CorEats Chocolate Lava Cakes

If you’ve ever been to any number of chain restaurants before I’m sure you’re familiar with the chocolate lava cake, or have at least seen it on the menu. It’s essentially just a delicious chocolate sponge cake with an undercooked core that oozes out when you cut into it. Today I’ll be guiding you through how to make a more upscale version of that with a quick and easy Chocolate Cupcake Mix from CorEats. With Valentine’s Day just around the corner, and the covid-19 pandemic still raging on this year is a great time to plan an at home Valentine’s dinner. Whether you’re cooking for your partner as a treat, or you’re cooking together, I’d recommend making this for dessert. It’s sure to impress especially paired with one of our other date night dinner recipes like our Vegan “Scallops” and Risotto, or Vegan “Scallops” with White Wine Cream Sauce. If you’d like to make an appetizer I’d recommend our Unbelievable Blini recipe that also uses a CorEats mix!

For those of you that haven’t tried our recipes that we’ve done in conjunction with CorEats let me give you the run down. CorEats is another local Pittsburgh based business that sells vegan-friendly mixes that are also gluten-free, keto, and paleo friendly. We don’t do a lot of gluten-free recipes due to the fact that I don’t have a lot of experience baking gluten free and don’t want to provide anyone with sub-par recipes. However, it has been refreshing to team up with CorEats, because the baking mix is premade and I can’t mess it up. I’m glad to provide some recipes to those with other dietary needs in addition to a vegan diet. When creating this recipe I was sure to leave out added sugars to keep it light and keto-friendly.

The other recipes I’ve developed with CorEats mixes have been savory, so it was exciting to do a sweet recipe since I’m primarily a baker. These lava cakes have a super decadent feel without ingredients that will leave you feeling bloated and gross after consuming a rich, chocolatey dessert. The mix itself is sweetened with monk fruit, and we added no additional sugar to the strawberry compote. The only added sugar on the plate is in a bit of optional dairy free coconut whipped cream which you can leave off if it doesn’t suit you.


CorEats Chocolate Lava Cakes

  • Servings: 6-12
  • Difficulty: easy
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Ingredients

  • 1 package of CorEats Chocolate Cupcake Mix
  • 1 tbsp of vegetable oil, or oil of your choice
  • 1 tsp vanilla extract
  • 3/4 cup oat milk, or preferred non-dairy milk
  • 2 tbsp flax meal
  • 6 tbsp water
  • 2 cups fresh or frozen strawberries
  • vegan whipped cream (optional)

Directions

  1. Add the entirety of the CorEats Cupcake Mix package to a large mixing bowl.
  2. In a separate bowl combine the flax meal and water to make the flax egg. Whisk well and allow to sit for about five minutes to congeal.
  3. Add the flax egg to the bowl with the mix along with the oil, vanilla extract, and non-dairy milk. Stir well to combine.
  4. Grease twelve small ramekins, or the cells of a muffin or cupcake tin. I used a cupcake tin for this recipe, and it worked well.
  5. Spoon one heaping tablespoon of the batter into each of the ramekins or cells. If you measure correctly you should get about twelve perfect portions out of it.
  6. Preheat the oven to 400 degrees. You’ll want the oven to be higher than the package directs, because for this recipe we want the outsides of the cakes to set quickly so they don’t rupture easily but the center to still be soft and gooey.
  7. Bake the cakes for about 7 minutes. They should have formed a relatively solid skin on the top, but look a bit underdone. Remove them from the oven and allow to cool for a few minutes.
  8. While you are baking the muffins you can cook down the strawberry compote. Add the strawberries to a small sauce pot on the stove over medium heat. Stir periodically as they cook.
  9. Once the strawberries reach a boil and become frothy on top turn the heat down, and allow them to simmer for about five minutes. Remove from heat. The juice should thicken up as they cool with the natural sugars and pectin in the fruit. No added sugar necessary.
  10. When the cakes have had a few minutes to cool it’s time to plate them. First, get them to unlock from the ramekin or cupcake tin by pressing a spoon around the edges. If you greased the baking vessel well enough they should come loose pretty easily. If you used a cupcake tin an easy way to get the cakes out is by putting a cookie sheet on top of the cupcake tin top-side down, and then flipping them over together while tightly holding the edges so the cookie sheet is now on the bottom. Lift the tin up, and they should drop right out onto the cookie sheet.
  11. Serve the cakes while still warm with the strawberry compote, and non-dairy whip cream if you’d like. You can save any left over cakes in the fridge. Enjoy them later by zapping them for a few seconds in the microwave until they are warm again throughout, but not cooked any further.

Cheeziest Mac & Cheez

I’m going to keep this weeks post short and simple, because it’s a short and simple recipe. We’ll use this as a foundation for a number of greasy, American style comfort food recipes in the future. While I have an arsenal of healthy vegetable based mac and cheese recipes this one is my go too quintessential cheezy mac and cheez. It’s just like every ooey gooey bowl of mac you had slathered in things that were barely cheese like Velveeta. It’s great for eating on it’s own straight out of the pan, baking in the oven with bread crumbs, topping your favorite burger with, and so much more. Add some broccoli for the illusion of a healthy dinner. The best part is it takes so little time to make which means it’s great to whip up as a main dish or a quick side with a more elaborate meal.


Cheeziest Mac & Cheez

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 8 oz dry elbow macaroni (about 2 cups)
  • 1/4 cup vegan butter
  • 2 tbsp flour
  • 2 3/4 cup oat or other non-dairy milk
  • 1 tbsp white miso paste
  • 2 tsp dijon mustard
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 3/4 cup vegan shredded cheddar style cheese

Directions

  1. Boil the pasta according to its packaging directions, and then drain the macaroni. Rinse with cold water to halt the cooking process and set it aside.
  2. In a separate sauce pan create a roux by first adding the butter and allowing it to melt. Once the butter has melted, and becomes slightly darker in color add in the flour while consistently whisking. Make sure you have your oat milk measured out and ready to go before you start this step.
  3. Once the flour and butter have been integrated add the oat milk while continuing to whisk.
  4. Add miso paste, dijon mustard, garlic powder, salt, and pepper to the milk. Whisk thoroughly to incorporate the dijon and dissolve the miso.
  5. Allow the mixture to simmer for a bit while periodically whisking. It should start to thicken up. Once it reaches a consistency of about a heavy whipping cream start slowly adding the cheese. Whisk continually while doing so to keep the cheese from sticking to the bottom of the pan.
  6. Continue adding the cheese until it is all integrated into the sauce. Allow the sauce to simmer until it thickens to the desired consistency of a macaroni and cheese sauce. Whisk periodically while doing so. I recommend tasting the sauce while it thickens to see if you’d like to add any additional seasoning to taste.
  7. Once the sauce has reached a good gooey, cheese sauce consistency add the macaroni into the sauce stirring them with a spoon to thoroughly coat them.
  8. Cook until the macaroni and cheese is hot, and then serve.

Unbelievable Blini

With CorEats Pancake & Waffle Mix

It’s a New Year, and a lot of us are starting it out with a commitment to trying to make healthier choices. When you’re busy it can be easy to fall off the New Year’s resolution band wagon, I get it. CorEats mixes are a great way to stick to a healthy diet when you don’t feel like cooking from scratch. As pleasurable as scratch cooking can be, sometimes it’s exhausting. It’s nice to have a mix that you can just add a few ingredients to, and have a ready made meal. The time saved also allows for creativity with no bounds even on busy nights!

For those of you who don’t know about CorEats they’re a local Pittsburgh company that creates a variety of mixes for both savory and sweet baked goods. We did a post previously featuring the pizza dough mix in our Fall Harvest Pizza recipe. All of their mixes are gluten free, vegan friendly, paleo, and keto. That makes it incredibly easy to use them in comfort food recipes while still keeping the food light and healthy.

We made this blini recipe for New Years Eve as we wanted something that felt upscale and decadent, but didn’t leave us feeling bloated. I know for me at least I tend to overindulge during the holidays, and end up feeling pretty poorly because of it. It’s nice to fill that holiday comfort food craving without feeling overly full. We used the CorEats pancake & waffle mix, because we wanted to showcase that pancakes can be more than a breakfast food. Savory pancakes are where it’s at when it comes to appetizers and hors d’oeuvres. The pancake mix worked great for this, because it’s a bit thicker than a mix that contains gluten so it was easy to shape as it was placed into the pan. Even though it’s thick as a batter when it’s cooked up there were still nice pockets of air that made it feel light and fluffy, and not too dense. This mix could work great for crepes, or blintzes as well.

As you can see in the photos these blini have caviar on them. Before you exclaim “But, caviar’s not vegan!” and rage quit this blog forever, relax. It’s just balsamic vinegar that was spherified into pearls. That may sound really complex, but I assure you it’s not. Spherification is one of the most basic molecular gastronomy techniques. All you need is some chilled olive oil, a syringe or dropper, some agar, and whatever ingredient you plan to make into pearls (in this case that’s balsamic vinegar). I’ve broken the process down into easy to follow steps in the recipe, but if you feel like all of that is too much work you can leave the balsamic caviar off. Blini are traditionally paired with smoked fish or caviar, but you can really top them with whatever you want. Try making some smoked “salmon” by marinating some carrot slices, or enjoy with just the sour cream and dill.

While I myself am quite the carboholic I’ve done my research, and carefully chosen keto approved and gluten free ingredients. The sour cream is a light blend of silken tofu, vinegar, and garlic. If you don’t feel like crafting your own sour cream you can find tofu sour cream at a number of supermarkets now. I recommend Tofutti brand, because it’s delicious and it should also be keto friendly. Whether your adhering to a keto or gluten free diet, or are strictly here for the vegan things, these blinis satisfy. Like I’ve said before I love carbs, and so does Nick, and we both really enjoyed these. They’re a great light bite, and would make a great appetizer or finger food at your next dinner party post Coronavirus. These are sure to impress your friends with your new found molecular gastronomy skills. Until then make them for yourself, and pair them with a nice bottle of sparkling wine.


Unbelievable Blini

  • Servings: 6-8
  • Difficulty: intermediate
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Caviar Ingredients

  • 2/3 cup balsamic vinegar
  • 2 grams agar-agar
  • about 2 cups olive oil

Sour Cream Ingredients

  • 2 cloves garlic (optional)
  • 1 block of mori-nu firm silken tofu (about 12 oz)
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1/2 tsp sea salt

Blini Ingredients

  • 1 package of CorEats Pancake & Waffle Mix
  • 3 tbsp flax meal
  • 9 tbsp water
  • 1/4 tsp sea salt
  • pinch of pepper
  • 1 cup plus 1 tbsp oat milk, or other non-dairy milk
  • -1/4 cup olive oil
  • a few sprigs of fresh dill to top

Caviar Directions

  1. Fill a tall thin glass with olive oil, and place in the freezer for at least a half hour. Using a tall glass ensures that the spheres will have time to cool and set before they hit the bottom of the jar. Using a thin jar allows you to do this while minimizing the amount of oil you actually need to use, and creating less waste. You can recycle a jar of the right shape just for this. I save a lot of glass jars for drinking and storing food in, and I have a jar that I believe used to be a home to olives that was the perfect size for this.
  2. In a small sauce pan start to heat your balsamic vinegar. Add in the agar-agar powder and whisk thoroughly.
  3. Bring the mixture up to a boil, and then promptly remove from heat.
  4. Using a syringe or a dropper drip small droplets into the chilled olive oil jar. Be sure to do this while the mixture is still hot. As it cools it will turn into a jelly, and be impossible to form into perfect spheres.
  5. You can either carefully spoon the spheres out into a fine mesh sieve, or dump the whole jar out into the sieve over the sink or a bowl. I’ve found that spooning them out, while tedious, makes it much easier to clean them. Dumping the whole thing out leaves behind a lot more of the oil residue that needs to drain through.
  6. Gently rinse off the caviar spheres, and store them in a bowl in the refrigerator until ready for use.

Sour Cream Directions

  1. Peel the garlic cloves, and add them to a food processor or blender with the tofu, apple cider vinegar, lemon juice, and sea salt. Puree until smooth. If you don’t want a garlic sour cream leave the garlic out, but I think it makes a nice flavor combination with the other ingredients and highly recommend it.
  2. Place in an air tight container and refrigerate for at least a half hour before use. This will give it the chance to develop more flavor.

Blini Directions

  1. Add the entirety of the CorEats mix to a large mixing bowl.
  2. In a small, separate bowl combine the flax meal with 9 tbsp water and allow to sit for five minutes. This will be the egg replacer.
  3. Add the oil, and non-dairy milk to the large mixing bowl, and whisk together well. I’ve found that adding a tablespoon or two more of non-dairy milk helps the consistency since we’re leaving out the vanilla. Do not add the vanilla as instructed by the mix package for this recipe. These are supposed to be savory, and even though they’re already lightly sweetened with monk fruit adding some extra salt and pepper seems to balance the flavors in a savory direction.
  4. Add the flax egg once it has congealed, and add in the salt and pepper. Mix well and allow the batter to sit for a few minutes while you preheat a skillet.
  5. Preheat a large pan. I used a stainless steel pan with plenty of canola oil spray in between batches, but you can use a non-stick pan as well if you have one. Either way I recommend spraying it with a bit of canola to enhance browning, and decrease sticking.
  6. Spoon the mixture by the tablespoon into the pan. I managed to cook about 4 at a time, but this will depend on the size of the pan you are using. You don’t want to overcrowd the pan.
  7. Cook until brown on one side, and flip to do the same on the other just like a normal pancake. This should take about 2-3 minutes on either side. The bubbles are more subtle with this pancake mix than with a thinner mixture, but they are still there. Watch for them to pop along the edges. This is usually a good indicator that it is time to flip the pancake.
  8. Cover a plate or tray with a towel to soak up some of the excess oil, and place finished blini on it. Repeat the cooking process until all the blini are nicely browned and cooked all the way through.
  9. Assemble the blini on a nice tray, or serving platter. Top the pancakes with sour cream, then caviar, then some little sprigs of dill. Add some additional salt and pepper to taste. You should have about 14 blini.
  10. Serve as an appetizer with your favorite sparkling wine.

Green Curry In A Hurry

Slow Cooker Recipe

It’s taken me a while to get the hang of creating my own slow cooker recipes. Sometimes it’s hard to judge just how much liquid you’ll need to put in. Especially if the recipe includes dry beans and lentils. I think I’ve finally gotten a pretty good feel for it, and was pleased enough with this quick curry recipe to share. In the winter nothing beats hearty soups, and warm curries as a comfort food. As a quintessential quick and easy recipe we’ll be making very little from scratch here. It’s perfect to throw together on a busy day for a busy tomorrow.

While you can make your own curry paste we kept it quick and easy by using store bought. We used Thai Kitchen green curry paste, but you can use whatever you can find at your local supermarket. Just be sure to check the label as some curry pastes contain anchovies or fish sauce. For additional flavor you can toast the curry paste with onions and garlic in a skillet before adding them to the slow cooker, but it’s not necessary if you don’t have the time.


Green Curry In a Hurry

  • Servings: 4-6
  • Difficulty: easy
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Add an additional 1/2 cup to 1 cup of broth for a soupier curry.

Ingredients

  • 4 tbsp green curry paste
  • 1 1/2 cups vegetable broth
  • 13.6 oz full fat coconut milk (one standard can)
  • 1/2 of a yellow onion, diced
  • 4 cloves of garlic, minced
  • 2 tbsp chopped green onion
  • 1/4 cup crushed pineapple (optional)
  • 1 cup dry green lentils
  • 1 medium purple sweet potato, cubed
  • 1 green bell pepper
  • 3-4 limes

Directions

  1. In a frying pan toast up the yellow onion, garlic, and curry paste in some oil. This will impart some additional flavor. If you don’t have time for this, or don’t want to do it just skip this step.
  2. Add the curry paste, yellow onion, green onion, garlic, vegetable broth, crushed pineapple, and coconut milk to the crock pot. Stir well.
  3. Rinse your dried lentils, and closely inspect them for any pebbles before adding them to the crock.
  4. Dice the green bell pepper, and cut the potato into even sized cubes. You can remove the skin from the potato if you’d prefer, but I like to keep it on for some additional texture and nutrients. Add the pepper and potato to the crock.
  5. Juice two limes into the curry mixture, and give all of the ingredients a good stir.
  6. Rest the crock in the fridge overnight, so the lentils have time to soak.
  7. Cook on low power for eight hours, or high for four. Serve on rice, or noodles.
  8. Garnish with additional green onions, and a lime wedge.

Hot Cocoa

After taking a long break from things for the holiday I’m finding it difficult to get my momentum back. I’m sure I’m not the only one who’s feeling this way right now. I cooked several large meals over the holidays and I’m feeling a bit burnt out from cooking and eating in excess. Luckily I still have plenty of leftovers from the weekend, and won’t have to make anything new. I still wanted to share a recipe with my readers this week just in case you happen to be feeling ambitious enough to make something. This one is a quick and easy one that will warm up your winter just a bit while feeling reminiscent of the holidays. Hot cocoa is incredibly easy to make at home. When I still ate dairy it was as simple as buying a pre-mixed packet. Unfortunately for us vegans most of the ready made cocoa mixes contain milk powder. On the bright side you only need four ingredients to replicate the store bought cocoa mixes, and it tastes way better.

Over the past few years I’ve become more conscious about buying fair trade products. I try not to get too “preachy” on the blog, because some perceive it as unwelcoming. I really don’t want to scare anyone away from veganism, but this is an issue that really bothers me. I feel that as a vegan who went vegan predominantly for animal rights issues I cannot knowingly purchase something that was produced in a way that is exploitative to other human beings. Human beings are animals just like cows, pigs, or chickens. Being vegan implies that you care about the rights of all animals. We all have value, and are deserving of equal rights. If you don’t already shop fair trade I ask you to consider making the switch. Nobody deserves to be enslaved just so you can have a few minutes of enjoyment, and save a few dollars. Yes, I understand that it’s a bit more expensive, but if you can’t afford something that wasn’t produced by slave labor maybe take a minute to reflect on whether or not you really need to purchase that item. I’m not saying that you need to strive for perfection, but in the spirit of “Veganuary” try your best to swap out some of your daily items like coffee and cocoa. I think you’ll find as you make these changes that the fair trade products almost always taste better, and are worth the marginally higher price.

Perhaps in the future I’ll do a post featuring some of my favorite fair trade products. For this recipe I like using SACO Conscious Kitchen Cocoa, or Equal Exchange Organic Baking Cocoa. If you get the Equal Exchange Cocoa make sure you buy the baking cocoa as the drinking cocoa contains milk. I use Wholesome organic vegan white sugar for this recipe. For vanilla extract we use Simply Organic. Top it with vegan whipped cream, and vegan marshmallows. We use Dandies Marshmallows, because they’re delicious and relatively easy to find. Oatly oatmilk is our go to non-dairy milk, but feel free to use whatever you prefer!


Hot Cocoa

  • Servings: 1
  • Difficulty: easy
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To make more than one serving just multiply the ingredients by how many servings you intend to make.

Ingredients

  • 1 cups non-dairy milk
  • 2 tbsp cocoa powder
  • 2 tsp vegan sugar
  • 1/2 tsp vanilla extract
  • vegan marshmallows (optional)
  • -vegan whipped cream (optional)

Directions

  1. In a small sauce pan start warming non-dairy milk on a low heat.
  2. Add in sugar, and sift in the cocoa. Be sure to whisk as you add the cocoa to help keep it from clumping.
  3. Add vanilla extract, and whisk. Continue whisking the mixture periodically to prevent it from burning.
  4. Bring mixture to a simmer, and let it go until it is hot.
  5. Pour into a mug, and top with non-dairy whipped cream and marshmallows or leave it plain. You can dust with additional cocoa for a garnish.

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.