Comments (22)

By kilax, December 12, 2009 6:50 am

Ready to go into the oven!

This was Steven’s second time making these Vegan Cinnamon Rolls from VeganYumYum. The first time we made them was in November. We had had the recipe printed out for a long time, but check it out – it’s daunting! They’re a lot of work, but TOTALLY worth it!

I wanted to find a Vegan Cinnamon Roll recipe, because as long as I can remember, that is what we’ve eaten in my family* on Christmas morning. And I won’t be with them this year… but I still want my damn Cinnamon Rolls!

Do you have a traditional holiday breakfast meal?

I was not around** to document the first step – mixing the dough, kneading it, then letting it rise. Oops. I did smell the fresh dough though – don’t you just love that smell?

I did get to watch Steven do all the fun parts though: Rolling the dough out and loading it up with butter***…

Spreading the cinnamon/sugar mix on top…

Observing your lazy cat…

Rolling the dough out…

…into a log.

Using some thread to cut the log…

… into the rolls!

Using a well buttered*** dish (ha ha)…

… to put them in.

Whipping up some vegan cream cheese frosting (using Tofutti)…

… and baking them!

Nomming away! (I forgot to take a picture WITH frosting. Duh, Kim.)

Steven made these on Saturday and we let them rise in the fridge overnight. We baked them at our friend’s house Sunday morning. You can also put them in freezer, if you want to make them in advance!

These are SO UNBELIEVABLY GOOD. I love the description of them on VeganYumYum:

If you’re looking for a healthy, low-fat, calorie conscious treat, I can’t help you today. If you’re looking for a recipe that is guaranteed to win over any vegan doubter, guaranteed to please any Cinnabon lover, guaranteed to send any child into a permanent sugar high; these buns are for you.

It’s so true. These are the real deal – melt-in-your-mouth awesome, decadent cinnamon rolls. I’m so happy we found this awesome recipe! Let me know if you try them!

*Mind you, Pillsbury made those.
**Was cleaning the house.
***We used vegan margarine. Thanks for pointing that out, Mica!

Comments (27)

By kilax, April 20, 2009 5:03 am

How ripe do you prefer your bananas?

I am a #7 – I like my banana a bit brown and lightly bruised. I think Steven is more of a #4 or #5. So at the beginning of each week, we buy about 15 bananas in different stages of ripeness. Every once in awhile, we end up with some “leftovers” at the end of the week that are even too ripe for me to eat (although, I probably would have eaten one of them in the photo below).

I usually make banana bread or banana donuts when we have leftovers, but we were already using the bread pans to make granola bars and it was too late in the day for donuts, so I decided to try Jen’s Banana Chocolate Chip Cookies.

I’m pretty new to the idea of mixing bananas and chocolate, and I’ll admit, it’s taking me awhile to get used to it. BUT, I thought this recipe was cool because it’s fairly healthy (no added sugar!).

Waiting to go in the oven…

Finished! They didn’t change shape at all while they cooked!

I tried one right away when it came out of the oven, but the chocolate had too strong of a taste and was too hot. Even though I put less chocolate in it, I still think I put in too much. Next time I make them, I will probably add a bit more cinnamon, less chocolate, and try some without chocolate completely.

Jeez. I can’t believe I am complaining about too much chocolate. What has happened to me? Ugh. After not eating sweets for so long, sweets taste too sweet.

The cookies did have a nice chewy texture, and a yummy banana flavor! If you are into the chocolate/banana combination, they are worth a try! They are pretty good for a “healthy” cookie.

See the recipe in the extended post below.

More Rainbow Cake Photos: I thought I would share the photos of the inside of Christina’s Rainbow Cake with you! It’s so colorful and fun!

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