At my new job, we have a breakfast tradition that I have swiftly been incorporated into. We rotate through the admin staff (alphabetically) and each person brings in a Monday morning breakfast. Well, it’s my turn! Not one to ever take the easy route (apparently) I decided weeks ago that I was going to make cinnamon rolls…from scratch. My original plan was to make some from my Betty Crocker cookbook using the sweet roll dough that I made rolls from not too long ago for Christmas. However, in my endless blog surfing, I came across a recipe that I simply couldn’t resist trying. So, without further ado, here it is!
I got this recipe from OnSheGlows, a food website that has mostly vegan recipes. I adapted it to use non-vegan ingredients (e.g. regular skim milk and butter), but other than that, I pretty much followed the recipe exactly. It’s pretty complicated, so I’m not going to reproduce it all here. Definitely check out the link! She has a ton of good looking stuff that I’m planning on trying in the (near) future!
I made her sweet dough to a “T” with three minor exceptions. I substituted skim milk for the almond milk, regular unsalted butter for the Earth Balance, and instead of using Egg Replacer, I used 1 TBSP cornstarch and 2 TBSP water. Well, actually, those were the only things I really changed basically throughout the recipe. Whenever she used almond milk, I used skim milk and vegan butter was always just regular butter (with the exception of the frosting….because I was out of butter!)
Also, I totally cheated with the cream cheese icing. She has you mixing it by hand. I gave it a go…and gave up. I got it to the right consistency, but I couldn’t get all the butter lumps out….so I busted out my hand mixer. Whatever. I’m lazy, so sue me! This cream cheese frosting is DELICIOUS. I’m totally going to use it again to frost cupcakes or something because YUM. (Oh, and I suppose I should mention that I didn’t use the vegan cream cheese…just the regular stuff from a tub…light).