Ridiculously involved. Totally worth it.

This recipe makes 6 rolls, but doubles easily. (I recommend doubling it.)

Ingredients:

Dough:

1/4 cup vanilla soy milk
1/2 cup sugar
1 tsp salt
4 tbsp margarine, softened
egg replacer for 2 eggs, prepared
1 package dry yeast
1/4 cup warm water (lukewarm)
2 1/2 cups flour (I used a mix of spelt and white)

Filling:

1/4 c margarine
3/4 cup packed brown sugar
1 tbsp cinnamon
1/2 cup toasted pecan pieces

Directions:

Mix the soy milk, sugar, salt, and margarine in a saucepan and stir over low heat until margarine is melted and everything is well-mixed. Remove from heat and mix in a large bowl with the egg replacer; let cool til lukewarm.

While the soy milk mixture is cooling, stir the yeast into the warm water and let it stand for 5 minutes to dissolve. Add the dissolved yeast to the soy milk mixture. Beat until well mixed, then add 1 1/2 cups of the flour, beating well, until the dough is smooth and uniform. Cover and let rise in a warm place for about 1 hour.

Add the remaining cup of flour and blend in well, adding more flour if necessary to make the dough firm enough to handle. Knead until smooth and elastic. Put the dough in a greased bowl, cover, and let rise until almost double in size.

Punch the dough down, shape into rolls (see below) and let rise, covered, in a warm place for about 1 hour.

Preheat oven to 400°F. Bake rolls for 15-18 minutes. Top with icing if desired (see below). Hide leftovers from family.

To shape into rolls: roll out the dough on a floured surface until approximately 3/4" thick and a long rectangle shape (about 16" long or so; if you double the recipe your rectangle will be bigger). Spread the filling on the dough and roll up the dough jelly roll style. Cut into slices about 1 1/2" thick (pro tip: slice with unflavoured dental floss) and place on a well-greased baking sheet.

For icing: Use a ratio of 2 or 3 to 1, confectioner's sugar to margarine. Mix until uniform, then add plain or vanilla soy milk a teaspoon at a time and mix until you've got a thick paste. Spread or squeeze onto warm rolls; the heat from the rolls will melt the icing. If desired, mix in about 1/2 tsp vanilla to the icing before spreading on rolls. For a cream cheese-y taste, add about 1/4 tsp cider vinegar.