Sweet Tooth.


I spent this morning with my brother Nate. We went to Bang Bang Cafe for food and coffee and spent some time walking around downtown.
My plan was to walk to Cinnamon Works in Pike Place for a Vegan Cinnamon Roll, when it started raining just enough that I lost my motivation, but not my sweet tooth. I decided to make my own. While these Cinnabuns were baking, we listened to the new Black Breath album, one of Seattle’s best metal bands for sure! Aaron cleaned his bike and I finished up some sewing projects Ive been putting off for a while. We are going to watch some Six Feet Under and later tonight, we are going to the Lo fi for some soul music and some drinks!

Mini Cinnabuns

Preheat oven to 425 deg.
Bring to boil:
1/2 Cup Soymilk
1/2 Cup Water
Add 1 package Yeast
Set aside.
2 1/2 Cups Flour
1/4 Cup Sugar
1 Tbsp Baking Powder
1 Tsp Cinnamon
1/4 Tsp Salt
4 Tbsp Earth Balance
Yeast mix
Cover and set aside.
In small bowl mix:
1/4 Cup Brown Sugar and 1 Tbsp Cinnamon.
For Glaze:
1/2 Cup Powdered Sugar, 4 Tbsp Soymilk, 3 Tbsp Tofutti cream cheese.

Roll out dough. Spread thin layer of glaze on and add brown sugar mix. Next add raisins and/or walnuts.
Roll dough into log shape. Cut with knife and bake in a greased baking pan for 20-25min.
Add the rest of the glaze or serve with Earth Balance or Toffuti cream cheese.


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