This is the second time I've made this. The first time was quite a long while ago. Today I made sure to rinse and dry all the vegetables. I added in 1/3 - 1/2 cup corn and a small can of fire roasted green chiles. I mixed the beans with the spices first. I added 1 tbsp cumin, 2 tsp chili powder, 1 tsp garlic pepper, 1 tsp of my own chipotle spice mix, and a few shakes of liquid smoke. After I mixed that well, I took all the vegetables (which I chopped the onion and bell pepper finely -- the garlic I left whole) and put them in a bread loaf pan, mixed in some olive oil, and roasted them for awhile. I drained the vegetables after removing them and added them to the bean mixture. I pressed the garlic and mixed well. Instead of bread crumbs, I used 1/2 cup oats (run through the blender slightly), and wheat germ (oh, I have no idea how much -- I just added til it looked right, 1/3 cup maybe?). Instead of an egg, I used 2 tbsp ground flaxseed + 6 tbsp water, mixed. I added that last. I sprayed a lined baking sheet with Pam, sprayed my hands, and formed patties (then sprayed the tops of them). I got 6 good sized (but thinner) patties. All vegan too! For the rest of my family, I made up some chipotle mayo as suggested by other reviewers. I glanced at the recipe, but I didn't follow it exactly. I used a big glop of mayo, a big squirt of ranch, and most of a chipotle bouillion cube. Cumin was perfect, I thought.

Reviewed On: Jan. 19, 2009

Oh my god, this was SO good. I left out the corn syrup, used 1/3 brown sugar and 2/3 white sugar, used powdered buttermilk, tripled the cinnamon, added a teeny bit of chai spice (by McCormick), and used a heaping tablespoon of cornstarch mixed with enough water to make it look like 2% milk. I just made it. I am making pancakes tomorrow (truck-stop buttermilk from this site), and I thought I'd make this the night before based on some reviews. Now I really wish I hadn't because this is truly perfect fresh. It's thick and sort of foamy, but in this really great amazing way. The taste really is exactly like cinnamon rolls. It's a beautiful caramel colour. It is already starting to separate, and I'm hoping it will be okay once reheated/shaken up tomorrow. I'll update after breakfast. UPDATE: So I never updated, but... it was good the next day, but it was different. Not a bad different, just not as amazing as it was when it was fresh. I recommend using it fresh.

Reviewed On: Dec. 7, 2008

I've made these twice now in the past six months. That's not to say they're not good. What that says is they're TOO good! These are absolutely the best cinnamon rolls I've ever eaten. However, the first time I thought the vanilla overpowered the rolls, so the second time I cut the vanilla in half. It was perfect. Still vanilla-flavoured, but not overpowering the delicious rolls. I made this by hand, as I don't have a bread machine (I prefer doing things by hand anyway). I used the method someone else gave on here, and many others followed. Works perfectly. Thank you! This has become a special occasion breakfast :o)

Reviewed On: Dec. 3, 2008