Morning can be a magical time of the day (really every moment is magic because we are all part of an infinitely beautiful biological miracle blooming out of space and time…but I digress). So here’s a recipe for you to make and share on some magical morning. The best thing about this recipe is that you make the cinnamon rolls the night before and let them rise in the fridge overnight. Then just pop them in the oven first thing in the morning! That way you get to spend more time stretching into the day and enjoying the company of whatever beings you’re sharing this precious moment in time with…not mixing up flour and rolling out the dough. These cinnamon buns are sweet, sticky, gingery spicy, and make your whole house smell great. Hope y’all like ’em!
For the dough:
- 1 cup unsweetened soy milk or almond milk
- 6 Tablespoons Earth Balance vegan butter or any other vegan butter
- 1/2 cup cane sugar
- 1/2 teaspoon salt
- 1 pack active dry yeast (0.25 oz)
- 1 teaspoon vanilla extract
- 2/3 cup vegan blueberry yogurt
- 4 1/2 cups flour
- 1/2 teaspoon cinnamon
for the blueberry ginger filling:
- 2 Tablespoons Earth Balance buttery spread or any other vegan butter
- 1 Tablespoon fresh ginger, minced
- 2 cups fresh blueberries
- 1/2 teaspoon vanilla extract
- 1 Tablespoon cinnamon
- 1/4 cup brown sugar, coconut sugar, or cane sugar
- zest from one lemon (optional)
- 2/3 cup chopped walnuts or pecans
For the lemon glaze:
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 Tablespoons lemon juice
- To make the dough, start by melting down 6 Tablespoons of Earth Balance buttery spread with soy milk and sugar on low heat in a small saucepan.
- Let the mixture cool to lukewarm (100-110 degrees Fahrenheit). Once it has cooled, add the yeast and give the mixture a quick stir. Set aside for ten minutes to allow the yeast to activate.
- In a large mixing bowl, combine the flour, cinnamon, and salt.
- Next, add the blueberry yogurt and vanilla extract to the yeast mixture.
- Make a well in the flour and add the liquid to the flour, stirring to make a loose ball of dough. Knead the dough ball in the bowl with your hands for a minute or two, and then cover the bowl tightly with plastic wrap to let it rise for about an hour.
- In the meantime, make the blueberry ginger filling in a small pot over low heat. First melt the butter, then add the ginger and cinnamon. Next, add the blueberries, vanilla, sugar, and lemon zest. Let it simmer on low, stirring occasionally. When all the blueberries have popped, remove from heat.
- After the dough has risen, roll it out on a lightly floured surface to a rectangle about 1/2 inch thick.
- Spread the ginger blueberry filling out on the dough and then sprinkle the walnuts evenly over the dough.
- Roll long-ways and then slice into rounds about 1 1/2 inches thick. Cover and let rise again, at least 30 minutes or even overnight in the fridge.
- Preheat oven to 350 degrees. Bake in an oiled cake or brownie pan for 25-30 minutes or until lightly browned on top and cooked through.
- Let cool for about 10 minutes before glazing. To make the glaze whisk together the lemon juice, powdered sugar, and vanilla extract. Pour over top of warm cinnamon buns.