1 (1/4 ounce) package dry yeast
1 cup soy milk
1/2 cup granulated sugar
1/3 cup shortening (plain, not butter flavor)
1 teaspoon salt
4 cups flour
1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup non dairy buttery spread
heat soy milk, shortening ans sugar in saucepan until it reaches 120 degrees.
In a large mixer combine 2 Cups of flour, yeast, and salt Slowly add milk mixture and eggs. mix for 3 mins on med high..
Switch to dough hooks. Add remaining flour and Knead the dough into a large ball
Shape into a ball, Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
It should be approx 1/4 thick.
Preheat oven to 350 degrees.
To make filling, combine the brown sugar and cinnamon in a bowl.
Spread the softened non dairybuttery spread over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
Working carefully, from the long edge, roll the dough down to the bottom edge.
Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
Bake for 25 minutes or until light golden brown.
Instead of icing I dusted to tops with powdered sugar.