I have a love-hate relationship with cinnamon rolls. I have this same relationship with high heels and the (former?) group Hanson. Not going to lie, I was having a hard run a few mornings ago and then “Mmm Bop” came onto my iPod. It totally put a pep in my step.
But back to the cinnamon rolls. They might be one of my top 10 favorite foods in the world, followed closely by coffee, cornbread and chocolate. (Strange that they all start with “c”?)
I used to work at my parent’s bakery while in high school. At least 3-4 days a week I would eat one of my dad’s giant gooey cinnamon rolls, heated up with butter, no less. What was I thinking? 1000 calories a pop? Oh, but those were the days!
After Matty B and I got married, we had this tradition of sleeping in and then going to Starbucks on Sunday morning for coffee and a pastry and then reading the Sunday Oregonian. I always got a cinnamon roll. 420 calories + my coffee= what was I thinking? Oh, but those were the days! Also, I’ve completely forgotten what “sleeping in” means…
I’m a little older and a little wiser now. But I still love cinnamon rolls. Is it possible to have a yummy vegan, cinnamony treat without breaking the calorie bank?
I should probably remind you that I have a yeast phobia? Also, the day I made these, Matty B let me sleep until 9 am and we were leaving for the cabin at 10. Listen to me whining about never sleeping in. What a baby.
4. Non yeasted
It’s like “Dinner, Impossible”, except I’m not feeding an army, only 2 picky toddlers, 1 picky 91 year old (Grandpa had a birthday!) and 1 man with very high sugar expectations…
The pressure was on. So I kinda cheated.
If you’re hardcore vegan, you might balk at the “may contain traces of milk” line. I had T minus 59 minutes and counting. Cinnamon rolls were happening!
I added a full teaspoon of cardamom to the mix, attempting a knock off of Bob’s Red Mill cardamom rolls.
Those are Matty B's favorites when we visit Bob and he confirmed that this was a stellar choice on my part.
My check-list from above gets 5 giant YES’s! Plus, my rough calorie count puts them at approximately 195 calories a piece.
1 tube crescent dough
1/2 cup brown sugar
1 TBS cinnamon
1 tsp cardamom
2 TBS earth balance vegan butter
1 cup powdered sugar
1/2 tsp cardamom
1 tsp vanilla
1 TBS almond milk
Roll out dough on a floured surface, pinching perforations together.
Combine brown sugar, cinnamon and cardamom in a small bowl. Spread earth balance evenly over dough, then sprinkle with brown sugar mixture. I used about 2/3 of the sugar mixture.
Roll dough up, starting with the short side. Using a serrated knife, cut into 8 rounds. Place in a greased bread pan. Bake at 350 for 25 minutes.
Meanwhile, whisk frosting ingredients until smooth. Drizzle over baked rolls, warm out of the oven.