Raspberry Whole Wheat Cinnamon Rolls {Vegan}

If you’ve ready any of my posts from the last few months, you probably know that combining dessert and breakfast is one of my favorite things. Pancakes, waffles, scones, and muffins are all excuses to eat sugary carbs in the morning and call it a meal, and I stand by that excuse wholeheartedly at least once a weekend.





When I started my one month vegan challenge a little over a week ago, all these haters (really just my family) asked how I would last a month with no butter or eggs in my breakfast and dessert. Well, to the skeptics I present this: flaky, buttery (tasting), just sweet enough with a touch of raspberry tartness and a warm hint of brown sugar and cinnamon…rolls. Unfortunately that description runs a tad long for the title field in WordPress, but now you truly know what we’re dealing with.

Although I love cinnamon rolls, they only occasionally make my breakfast/dessert lineup because they are a bit tedious. These rolls take about 20 minutes longer than my Speedy Cinnamon Rolls, because I wanted to give them a little extra time for their initial rise due to the higher ratio of whole wheat flour. Don’t let that keep you from making these though, because nothing feels cozier or more satisfying than curling up with some tea and a big homemade cinnamon roll.

For the icing I simply whisked together some powdered sugar, almond milk, and vanilla. Cream cheese frosting would be a phenomenal topper as well, so if you have a vegan cream cheese icing recipe that you love, feel free to slather that on (and share it with me, please!).

Whether you’re vegan or not, get up just a tad early so you can sink your teeth into some sweet spiraled layers of “breakfast” – you won’t regret it.

I think I could get used to this vegan thing.

