Pioneer Womans Cinnamon Rolls...Veganized?

Hello Bloggy buddies!
How is everyone enjoying this hot weather?
I would like to say that I am not enjoying it one bit! Last night our air conditioner wasn't putting out any cool air and it was miserable until the sun went down. So this morning Chris went outside and totally cleaned it out. It was just caked with filth. I guess when we bought this house we figured the previous owners would keep the unit clean...Lesson learned. Don't trust adorable little old people when they tell you everything is in great condition. LOL

So, lets talk about Pioneer Woman, Ree Drummond's cinnamon roll recipe. It is definately not vegan friendly, and it is not healthy in the least bit, but...I'll be darned if they aren't the tastiest cinnamon rolls I have ever had! The original recipe called for a quart of whole milk and over a pound of butter, not to mention she calls for 2 cups of sugar. Then, there is the frosting....OH THE FROSTING! Coffee maple frosting. It is to die for, literally. I think it would definately cause someone to fall into a diabetic coma.
Everyone loves them. The men that my husband works with beg him to have me bake some....every week. Every week. It is ridiculous.
I make these about every other month and it makes 6 dozen rolls per batch, so there are plenty to share. I give all but 1 dozen for our house, because my husband will eat them until he is quesy. He just cannot stop himself.

Pioneer Womans Cinnamon Rolls, Veganized

Ingredients

• 1 quart Soy Milk
• 1 cup Vegetable Oil
• 1 cup Sugar
• 2 packages Active Dry Yeast, 0.25 Ounce Packets
• 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
• 1 teaspoon (heaping) Baking Powder
• 1 teaspoon (scant) Baking Soda
• 1 Tablespoon (heaping) Salt
• 2 cups smart balance vegan margarine, melted
• 2 cups Sugar with 2 tbls. cinnamon mixed together
• _____
• MAPLE FROSTING:
• 1 bag Powdered Sugar
• 2 teaspoons Maple Flavoring
• 1/2 cup Milk
• 1/4 cup Melted smart balance vegan margarine
• 1/4 cup Brewed Coffee
• 1/8 teaspoon Salt

Preparation Instructions

For the dough, heat the soy milk, vegetable oil, and sugar in a medium saucepan over medium heat to a slight boil. Set aside and cool to warm.This usually is about 30 minutes. Sprinkle the yeast on top and let it sit on the soy milk for 1 minute.
Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away.
Preheat the oven to 375°F.
To assemble the rolls, remove half the dough from the bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
To make the filling, pour 3/4 cup to 1 cup of the melted margarine over the surface of the dough. Use your fingers to spread the margarine evenly. I like to combine my sugar and cinnamon together and then sprinkle it over the margarine.
Now, beginning at the end closest to you, roll the rectangle away from you. Use both hands and work slowly, being careful to keep the roll tight. When you reach the end, roll the log over so the seam is face down. When you’re finished, you’ll wind up with one really long log.
With a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Spray your pans with Pam. Place the sliced rolls in the pans, being careful not to overcrowd. Each pan will hold 7 to 9 rolls.
Repeat the process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
While the rolls are baking, make the maple icing:
In a large bowl, whisk together the powdered sugar, soy milk, margarine, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. The icing should be somewhat thick but still very pourable.
Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor.
Package up rolls to give away to friends, because if you keep them, you will eat them.
I would not recommend using rice milk, it is too thin and turns out really lame, thin cinnamon rolls.

This really is a yummy dessert. I think for Christmas, you would be voted Best vegan cinnamon roll at your family's annual dinner!

Try it out, your going to love them!

Let me know what your think if you make these!
Viv~