Vegan Cinnamon Rolls

Vegan Cinnamon Rolls

Homemade cinnamon rolls have long been a holiday and special gathering favorite. It is a long process, but the wait and the work is worth it. Over the years I have discovered that you can make them ahead and freeze them before they are frosted. Then you just need to pop them in the oven until they are warmed, take them out and frost them. Still there is nothing like fresh warm homemade cinnamon rolls and a cup of coffee on a cold winter morning.

Traditionally my recipe called for eggs, real butter and real cream cheese. It wasn’t until I was told about pureed silken tofu as an egg substitute that I was able to “veganize” this recipe and have it turn out so close to the original no one could tell the difference.

I must admit that these do not fit in the category of plant based with all of the vegan butter, vegan cream cheese, vegan vanilla pudding, and sugar, these are simply vegan. Much like Oreo cookies are accidentally vegan and not the healthiest of snacks we realize the same about the beloved cinnamon rolls. This puts them in the category of a special treat, much like that favorite dessert.

This recipe does make a lot and the first few times I made these many years ago, I ended up with oodles and we went knocking on doors looking for neighbors who wanted to be test tasters. So if you end up with bunches, share with your neighbors. Enjoy!

Vegan Cinnamon Rolls

  • Servings: Makes about 24 rolls
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A family gathering breakfast favorite. Watch them disappear!


Ingredients

  • 1/2 cup lukewarm water 110F (45C)
  • 2 Tbsp dry yeast
  • 2 Tbsp sugar
  • 1 package Simply Delish vegan vanilla pudding mix
  • 1 1/4 c. plant based milk
  • 1/2 cup Earth Balance Vegan Butter – melted
  • 1/3 heaping cup pureed silken tofu
  • 1/4 tsp. baking powder
  • 1 tsp. salt
  • 5 cups flour

filling ingredients

  • 1 cup softened vegan butter
  • 2 cups brown sugar
  • 4 tsp. cinnamon

frosting ingredients

  • 8 ounces vegan cream cheese
  • 1/2 cup Earth Balance Vegan Butter – melted
  • 1 tsp. vanilla
  • 3 cups powdered sugar
  • 1 Tbsp. plant based milk

Directions

  1. Dissolve yeast in warm water, add sugar and stir until dissolved, set aside.
  2. Prepare pudding mix according to directions using the 1 1/4 cup milk.
  3. Add 1/2 cup melted vegan butter, pureed tofu, baking powder and salt to pudding mix. Stir.
  4. Add yeast mixture to pudding mixture and mix well.
  5. Gradually add flour and knead until smooth.
  6. Place in a (vegan) buttered bowl, turning dough to butter the top.
  7. Cover dough with a warm damp towel and let rise in a warm place until doubled.
  8. Prepare 2 baking sheets with silicone mats.
  9. Punch down dough and let stand 10 minutes.
  10. On a lightly floured surface, roll out dough to aproximately 34″ x 21″
  11. Brush surface with softened vegan butter, sprinkle on brown sugar and cinnamon mixture.
  12. Roll dough tightly like a jelly roll and cut into 1″ slices
  13. Place on prepared baking sheets 2″ apart.
  14. Take heel of hand and lightly press down on each roll.
  15. Cover with warm damp towels and let rise until doubled.
  16. Bake at 350º for 15-20 minutes. Remove when they start to turn golden.
  17. Do not over bake.
  18. Prepare frosting: In a small bowl mix all ingredients.
  19. Frost warm rolls with cream cheese frosting.


theheartie.kitchen

Vegan Carrot Cake

Hey Heart Healthy friends!

I found this awesome recipe for carrot cake on the forks over knives website https://www.forksoverknives.com/recipes/vegan-carrot-cake/#gs.5r131r They have a fabulous video with the recipe, which I should have watched before I made it.

I think the frosting would have been just a touch creamier with less water. It’s easy to add more water to thin it than it is to remove water to thicken it. I didn’t use the vanilla bean seeds and it was just fine. I simply didn’t have any in my kitchen.

I also did not include the optional walnuts in the cake but maybe next time I will. Yes! I said next time! I am definitely adding this one to my recipe book. I’ll let you go to the forks over knives website and print the recipes off. The cake and the frosting are two different recipes, so don’t forget to track down the frosting.

I don’t have a kitchen scale and usually just make guesstimates when necessary. On that note, I used 6 dates pitted and chopped in the cake, and 7 dates pitted and chopped in the frosting.

Enjoy! Remember you only have one ❤️. The same recipes that are good for your heart health are also good for your brain health.

WFPB Chocolate Chip Cookies

WFPB Chocolate Chip Cookies

Being on such a strict diet means there aren’t very many options for sweet indulgences. These cookies are great to have sitting around, and my husband loves them! || I adapted  @susanffvk’s Banana-Maple Oatmeal Cookie recipe from her fat free vegan blog blog.fatfreevegan.com . I added nutmeg in addition to the cinnamon for flavoring and used chocolate chips in place of raisins in Susan’s original recipe.  Tip: Make sure you flatten the cookies before putting them in the oven because they won’t change shape during baking.  I love using the silicon mats I purchased at Costco in place of parchment paper.  These cookies can easily double as a quick breakfast when you are on the run, or a healthy exercise snack at the gym.

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WFPB Chocolate Chip Cookies

  • Servings: 3 dozen cookies
  • Difficulty: easy
  • Print

A healthy snack for any time of day.

Ingredients

  • 2 tsp. ground chia seeds
  • 4 Tbsp. water
  • 2 cups quick oats
  • 2 cups white whole wheat flour
  • 1 tsp. baking soda
  • 1 tsp baking powder
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 2 tsp. nutmeg
  • 1/2 cup vegan chocolate chips ( I prefer Enjoy life semi-sweet mini chips)
  • 1 tsp. vanilla
  • 1 cup maple syrup
  • 2 bananas, mashed
  • 1 tsp lemon juice

Directions

  1. Preheat oven to 375℉
  2. Combine ground chia seeds with water and set aside.
  3. Mix the oats, flour, baking soda, baking powder, salt, cinnamon and nutmeg in a mixing bowl.  Add the vegan chocolate chips.
  4. Mix the maple syrup, vanilla, mashed bananas, and lemon juice.  Mix in the ground chia seeds.  Pour into the dry mixture and stir well.
  5. Drop by heaping teaspoons onto a baking sheet lined with a silicon mat or parchment paper.  Flatten each cookie slightly with a fork.  Bake for 8-12 min. or until bottoms are lightly browned.  Cool on a wire rack before serving.

theheartie.kitchen