Sorry for the delay - we left town for a wedding. But honestly these are the absolutely best cinnamon rolls and they are completely dairy free. Here is the recipe. (The original version came from Taste of Home but I modified it to be dairy free.)
4 1/2 cups bisquick baking mix
1 1/3 cups rice milk
Filling:
2 tablespoons Smart Balance Light buttery spread (there is no dairy in this one - but in most other varieties of Smart Balance dairy is present - read the label - it should say 100% Vegan and dairy free right on the label)
1/4 cup sugar
1 teaspoon ground cinnamon
1/3 cup raisins, optional
icing:
2 cups confectioners' sugar
2 tablespoons Rice Milk
1 tablespoons Smart Balance Light buttery spread, melted
1 teaspoon vanilla extract
In a bowl, combine bisquick and rice milk. Turn onto a floured surface; knead 8-10 times (I actually did this for 8 minutes as that is what the bisquick box calls for). Roll the dough into a 12 x 10 in. rectangle. Spread with butter. Combine sugar, cinnamon and raisin if desired. Sprinkle over butter.
Roll up from a long side; pinch seam to seal. Cut into 12 slices; place with cut side down on a large greased baking sheet. Bake at 450 degrees for 10-12 minutes or until golden brown. Meanwhile, combine the icing ingredients; spread over rolls. Serve warm.
These were absolutely fantastic!
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