Ingredients

• 2/3 cup soymilk
• 2 teaspoons dry active yeast
• 1 teaspoon sugar (or sub honey or agave nectar)
• 2 tablespoons soy yogurt (plain or vanilla)
• 1/4 cup sugar (I use organic evaporated cane juice)
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cardamom
• 1 1/2 cups unbleached all-purpose flour
• 1 cup whole wheat flour
• 1/4 cup Earth Balance margarine, cold (cut into small pieces)
• 2 tablespoons Earth Balance margarine, room temperature
• 2 tablespoons sugar
• 1 tablespoon cinnamon
• soymilk (to brush on top)
• sugar (to sprinkle on top)

Instructions

1. Warm the soy milk slightly - too hot will kill the yeast, too cool won't activate it -- just about lukewarm is right. In a small bowl stir together the soy milk, the yeast and the teaspoon of sugar. Set aside to let the yeast do it's thing.

2. Add the next 7 ingredients (yogurt to 1/4 cup margarine) to a larger bowl and then add in the yeast mixture. Knead for about 10 minutes until a nice soft dough has formed. Cover and let rise in a warm place for about half an hour, until doubled in size.

3. Mix the 2 tbsp margarine, 2 tbsp sugar and cinnamon together in another small bowl and set aside.

4. Place 12 muffin liners on a baking sheet. Roll the dough into about a 10" x 12" rectangle - as close to square as you can get it.

5. Spread the cinnamon sugar mixture evenly over the dough and then roll it up (roll from the longest side). Cut into 1" slices and place each slice in a muffin liner. Cover again and let rise for another hour, should be doubled in size.

6. Preheat oven to 425 degrees. Brush the tops of the rolls with soy milk and sprinkle with a touch of sugar. Bake for 10 minutes until golden brown.