I was going to look up a recipe for salad dressing, but ended up stumbling across a recipe for Cinnamon Rolls that just looked amazing. I haven’t had a cinnamon roll since before we moved. There was a bakery back home that had a ton of vegan and dairy-free options. Their vegan cinnamon rolls were just beyond amazing. I’m going to have to pull out my bread machine and make these sometime soon! To make these dairy-free or vegan, substitute the milk with soy creamer, the butter with soy margarine, and the cream cheese with Tofutti’s Better Than Cream Cheese. There are several things that can be used to substitute for the eggs. Ener-G brand egg replacer is one of the most popular.

Ingredients :
+ 1 cup warm milk (110 degrees F/45 degrees C)
+ 2 eggs, room temperature
+ 1/3 cup margarine, melted
+ 4 1/2 cups bread flour
+ 1 teaspoon salt
+ 1/2 cup white sugar
+ 2 1/2 teaspoons bread machine yeast
+ 1 cup brown sugar, packed
+ 2 1/2 tablespoons ground cinnamon
+ 1/3 cup butter, softened
+ 1 (3 ounce) package cream cheese, softened
+ 1/4 cup butter, softened
+ 1 1/2 cups confectioners’ sugar
+ 1/2 teaspoon vanilla extract
+ 1/8 teaspoon salt

Directions :
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

3. Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup butter 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).

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

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