Nothing screams Easter holiday more than pastel pink frosting.
I'm loving experimenting with sourdough recipes and these cinnamon rolls hit the spot.
They were perfectly gooey and we ended up snacking on them all day.
I followed The Clever Carrot's Sourdough Cinnamon Roll Recipe
1 egg for 1/2 tsp baking soda + 1/2 tbs vinegar
to make a bubbly vegan concoction.
I also ended up halving the recipe [ I do this a lot ].
This way I don't have a bunch of cinnamon rolls I feel obligated to eat and also, if a recipe goes south I don't feel like I've wasted too much ingredients. But when the recipe works out I'm always wishing I had more.
Because I didn't have a small round pan I actually put each individual roll in a cupcake pan. It worked great!
The glaze or frosting can be super versatile.
I whipped Miyoko's Culture Butter, powdered sugar and blood orange juice together.
You could also whip in vegan cream cheese to that mixture.
An even simpler glaze is just mixing powdered sugar + blood orange juice together
until you get the drippy consistency you want.