I hope all of you had a family/friend-filled Thanksgiving full of great food and good memories! Although most of our family and many of our friends are far away, I was thankful to have my hubby home for an entire day..woohoo! Plus, the weather was so beautiful we were able to get some much needed exercise together at the park. If you haven't been on a park swing lately, I highly suggest it. So fun!
Anyway, I wasn't planning on cooking anything except my humongous Vegan Thanksgiving Feast but decided to whip up some quick baking cinnamon rolls. I had to use what I had on hand so I came up with a rather tasty Quick No-Yeast (Vegan) Cinnamon Roll recipe that I think you'll enjoy too!
Quick No-Yeast (Vegan) Cinnamon Rolls
makes about 16 rolls
For The Dough:
2 C. flour (I don't recommend whole wheat unless you're family is used to it)
2 Tb. sugar (I used coconut palm sugar)
4 tsp. baking powder
1 tsp. sea salt
4 Tb. non-dairy butter, room temperature (Earth Balance)
3/4 C. non-dairy milk (I used almond milk, vanilla)
1/2 C. chopped pecans (optional: I didn't use them but would have if I had some on hand!)
For The Filling:
6 Tb. non-dairy butter, room temperature (Earth Balance)
1 C. sugar (brown sugar would be great, I used date sugar)
3 tsp. ground cinnamon
For The Icing:
1/2 C. powdered sugar
2 Tb. non-dairy milk (I used almond milk, vanilla)
1/2 tsp. pure vanilla extract
Preheat oven to 375F.
In a large bowl, combine flour, sugar, baking powder and salt. Add in butter, cutting it into little bits and either using a potato masher or your hands. Slowly add in the milk, working the mixture into a ball of dough.
Sprinkle a bit of flour on a flat surface and flatten the dough onto it. Use a rolling pin to form a 1/4" thick rectangular piece.
To make the filling: In a medium bowl, combine butter, sugar and cinnamon, mixing together well.
Evenly sprinkle pecans and 1/2 the filling mixture onto the bottom of either a 9" x 9" pan or a pie pan.
Spread the remaining 1/2 of the filling onto the flattened dough evenly. Slice the rectangular piece in half for easier rolling.
Beginning at one end, carefully roll the dough up onto itself. (So you'll end up with two "logs")
Cut the "logs" into ~1" sections and place tightly in pan.
Bake for 20 minutes. Remove from oven and allow to cool for at least 5 minutes.
Flip over onto serving plate so all the gooey stuff ends up on top!
To make the glaze: Combine powdered sugar, milk and vanilla in microwave safe bowl, stirring well. You want it to be a bit thick and can always add more later. Warm in the microwave just a bit, then drizzle over cinnamon rolls. Mmmm!!!
I used whole wheat flour because it's all I had but I'd recommend using all-purpose for these.
I had lots of help in the kitchen...and lots of taste testing too!
The Tofurky turned out great! I was completely surprised by how much I liked it. For a Vegan Thanksgiving meal, everything sure tasted decadent. Even my husband enjoyed it all-no questions asked!
I spent forever scouring through my favorite websites and blogs trying to find the source for this cute project but had no luck. I thought it was such a great idea-throw various colors of paint in a sealable plastic bag, tape it on the window and let the kids go to work! All three of my boys (young & old alike) loved this project. We left it taped up so they can work on it tomorrow too.
The best part? No mess!
If you're looking for another rainy day/holiday/the-kids-aren't-in-school-and-are-driving-me-crazy project, check out this super cool one from About.com-homemade bouncy balls!
I can't wait to try it!