1 1/4 cups vanilla soy milk (heat 1 minute in microwave, should be luke warm, not hot)
1/4 cup vegan butter
1/4 cup canola oil
1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup sugar
2 Tablespoons vegenaise (vegan mayo)
4 1/2 cups unbleached flour
1 packet active dry yeast (or 2 1/4 teaspoons)
1/2 cup vegan butter (melted)
3/4 cup brown sugar (not packed)
1 1/2 Tablespoons ground cinnamon
2 cups powdered sugar
1 Tablespoons vegan milk
1 teaspoon vegan butter
Dash of sea salt
-combine icing ingredients thoroughly and warm in saucepan or microwave for 30 seconds-
Add yeast and soy milk to bread machine. Add remaining ingredients (add salt last) and set machine to dough cycle. When cycle is complete, remove dough and place on large flour-dusted surface. Roll out into a large rectangle about 1/8 inch thick.
Spread melted butter over entire surface. Sprinkle generously with brown sugar and cinnamon. Carefully roll rectangle up into a jelly roll and pinch edges together. Using a serrated knife, slice gently in to 2 inch circles. Grease generously a large casserole dish with vegan shortening. Set rolls in pan with 1/4 inch in between. You may need to do two batches.
Cover dish with thin towel or saran wrap and allow to sit on counter for 45 minutes. Preheat oven to 350 degrees F. Remove cover and bake for 25-30 minutes or until edges are golden. Allow to cool slightly and then drizzle glaze over rolls in pan and serve warm. Store unused portion in dish covered tightly on countertop.