Cinnamon Rolls

I’m still enjoying a nice little break for the holidays to rest, reset, and reflect on the way I want to run my business. It’s been an incredibly stressful year for me, and just about everyone else. In the new year you can look forward to new menu items from my bakery, and shipping throughout the United States. I’ll also be working on creating a lifestyle section of the blog where you can read about some of Nick and I’s favorite ethical, vegan restaurants and products like skin care, makeup, clothing, and more. Creating new recipes for the blog is a great deal of fun, but it’s also a lot of extra work for me throughout the week when I have a lot to do with the bakery. This way I can continue to provide quality content to help readers learn more about veganism, sustainability, and leading an ethical lifestyle without the added stress of having to cook and bake every minute of my waking life. That being said, I’m having a lovely holiday vacation and excited for New Years, even though I’m a bit bummed out that Christmas is already over. Christmas has always been my favorite holiday. I enjoy finding the perfect gifts for friends and family, and spending time with people I don’t normally see often. This year was a bit different with the pandemic, but it was still fun nonetheless. Nick and I woke up on Christmas morning and enjoyed one of my all time favorite Christmas traditions, next to opening the presents, which is homemade cinnamon rolls.

For this recipe I’ve adapted my Grandma Billie’s recipe for Sticky Buns, and made it into the best cinnamon rolls I’ve ever had. We also crafted a delicious cream cheese frosting to put on top of the rolls right when they come out of the oven. These cinnamon rolls are warm, ooey-gooey, and reminiscent of every delightful childhood Christmas. They’re also incredibly easy to make, and only require a few ingredients. I put them together the day before Christmas, and leave them in the fridge until Christmas morning. I have no interest in making a dough for cinnamon rolls, and waiting for it to proof on Christmas morning, no matter how easy the recipe is.


Cinnamon

  • Servings: 12-16
  • Difficulty: easy
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Cinnamon Roll Dough

  • 1 cup oat milk
  • 3 tbsp vegetable oil
  • 2 tbsp vegan white sugar
  • 2 tbsp Bob’s Red Mill Egg Replacer
  • 1/4 cup water
  • 1 cup water
  • 1 tbsp instant yeast
  • 6 cups all purpose flour
  • 1 cup vegan butter, we used earth balance
  • 2/3 cups vegan brown sugar

Cinnamon Roll Frosting

  • 1 cup vegan powdered sugar
  • 1/2 cup vegan butter
  • 1/4 cup vegan cream cheese, we used tofutti
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt

Cinnamon Roll Dough Directions

  1. Heat a sauce pan on medium heat for about a minute. You can tell if it’s ready by flicking water at it. If it sizzles and quickly evaporates you’re good to go. Add the oat milk in. It should make a hiss as it goes into the pan. Keep it on medium heat and stir until it begins to simmer whisking occasionally. Don’t stir the liquid continuously as you want it to scald a little bit for this recipe.
  2. Very carefully add in the oil. The oat milk has probably reached a pretty high temperature here, so it may jump and splash back a little.
  3. Whisk in the sugar and salt and allow to simmer for another minute.
  4. Turn off burner and remove the liquid from heat. Allow to cool until it is about room temperature.
  5. While the milk mixture cools combine the egg replacer with 1/4 cup of water in a separate bowl. Mix thoroughly and set aside.
  6. In a large mixing bowl combine yeast with one cup hot water. The water should be hot, but not so hot you can’t touch it.
  7. Add the egg replacer, the milk mixture, and three cups of flower and beat by hand or with a hand mixer.
  8. Add in the rest of the flour. If you chose to use a hand mixer you’ll want to ditch it at this point, because the dough is about to get too heavy for it. Mix the flour in with your hands or a spoon until a soft, somewhat sticky dough has formed.
  9. Knead for a few minutes on a floured surface. Grease mixing bowl, and return the dough ball to the bowl. Cover with a towel and set aside for an hour or until dough has doubled in size.
  10. Once the dough has doubled break it into two portions so it is easier to work with. Roll out each portion separately into a roughly 14″x8″ rectangle.
  11. In a bowl soften one cup of margarine to room temperature, and cream in the vegan brown sugar.
  12. Cream together the room temperature vegan butter, and brown sugar. Spread thoroughly on top of each rectangle.
  13. Dust each dough rectangle with cinnamon atop the butter layer.
  14. Grease two Pyrex baking dishes (sized approximately 15″x8″) with excess butter and brown sugar mixture. Make sure the mixture reaches all the way up the sides, as well as completely coating the bottom.
  15. Roll each rectangle up longways like a pumpkin roll or jelly roll, and cut into 16 pieces
  16. Place your pieces in the buttered pans leaving about 1/2″ of space in between each one.
  17. Allow to proof for an additional half hour at room temperature. At this point you can bake them immediately or refrigerate them for up to 24 hours.
  18. Preheat oven to 375 degrees.
  19. Bake for 25 minutes, and then ice all the cinnamon rolls while they are still hot. Enjoy warm, or allow them to cool.

Cinnamon Roll Frosting Directions

  1. In a large mixing bowl beat room temperature vegan butter on a low setting with a hand mixer, or stand mixer. Whip it for about two minutes until it develops nice peaks, and becomes a smooth and creamy texture.
  2. Add in the cream cheese, and mix for just long enough to integrate with the butter.
  3. Slowly sift in the powdered sugar, mixing thoroughly.
  4. Add in salt, and vanilla extract. Mix.
  5. Frosting should be a relatively thick consistency, but not thick enough to easily pipe to decorate a cake. If it seems a bit too runny, add more powdered sugar until you reach the desired consistency.
  6. Store frosting in an air tight container in the fridge until ready for use.

Eggy Tofu Scramble

High protein and eggy vegan tofu scramble! This hearty vegan breakfast (or lunch or dinner) is very satisfying, filling, and super easy to put together. It will also really satisfy any cravings for scrambled eggs that you might have, without any actual eggs involved. It’s also just as versatile as a non-vegan scrambled egg dish, since once you get the flavor down, you can mix in pretty much any veggies that you desire, as well as vegan cheese shreds if you like. Just like scrambled eggs, this scramble goes great alongside some fresh toasted bread or a bagel.

This scramble makes use of black salt (also called Kala Namak) which imparts an incredibly eggy flavor and is predominantly used in South Asian foods, so if you can’t find black salt at your local supermarket, you may need to try looking at an Asian grocery, or ordering some online. It is worth noting now, that a little bit of black salt goes a long way. I think that 1/4 tsp is plenty to use in this recipe and recommend using no more than that at least the first time that you make this, though you may want to experiment with using a little more as you make more scrambles.


Eggy Tofu Scramble

  • Servings: 4
  • Difficulty: easy
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Scramble Ingredients

  • 14 oz. Firm/Extra Firm Tofu
  • 1/4 Yellow Onion, Diced
  • 1 Bell Pepper, Diced
  • Tbsp. Vegan Butter
  • Sliced Green Onions (For Garnishing)

Seasoning Blend Ingredients

  • 2 Tbsp. Nutritional Yeast
  • 3/4 tsp. Turmeric
  • 3/4 tsp. Paprika
  • 1/2 tsp. Dijon Mustard
  • 3/4 tsp Garlic Powder
  • 1/2 tsp. Onion Powder
  • 1/4 tsp Black Salt
  • 1/3 cup Non-Dairy Milk
  • Directions

    1. Dice onion and bell pepper into half inch dice. Drain tofu, but do not press. Place tofu in a bowl and mash with a fork, leave some larger chunks. Should have similar texture to scrambled eggs.
    2. Add nutritional yeast, turmeric, paprika, dijon mustard, garlic powder, black salt and onion powder to a bowl. Then add non-dairy milk(we used oat milk, though you can use whatever you prefer) and whisk until smooth.
    3. Preheat frying pan over medium flame, once warm add vegan butter and coat pan, then add pepper and onion sauté until onion starts to turn translucent, 2-3 minutes. Then add tofu and fry until lightly browned. Be cautious that you do not to break up tofu too much when moving it around the pan.
    4. Add the sauce and fold it in. Fry it until you’ve achieved desired consistency, the tofu will absorb the sauce so you can have it as wet or as dry as you like.
    5. Top with some black pepper, chopped chives, vegan cheese shreds and hot sauce, salsa or ketchup if desired. Serve alongside toast or a bagel.

    Vegan Bisquick Pancakes

    We love brunch! Who doesn’t? Brunch is a mega meal of breakfast and lunch all wrapped into one, and served at the same time! It’s such a great way to indulge on a lazy Sunday, or Saturday, or weekday (I’m not judging). For me, the most important thing about an at home brunch, besides being delicious and abundant, is that it be easy to make. Nick and I try not to make a habit of eating a lot of prepackaged food, but we usually have some vegan sausage patties or bacon in the house at all times for when we decide we want to brunch. More often than not our weekend breakfasts are a bagel with some avocado spread, or our homemade cream cheese. When we do have the time and energy to brunch we go big, and make it a three course event. One of our go to recipes is pancakes, and while I know how to make pancakes from scratch and may post a recipe here at some point I much prefer to just buy a box of Bisquick. Check the ingredients on the box, and make sure there are no animal products, but the Bisquick original is the safest bet. Some generic store brands that seem like they shouldn’t have dairy in them do, so make sure you give any ingredient label a once over.

    Bisquick pancake mix isn’t “certified vegan”, so if that’s a deal breaker for you then you might want to skip this one. If you’re okay with that, then this recipe is your ticket to beautiful fluffy pancakes in under a half hour. All you’ll need in addition to the pancake mix is some non-dairy milk, vegan sugar, and baking powder. You don’t even need an egg replacer.

    Last weekend we enjoyed these pancakes with some Just Egg, and some Pure Farmland Plant-Based Breakfast Patties. This was our first time trying the Pure Farmland brand, and we were pretty impressed. That is, until we found out that Pure Farmland is produced by Smithfield Pork Products. It was an honest mistake, and we were excited to see another plant based product on shelves in the local supermarket. I’ll be more diligent in the future before purchasing new products and voting with my wallet. While it’s good that more plant based products are popping up I have no interest in giving Smithfield any more of my money, so they can continue profiting off of the abuse and murder of innocent animals in addition to their less than ethical treatment of their employees. Some of our favorite vegan breakfast sausage to consider trying with your flapjacks instead are Beyond Meat’s Beyond Breakfast Sausage, and Gardein Breakfast Saus’age Patties. We also really enjoy serving them up with some Light Life Smart Bacon Strips, and Upton’s Bacon Seitan. Great plant based sides make brunch complete. Try adding some of your favorite fruit, or a mimosa if you’re feeling fancy.


    Vegan Bisquick Pancakes

    • Servings: 4-6
    • Difficulty: easy
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    I recommend using white sugar for this recipe. Other sugars I have tried have caramelized in the pan causing the pancake to separate into layers, and making it less visually appealing and harder to eat. If you prefer to avoid refined white sugar you can always leave the sugar out.

    Ingredients

    • 2 cups Bisquick Original pancake mix
    • 1 cup non-dairy milk
    • 2 tbsp vegan white sugar
    • 2 tsp baking powder
    • 1 tsp vanilla extract

    Directions

    1. Sift pancake mix, sugar, and baking powder together in a large mixing bowl. Stir to combine dry ingredients well.
    2. Add vanilla extract and non dairy milk.
    3. Whisk mixture together until there are no clumps. If the mixture seems too dry try adding more non-dairy milk by the tablespoon until mixture is a fluid consistency with no clumps. It should be thick, but still run off of a spoon or whisk in ribbons.
    4. If you’d like to add anything into the pancakes like chocolate chips, sprinkles, or fruit now is the time. Dust your add ins with a little bit of flour before adding to the mixture to keep them from sinking to the bottom of the mixture as the pancakes cook.
    5. Grease a pan or griddle with some Pam Spray, or other light oil like vegetable oil. Pour a quarter cup of the batter on the pan once the pan has become hot. For extra large pancakes use a half cup of the batter. Keep your pan around medium heat, and adjust as necessary.
    6. The pancakes should become less glossy around the edges as they cook, and the bubbles around the edges should pop. When the bubbles pop it should be an indication that it is time to flip your pancake.
    7. Flip your pancake and cook until the other side is a light golden brown. Remove from heat, and store on a plate covered in foil to keep finished pancakes warm while you cook the rest of them.
    8. Repeat cooking steps until batter is gone. Grease your pan as necessary during the process to keep the pancakes from sticking.
    9. Serve with vegan butter and real maple syrup, non-dairy whipped topping, chocolate sauce, or whatever you prefer.

    Vegan Overnight Oats

    Having a nutritious, filling breakfast in the morning can be a challenge for a busy person. There have certainly been a lot of mornings in my life when I had to wake up early for school or work, and ran out of the door with an empty stomach or a prepackaged, processed breakfast bar in my hand. Whether or not breakfast foods are your favorite it’s important to eat before you start your day. After fasting for several hours while sleeping having breakfast replenishes glucose to boost your energy and jump start your day. Eating breakfast has a slew of other health benefits like managing your cholesterol and controlling your weight, but simply put eating breakfast can keep you firing on all cylinders. However, to reap all the benefits of breaking your nighttime fast you should strive for the most balanced and nutritionally complete breakfast foods. I understand that this can be a struggle when you’re expected to wake up early and be at your job, school, or activity on time. Nobody wants to add on another half hour to an hour of meal preparation and eating to their already early morning routine. Before you reach for that prepackaged vegan muffin or toaster pastry take the time to ask yourself if you have ten minutes in the evening to prepare a breakfast that’s not only balanced but delicious. Ten minutes is all it takes to throw together some overnight oats!

    Overnight oats are a great option for breakfast whether you’re busy, or not. Oats are very affordable, and you can buy them in bulk so you always have them on hand. You can eat them cold, or pop them in the microwave for a minute. They can be made in a to go container like a ball jar, so if you’re having a really busy morning you can throw them in your lunch bag and eat them on the go. I recommend trying to squeeze in a few minutes in the morning to mindfully eat your breakfast, but I realize that for some that’s not a possibility. Having a better to go breakfast makes it possible to have a nutritious meal without interrupting your schedule. The versatility doesn’t stop there. You can make oats with any flavor combination you want.

    The original recipe is super easy, and is a 1:1 ratio of oats to plant-based milk. We’ve provided a few of our favorite flavor combinations, and the measurements we used to perfect them for you in this post. Once you know the basics you can build off of that and make your oats however you want. You can add any fruit, granola, nut butter, chia seeds, chocolate, vegan yogurt, and more! If you come up with an original flavor combination that the world must know about feel free to share it in the comments below.


    Vegan Overnight Oats

    • Servings: 1
    • Difficulty: easy
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    To make two servings in the same container just double the recipe.

    Ingredients

    • 1/2 cup rolled oats
    • 1/2 cup oat milk or other non-dairy milk
    • 1 tbsp maple syrup or other natural sweetener

    Directions

    1. Measure out a half cup of dry, rolled oats, and place them in a reusable container. I like to use ball jars with reusable lids to make my oats, because they’re really easy to take with on the go.
    2. Add 1/2 cup of your preferred non-dairy milk. We use oat milk for ours.
    3. Add 1 tbsp maple syrup, and stir all ingredients thoroughly.
    4. If you wish to add additional flavorings like cinnamon, or nut butter do so at this time.
    5. Refrigerate over night, or until the milk is completely absorbed (about 8 hours).
    6. Add any additional fruit or toppings when you are ready to serve the oats. I’ve found that adding them prior to refrigeration can make them absorb too much of the milk causing them to become soggy.
    7. Serve cold, or microwave for about a minute to serve warm.

    Two of my favorite overnight oat flavor combinations are apple cinnamon, and nut butter with banana. To create the apple cinnamon flavor combo add a teaspoon of cinnamon into your oats before refrigerating them. Chop up some apple to mix in, and top with after your oats are otherwise ready to eat. If you’d like you can dust a little bit of cinnamon, and brown sugar on top as garnish.

    To create the nut butter banana flavor add a tablespoon of your favorite nut butter, and stir it into the oats before refrigerating them. We used almond butter, but you can use whatever you prefer. Once the milk is absorbed, and they’re ready to eat you can top them with bananas. Vegan chocolate chips are a great optional topping for this flavor combo.