This vegan variation of the Poe Boy’s cinnamon rolls became a staple in the house after Naomi’s family became dairy free. Naomi believes it’s important to teach your little Sillies to cook for themselves very early on – because they’ll have to manage it once they leave the nest.

This recipe, which is fun for little hands to roll out and ‘decorate’ with icing, is a recipe that allows for a lot of hands on fun and immediate gratification – you can eat this bread straight from the oven! You may want to prepare all the parts of this recipe, and let very little ones just do the ‘assembly work.’

1 package quick rise yeast
1 c warm water
1 package non-dairy cream cheese, at room temperature (Tofutti Cream Cheese)
3 Tbsp granulated sugar
3 c (12 oz or 340g) Better Batter all purpose flour
1 c DF margarine, melted
2 tbsp egg substitute (we use chia gel – 1 tbsp chia:1 c water, soaked for 5 hours)
1 tsp salt
½ tsp ground cardamom

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup df margarine, softened

1 (3 ounce) package df cream cheese, softened (Tofutti Cream Cheese)
1/4 cup DF margarine, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt


Preheat the oven to 350 degrees.

In a mixing bowl, stir together water and yeast. Let sit 5 minutes.
Add cream cheese and beat on medium speed until well combined, then
add 1 Tbsp of the sugar and 1 ½ c of the flour and beat well. Turn the
mixer to low and add 1 1/2 tbsp egg substitute (we use chia gel)
(saving 1/2 tbsp – or 1 1/2 tsp -aside), the salt, the cardamom, and ½ c of the
melted margarine. Mix well. Add the other 1 ½ c flour, beating until a
soft dough forms.

Remove the dough from the mixing bowl and pour the rest of the margarine
in. Coat the dough in the margarine, cover with plastic wrap, and let
rise till doubled, about 40 minutes. Meanwhile mix the filling. Mix
the sugar,cinnamon, and margarine in a bowl until crumbly.

Divide the dough in half. Lay out two sheets of plastic wrap and
grease a rolling pin with a bit of the margarine that’s left in the
measuring cup. Roll out each portion of the dough into a 9 by 14 inch
rectangle. Spread half of the sugar mixture on each rectangle. Roll
up like a jelly roll, from the lengthwise side and pinch seams.

Cut each roll into seven portions and place in greased 8 inch cake
pans. Let rise for about 40 minutes. Brush each pan with the
reserved egg substitute.

Bake for 30 minutes. Meanwhile beat the topping ingredients together

Remove the buns from the oven and smear the icing over them. When buns
are slightly warm, remove from pan and serve.