Cinnamon Rolls

Here is my favorite home-made Cinnamon Roll Recipe:

DOUGH:
2 cups flour
1 tbsp baking powder
1 tsp salt
6 tbsp vegan margarine (Prefer Earth Balance)
3/4 cup nondairy milk

CINNAMON SUGAR MIX:
2 tbsp melted margarine
1/4 cup raw sugar
1 tbsp cinnamon

ICING:
1 tsp margarine
1 cup powdered sugar
nondairy milk as needed

DIRECTIONS:
1. Preheat the oven to 450. Lightly grease baking sheet. Mix the dry ingredients for the dough. Then add in margarine and milk. Do not overmix.

2. Flour table. Put the dough on it. Flour the dough so it's not sticky. Kneed it a bit. Roll out into a rectangle about 1/4 inche thick.  Coat with the cinnamon sugar mixture.

3. Roll from the long end, forming a tight roll.  When I get close to the other side, I fold it over instead of keep rolling so the cinnamon sugar mix does not all fall out.  Cut rolls about one inch thick or however big or small you want them.  Place on the prepared baking sheet.  Bake about 15 minutes or until golden brown.

4. While rolls are baking, make the icing by mixing the icing ingredients together. It comes out more pretty and white with more almond/soy milk and less margarine. I usually play around with the icing, beginning with their recommendations and adding more sugar or more milk as needed. Spread onto rolls while they are still hot.