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What do you mean it is the last full week of May already?!?! Where in the world did the month go? I swear it seems like May just began and now it is already coming to an end. This month was an extremely busy month for me and you may have noticed the posting schedule lagging a bit even after I made every attempt to make sure I was organized this month I still managed to somehow post a day behind here and there. I will certainly try to get better with that.
So this month I managed to make some delicious recipes:
and Easy Vegan French Toast just to name a few.
I also shared with you 5 Tips to Improve Your Food Photography that will help any beginner get started on the road to taking better food pictures.
I was interviewed to be a Green Light Feature on Clueless Clue, where I was able to share a bit more about my eco-friendly journey and some tips to help anyone that is interested in making small changes that can lead to make big a difference. Be sure to stop by and check it out here.
A few awesome podcasts that I listened to this month were:
The Lively Show – Curiosity, Epic Self-Compassion, and Creativity with Elizabeth Gilbert author of Big Magic.
Myleik Teele (My Taught You) – Q & A Transform Your Inner Circle, If I Had 1K to Invest, I Feel Discouraged, Networking with the Opposite Sex.
and my guilty indulgence into pop culture and celebrity gossip The Read combined the the release of Beyonce’s Lemonade and the world losing the artist Prince into Lilac Lemonade for over an hours worth of hilarious commentary. (*explicit language)
And my favorite bloggers that I loved reading were:
April with Whisk It Real Gud shares her completely no fuss recipes and her photography is amazing.
Tamara Like Camera tells incredible everyday family life stories through her beautiful photography.
and Nikki at Love & Food ForEva shares my two favorite things…easy food recipes that I can make and step by step pictures of the process.
It has been a great month and I am looking forward to what June has in store…now its time to sit back and enjoy a hot cup of coffee along with some decadent cinnamon rolls.
- 1 packet active dry yeast
- 1 cup warm water
- 1/4 cup sugar
- 3 cups all purpose flour
- 1 teaspoon salt
- 1/4 cup coconut oil, melted
- 2 Tablespoons coconut oil, melted
- 1/4 cup sugar
- 1 Tablespoon ground cinnamon
- 1 cup sugar
- 1/4 cup non-dairy milk
- 3 Tablespoons vegan butter
- 1/4 teaspoon salt
In a small glass bowl, whisk together the active dry yeast and sugar with warm water until everything has dissolved. Set aside, cover, and allow the yeast time to proof (expand and become foamy) for 15 minutes.
In a large bowl whisk together the flour and salt and set aside. Also go ahead and melt your 1/4 cup of coconut oil if you have not done so already.
Once your yeast has proofed, pour it into the flour mixture along with the 1/4 cup of melted coconut oil and gently fold the dough just until combined and once it comes together remove it from the bowl and knead it a few times on a lightly floured surface into the shape of a ball. Lightly coat the inside of the same large mixing bowl in coconut oil in order to prevent the dough from sticking and place the dough back into the bowl, cover, and allow it to rise for 2 hours at room temperature in a draft free area. During this time the dough should double in size.
In a small bowl, stir together the 1 cup sugar and 1 Tablespoon cinnamon for the filling and set aside. In the pan that you plan on cooking your cinnamon rolls in, melt 2 tablespoons of coconut oil making sure to coat the sides. Once dough has proofed, lightly flour a dry surface and roll out the dough into a square. Pour the melted coconut oil onto the dough and brush the surface evenly making sure to leave a boarder around all 4 sides with no coconut oil and then sprinkle the cinnamon sugar mixture evenly on top.
Start at the opposite side of the longer edge and roll the dough into a log shape. Take a sharp knife and cut 12 equal rolls. Place the rolls in the pan leaving a bit of space to the edge of the pan. Cover the pan and allow the rolls to rise for another 2 hours. Preheat oven to 350 degree F. and bake the rolls for 20 to -25 minutes.
To make the glaze, whisk 1 cup of sugar, milk, vegan butter, and salt in a small saucepan over medium heat until the glaze begins to thicken and then remove it from the heat. When you remove the cinnamon rolls from the oven, drizzle the glaze on top of the warm rolls, and serve immediately.
Recipe adapted from Hot for Food