I’ve got to be perfectly honest here: dessert-like breakfasts are my absolute favorite, and cinnamon rolls are at the very top of my list. Yes, I love having savory breakfasts, but for some reason starting my day with something sweet–something that could double as a really decadent dessert–just seems like the best way to begin a day. Moreover, I find sweet, delicious cinnamon rolls completely irresistible: anytime I hear anything about cinnamon rolls (commercials are the absolute worst), I go a little berserk. Scratch that, really berserk. I start drooling uncontrollably and then I find myself daydreaming about cinnamon rolls for hours afterward.
The only problem with my cinnamon-roll
love obsession is the fact that refined sugar, gluten, and dairy give me pretty severe belly aches and most cinnamon rolls contain obscene amounts of all three. I’ve been wanting to come up with my own allergy-friendly version of cinnamon rolls for a while now, but I’ve been afraid that anything I come up with wouldn’t even compare to the “real” thing.
Then, when Beth over at Tasty Yummies asked me to contribute a recipe to her A Very Tasty Thanksgiving series, I figured it was finally time to tackle that allergy-friendly cinnamon roll recipe I’ve been dreaming about for so long.
Tasty Yummies is one of my favorite sites for healthy, allergy-friendly recipes. I’ve admired Beth and been inspired by her clean, healthy recipes for a while now, so her invitation to participate in the Thanksgiving series was a huge honor. Since I’m such a fan, I wanted to create the perfect cinnamon roll recipe to share!
In one weekend, I prepared three separate batches of cinnamon rolls using three different recipes. The first two batches were good, but they weren’t perfect: the flavor was a bit off on one and the texture was off on the other. On the final batch, I impatiently waited by the oven, pacing in circles and praying that they would be just right. When I finally took them out of the oven, the smell was intoxicating and I found it extremely hard to wait for them to cool down so that I could taste one. After that first bite, I nearly started to cry I was so happy! They were amazing–everything I had hoped they would be!! I drizzled some of my homemade icing on top, took some quick pictures, and inhaled five cinnamon rolls right on the spot!
Just to make sure that the cinnamon rolls were actually good (and not just a figment of my imagination), I took a couple to work with me the next day to share with my non-vegan friends. I’m happy to report that they loved them, too!! In fact, they asked that I make more for them as a Christmas present Because I don’t think I’ll be able to wait that long, I’m pretty sure that I’ll be making more of these cinnamon rolls for breakfast on Thanksgiving day and to share at work the day after.
Click here to get the recipe and to check out the other amazing holiday-themed recipes that have been contributed to the series.
*I’ve submitted this recipe to Slightly Indulgent Tuesdays