Morning can be a magical time of the day (really every moment is magic because we are all part of an infinitely beautiful biological miracle blooming out of space and time…but I digress). So here’s a recipe for you to make and share on some magical morning. The best thing about this recipe is that you make the cinnamon rolls the night before and let them rise in the fridge overnight. Then just pop them in the oven first thing in the morning! That way you get to spend more time stretching into the day and enjoying the company of whatever beings you’re sharing this precious moment in time with…not mixing up flour and rolling out the dough. These cinnamon buns are sweet, sticky, gingery spicy, and make your whole house smell great. Hope y’all like ’em!

Ingredients:

For the dough:

1 cup unsweetened soy milk or almond milk

6 Tablespoons Earth Balance vegan butter or any other vegan butter

1/2 cup cane sugar

1/2 teaspoon salt

1 pack active dry yeast (0.25 oz)

1 teaspoon vanilla extract

2/3 cup vegan blueberry yogurt

4 1/2 cups flour

1/2 teaspoon cinnamon

for the blueberry ginger filling:

2 Tablespoons Earth Balance buttery spread or any other vegan butter

1 Tablespoon fresh ginger, minced

2 cups fresh blueberries

1/2 teaspoon vanilla extract

1 Tablespoon cinnamon

1/4 cup brown sugar, coconut sugar, or cane sugar

zest from one lemon (optional)

2/3 cup chopped walnuts or pecans

For the lemon glaze:

1/2 cup powdered sugar

1 teaspoon vanilla extract

2 Tablespoons lemon juice

Instructions: