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

Vegan Cinnamon Rolls With Golden Raisins and Pecans

Ingredients:

For Dough:
3 cups flour
2 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
3 teaspoon yeast
2 tablespoon vegetable oil
1 1/2 cup soy milk
For Filling:
1/2 cup sugar
4 tablespoon cinnamon
1/4 cup melted vegan butter
1/4 cup golden raisins
For Icing:
1/2 cup powdered sugar
1 tablespoon soy milk
1 teaspoon vanilla extract
1/4 cup chopped pecans

Steps:

1. Preheat oven for 375.
2. Mix dry ingredients in large bowl.
3. Add oil and soy milk and mix until dough becomes sticky mass.
4. Melt margarine and mix cinnamon and sugar together in a separate container. 5. Split dough in half, (using some flour to reduce stickiness) flatten dough into a rectangular shape-approximately 4x8 inches.
6. Spread half of the filling onto dough (stopping about 1/4 inch from the edge).
7. Add raisins.
8. Roll the dough into a long tubular shape and cut into mini rolls (cutting approximately every inch and a half).
9. Place mini rolls into greased pan, and repeat above steps with second half of dough.
10. Sprinkle chopped nuts on top of rolls.
11. Bake for 9-12 minutes.

Icing:
1. Combine powdered sugar, soy milk and vanilla.
2. Pour onto rolls immediately after taking them out of the oven.

Serves 4-6