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Quick and Easy Mini-Cinnamon Rolls

What you need: 

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons vegan margarine (I use Earth Balance)
3/4 cup nondairy milk
2 tablespoons melted margarine
1/4 cup Sucanat sugar
1 tablespoon ground cinnamon Icing:
1 teaspoon margarine, softened
1 cup vegan powdered sugar
nondairy milk (I use soy), as needed

What you do: 

1. Preheat oven to 450 degrees F, and lightly grease baking sheet. Mix dry ingredients first, then cut in margarine. Mix in milk until dough is soft (you may need slightly more or less to get the dough to a workable consistency). Do not over mix!
2. Roll dough to 1/4" thickness in a long rectangle, about 8x16". Using a pastry brush, coat the rectangle of dough with the melted margarine. Then spread the Sucanat and cinnamon over it.
3. Roll from the long end, forming a tight roll. Cut rolls about 1" thick. Place on prepared baking sheet and bake for 15 minutess, or until golden.
4. While rolls are baking, make icing by mixing margarine and powdered sugar. Slowly add milk to reach desired consistency. Spread on rolls while they are still warm.
The rolls themselves are not sickeningly sweet, which makes for good contrast with the icing. Compared to other cinnamon roll recipes, this one is extremely quick and easy, but still soft and tasty!

Preparation Time: 
15 minutes, Cooking time: 15 minutes
Cooking Time: 
15 minutes
Recipe Category: 


These cinnamon rolls taste just like the kind my mom would make in the can when I was a wee child. They make me nostalgic! I didn't use the icing recipe, instead I used Tofutti and made a cream cheese icing. They are very delicious and quick and easy for a breakfast with your lover.


These are good in a pinch but they should be called cinnamon biscuits.


These were OK..... Great because of how quick and easy they were. Okay in flavor. As some one mentioned they came out more biscuit-y than roll-y, I would've liked them softer. Also the filling didn't really congeal the way I'd expect, it was just kind of there. Meatface father had no complaints but I think I'm going to go for a recipe with yeast next time.


I made these the other day and they were so good!! Though I didn't add as much margerine as the recipe called for, I think it would have been too much..


I love making this recipe and although I posted a review before, I wanted to post again.  Take your time when making these and it will be worth the effort.  When slicing the dough, be sure to use a sharp knife otherwise you will smoosh the dough onto itself.  I mentioned using parchment paper as an easy way to roll it out and it makes for easy clean up as well.  One sheet of paper, dough, paper on top and roll it out.  If the dough is too wet, sprinkle a little flour over the top of the dough and roll out.  I wanted to see what would happen if I didn't bake them in an 8x8 pan and they definitely come out flatter, but still tasty.  I love how these tastes, but I am now intrigued by some of the modifications people have posted, especially to the frosting. 


these are good for being in a hurry and not wanting to mess around with yeast.  however, as someone else said the dough is more biscuity than it is like a cinnamon roll-- but I wouldn't expect much more for a quick and easy no-yeast recipe, so no complaints about that here.
however, because the dough was a bit more like a biscuit I think next time I might add something to sweeten and/or soften it up.  maybe add a little sugar or agave to the dough.

those who mentioned the dough being sticky... yes, mine was too, but I just added some extra flour when I was rolling it out to get rid of the stickiness.  worked out just fine... as with any baking flour sometimes needs to be added, and milk sub sometimes needs to be added if it's too dry. 

Not to sound mean, but I don't know how anyone could screw these up...they were really easy and came together just fine for me, and I have pretty much no experience with this kind of baking (aside from cookies and cakes) so I was really pleased with how foolproof this was.

One other thing I might do differently next time though, is I would try to make the cinnamon filling a little gooey-ier.  I love my cinna rolls heavy on the goo... I think it might be interesting to add date paste, agave, or maple syrup to add a gooey and really sweet affect.  Something I will be experimenting with. 

I skipped this icing recipe and made my own using Tofutti non-hydrogenated cream cheese (plain) + some Earth Balance + powdered sugar.  I didn't measure anything, just mixed til I got a great consistency.  The frosting I made was the best part haha. (but the frosting always is the best part of these types of things)

Anyway, all in all a good recipe... I'll give it 4 stars, because I will definitely make changes, but it's a great base recipe and I'm stoked to find it!  :)>>>


So I just finished making these little cuties. The dough was on the bland side, I would recommend adding extra almond/vanilla extract. Even though the icing is incredibly sweet, the dough is just one-noted..there is no punch. I recommend adding extra cinnamon or nutmeg to the dough as well or some pecans/hazelnuts/walnuts with some maple syrup. Also the measurements of brown sugar and cinnamon should be increased for the filling. All in all, I will make these again with the suggested fixes.


sooo good! just like non-vegan ones. 450 was way too high for my mine came out very hard on the outside. i just added tons of extra frosting...not necessarily a bad thing! : ) amazing and perfect recipe!


I just made these and they turned out really good! They turned out just like the non-vegan ones! The only problem I had was that they were a little hard to roll up and cut into individual rolls. And I made two or three changes - in the dough, I only used 1/2 cup of almond milk instead of the 3/4 cup of soy milk, and in the icing I cut out the margarine all together and used only 1/4 cup of almond milk. I loved the way these turned out!


These were good. The only thing I changed was that I subbed the icing recipe on here for imitation cream cheese plus a fourth of a cup of sugar.



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