½ cup soy buttermilk (non-dairy milk mixed with 1 teaspoon of apple cider vinegar)
Filling:
½ cup brown sugar
1 teaspoon cinnamon
⅛ teaspoon nutmeg
⅛ teaspoon allspice
Icing:
1 cup powdered sugar
1 tablespoon vegan cream cheese
½ teaspoon vanilla
1 tablespoon soymilk
Preheat the oven to 400 degrees. Spray 9” pay, square or round, with non-stick spray.
Mix flour, baking powder, baking soda, and salt. Then add small cubes of margarine and stir until crumbly. Add soy buttermilk (or almond). You may need to add 1Tbsp more if still really dry, but it should still be a bit crumbly.
Pour dough on a cutting board, preferably sprinkle with flour so it won’t stick. And roll out dough with rolling-pin to about a 6”x12” rectangle.
Mix filling ingredients and sprinkle onto dough. Press the filling into the dough with your fingers or fork. Then roll the dough tightly.
Cut the roll into 1 inch slices and place them in the pan. Bake for 20-25 minutes.
While the rolls are cooking, stir together the Icing ingredients. Add the soy milk slowly until you’ve reached the consistency you prefer.
After the cinnamon rolls are done baking, drizzling on the icing!
