Making these rolls has been a good reminder to stay flexible, to challenge my own rigid ideas about what I can do and how I should be doing it. A friend of mine, who is a highly accomplished vegan baker, says that she doesn’t accept the traditional wisdom that one shouldn’t bother veganizing a recipe that calls for more than two eggs. These recipes are just an invitation, she insists, to think about new and creative ways of achieving texture and rise. I agree. <br /> <br />I’m happy to say that this recipe went exactly as it should have. The rolls rose on schedule; they were pliable to kneading and rolling; they baked up to sweet, golden perfection. I included raisins and pecans because I’ve always loved a little texture in cinnamon rolls. It was a treat to pull the rolls apart and find the mix-ins hiding among ribbons of cinnamon and sugar.

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