on cold wintry mornings, nothing will get me out of bed faster than a pan full of piping hot cinnamon rolls. pair 'em with some strong black coffee and i'm amped like a car salesman. hey there, can i interest you in a chrystler?
us vegans don't have those chemically, un-vegan, and oh-so-convenient pop n' fresh rolls to buy at the store, spring from the can, and toss in the oven. we have to make them ourselves. this usually involves some waiting because one has to use yeast in the dough. for impatient people like myself, this is a recipe for disaster. i'm not a 'let's wait' for cinnamon rolls type gal. i usually want them right then and there.
fear not! i have a solution.
on the night before your roll fest, make the chicago deep dish pizza dough from american vegan kitchen. put the dough in the fridge once it has risen.
the next morning preheat the oven to 400. grease a glass baking dish. on a lightly floured surface, roll out the dough in a large flat sheet. slather that with a mixture of 1T cinnamon, pinch of ginger, 3/4 c vegan brown sugar, and some melted EB (0r canola oil). you want enough to make it look like a sauce almost. roll the dough into a big ol' log, pinching the ends. now cut the log into 1/2-3/4 inch slices and set in the pan. bake for about 15 minutes, or until golden brown. ice with a glaze of some more melted butter and vegan powdered sugar. i'm sure the icing would even be better with a little vegan cream cheese too.