Although I'm in the kitchen cooking all the time, I don't always have time to bake for fun. I love my job, but every now and then it's fun to bake something special that has nothing to do with work. Case in point...these home-baked cinnamon rolls. And yes, they're vegan too.
My son has this thing for cinnamon rolls, and he nags me regularly to make them. Of course, he has a few rules too -absolutely no raisins or nuts! I decided to oblige him and bake up a batch. I adapted a recipe of Bryanna Clark Grogan's for her awesome Pumpkin Cinnamon Rolls (the recipe's in her subscription newsletter). I was out of pumpkin for the filling , so I rolled them up with some softened Earth Balance, brown sugar and lots of cinnamon. The icing on top is powdered sugar, vanilla and a little soy milk. These were absolutely delish, and my son was one happy camper.
Happy Baking!
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