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1
Mix the yeast, sugar and heated soy milk in a large bowl and let sit until the yeast foams.
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2
Prepare your egg replacer.
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3
Mix it with the margarine, flour and salt.
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4
I used my Kitchen Aid mixer for this.
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5
The dough should be smooth and very stiff.
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6
Set the dough aside, covered in a warm place until its double in bulk.
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7
Once the dough has risen turn it out onto a floured surface cover with a T towel and let it rest for 10 minutes.
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8
While the dough rests, combine the brown sugar and cinnamon and mix well.
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9
Set aside.
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10
After 10 minutes roll out the dough on a floured surface.
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11
The dough should result in a 16x21 inch rectangle.
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12
Spread the dough with the cinnamon sugar.
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13
Spread it evenly with your hand.
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14
Add the currants and nuts also.
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15
Starting at one end, roll the dough up and cut into 12 equal pieces using a sharp knife.
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16
Put a piece of parchment on a 9x13 inch baking sheet and place the cut up rolls evenly spaced on the parchment.
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17
Cover with the T towel and let rise again for about 30 minutes or until the rolls are about double in size.
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18
Preheat your oven to 375'F.
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19
Bake for 15 minutes until golden brown.
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20
While the rolls are baking prepare the icing.
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21
Beat together the vegan cream cheese, margarine, icing sugar, vanilla and salt.
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22
Spread on the warm rolls.
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23
Bon Apetit!
