This crust is always such a hit and I cannot help myself because it’s so easy. If you haven’t already tried it, you really should. This time, the cinnamon spread over the dough was a mix of Earth Balance, vanilla, and sugar, combined over low heat on the stove. The measurements are totally to taste.
I had quite a bit of roll left after I cut enough for the crust, so I cut up the rest and baked them for about 15 minutes at 350 degrees. Since the crust recipe doesn’t use yeast, I couldn’t use the leftover to make real cinnamon rolls. However, they work wonderfully as cookies. The next day I brought them to a friend’s house and got a positive response! How’s that for hacking.
*edit*
The recipe I posted is not vegan BUT there are a few simple hacks to remedy this by using non-dairy substitutes. Here’s what I did:
You can use any basic pie crust recipe that you like. I did: about 2 cups of flour, 1/2 a stick of melted vegan butter (like Earth Balance), pinch of salt, pinch of baking powder and then I like to use almond milk in lieu of water. You want to add as much as it takes to get the dough to become a uniform ball without cracks and bits falling off. Not so sticky that it comes off on your hands. Don’t be afraid to add more flour in small amounts if the dough becomes too wet.
The cinnamon concoction is roughly: 1 stick of Earth Balance, 1/8 cup cinnamon, 1 tablespoon vanilla, 1/2 cup sugar. Combine sugar and softened butter over medium heat. Add cinnamon and vanilla once melted. Be sure to taste this and see if it works for you. You can’t really mess this part up, so go crazy and experiment a little!
Knead the dough until smooth and then, using a rolling pin or similar, roll it out as thin as you can. Spread your cinnamon concoction over the dough as evenly as possible and roll it up tight. Using a sharp knife, cut 1/2 inch sections as in the photo above. Arrange in pie tin or dish and press the sections so that they touch. Bake the crust by itself for about 15 minutes in a 375 degree oven. Fill. Bake again according to what you put inside. For mine, I used winter squash with a layer of dark chocolate. About 15 minutes for that.
If you have leftover dough, try out the cookie recipe!
I had an insane cookie craving so I whipped these up. Straight up chocolate chip! (Taken with instagram)
Vegan french toast with caramelized bananas, salted pecans & peanut butter. Paired with a side of bacon just because.
Boozy hot chocolate with a chocolate banana marshmallow
This crust is always such a hit and I cannot help myself because it’s so easy. If you haven’t already tried it, you really should. This time, the cinnamon spread over the dough was a mix of Earth Balance, vanilla, and sugar, combined over low heat on the stove. The measurements are totally to taste.
I had quite a bit of roll left after I cut enough for the crust, so I cut up the rest and baked them for about 15 minutes at 350 degrees. Since the crust recipe doesn’t use yeast, I couldn’t use the leftover to make real cinnamon rolls. However, they work wonderfully as cookies. The next day I brought them to a friend’s house and got a positive response! How’s that for hacking.
*edit*
The recipe I posted is not vegan BUT there are a few simple hacks to remedy this by using non-dairy substitutes. Here’s what I did:
You can use any basic pie crust recipe that you like. I did: about 2 cups of flour, 1/2 a stick of melted vegan butter (like Earth Balance), pinch of salt, pinch of baking powder and then I like to use almond milk in lieu of water. You want to add as much as it takes to get the dough to become a uniform ball without cracks and bits falling off. Not so sticky that it comes off on your hands. Don’t be afraid to add more flour in small amounts if the dough becomes too wet.
The cinnamon concoction is roughly: 1 stick of Earth Balance, 1/8 cup cinnamon, 1 tablespoon vanilla, 1/2 cup sugar. Combine sugar and softened butter over medium heat. Add cinnamon and vanilla once melted. Be sure to taste this and see if it works for you. You can’t really mess this part up, so go crazy and experiment a little!
Knead the dough until smooth and then, using a rolling pin or similar, roll it out as thin as you can. Spread your cinnamon concoction over the dough as evenly as possible and roll it up tight. Using a sharp knife, cut 1/2 inch sections as in the photo above. Arrange in pie tin or dish and press the sections so that they touch. Bake the crust by itself for about 15 minutes in a 375 degree oven. Fill. Bake again according to what you put inside. For mine, I used winter squash with a layer of dark chocolate. About 15 minutes for that.
If you have leftover dough, try out the cookie recipe!
I had an insane cookie craving so I whipped these up. Straight up chocolate chip! (Taken with instagram)
Vegan french toast with caramelized bananas, salted pecans & peanut butter. Paired with a side of bacon just because.
Boozy hot chocolate with a chocolate banana marshmallow
