Cinnamon Buns

Makes about 20 buns

Dough

• 1 cup parve plain soy milk
• 1/2 ounce (2 envelopes) active dry yeast
• 1/3 cup plus 1 teaspoon sugar, divided
• 4 1/4 cups all-purpose flour, plus extra for dusting work surface
• 2 large eggs, lightly beaten
• 4 Tablespoons (1/2 stick) parve margarine, softened, plus extra to grease pan (if pan-baking buns)
• 1/2 cup canola or vegetable oil

Filling

• 1 cup (2 sticks) parve margarine, softened
• 1 1/2 cups light brown sugar
• 2 Tablespoons ground cinnamon

Glaze

• 1 cup confectioners' sugar
• 2 to 3 Tablespoons boiling water
• 1/2 teaspoon pure vanilla extract

Directions:

1. To make the dough: Heat the soy milk until lukewarm. Pour into a large bowl and add the yeast and 1 teaspoon of the sugar and let sit for 10 minutes. Add the flour, eggs, remaining 1/3 cup of sugar, margarine, and oil and mix well. Knead using either a dough hook in a stand mixer for 2 to 3 minutes or by hand until the dough comes together into a ball. Cover with plastic and let rise 1 hour. 
2. In the meantime, prepare the filling. Place the margarine, brown sugar, and cinnamon in a medium bowl and mix with a whisk or beat with an electric mixer until smooth. Set aside. 
3. Preheat the oven to 350F. Take a piece of parchment about 2-feet long and place on the counter. Sprinkle with some flour. Place the dough on the floured parchment, sprinkle with some more flour, and roll it into a 15 x 24-inch rectangle. 
4. Spread the cinnamon filling all over the dough, all the way to the edges. Roll up the dough beginning with the long side of the rectangle, so you end up with a log about 24 inches long. Use a sharp knife to cut the roll into 1-inch slices. 
5. You can bake these two ways. 
   1. To make soft, pan-baked buns, grease a 9 x 13-inch pan with some margarine. Place the buns in the pan with the cinnamon swirl-side up. Bake for 40 minutes, or until browned on the outside edges. 
   2. To make individually baked buns with a slightly crunchy exterior, line 2 cookie sheets with parchment. Place the sliced buns cinnamon swirl-side up on the pans 3 inches apart. Bake for 30 minutes, or until golden-brown. 
6. Let cool for 5 minutes in the pan (or on the cookie sheets) and prepare the glaze. Place the confectioners' sugar in a medium bowl. Whisk in 1 tablespoon of the boiling water and the vanilla. Whisk in another tablespoon of boiling water and see if you have a thick, pourable glaze. If you think it is too thick, add another tablespoon of boiling water and whisk to combine. If you accidentally make it too thin, just add some more confectioners' sugar. Use the whisk to drizzle the glaze of the cinnamon buns and enjoy.

Store covered in plastic at room temperature for up to four days or freeze up to three months.