Fast Mini Cinnamon Buns

6 09 2012

My husband always asked me to make him pancakes.  Eventually I responded with “why can’t you make them?” It turned out he didn’t have a clue how to make them, but was willing to learn.

I walked him through the steps- and even book marked the recipe for him. Boy was that a mistake!

Every Saturday and most Sundays he would ‘try’ to  make pancakes.   He would burn them frequently, some would be under cooked, and he made them even if we were out of syrup and fruit. I didn’t have the heart to tell him that he wasn’t very good at making pancakes (I fed them to the dogs on several occasions!)

So how did I stop the pancakes without hurting his feelings? I offered to make cinnamon buns!

Dough Ingredients:

  • 2 C flour
  • 3/4 C Soy Milk
  • 1 T Baking Soda
  • 2 T Apple Sauce
  • 2 T Vegan Butter (softened)
  • 1 t salt


  • 1.5 T Apple Sauce
  • 1 T Oil (or melted vegan butter)
  • 1.5 T Cinnamon
  • 1/3 C Sugar


  • 1/2  Cup Powdered Sugar
  • 1/2  Tablespoon Water
  • 1/4  Teaspoon Vanilla

Preheat the over to 425. Combine the flour, salt , and baking soda. Cut the butter into the dry ingredients until the particles are smaller than a pea.
Combine the soy milk and apple sauce and slowly add to the dry ingredients to form the dough.
Roll dough on a floured surface into a thin rectangle (roughly 9″x18″).

Mix the oil, apple sauce, and cinnamon for the filling and spread over the flattened dough.
Sprinkle the sugar over the dough, and roll the dough (from the long side) into a log.
With a sharp knife cut the log into 1 1/2 inch pieces and add to a greased pie pan.

Bake for 12-15 Minutes (until golden brown), top with the combined icing ingredients and serve.

Adapted from recipe for Cinnamon Buns.


Breaded Zucchini

25 05 2012

I was recently able to harvest the first fruits from my garden!  The next challenge was how to prepare them.  For those of you who don’t know me- I’m frugal, and don’t have much time to spend ‘cooking’.


2 medium zucchini
1/2 C breadcrumbs
1/2 C whole wheat flour
1T nutritional yeast
pinch salt & pepper
1/2-1C soy milk

  • Preheat the over to 425
  • Combine the dry ingredients into a bowl and mix well.
  • Cut the washed  zucchini into 1/4 inch slices.
  • Drop the slices into the bread crumbs, lightly coating them.
  • Next drop them into the soy milk, and again into the breadcrumb mixture.
  • Add the coated zucchini onto a lightly oiled baking sheet.
  • Bake  in oven for 20 mins (or until breadcrumbs are golden brown). Turing the zucchini halfway through baking will result in crisper pieces.
  • Serve with a dipping sauce, or over whole wheat pasta and tomato sauce.