Please enjoy these tasty vegan cinnamon rolls that are soft, fluffy, and full of cinnamon goodness. It's great for dessert, breakfast, or brunch!

Ingredients: 2 1/4 cups all-purpose flour. 1/4 cup granulated sugar. 1 packet 2 1/4 tsp instant yeast. 1/2 tsp salt. 1 cup unsweetened almond milk, warmed. 1/4 cup vegan butter, melted. 1 tbsp ground flaxseed mixed with 3 tbsp water flax egg. 1 tsp vanilla extract. For the filling:. 1/3 cup brown sugar. 1 1/2 tbsp ground cinnamon. 2 tbsp vegan butter, softened.

Instructions: In a large bowl, combine flour, sugar, yeast, and salt. Add warm almond milk, melted vegan butter, flax egg, and vanilla extract. Mix until a dough forms. Knead the dough on a floured surface for about 5 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 hour, or until doubled in size. Punch down the dough and roll it out into a rectangle about 1/4 inch thick. Spread softened vegan butter over the dough, then sprinkle evenly with brown sugar and cinnamon. Starting from one long edge, tightly roll up the dough and pinch the seam to seal. Cut the dough into 12 equal pieces and place them in a greased baking dish. Cover the dish with a towel and let the rolls rise for another 30 minutes. Preheat the oven to 350F 175C. Bake the cinnamon rolls for 25-30 minutes, until golden brown. Allow the rolls to cool slightly before serving. Enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

These Snickerdoodle Poppers are a mini version of the classic snickerdoodle cookies that are delicious and bite-sized. For that signature snickerdoodle flavor, they're coated in a cinnamon-sugar mixture.

Ingredients: 1 cup all-purpose flour. 1/4 teaspoon baking soda. 1/4 teaspoon cream of tartar. 1/8 teaspoon salt. 1/4 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 teaspoon vanilla extract. 1 egg. For rolling:. 2 tablespoons granulated sugar. 1 teaspoon ground cinnamon.

Instructions: Warm the oven up to 375F 190C and put parchment paper on a baking sheet. Mix the flour, baking soda, cream of tartar, and salt in a bowl with a whisk. For the second, bigger bowl, cream the softened butter and 1/2 cup of sugar until it is fluffy and light. To the butter and sugar mix, add the egg and vanilla extract and mix well. Slowly add the dry ingredients to the wet ones, stirring just until everything is combined. Add 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon to a small bowl. This is what you will use for rolling. Make little balls out of the cookie dough that are about an inch across. Cover all of the dough balls with the cinnamon-sugar mix by rolling them in it. Leave some space between the dough balls when you put them on the baking sheet that has been prepared. After the oven is hot, bake the cookies for 8 to 10 minutes, or until the edges are golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 15 minutes

Cook Time: 8 minutes

There is something delicious about these Banana Cupcakes with Cinnamon Cream Cheese Frosting. The ripe bananas' natural sweetness goes well with the warmth of cinnamon. It's great for any event or as a sweet snack.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large ripe bananas, mashed. 2 eggs. 1 tsp vanilla extract. 1/2 cup buttermilk. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the mashed bananas, eggs, and vanilla extract to the butter-sugar mixture. Beat until well combined. Gradually add the dry ingredient mixture to the wet ingredients, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. While the cupcakes are cooling, prepare the cinnamon cream cheese frosting by beating 8 oz of softened cream cheese, 1/2 cup of softened butter, 2 cups of powdered sugar, and 1 tsp of ground cinnamon together until smooth and creamy. Once the cupcakes are completely cool, frost them with the cinnamon cream cheese frosting using a piping bag or a spatula. Decorate with additional banana slices or a sprinkle of cinnamon if desired. Enjoy your delicious Banana Cupcakes with Cinnamon Cream Cheese Frosting!

Prep Time: 20 minutes

Cook Time: 20 minutes

Delicious homemade maple cinnamon muffins that are perfect for breakfast or a snack. The combination of maple syrup and cinnamon creates a warm and cozy flavor.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 1 tbsp baking powder. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 cup unsalted butter, cold and cubed. 1/4 cup pure maple syrup. 1/4 cup milk. 1 large egg. 1 tsp vanilla extract.

Instructions: Warm your oven up to 375 F 190 C and put paper liners in a muffin tin. Mix the flour, sugar, baking powder, salt, and ground cinnamon in a large bowl with a whisk. Mix the cold butter cubes into the dry ingredients. As you work the butter into the dry ingredients, either use a pastry cutter or your fingers to make it look like coarse crumbs. Add the milk, egg, vanilla extract, and maple syrup to a different bowl, and mix them together using a whisk. Add the wet ingredients to the dry ones and mix them together just until they are combined. A few lumps are fine; don't mix it too much. Fill up each muffin tin cup about two thirds of the way to the top with muffin batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. First, let the muffins cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Enjoy your Maple Cinnamon Muffins that you made yourself!