Sticky and sweet, these rolls are a breakfast in themselves. This recipe is adapted from Colleen Patrick-Goudreau's The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Sweets.
4-1/2 teaspoons egg replacer
6 tablespoons water
4 to 5 cups flour
2-1/4 teaspoons (1 packet) active dry yeast
1 cup soy milk (plus some for brushing)
1/3 cup EarthBalance butter
1/3 cup evaporated cane juice sugar
1/2 teaspoon salt
3/4 cup packed brown sugar
1 tablespoon cinnamon
1/2 cup Earth Balance butter
1 cup chopped nuts
1 cup powdered sugar
2 tablespoons Earth Balance butter, melted
1 teaspoon vanilla extract
2 tablespoons soy milk
In a blender, place water and egg replacer; process at highest speed until thick and creamy. In a mixing bowl, combine 2-1/4 cups flour and the yeast. In a small saucepan, heat the soy milk, butter, sugar and salt. Stir constantly until melted and blnded. Pour the milk mixture into the flour mixture and mix on low speed. Add egg replacer mixture and beat on high speed for three minutes. Using dough hook or by hand, add as much remaining flour as necessary to make a moderately soft dough, kneading about 5 minutes. Shape into ball and placed in greased bowl. Cover and let rise in a warm place for 1 to 2 hours.
When doubled in size, punch down; let rest 10 minutes. Meanwhile make filling by combining ingredients; set aside. Roll dough into 12-inch square. Spread filling evenly over dough. Carefully roll up into a log and seal edges. Slice into eight equal-sized pieces and arrange on greased cookie sheet. Cover loosely with plastic wrap, leaving room for rolls to rise. Let rise in warm place until nearly doubled in size -- about one hour. Preheat oven to 375 degrees. Brush dough lightly with soy milk. Bake for 25 to 30 minutes or until golden brown.
Prepare icing by combining ingredients in a small bowl. When rolls are ready, remove from oven and let cool about 5 minutes. Then drizzle with icing.