When we met Dan Hanley at the last Vida Vegan Con, it felt like we’ve known him for years. Dan is an extraordinary person. Caring, dedicated, selfless and fun, Dan works for Urban Peak and is a tireless advocate for Denver’s homeless youth. We haven’t met his handsome husband Mike yet, so a road trip must happen soon! We’re excited to have these two swell fellas as part of our 12 Days 8 Nights celebration!
A LITTLE SUMTHIN’ ABOUT THE GAY VEGANS: Mike and Dan are the two gay vegans behind The Gay Vegans blog. They live in Lakewood, CO and share their home with the rest of their family that includes four dogs and two chinchillas.
THE GAY VEGAN’S HOLIDAY WISH: They send huge love to everyone during this holiday time, and think that the cinnamon rolls here can add to any family gathering or just a lazy morning at home.
A CHARITY THE GAY VEGANS SUPPORT: Dan and Mike are hue fans of Florida’s Rooterville, which is home to over 300 rescued farm animals, mainly pot bellied pigs who have come from situations of abuse/neglect and abandonment.They’re especially fond of a darling of a pig called Lucy!
To learn more about Rooterville, be sure to check out their site at rooterville.org
And the naysayers say vegan food is “rabbit food.” Vegan. Buttermilk. Cinnamon.Rolls. Yes, you read that right. Make, eat and enjoy!
- For the Buttermilk Cinnamon Rolls
- 2 packages active dry yeast
- ¼ cup warm water (110 degrees F)
- 1 ½ cups soy milk (hemp milk and oat milk work just as well)
- 1 ½ tbsp apple cider vinegar
- 2 tbsp earth balance nondairy butter, melted
- ½ cup vegetable oil
- 4 ½ cups all-purpose flour (you can replace 2 cups with whole wheat pastry flour for a “healthier” result
- 1 tsp salt
- ½ tsp baking soda
- ½ cup earth balance nondairy butter
- 1 ¼ cups packed brown sugar
- 1 ½ tsp ground cinnamon (try to find fresh ground. I use Vietnamese Saigon Cassia Cinnamon)
- 1 ½ tsp vanilla bean paste (optional)
- For the Vegan Cream Cheese Frosting
- 4 ounces softened nondairy cream cheese (tofutti cream cheese works best)
- ¼ cup softened nondairy butter
- 1 ½ cups confectioners’s sugar
- ½ tsp vanilla
- 1 ½ tsp soy milk
- For the Buttermilk Cinnamon Rolls
- In a small saucepan combine the soy milk and apple cider vinegar and let sit for 10 min. This is your nondairy buttermilk
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 min.
- Heat the nondairy buttermilk till warm to the touch. Add the 2 tbsp of melted nondairy butter and oil to this mixture.
- Pour the nondairy buttermilk mixture into the yeast mixture; mix well. In a separate bowl combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times (do not over knead the dough). Cover and let rest for 15 minutes.
- In a small saucepan melt the ½ cup of nondairy butter. After melted remove from the heat and add the brown sugar, cinnamon, and vanilla bean paste.
- On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10X15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight (note you can also divide up the rolls into smaller pans and freeze. When you are ready to use these frozen rolls pull out the night before and let sit on the counter overnight to thaw and rise). If baking immediately, preheat oven to 400 degrees F.
- Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before frosting.
- For the Vegan Cream Cheese Frosting
- Combine all ingredients in a bowl and mix with an electric mixer till smooth and creamy.
- This recipe is my favorite ever from my husband. He makes these often for me, and they make me feel so good inside. They make me feel loved.