2 teaspoons yeast
½ cup warm water
¾ cup nondairy creamer
½ cup sugar
½ cup margarine
5 cups flour
2 tablespoons margarine, melted
2 cups finely chopped apple
1 (10 ounce) package, chopped dates
¼ cup sugar
2 teaspoons cinnamon
2 cups powdered sugar
2 tablespoons nondairy creamer
¼ teaspoon vanilla
Proof yeast in water – about 10 minutes. Combine nondairy creamer, sugar and margarine in microwave until margarine is melted. When still slightly warm but not hot, add to yeast mixture. Add eggs and whisk all liquid ingredients together. Start adding flour. Stir and then knead until dough is smooth and elastic. Place in a oiled bowl, cover and chill for 8 hours (it’s a good idea to make the dough before bed and finish the ring in the morning) Punch dough down and divide in half; roll each half into an approximately 14 x 9-inch rectangle and brush with the melted margarine. Combine apple, dates, sugar and cinnamon and spoon over the dough. Roll up dough, jellyroll fashion, starting at the long side. Place each roll, seam side down in a greased 12-inch round pan and shape into a ring, pinch ends to seal.
Make cuts in dough at 1-inch intervals around rings, two-thirds of the way through rolls. Gently turn each piece of dough on its side, slightly overlapping slices. Cover and let rise 45 minutes.
Preheat oven to 350 degrees and bake for 20 to 25 minutes. Remove to wire racks to cool.
For glaze, combine powdered sugar, nondairy creamer and vanilla. Mix well and drizzle over rings.