Sunburnt neck and cinnamon rolls

I just spent a wonderful weekend up at Mt. Princeton Hot Springs with some amazing people! We went for a short hike (I totally forgot to put sunscreen on my neck!), and spent the rest of the day/evening at the hot springs.

The boys

The girls (Picture from Rob) And you are supposed to tell us when you are taking the picture! lol

BFFs 4 ever!

My friend Jacob had the great idea that we should have a feast that night for dinner. The table was filled with great food! We even ended up having a breakfast feast.

I wanted to try my hand at some vegan baking. So I decided to make some vegan orange cinnamon rolls. I have never been very good at making doughs (bread, pizza, etc.) so I was a bit nervous the cinnamon rolls weren’t going to turn out so well. I know I have the tendency to overwork the dough, so it becomes tough. Lady luck must have been on my side because the results were delicious.

Picture from The Family Kitchen

Vegan Orange Cinnamon Rolls

Based on a recipe by The Family Kitchen


  • 3 1/2 – 4 cups white flour (or use your favorite flour)
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
  • 1 teaspoon salt
  • 1 stick vegan butter, melted (8 tablespoons)
  • 1 cup soy or almond milk
  • 1/3 cup fresh squeezed lemon or orange or tangerine juice
  • 1 teaspoon vanilla extract
  • plenty of flour for kneading/surface


  • 1 cup brown sugar
  • 3 tablespoons vegan butter, melted
  • 1/2 teaspoon cinnamon
  • a few drops of vanilla extract
  • 2 tablespoons organic dried cranberries, optional


  • 3 tablespoons vegan butter, melted
  • 3 tablespoons brown sugar

Preheat oven to 375 degrees.

Combine dry ingredients from dough. Add in wet liquid and work into a ball. Knead until a dough ball forms. Add a splash more soy milk or a few dashes more flour to even the consistency out if needed. Dough should be soft – not tough – yet thick enough to roll out into a one inch thick piece.

On a floured surface, roll out dough to a loose rectangle shape. About 3/4″ – 1″ thick.

Brush or drizzle the melted butter over top dough. And a few drops of vanilla. Over top the vegan butter layer, sprinkle the cinnamon – generously. Add cranberries. Evenly distribute brown sugar over top!

Carefully roll your dough up from one end until a tight spiral inside a long tube is reached. Slice your rolls. About 1 1/2″ thick.

Tightly place the rounds in a vegan butter greased dish – I used a 9″ round baking dish. Add the topping layer over top the rolls. And bake at 375 for 30 minutes.

Cool a few minutes and serve warm with orange cream frosting over top (recipe below)

Orange Cream Frosting

  • 8 ounce vegan cream cheese
  • 1 1/2 cups powdered sugar
  • 1/3 cup orange juice (fresh)
  • 1/2 tsp orange zest
  • 1-2 Tbsp vegan butter, softened

Blend with hand mixer. Chill until ready to serve.


4 thoughts on “Sunburnt neck and cinnamon rolls

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