1 package (1/4 ounce) active dry yeast
3/4 cup warm water
1/4 cup white sugar
3/4 teaspoon salt
2 1/2 cups all-purpose flour or cake flour, divided
1 egg equivalent of Ener-G Egg Replacer
1/2 cup brown sugar
1 tablespoon ground cinnamon
1/4 cup margarine, melted
2 cups powdered sugar
2 tablespoons margarine
2 tablespoons nondairy milk
1 teaspoon vanilla
1.Lightly grease one baking pan. Mix warm water and yeast, let sit, loosely covered, for 10 minutes, until creamy. In large bowl, combine sugar, salt and 1 cup flour. Add yeast/water solution and the egg replacer, and beat well to combine.
2. Add remaining flour 1/2 cup at a time, beating well each time. When dough has pulled together, turn it out onto a floured surface and knead for 8-10 minutes, until smooth and elastic. Cover with a damp cloth and let sit at room temp for 10 minutes. Roll out dough on lightly floured surface, into a rectangular shape, until 1/4 inch thick.
3. Combine cinnamon and brown sugar. Using a pastry brush, brush on melted butter, and then put the cinnamon/brownsugar on the butter. Cover all of the dough equally. Roll the dough along the long-edge into a log. Cut into 16 equal-sized pieces, and place them in prepared baking pan.
4. Cover loosely and leave at room temperature for about 45 minutes. Preheat oven to 400 degrees F. Roll should double in volume. Bake for 15-20 minutes. If using, beat frosting ingredients to desired consistency, and frost rolls once cool.
All sorts of little additions to the filling, be it walnuts, pecans, pumpkin/apple pie spices, etc, can make these a little different and exciting.The sky is the limit.
Alternatively, if you want to try and make something a little savory, I recommend using whole wheat flour, and instead of making the sweet filling make a curry or a tofu scramble, and use that as the filling instead, brushing with olive oil instead of margarine.
Instead of rolls, you could also roll the dough a bit thinner, and cut circles 4-5" in diameter, spoon some of the savory filling in the middle, fold in half and crimp edges and you have delightful little pockets. The dough rises just enough to make these fall right in the middle of flaked pastry and calzone.
Source of recipe: There is another cinnamon roll recipe on the site, but it doesn't really make use of the yeast, so here is one that does,and it is absolutely delicious.