I first posted my recipe for vegan cinnamon rolls around the internet way back in February 2005 (I posted awhile back about finding out even Vegan cookbook author Isa Chandra Moskowitz liked the recipe!) and with a few additions to my old recipe, you can satisfy your cravings for those maple glazed walnut cinnamon rolls!
3/4 C unsweetened soy milk
1/4 C earth balance margarine, softened
3 1/4 C all-purpose flour
1 (1/4oz) package instant yeast
1/4 C white sugar
1/2 tsp salt
1/4 C water
2 TBS cornstarch + 2 TBS water, mix together in a small bowl (this replaces the egg)
1 C brown sugar, packed
1 TBS ground cinnamon
1/2 C earth balance margarine, softened
1/2 C walnuts, chopped
In a small saucepan heat the soymilk until it bubbles then remove from heat and stir in earth balance margarine until melted. Let cool until lukewarm.
In a large mixing bowl combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, cornstarch mixture, and the soy milk/margarine mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. Stir well to combine then add in the remaining flour 1/2 cup at a time, beating well after each addition. When the dough has pulled together, place on a lightly floured surface and knead for 5 minutes then roll out dough into a 12×9 inch rectangle.
In a bowl, stir together the cinnamon, brown sugar, and earth balance butter. Spread over the dough then sprinkle half the walnuts evenly on top of filling. Roll up and use a little water to seal the seam.
Cut roll into 12 slices and place in a well greased 9×13 inch dish. Cover and let rise for 60-90 until almost doubled. Preheat oven to 375 degrees F, sprinkle remaining walnuts on top of rolls, then bake in preheated oven for 20-25 minutes until lightly browned.
1/3 C maple syrup
1 tsp vanilla extract
1 C powdered sugar, sifted
2 tbsp unsweetened soy milk
In a small bowl mix together all glaze ingredients then drizzle over warm cinnamon rolls.