CAKES | 187 FILLING On a lightly floured surface, roll out the dough into a thin rectangle about 12 cm thick. Brush with melted margarine and top with sugar and desired amount of cinnamon. Starting at one end, tightly roll up the dough and place seam side down on a board. Then with a serrated knife, cut the dough into 4 ½ -5 cm sections and place in a well-buttered 20x20 cm square or round pan. Brush with melted margarine and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven 175°C. Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve. TOPPING (OPTIONAL) Beat 1 cup icing sugar and 1-2 tablespoons almond milk and sprinkle over rolls. Best when fresh, though they will keep covered at room temperature for 2-3 days. NOTE: If preparing the cinnamon rolls the night before cover the pan, and refrigerate overnight, then proceed with the next step in the morning. You can make the rolls up to the point of putting in a baking dish and instead, freeze them in a freezer-safe container. Then thaw the night before in the fridge. Once completely thawed, proof, covered with a towel in a greased baking dish as your oven preheats, and then bake as instructed. VEGAN CREAM CHEESE FROSTING Makes 2 cups frosting, keeps 5 Days. Not freezer friendly ½ cup margarine at room temperature 200g Tofutti at room temperature 3– 5 cups sifted icing sugar In a large mixing bowl, beat margarine to light and creamy. Add Tofutti and mix again until creamy and smooth. Add sifted powdered sugar ½ cup a time until thick and spreadable and of desired sweetness. You want this frosting to be pretty thick so it won’t slide around, so keep adding powdered sugar until it reaches the right consistency. Perfect for frosting cakes, cupcakes, muffins, and more! Refrigerate after frosting to keep fresh (up to 5 days).
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