¾cupunsweetened plain soy milk or other unsweetened plain non-dairy milk
¼cupvegan butter(I used Earth Balance)
2½cupsunbleached all-purpose flour
1packet active dry yeast
¼cuproom temperature water
1/2teaspoonfreshly ground nutmeg
1 1/2cupspowdered sugar
3tablespoonsunsweetened plain soy milk or other unsweetened plain non-dairy milk
Mix the ground flax seed and water in a small mixing bowl and set aside to thicken and become a flax “egg”.
Combine the soy milk and vegan butter in a microwave safe container and microwave for 30 seconds. Stir, and microwave another 20-30 seconds.Alternatively, you could warm the soy milk and vegan butter on the stove. Do not boil. Liquid should not exceed 140°. Ideal temperature is 110-120°. If it is too hot it will kill the yeast.
Mix the flour, active dry yeast, sugar, and salt together in a large mixing bowl.
Pour the soy milk and butter mixture into the bowl (remember, it should be between 110-120° F). Also add the water and flax egg and use a whisk to stir. If you have a standing mixer, you can use that instead.
Once it’s too sticky to whisk, use your hands to combine the ingredients.
Transfer the dough onto a floured workspace, and knead it until you’ve got a smooth dough ball.
Place the dough ball into a lightly greased mixing bowl, and cover with plastic wrap or a kitchen towel, and allow it to rise for about one hour.
Make the filling for the rolls by combining the brown sugar, cinnamon, ginger, nutmeg, black pepper, cayenne pepper, and cloves in a small mixing bowl.
Melt ⅓ cup of vegan butter.
Preheat oven to 375°.
Once the dough has doubled in size, you can press out the air, then transfer it back onto your floured work space.
Roll the dough until it is about ⅙th inch thick, and about 12x16 inches.
Brush the dough with the melted butter, and top with sugar spice mix.
Roll the dough tightly (watch my video to see how it's done).
Carefully cut the roll into 1 inch slices, you’ll have about a dozen. Or cut them a little thicker to make 8 larger rolls.
Place the rolls onto a greased skillet or baking dish (about 10x10).
Bake for 30 minutes, until they're slightly golden on the top.
Make Gingerbread Frosting
Place powdered sugar in a mixing bowl, and stir in the cinnamon and ginger powder.
Add the soy milk, and whisk until creamy. Add more soy milk if you want it thinner.
Remove rolls from oven, and allow to cool for 5-10 minutes.
Top with Gingerbread Frosting, and serve immediately.