Vegan Cinnamon Rolls with Cream Cheese icing

Modified from the recipe here.

Now, something about lifelong vegans, or those who have been doing it for a while, is they have developed a taste for tofutti products. I can't stand them. The texture is great, but the aftertaste is unbearable and very prominent. Usually, if a recipe calls for tofutti, I either sub it out through extra soy milk and thickener, don't use it at all, or say 'fuck it' to making the dish vegan and use real cream cheese instead. I seriously cannot stand the stuff.

I was determined to make it work in this recipe. Besides, I figured that if I couldn't make it work, I would toss the cream cheese icing and make a plain white one instead!

I am very happy to report that I was able to reduce the nasty aftertaste so significantly, if no one told me it wasn't tofutti, I never would have known (though it still isn't *quite* as good as Philadelphia cream cheese-- it tastes like it might have been made with a cheap store brand, which never tastes quite right either)

Now, here is the trick. Pay attention in case you need to adjust! I didn't measure too well as I messed with it, so the measurements for the icing are very approximate. The three key things that get rid of the aftertaste are the salt, the extracts, and the lemon juice. Be VERY careful with the almond extract, as it is very strong-- stronger than the vanilla-- and a tiny bit goes a long way. Add the amount in the recipe first, then add more at a rate of 2 drops at a time. Go really easy. Add more vanilla at about 1/4 tsp at a time, starting with the amount called for in the recipe. Add more lemon juice at a rate of about 1 tsp at a time, starting with the amount called for. Add the salt just a couple dashes at a time. You will find the icing will take quite a bit without tasting salty, but still be careful! Over-salting anything will ruin the entire batch.

2 1/2 cups flour
2 Tbsp baking powder
1 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1/2 cup dark brown sugar
1/4 cup cane sugar
1 cup soy milk
1/2 cup water
1 Tbsp vegetable oil
2 tsp vanilla extract
1 Tbsp apple cider vinegar
Fold in:
2 Tbsp Ener-G Egg Replacer

Sweet Cinna-Nut Swirl
1 cup chopped walnuts
1 Tbsp cinnamon (or pumpkin pie spice)
1/2 cup vegan butter - melted
1/2 cup maple syrup
dash of cayenne (less than 1/4 tsp)

Vegan Cream Cheese Icing

6 ounces tofu cream cheese
1/3 cup vegan butter – softened
1/4 cup vegetable oil or vegan shortening
1/3 cup vegan sour cream
2 cups powdered sugar, sifted
2 Tbsp soy milk or soy creamer
2 tsp real vanilla extract
1 tsp real almond extract
3 Tbsp corn starch
2 Tbsp dark grade agave syrup
2 Tbsp dark brown sugar
2 Tbsp lemon juice (to taste)
pinch of salt (or to taste)

Directions: 

Preheat oven to 350, grease one 8" or 9" round cake or square cake pan (be sure it is a deep pan, at least 3" deep!).

Sift together the flour, baking powder, baking soda, salt, and spices. In a separate bowl, whisk together both sugars, soy milk, water, vegetable oil, vanilla, and vinegar. Fold the wet ingredients in with the dry. Fold in the egg replacer. 

Make the cinna-nut swirl by mixing all the ingredients together in a separate bowl.


Pour batter into cake tin. Swirl equal amounts of the cinna-swirl mix into the batter. Bake at 350 degrees for 40 minutes - or until edges start to lightly brown.

Make the icing while the cinnamon rolls bake. Whisk all the ingredients together, adding the powdered sugar last, and very slowly.  Adjust the lemon juice, extracts, and salt as needed to get rid of the tofutti aftertaste. 


Allow cinnamon rolls to cool, slice like a cake, and drizzle the icing on top.


Makes 6 big rolls, or 8 more reasonable sized ones.