This is one of my all-time favorite recipes. I got this recipe out of a cooking magazine my sisters-in-law gave me a subscription to as a wedding shower present. It is quick, simple, and I have been able to easily convert it to a vegan recipe. I'll include both variations in case you aren't of the vegan persuasion :o)
For the dough: 3/4 cup tofu (non-veg variation: 3/4 cup cottage cheese), 1/3 cup soy or buttermilk, 1/4 cup granulated sugar, 4 TB butter/margarine melted, 1 tsp. vanilla, 2 cups flour, 1 TB baking powder, 1/2 tsp salt, 1/4 baking soda
For the filling: 1 1/2 TB butter melted, 2/3 cup packed brown sugar, 1 1/2 tsp cinnamon, 1/2 tsp. ground allspice, 1/4 tsp. ground cloves, 1 cup chopped pecans
For the glaze: scant 2/3 cup confectioners' sugar, 2-3 TB cold soy milk, 1 tsp. vanilla
Heat the oven to 400 degrees. Grease the sides and bottom of a 9 to ten inch springform pan with cooking spray.
Make the dough: In a food processor or blender, combine the tofu/cottage cheese, milk, sugar, melted butter, and vanilla. Process until smooth, about ten seconds. In a large bowl combine the flour, baking powder, salt, and baking soda. Make a well and pour tofu mixture in the center. Mix to form a soft dough (don't overprocess). The dough will be soft and moist. Scrape the dough out onto a lightly floured surface and knead it with floured hands 4-5 times until smooth. With a rolling pin, roll the dough into a 12 x 15 inch rectangle.
Make the filling: Brush the dough with the melted butter, leaving a 1/2 inch border unbuttered around the edges. In a medium bowl, combine the brown sugar, cinnamon, allspice, and cloves. Sprinkle the mixture over the buttered area of the dough and pat gently into the surface. Sprinkle the nuts over the sugar mixture. Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal, and leave the ends open. With a sharp knife, cut the roll into 12 equal pieces. Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly, but don't worry if there are small gaps. Bake until golden brown and firm to the touch, 20-28 minutes. Set the pan on a wire rack to cool for 5 minutes. Run a spatula around the inside edge of the pan and remove the springform ring. Transfer the rolls to a serving plate.
Make the glaze: In a small bowl, mix the confectioners' sugar, 2 TB milk, and vanilla to make a smooth glaze. It should have a thick but pourable consistency, so add up to 1 TB more milk if necessary. Drizzle the glaze over the rolls. Let stand for 15 minutes and serve.