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To make the filling:

mix together the applesauce and brown sugar in a medium bowl. When well-combined, add the melted Earth Balance and cinnamon and whisk until totally combined. Set aside in the refrigerator.

To form the rolls:

Have ready a baking pan (or pans) "buttered" with Earth Balance. I have a large baking pan (with 2"-high sides-- NOT a cookie sheet!) measuring 16 x 11". If you don't have such a pan, you could use two 7x11" pans, or two 9" square pans.

Also have ready a WELL-FLOURED sheet of baking parchment OR a plastic or silicone pastry mat (or sheet) measuring 24 x 18" (or it can be larger). I have an old Tupperware one, but they have some new ones now. Many new versions and brands are available at kitchen stores, or online, such as amazon.com (or, for Canadians).

The parchment or mat is helpful because this dough is quite soft and sticky and the mat makes it easier to handle and roll up.

Scrape the dough, straight out of the refrigerator, onto the middle of the mat.

Sprinkle unbleached flour liberally over the dough. Pat the dough down into a rectangle shape. Now, use a rolling pin to roll the dough gently into a rectangle about 18 x 24". Have one long (24") edge facing you. (The corners might not be exactly square-- that's okay!).

IMPORTANT: While you are rolling, lift up the dough from time to time to make sure there is enough flour under it to keep it from sticking to the mat, and sift flour over the top to stop the rolling pin from sticking. Make sure the dough is rolled out to an even thickness. Work as quickly as possible, in order to keep the dough cold.

Spread the Apple-Caramel Filling evenly over the dough from short end to short end, leaving about 1" of dough empty on each long side. Sprinkle the Filling evenly with the raisins and pecans.

Using the mat or the parchment to help you, start rolling the long side closest to you away from you. Roll carefully and gently until you roll it almost to the other long side. If some of the Filling has gushed out and threatens to leak onto the clean edge of dough (which will make it hard to seal the dough), scrape it off with a spoon and set it aside in a small cup-- you can spread it on top of the buns later.

Pull the opposing long side up over the roll, pinching the dough together to seal, smoothing it as you go.

Now, using a very sharp serrated knife, and wiping it off cleanly between cuts, cut the dough into 16 rolls of an even width. Use a gentle sawing motion rather than cutting down sharply (which will squish the dough).

Carefully transfer the rolls, using a cake slice or pie server, to the prepared pans(s), placing them cut-side-up (the gooiest side facing up!). They can touch, but don't fit too tightly. If you have some left-over filling, spread it over or into some of the rolls that may not have as much filling as others.

Cover the pans loosely and let stand at room temperature for about 1 hour.

Bake the rolls in a preheated 350F oven for about 30 minutes, or until golden.

Loosen the rolls all along the sides of the pan(s) and allow to cool a bit with the pan(s) on a rack, until you can handle them. if you like, you can add a powdered sugar glaze, but we prefer them plain. Eat warm! They freeze well after cooling thoroughly.

Nutrition Facts

Nutrition (per roll): 378.1 calories; 25% calories from fat; 10.7g total fat; 0.0mg cholesterol; 348.5mg sodium; 305.0mg potassium; 67.2g carbohydrates; 2.7g fiber; 33.1g sugar; 64.4g net carbs; 6.1g protein; 7.9 points.


Added By: http://veganfeastkitchen.blogspot.com/2008/09/gian