Tag Archives: Cinnamon

Vegan SIN-amon Rolls

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I wasn’t sure if I should share this recipe or just keep it to myself so I alone look amazing when I waltz into a potluck brunch with these babies in tow.  Alas, I want to eat them more often, so I thought if I can get this out there to my vegan friends, they also would develop a mild addiction and want to make them frequently as well thereby getting them into my face more often.

I’ve had this cookbook Vegan Brunch on my bookshelf FOREVER, and never even cracked the binding.  Honestly, when is the last time you attended a brunch?  Yeah, me either.  A few months ago however, my friends Kolene and Jon hosted, you guessed it, a VEGAN BRUNCH!  I made curried tofu scramble, but Jon….he made these rolls and probably other delicious things-but THESE I was frankly obsessed with and had to get more of.  When I asked for the recipe he directed me to Vegan Brunch, you know the book collecting dust on my shelf.  I went home and made them that night, pigged out on them at midnight with Mr. Wonderful, then brought a batch to work the next day (the recipe made a TON of rolls) to test on my coworkers.  In case you were wondering how to score serious favors at work for a while, bake cinnamon rolls in your office kitchen, then serve them to your friends.  They become even more helpful in their sugary comas.

Caution, these take a while to make.  You are MAKING cinnamon rolls-like “from scratch”, not just baking them off from the frozen food section at Meijer, so there are steps involved.  Do not skip them, do not rush them.  And by all means….MEASURE, this is baking, you know…like chemistry and crap, so you need to be precise.  If you haven’t worked with yeast before, check out this link to keep you from throwing in the towel prematurely.


  • 2-1/4 tsp active dry yeast
  • 1/3 c sugar + 1 tsp sugar
  • 1/2 c lukewarm water
  • 3/4 c non-dairy milk, room temperature (I used coconut milk)
  • 1/3 c canola oil
  • 3/4 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 3 1/4 – 4 c flour


  • 1/4 c brown sugar
  • 1/4 c white sugar
  • 1 T ground cinnamon
  • 2 T flour

To roll

  • 1/4 c Earth Balance (soy margarine, non-hydrogenated)
  • also, a great deal of patience and an uncluttered work space


  • 1 C powdered sugar (10x)
  • 1-1/2 – 2 T non-dairy milk (I used coconut milk here too)
  • 1 tsp vanilla extract

Proof yeast by putting yeast into half the lukewarm water with the 1 tsp of sugar. Let sit, make sure it bubbles so you know your little organisms are hungry, alive and well.  Mix the rest of the dough ingredients together, add proofed yeast mix. Knead for 5 minutes. Place in an oiled bowl and let rise 1 hour. Punch the dough down and let rest 10 more minutes.

Make the filling (mix together ingredients above for filling).

Roll out dough to 12″ x18″ (or whatever you get frankly-mine was a little larger) on a floured clean, flat surface. Sprinkle filling over the dough evenly, dot with small chunks of the Earth Balance.

Roll from the long side. Go slowly and get it as tight as possible.  This for me is the most difficult part. I can’t even roll up my yoga mat without having it all cock-eyed, so this dough rolling part is torture for me.  Do the best you can.  When they bake, no one will know you had edges that were not perfect as they will be too busy cramming the final product into their pie-holes.

Oil or spray any kind of pan you like really. I used two pie plates so I could bake one now, and take one to work in an unbaked state later. Cut the roll into half to one inch pieces pieces and place close together in the prepared pan. I used dental floss to cut through the dough so that I didn’t smash the dough.

Cover with towel, let rise for 30-45 minutes in a warm location. I usually put it on the stove, above the pilot lights.  These can also be stored in the fridge overnight without losing any of the yumminess to be baked off the next morning, just cover in plastic wrap. The next morning when you are preheating the oven (below) leave on the counter until they hit just about room temp.

Preheat oven to 375 degrees. Bake 18-2o minutes-the smaller your rolls when they go in, the less time you need, check them regularly to make sure they aren’t burning, they should be lightly browned. Make icing while it bakes.

Drizzle with the icing as soon as you remove from the oven.

Adapted from Vegan Brunch by Isa Chandra Moskowitz.

Featured on The Mode Life.

Buckle Up…Another Raspberry Recipe

If you like berries but don’t want to be overwhelmed with a sweet dessert-like cake, this recipe is for you.  Tastes great with coffee, or fatten it up with some ice cream.  Be careful not to overbake or it will be dry, if anything, underbake it slightly so it retains its tender texture.

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Berry Buckle

  • 2 C all purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ C shortening
  • 2 C berries (mixed, raspberries, or blueberries)
  • ¾ C sugar
  • 1 egg
  • ½ C milk
  • ½ tsp cinnamon
  • ½ C sugar
  • ¼ C Earth Balance, or butter
  • 1/3 C all purpose flour

Beat shortening and gradually add sugar, egg and milk.  Add dry ingredients.  Stir in berries gently.  Spread into 9 x 13 pan.  Cut butter into flour, sugar and cinnamon.  Sprinkle over batter.  Bake at 350 degrees F for 30-40 minutes or until a toothpick comes out clean.

Celebration Sunday!

This is a two for one blog post today.  Last minute plans had Mr. Wonderful and I running to Lansing for the weekend to celebrate his kid sister FINALLY (as her father puts it) graduating from MSU, Mother’s Day, Mr. Wonderful’s mother’s birthday, and my new job.  Whew!  Nice to celebrate!

I’m going to air a little dirty laundry, The Wonderful Family is a little bit difficult to pin down in terms of actual PLANS, so late Friday night we decided on brunch at the Wonderful’s Farm (#walterthewonderdog loves it there).  My portion of brunch was relatively painless and I made it ahead.  Goat Cheese & Asparagus Strata and Paula Deen’s Baked French Toast Casserole.  Win-win.

Warning these are not healthy recipes!


  • 1 loaf French bread (13 to 16 ounces)
  • 8 large eggs
  • 2 cups half-and-half
  • 1 cup skim milk
  • 2 tablespoons Splenda
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash salt
  • Praline Topping, recipe follows
  • Maple syrup

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla,cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.


  • 1/2 pound (2 sticks) butter
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans
  • 2 tablespoons light agave nectar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

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Goat Cheese Asparagus Strata

Adapted from Epicurious.com’s Prosciutto and Goat Cheese Strata

  • 18 slices firm white bread (original recipe calls for English muffin bread crust free, I used French with crust)
  • 1 # asparagus tips, chopped
  • 8 ounces Dancing Goat, goat cheese from Dogwood Farms in Byron Center , crumbled
  • 4 ounces provolone, grated (about 1 1/2 cups)
  • 1/4 cup chopped green onions
  • 6 T thinly sliced fresh basil or 3 T dried
  • 6 ounces prosciutto, thinly sliced*
  • 5 large eggs
  • 2 c half and half
  • 1 T Dijon mustard
  • 1/2 tsp salt
  • 3 T butter, melted

Line bottom of 13x9x2-inch glass baking dish completely with 1 layer of bread, cutting some slices to fit. Arrange half of prosciutto evenly over bread. Sprinkle half of goat cheese and half of provolone over. Sprinkle with half of green onions and half of basil. Top with second layer of bread. Layer remaining prosciutto, goat cheese, provolone, green onions, and basil atop bread. Cut remaining bread into 1/4-inch cubes. Sprinkle over top.

Whisk eggs, milk, mustard, and salt in bowl. Season with pepper. Pour egg mixture over strata; press down on bread with spatula. Drizzle melted butter over strata. Cover and refrigerate overnight.

Preheat oven to 350°F. Uncover strata and let stand at room temperature 30 minutes. Bake until center is set, about 1 hour. Remove from oven. Preheat broiler. Place strata under broiler until top is golden, about 30 seconds. Cut into large squares and serve.

*for your meat-eating friends