Cinnamon Rolls

My new job is at a coffee shop/wine bar/cafe, and although I was hired as a barista it seems that I'm going to be working in the kitchen late at night, baking. For those who don't know me, this is my dream job. I will be working alone, allowed to wear whatever I want, allowed to listen to all my obnoxious music as much as I want, and baking. This is what I do at home, and now I'm just getting paid to do it in a much bigger, more well-equipped kitchen than my own. Needless to say, I'm swooning. So here's my new recipe for Cinnamon Rolls, and they probably taste better if you're listening to Pissed Jeans while you make them.


Dough!
*1 cup warm water
*1.5 tbsp active dry yeast
*1/2 cup margarine
*1/2 cup sugar
*1/4 tsp salt
*equivalent of two eggs (I would definitely use Egg Replacer for this)
*3 cups flour

Filling!
*1 cup sugar
*2 tbsp ground cinnamon
*1/4 cup melted margarine

Icing!
*2 cups powdered sugar
*1/4 cup-ish vanilla soymilk

1. Stir the yeast into the water and set aside.
2. Combine the margarine, sugar, and salt and mix until well combined, but not whipped light.
3. Mix the egg replacer in gradually, stopping when combined.
4. Add the flour and the yeast/water mixture and mix to a smooth dough.
5. Knead the dough for about two minutes.
6. Set the dough aside to rise in a warm place in a lightly greased bowl, covered with a towel or some slightly loose plastic wrap, for about 1 1/2 hours.
7. Mix the sugar and the ground cinnamon together in a small bowl.
8. Punch down dough to release gases and set on a lightly floured work surface.
9. Divide the dough into two equal halves. Roll each half out into a 20x10in rectangle. You can trim the edges if you'd like a neater roll.
10. Brush the melted margarine over the entire exposed surface of the dough.
11. Sprinkle the cinnamon sugar evenly over the dough. Leave a narrow band of dough uncovered along the top edge.
12. Roll the dough up tightly from the bottom edge into a cylinder (make sure your cylinder is 20 inches long, not 10).
13. Using a serrated knife, each roll into eight 2 1/2in thick slices.
14. Place on a lightly greased baking sheet and tuck the loose edge of the roll underneath. Using the palm of your hand, flatten each roll to about 1in thick.
15. Allow to sit in a warm place for 25 minutes.
16. Bake at 350 degrees for about 15 minutes. Glaze when cool.

To prepare the icing:
Put the powdered sugar in a small bowl. Very slowly add soymilk to the sugar while mixing continuously. Stop adding soymilk when you've reached a creamy (but not thick) consistency.


I promise they aren't nearly as difficult to make as they look!