Recipe: Sticky Cinnamon Raisin Buns

We went through about 10 different versions of these before we got it just right.  Now we can’t get enough of them.  They are easy and delicious.  This is my first time writing a recipe, so please leave feedback.  Let me know if any part is unclear or if you have questions or suggestions.  These are egg, dairy, peanut, and tree nut free (per our allergies).

 



Ingredients:
2 cans of refrigerated crescent dough (We use Pillsbury Original or Reduced Fat)
1/2 cup dairy free butter substitute(We use Earth Balance), softened
1 tbsp. cinnamon
1/4 cup sugar
3/4 cup raisins
rice milk (enough to cover raisins)
1 cup powdered sugar
1/4 tsp. clear vanilla or orange flavoring
a sprinkle of flour




1) Preheat your oven to 375.


2) Place the raisins in a dish and just cover with rice milk.  Set them aside to soak.

3) Mix sugar and cinnamon.  We do this by putting them together in a small container or baggie and shaking.  this is a great way for kids to help.



4) Sprinkle clean dry surface with flour.  Unroll one tube of crescent dough and lay flat on floured surface.  Press seems together with fingers to seal.  Sprinkle a light dusting of flour over the dough sheet and roll (length-wise) with a rolling pin until sheet is smooth and seems appear closed.  









5) Spread 1/4 cup (half stick) of dairy free butter onto dough sheet.  Sprinkle about 2 tbsp. of cinnamon sugar mixture on top of butter.  Remove half of raisins from milk and sprinkle on top.  Press raisins into dough slightly.  Do not press too hard or you might have trouble rolling the dough in the next step.





6) Roll the dough in the direction that produces the longest result.  Set rolled dough aside and repeat steps 4 and 5 with second tube of dough (Save milk from raisin soaking for use in the glaze).  Lay the first rolled dough sheet on top of the second and roll together so you have one large log.



 

 
7)  With a very sharp or serrated knife, slice rolled dough into 12 equal slices (about 1 inch thick) and place on baking sheet.  Bake for 12-15 minutes.
 
 
 
 
 
 






8)  While rolls are baking, you will make the glaze.  Measure 1 cup of powdered sugar into a measuring cup with a spout (makes for easy pouring onto warm cinnamon rolls).  Mix 2 1/2 tbsp. of rice milk (from reserve of raisin soaking milk) into powdered sugar.  Add flavoring of your choice.  If glaze is too thick, add a bit more rice milk.  If too thin, add more powdered sugar.






9)  Remove rolls from the oven and pour glaze over top.  Enjoy!!!

 

Halloween Success!!!

My last post outlined my carefully laid plans for Halloween night.  We had a pre-trick or treating party at our house, which was my way of controlling our environment without foregoing the fun and excitement of the most frightfully fun night of the year.

We had a lot of fun with the menu for our party. Everything was free of dairy, egg, peanut, and tree nut ingredients. Our goal, as always, was to create a safe worry-free environment for Elena in our home.

 
 

The cupcakes were made from a safe chocolate cake mix, a can of pureed pumpkin, and 1/2 cup water. That’s all!!! We decorated with safe candies (hint: Jelly Belly brand candy corn and jelly beans contain no egg, dairy, or nut ingredients). Rold Gold pretzel rods made excellent branches.

 

 
 

These smiley apples are made from a dab of Wow butter (soy) and candy eyes I found at Michael’s.  Soak your apples in water and lemon juice to keep them from turning brown.

The Veg-O-Lantern makes for fun presentation of raw veggies.

This skeletal veggie man was fun and easy to put together.  His head is a bowl of safe hummus, which is our go-to veggie dip.  Kids do love dipping.

The snake is filled with a mix of ground turkey (seasoned with cumin, chili powder, and oregano), rice, and salsa.  He was our main course.

With a belly full of safe food, we headed out for some trick-or-treating fun.

The excitement of trick-or-treating is all over her face.  She loved every minute and, luckily, never tried to remove any candy from her bag.

At home, we sorted her candy into a safe pile and an unsafe pile.

Then we used the unsafe pile to fill bags for the goblins.  I read the ingredients to her and when she heard one of her allergens, she put the candy in the appropriate bag.

Is it crazy that I was nervous about letting her touch the outside of the wrappers?  I did decide to let her place them in the bags herself, but I can’t say it was comfortable to watch.

I don’t even think she realizes that this isn’t what every other kid does when they get home after Trick-or-treating.  Filling bags for the goblins was as much fun as the rest of the night.

 

In the end, we had a great, fun, safe night. The goblins brought gifts in exchange for the candy and Elena never asked about missing confections. In fact, we ended up trading in most of her safe candy at Earth Fare for a free kids meal and a prize. Safe or not, who wants their kids having that kind of sugar access?