the cinnamon roll that will get everyone talking at coffee hour. 

Being a vegan, it can be difficult to find or to bake tasty dessert options. While I am eternally grateful that Vegan Treats bakery of Bethlehem, PA set up shop, I am a little over hour away from Bethlehem and cannot always get my fix. The cupcakes, donuts, pies and cookies are vegan mecca. 

When I’m not at Vegan Treats, it’s hard to find anything close. So whenever I am in the Lehigh Valley, I would be happy to drive out of my way for it. It’s like spending an afternoon shopping at the mall and your nostrils want to give into the intoxicatingly siren’s call of Cinabon. But you’re vegan like me. Or even if you’re not vegan and don’t give in, you want to anyway – diet be darn – there’s no way you can duplicate those sweet swirls or worry why your yeast isn’t rising high enough at home.

But you can. I’ll show you.

I’m not going to lie, these cinnamon buns are pretty close to that famed Cinabon we all love. Even if they happen to be vegan which can be perfect for coffee hour. I’d dare even want to put these out on Pascha! 

This is one of those  “I can’t believe this is vegan” moments. 

Another recipe brought to you by Earth Balance. This is magic and will quickly become a fast staple for your pantry. 

You can let your dough rise for an hour, but I let mine in overnight. Whatever floats your boat. Also don’t skip warming the milk up and pay attention as you do it. You want warm milk to cool so it can rise properly. Too hot and it will kill your yeast. Thou shall not kill, after all. Too cold and it will be like watching grass grow to get your yeast to rise. 

Four years ago, I met and fell in love with my fiancé over coffee hour. While I can’t guarantee human love, I can guarantee a newfound love if you have these cinnamon rolls at your next coffee hour!
Cinnamon Rolls (Vegan, Olive Oil Free)

Serves 10
for the rolls

1 cup cashew milk

1/2 cup Earth Balance

1 packet instant or rapid rise yeast

1/4 tsp sea salt

3 cups flour

1 and 1/2 tbsp organic cane sugar
frosting – 
4 tbsp Earth Balance 

3 cup powdered sugar

4 ounces tofutti cream cheese 

1/4 tsp vanilla extract


1. Warm the milk and butter. Remove from heat and cool before transferring to a bowl and adding your yeast. Sit for 10 mins before you add sugar and salt. Stir.

2. Add in flour. When the dough is somewhat sticky, transfer to a lightly floured board and knead until it forms a loose ball. Put some grapeseed oil in a bowl and put the dough in. Cover and refrigerate for 1 hr (minimum) to overnight (maximum.)

3. Preheat the oven for 350 degrees. On a floured surface, roll out dough to a rectangular shape and brush dough with parts 3 tbsp melted Earth Balance, 1/4 cup of cane sugar and a few hearty shakes of cinnamon. 

4. Roll up your dough tightly. Don’t do what I did once and rolled up the dough before you brush it! Doh! (Pun!) and cut the dough into one inch squares before you place them on a greased baking sheet or pan. Brush with remaining butter/sugar mixture.

5. Bake for 25 minutes. Remove and allow to cool before you drizzle with the frosting.


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