You are here

Member since April 2003

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: 


hm, these seemed to fall apart very easily. i followed all the instructions really good,
but i did use soy flour, they didn't cook very well either :/ anyone got suggestions?

Did you use all soy flour? Soy flour doesn't really hold up well on its own, nor is it meant to - usually it is used in relatively small quantities in addition to a heartier flour, such as wheat. I'd suggest trying them again with either white flour, whole wheat pastry flour, or a combination of white and regular whole wheat. :-)


I think this is a great recipe they were light, flaky, tasty and they rose nicely. But they still need some sugar in the dough.


These weren't too bad!!  I was pleasantly surprised.  They were more dense than I prefer, so maybe I'll replace 1/2 the margarine with applesauce next time.  I didn't care for the flavor of the icing to much-- but the powder sugar I have is pretty old, so that may be why.  Both my kids said they were OK, but not the best.  I'll definitely try this again (with some tweaking).  I'm not going to give up on this recipe, cause I'm all about quick and easy when it comes to cooking!

I should be able to make this dough the night before for an even quicker breakfast, right??


yum! i just made these and my whole family enjoyed them!  i used 2 cups of 50/50 wheat/white flour. had to add in a little more flour because the dough was a tad sticky, but it rolled out well. for the cinnamon sugar mixture, i added 1/8 cup melted margarine and a bit of vanilla. they turned out super tasty! now i have a sugar rush  :D


Last time they were ok. This time, I thought I had everything right. It seemed perfect. Then I added artificial butter flavoring. It made it disgusting. They were the perfect consistancy and everything, except that they were bitter. I was so sad. I wanted yummy cinnamon rolls!


Just made a half-batch of these (only two people here to eat them) and they were great. I was concerned about the dough because it seemed to be coming out a lot like pie crust, but it baked up into soft little cinnamon rolls quite nicely :) I don't know that the recipe would work if made into normal-sized rolls, and I think these should def. be polished off while still warm and gooey right out of the oven. The lack of yeast and rising time definitely makes it quick and easy enough that I can even make it before class, and now we can have cinnamon rolls more often on weekends ('cause I'm usually too lazy to get up early for yeast dough). Thanks for this!


Mine were a little bland, but it might have been because I only had a 1 cup measuring cup and an 1/8 of a cup, so everything was eyeballed.


AMAZING!! This is hands down my favorite baking recipe. It's super easy, I hardly have to follow the recipe anymore, and my boyfriend loves them!! I don't know if it's the angle of the pictures, but mine look a lot smaller. I get about 16 tiny rolls, and I bake them in a glass round pie dish. Thank you so much, they are truly one of the tastiest things I've ever experienced.


This recipe was ok. It did give us a good idea to make cinnamon swirl scones or cinnamon swirl oatmeal cookies. These cinnamon rolls were more like scones as they were not too sweet and denser, not as soft as we like.

We used[/b:
1 1/2 cup spelt flour, 1/2 cup wheat flour, only 4 Tb margarine for the dough and 3/4 tsp for the icing, 1 cup soy milk, 2 Tb Splenda brown sugar blend, 1/2 cup powdered sugar, >1 tsp cinnamon in the dough, and lots of cinnamon when rolling.

Took more like 45 minutes total to make, and baked for too long - 15 minutes and they got some what crispy. We poured the icing on which helped make it softer, but the icing was watery. Good in the middle of the rolls when it was really soft. Made 8 rolls 1 1/2 inch thick.

I think we'll try another recipe next time, with yeast for better rising.


Madwe this for a meat eater and he fell in love with it. Good job!

well, since regular cinnamon buns don't have meat in them, i'm sure there was no way he could have disliked them due to lack of meat. ;)



Log in or register to post comments