Easy Vegan Cinnamon Buns

One of my favorite food blogs is Minimalist Baker. They're a great duo posting gluten free, vegan and healthy recipes that are typically easy to make. I was browsing some recipes for a dessert and found this recipe for vegan cinnamon rolls. 

I tested this recipe tonight because 1. Nick LOVES cinnamon buns and 2. I thought it would be a nice Easter brunch treat for Nick and our friend tomorrow. I had all the ingredients minus milk and sugar so after our shopping trip I was ready to rumble! 

Recipe:

Ingredients:

1 cup almond coconut milk

1/2 cup of coconut oil

1 pack of instant yeast 

1/4 cup and 1 tbsp sugar (divided) 

1/4 tsp salt

3 cups flour 

1 tbsp cinnamon 

1/4 tbsp nutmeg 

Directions:

1. In 30 minute increments warm the milk and 3 tbsp of coconut oil in a microwave-safe bowl. Make sure the mixture is not too hot. It needs to be lukewarm so the yeast won't be ineffective. 

2. Mix one packet of yeast and stir then let sit for 10 minutes.

3. Once activated after 10 minutes add 1 tbsp of sugar and 1/4 tsp salt and mix.

4. Next add the 3 cups of flour ( 1 cup at a time while mixing after addition)

5. Mix together the flour mixture until a ball is formed then on a lightly floured cutting board knead mixture briefly. 

6. Coat bowl with coconut oil and return dough to bowl. Place in a warm spot with a cloth over the bowl and let dough rise until double the original size. 

7. After an hour remove dough from bowl, roll out into a thin square.

8. Pre-heat oven to 350º 

9.. Spread the cinnamon, nutmeg and 3 tbsp of coconut oil on top of the dough. 

10. Sprinkle the remaining sugar on top of the mixture 

11. Roll the dough tightly and with a knife create slices. 

12. Place rolls in an oiled 9x13 pan and bake for 20 minutes. 

Steps don't correspond to above step number.

Icing:

If you'd like to ice the cinnamon rolls you'll need:

3 cups powdered sugar 

1 cup almond coconut milk 

3 drops of vanilla extract 

Mix until an icing-consistency is created and pour over rolls. 

Enjoy! 

Additional Notes: I noted the sugar content for packaged cinnamon rolls versus these rolls and the packaged rolls came in at 18g per serving while these weigh in at 5g. Each roll has right at 320 calories with icing and this recipe will make 12 cinnamon rolls. 

Colorful Deviled Eggs

Looking for an aesthetically pleasing alternative to the bland deviled eggs? Look no further! Here is my recipe for colorful and delicious deviled eggs.

Recipe:

Ingredients:
Medium-sized saucepan
Dozen eggs
Water
Dash of Baking Soda
Kraft Mayonnaise with Olive Oil (specific brand I use)
Mustard
Relish
Garlic
Paprika
Food coloring
Three medium-sized bowls

Directions:
1. Fill the saucepan halfway with water, sprinkle some baking soda in the mix, place all the eggs in the pan, place on the stovetop and turn onto high.
2. Take it to a rolling boil and turn down to medium heat and boil for 8 minutes.
3. Once boiled for 8 minutes turn stovetop off and let sit for another 5-10 minutes.
4. Pour remainder of water out and replace with cold tap water and let sit until cooled enough to peel.
5. Once all eggs are peeled start slicing each egg lengthwise (removing yolk and placing in a bowl).
6. Once all eggs are sliced put food coloring in separate bowls and add a cup of water (follow directions on package to obtain preferred color).
7. Steep egg slices in each color until the egg is at preferred color and remove.
8. Rinse egg slices and place on a serving tray as they are finished.
9. While eggs are steeping in color, add mustard, mayo, garlic and relish to the yolk and mix until creamy. I don't measure my ingredients out because I can eye when I've reached the correct amount.
10. Once all egg slices are colored and rinsed, scoop the yolk mixture into the slices and put in fridge until you're ready to serve.

Note: To create a better yolk design you can use icing tips or a simple sandwich bag with the tip cut off to create designs. 

Enjoy!