Dissolve non-dairy creamer, salt, and sugar in hot water. Then add cold water to bring it to luke-warm temperature (approximately 90 degrees).

Add yeast and vegetable oil and let sit 10-15 minutes so the yeast can activate.

Add flour in 1- to 2-cup increments until dough achieves desired consistency.

Cover bowl with a towel and leave in a warm place to proof for about an hour. While dough is proofing, melt margarine in a saucepan and preheat oven to 350 degrees.

After dough is finished proofing, roll out to approximately 1/4-inch thick. Brush generously with about half of the melted margarine and sprinkle it with the brown sugar and cinnamon.

Roll the dough and cut to desired size. Pour margarine to a depth of 1/2 inch into your baking pan and fill with cinnamon roll slices. Don't worry if they are swimming in margarine—that's part of the magic of this recipe.

Proof for an additional 30 to 45 minutes, or until they have doubled in size. Bake for 25 minutes.

Remove from the oven and flip the pan out onto a piece of foil (like you would an upside-down cake). Best enjoyed warm.