Yeasty things don't do so well in my cold kitchen, so I adapted this from a VegWeb.com cinnamon roll recipe. I think I'm going to go pour a little amaretto in the bottom of the cake pan to make the leftovers all sweet and almondy.
2 cups flour
1/4 cup powdered sugar
1/2 tsp salt
1 Tbsp baking powder
1/4 tsp cinnamon
6 Tbsp Earth Balance margarine
2/3 cup vanilla soy milk
2 Tbsp melted Earth Balance
1/4 cup Sucanat
1/4 tsp cinnamon
1 dried bean or nut
1 cup powdered sugar
1 tsp softened Earth Balance
vanilla soy milk
White sugar + food coloring (and/or colored decorating crystals)
green, gold, and purple gel icing
Preheat the oven to 400 degrees.
Combine the flour, powdered sugar, salt, baking powder and cinnamon. Cut in the margarine (or smoosh it in with your hands). Add the soy milk a little at a time, mixing gently until a soft dough is formed.
Flour a countertop and rolling pin generously. Roll out the dough until it's roughly 8 by 16 inches. Brush the margarine over the dough, then sprinkle with Sucanat and cinnamon. Place the bean somewhere on the dough sheet. Roll up the dough to form a long tube. Form the dough into a ring, place on a greased cookie sheet and bake for 10-15 minutes, or until a knife inserted in the middle comes out clean.
While the cake is baking, mix the margarine and powdered sugar together. Add vanilla soy milk until it's the desired consistency. Combine the sugar and food coloring to make yellow, green and purple sugar.
Let the cake cool, then use a teaspoon to drizzle frosting all over the cake. Sprinkle the colored sugar on top of the frosting, then top with more frosting drizzles.
Whoever gets the piece with the bean gets to bring the king cake next year!
Variations: You can also spread the dough rectangle with sweetened cream cheese or cherry or apple pie filling before rolling it up.
