Cinnabon cinnamon rolls are studies in excess. Too much bread, too much sugar, too much cinnamon… In short, they’re heavenly. A single Cinnabon roll contains about 730 calories and 24 g of fat, which is almost half of most people’s daily alottment. While we wouldn’t recommend eating these everyday, we have to admit, sometimes you just ‘need’ a little luxury.

This df/ef version is perfect for those who do not consume animal products. Please note, however, that it does call for sugars, which are a source of some controversy in the vegan community. Please use your discretion when choosing a brand of sugar to use.

Dough
2 cups warm almond or soy milk (110 degrees F/45 degrees C) – Silk or Almond Breeze
1/4 cup egg substitute (we like to use chia gel. 1 tbsp. chia, soaked in 1 cup water for 5 hours)
2/3 cup df margarine, melted
4 1/2 cups (18oz or 511g) Better Batter Gluten Free Flour
1 tsp. salt
1/2 cup sugar
2 1/2 tsp. active dry yeast

Instructions
Mix dough ingredients in your mixer on high speed for three minutes, or until well combined. Set aside, covered in plastic wrap, in a warm place for 30-45 minutes, or until doubled.

Lay out two sheets of plastic wrap to make a 16×24 inch surface. Flour them lightly. Turn dough onto the plastic wrap and sprinkle flour on the surface. Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup margarine and sprinkle evenly with sugar/cinnamon mixture.

Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13
inch baking pan. Cover and let rise until nearly doubled, about 30
minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake rolls in preheated oven until golden brown, about 15 minutes.
While rolls are baking, beat together cream cheese, 1/4 cup margarine,
confectioners’ sugar, vanilla extract and salt. Spread frosting on
warm rolls before serving.