I made Cinnamon Quill's Veganized Cinnamon Rolls ... I'm in HEAVEN!

After my first baking class at Spiral Diner (read about it here), I have become a little bit more brave and have vowed to get back in the kitchen. I was so inspired by the Spiral Cinnamon Rolls that I thought I'd try a gluten free, vegan cinnamon roll I had been coveting on the Cinnamon Quill blog. You have to see her photos of the cinnamon roll ... Mike and I were drooling!!

Vegan, GF Cinnamon Roll. SOOO good. I'm still working on my photo skills. 

There are two types of cinnamon rolls: yeast and quick bake. Spiral's were yeast and I thought I'd venture to try a quick bake (let's say a quicker bake - they still require some sweet time in the kitchen). In my few attempts at gluten free, vegan baking, I've been disappointed because they've tasted gritty so I proceeded with caution.

I meticulously followed the instructions and prayerfully placed them in the oven. While those delicious brown sugar filled strips of dough were baking I made the delicious-lick-the-spoon-and-bowl-and-counter icing.

Here is the only place I veered from the recipe.

Icing: I doubled and tripled because we LOVE icing

2 Tablespoons melted organic shortening (Spectrum Butter Flavor)
2-4+ teaspoons non-dairy milk (Almond Milk)
3/4-1+ cups confectioners sugar
Splash of Almond Extract (the original recipe from Cinnamon Quill uses vanilla but this made it taste like amaretto)

Vegan, GF Cinnamon Roll. I tried to take another picture the next morning. 

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