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.
This recipes was adapted from A Likely Story Recipe.
For the icing, if you can’t use soy you can leave out the Tofutti® and use more margarine and it still tastes great.