Here's the recipe for the peanut butter cinnamon rolls from last week.wish i still had some:
RRF'S Peanut Butter Cinnamon Rolls
2 1/4 t yeast(1 packet)
1/2 cup sugar
1 1/4 soy milk
2 T flax whipped with 6 T water
1/2 cup peanut butter(smooth or chunky,both are yum)
1/4 cup non hydrogenated vegan margarine,melted
4 1/2 to 5 1/2 cups flour(light spelt flour works really well for these rolls,too,btw)
1 t salt(more or less depending on if your peanut butter is salted and if you like the salty sweer peanut butter taste)
1 cup packed brown sugar
1 3/4-2 1/4 T cinnamon(depending how cinnamon-y you like em)
1/2 cup peanut butter
1/4 cup non hydrogenated vegan margarine,softened/melty
-warm up the soy milk and add it to a mixing bowl with the yeast and sugar.mix and let sit for 5-10 minutes.
-add flax,peanut butter,margarine,flour,salt and mix well.you'll probably want to add margarine and peanut butter and flax first for easiest mixing.
-then knead for 5 to 15 minutes until you have a smooth and form dough.add flour as needed,and if you add too much,add more soy milk or water until the dough is the right consistency.
-set the dough in a greased bowl and cover and set in a (preferably warm) non-drafty place.let double in size,about 45-75 minutes about,but it depends on how warm it is and whatnot.
-after dough has doubled,punch it down and let it rest,covered,on a floured counter top.
-mix together the peanut butter and margarine for the filling.
-in a a separate bowl mix together the cinnamon and brown sugar for the filling.
-roll out the dough to a 16 x 21 inch rectangle.this is an approximate measurement.
-spread dough with margarine/peanut butter mixture,then evenly sprinkle with cinnamon and brown sugar mixture.there may be a lot of pb/margarine mixture,so if you have too much then spread it on the outside of the rolls too when you out them in the pan to double.
-roll up the dough tightly.cut into 8-12 sections,depending how big you want them.
-preheat oven to 350 degrees
-place in a 9x 13 inch baking dish or on a baking sheet.cover and let rise like before until about doubled.
-bake 15 to 20 minutes,or until slightly browned.
-let cool in pan on a cooling rack.pour icing over while still warm if you like.enjoy while warm,if you like.