Vegan Cinnamon Rolls With Walnuts and Chocolate Chips

Ingredients:
3/4 cup soy milk
1/4 cup vegan butter, softened
2 3/4 cup unbleached, all-purpose flour
1 packet fast rise instant yeast
1/4 cup sugar
1/4 cup water
1/2 chopped walnuts and/or vegan chocolate chips, optional

Filling:
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup vegan butter, softened
1 tablespoon cocoa powder

Icing:
1/4 cup vegan butter, softened
1/2 teaspoon vanilla extract
2 cups powdered sugar
1 tablespoon soy milk

Steps:
1. Preheat oven to 350.

2. In a saucepan, heat the milk and 1/4 cup butter until boiling. Remove from heat and cool until only warm.

3. (While milk and butter are cooling) In a large mixing bowl, combine 2 1/4 cup flour, yeast and white sugar, and whisk until smooth.

4. Add water and milk/butter mixture to the dry mixture and mix just until it forms a rough dough that pulls away from the sides of the bowl. Add nuts and chocolate, if using.

2. Knead in the remaining half cup of flour.

3. Knead the dough for 5-7 minutes until the dough is perfectly smooth.

4. Put the dough in a slightly oiled bowl, cover it with a clean, slightly damp towel and let it rise for 10-15 minutes.

5. Sprinkle the counter with flour and using a rolling pin, roll dough out to a 9X12 rectangle.

6. Combine 1/2 cup butter, brown sugar, cocoa posder, and cinnamon and spread over the top surface of the rectangle (leave about 1/2 inch on each side).

7. Start with the long part of the rectangle and roll the dough into a tube. Using a serrated knife, cut each cinnamon roll about 1 inch thick.

4. Place cinnamon rolls into a greased muffin pan.

5. Cover with a damp towel and let rise for 10-15 minutes. After cinnamon rolls have risen, bake for 10-15 minutes, depending how gooey you like them.

5. For icing, combine all ingredients.

Serves 4-6