2 tsp vanilla extract

7 Tbsp margarine

Directions

Place first 9 ingredients in order into the bread machine and put on the dough setting until completed.

If using a stand mixer, put the wet ingredients for the dough in the bottom of the mixer bowl. Add the dry ingredients on top. Set mixer to medium-low and mix until ingredients are combined. Scrape down bowl. Continue to mix until there are no dry spots of flour.

Roll the dough out with a rolling pin to be 21″ x 16″ and spread the melted margarine over the surface of the dough with a brush. Mix the brown sugar and cinnamon together and spread on top of the margarine. Then roll the dough up from long-side to short to look like a swirl and pinch the ends of it. Cut the dough into pieces to make your cinnamon rolls as large as you want (average 1″). Sometimes we roll the dough out to be a lot shorter in width and make mini buns instead of big ones.

Grease your baking ban and place the rolls on it. Let them rise in a warm place uncovered from 30 minutes or until they have risen.

Bake at 400 °F for 10 minutes.

In a mixer or with a hand held mixer place topping ingredients together and mix until it looks creamy. Spread on rolls after they have been baked.

Serve hot.

Notes

If you make a whole batch you can always put them unbaked in the fridge wrapped in aluminum for another day.

This recipes was adapted from A Likely Story Recipe.

Substitutions

You can use any milk substitution and margarine substitution for your family.

For the icing, if you can’t use soy you can leave out the Tofutti® and use more margarine and it still tastes great.

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.