For the past 30 years, I’ve been trying to figure this whole “life” thing out and still, I have no idea. I think part of me might always get lost in the overwhelming feeling that nothing really matters at all. Which can be disheartening or comforting depending on how you look at it. But at the same time, everything feels to me like it’s all tied together in an infinite web of awareness, so everything must matter somehow! Either way, I know that suffering really sucks. And if there’s anything we can ever do to relieve some of the suffering going on in this universe, we should do it. And if that means making cinnamon buns with plant-based milk and butter instead of traditional milk and butter, hey great start!

Like the Blueberry Ginger Cinnamon Buns I posted before, it’s best to make these the night before and let them rise in the fridge until you bake them in the morning. It’s better to just enjoy your morning anyway. Instead of mixing up flour and rolling out dough, you can just put these right in the oven when you wake up.

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 strawberry yogurt

4 1/2 cups flour

1/2 teaspoon cinnamon

for the strawberry pecan filling:

2 Tablespoons Earth Balance buttery spread or any other vegan butter

2 cups fresh strawberries, chopped

1/2 teaspoon vanilla extract

1 Tablespoon cinnamon

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

orange zest (optional)

2/3 cup chopped pecans

For the orange glaze:

1/2 cup powdered sugar

1 teaspoon vanilla extract

2 Tablespoons orange juice

Instructions: