Eggless cinnamon rolls
When I was back in NY for the holidays, I baked some cinnamon rolls for my nephew who's allergic to eggs and soy. I used this vegan recipe, halved it, and replaced all the soy milk with regular milk. It came out really good, and wasn't too sweet, just the way I like it :)
Revised recipe
1 pint Milk
1/2 cup Canola Oil
1/2 cup Granulated Sugar
1 Packet Active Dry Yeast
4-1/2 Cups All Purpose Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 Tablespoon Salt
1/2 Cup Margarine
1 Cups Granulated Sugar
Cinnamon
Combine milk, oil and sugar in a large pot on the stove, bring to a boil and then immediately turn off the heat. Let sit until it is below 115º. Incorporate yeast and let sit for 5 min. Then mix 4 cups of flour in, stir well until fully incorporated, and then cover the pot. Let sit for 1 hour to rise. Finally, stir in the last 1/2 cup of flour, the baking powder and the salt.
On a well floured surface, use a rolling pin to roll it out into a long rectangular shape, about 1/4 inch thick. Drizzle with the melted margarine and top with the sugar. Dump a load of cinnamon on it. Then roll it up into one big log, and slice the log into 1-inch wide rolls.
Place the buns into lightly greased pans -- this recipe will make about 3 pans -- and let sit for 30 minutes until plump. Then put in 350º preheated oven for 15-20 minutes until golden brown.
The glaze is just 1 cup of powdered sugar mixed in with 1 Tablespoon or more of milk, and a little vanilla extract for flavor.