I never make cinnamon rolls at home – too much time with all the rising and punching and forming the rolls. With a couple of weeks off for the holidays, though, I figured it’s about time I tried these out. There’s a terrific place in Berkeley that serves only vegan cinnamon rolls, Cinnaholic. Really good cinnamon rolls, so I decided to go with a vegan recipe to see if I could come close. Larry and I both think these do. I like that there’s just cinnamon and sugar in the filling (along with some Earth Balance). No raisins. And a not-too-sweet topping made of powdered sugar, vanilla and nondairy milk (I used hemp milk).

I made these up in the evening and then refrigerated them after I had formed the rolls in the pan. The next morning I took them out and let them rise before baking them. They’re perfect right out of the oven but are also good heated up for a few seconds in the microwave. An adaptation of the recipe can be found here.

• Cinnamon Rolls (Vegan Brunch, p. 178)