This recipe is one that got me started with this whole blog in the first place. I had been experimenting with vegan baking and I made cinnamon rolls. I posted a picture on facebook and got so many comments and questions that I decided to start blogging about all the stuff I’m making. So far, it’s been a real hit. Thank you guys!

One of the things that I really like about this recipe is that there are no weird ingredients. They are things that practically everyone has in the house. No one needs to make a special trip to the health food store to buy weird vegan ingredients. You can even get soy milk at any grocery store these days. As a matter of fact, I’ve made this recipe with margarine instead of shortening because that’s what I had in the house. Shortening makes them a bit lighter, but the margarine works OK too.

It’s true, at least for now, that to be vegan you need to make a lot of stuff yourself. Even people that haven’t decided to make the change in their lives to stop using animal products can still make a difference when they do their own cooking and baking to do it vegan. These types of things are baby steps that move us in the right direction to a kinder diet.

Besides – there’s nothing like homemade cooking is there? So yum!

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