Best breakfast food ever: The CinnaMoi Roll

While cinnamon rolls may be a classic treat for many American families, it was not so for me. I grew up in the concrete jungles of LA (in a very Asian neighborhood might I add) and my first memories of cinnamon rolls were from a Cinnabon stand in the food court of my local mall... but after my first vegan attempt, I can proudly say "Nay! No more!" to corporation-manufactured memories... (at least in the case of cinnamon rolls for now).

Delectable CinnaMoi Rolls
1/2 cup of nut milk
4 tbs vegan margarine
1/3 cup of sugar
1/2 tsp salt
1 egg replacer
1/4 cups warm water + 2 tsp yeast + 1 tsp sugar (wait until it gets foamy)
2 1/2 - 3 cups of flour

Filling
2 tbs margarine, melted
Handful of dried cranberries
nuts of your choice (I used an agave sweetened medley of nuts and seeds)
3 tbs sugar + 3 tbs brown sugar
2 tsp cinnamon + 1 tsp nutmeg

Icing
1/4 cup of vegan cream cheese
2 tbs maple syrup
powdered sugar (as needed to thicken)

Preheat oven to 350 degrees. Combine ingredients to make dough and put in a warm place for it to rise (about 30 minutes). Dust a flat surface with flour and roll out dough to a square/rectangle. Brush with melted margarine and sprinkle with spices, sugar, nuts, and dried cranberries. Roll carefully into a log shape and cut with a serrated knife. Oil baking pan, arrange rolls, and bake for about 15-20 minutes. Top with icing and if desired, brown sugar.

Serve warmmmmmm. They will fill your house with the best smell that will last for the whole day so you better make an extra batch to soothe the cravings.