February 25, 2009

Gorilla Bread Made Vegan

The original recipe is a Paula Deen recipe from the food network. I just subbed items to make the recipe both dairy and egg free so that my whole family could enjoy. These are super sweet and full of fat and calories. Not an everyday breakfast items...more of a rare treat.

1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup soy margarine (Earth Balance or Fleischman's)
1 cup packed brown sugar
8 oz of Tofutti cream cheese
2 cans of refrigerated crescent rolls (original recipe uses biscuits but these are not dairy-free)

Preheat the oven to 350. Spray a bunt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon and set aside. In a saucepan, melt the soy margarine and brown sugar over low heat, stirring well; set aside. Press the crescent rolls out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a scoop of cream cheese in the center of each roll, wrapping and sealing the dough around the cream cheese. Place half of the prepared rolls in the pan. Sprinkle with cinnamon sugar and then pour half of the melted butter mixture over the rolls. Layer the remaining rolls on top, sprinkle with the remaining cinnamon sugar, and pour the remaining butter mixture over the rolls. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

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