Makes 1 dozen 4-inch buns
For the dough:
- 1/4 cup silken tofu
- 2 cups soy milk or rice milk, at room temperature
- 2/3 cup dairy- free margarine, melted
- 4 1/2 cups unbleached flour
- 1 teaspoon salt
- 1/2 cup sugarl
- 2 1/2 teaspoons active dry yeast
For the filling:
- 1 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 1/2 tablespoons ground cinnamon
- 6 tablespoons dairy- free margarine, softened
- 1/2 cup raisins (optional)
For the “cream cheese” icing (optional):
- 1/2 cup Tofutti Better Than Cream Cheese
- 1/4 cup dairy- free margarine, softened
- 1 1/2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Place the silken tofu in the food processor and pulse until completely pureed.
Mix all dough ingredients on high speed for 2 to 3 minutes, or until well combined. Be sure to scrape down the sides of bowl to thoroughly incorporate all the ingredients. Cover with a dish towel or plastic wrap and set aside in a warm place for 30 minutes, or until almost doubled.
Spray a 13 × 9-inch baking pan with nonstick baking spray.
Pour the sugars and cinnamon into a small bowl and mix with a spoon until well combined. Set aside.
Lay out two sheets of wax paper, each at least 24 inches in length. Lightly spray each with nonstick baking spray. Turn the dough out onto the wax paper and place second sheet of wax paper on top, so that the dough is sandwiched between the two sprayed sides.
Roll the dough into a rectangle approximately 24 × 14 inches. Spread the dough with margarine and sprinkle evenly with the sugar/cinnamon mixture and the raisins, if using.
Beginning with a short side, carefully and firmly roll up the dough like a jelly roll. Using a very sharp knife, slice into twelve equal-size rolls. Place the rolls on the prepared baking pan sliced sides up. Cover the unbaked cinnamon buns with a dish cloth, and let rise for another 30 minutes. At this point, preheat the oven to 400 degrees.
Bake the rolls in the preheated oven for 20 to 25 minutes. Test with a toothpick to make sure dough in the center of each bun is baked through.
For the Icing:
While the rolls are baking, prepare the icing by beating together the “cream cheese,” margarine, confectioners’ sugar, vanilla, and salt. Scrape down the sides of the mixing bowl with a spatula and continue to beat until smooth. Spread the desired amount of frosting on the warm rolls before removing them from the pan to serve.
Recipe from The Divvies Bakery Cookbook by Lori Sandler. Copyright (c) 2010 by the author and reprinted by permission of St. Martin’s Press.