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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: 


i made these, and they reminded me much of the non-vegan ones. extremely good!


This is seriously my new favorite recepie.
It was really easy and it tastes SO GOOD.
My whole family had some and they didn't know it was vegan, my grandma even said, "it just tastes like good food."


2 cups of flour was not enough for me, as I added 1/2 cup of raisins and 1/2 cup of walnuts.  I used 3/4 cup of brown sugar (instead of 1/4), and I used 3 cups of whole wheat flour. I also added 2 tablespoons of applesauce to the bread dough mixture.

I also had to oil my hands before dealing with the dough mixture. Otherwise, it is impossible to get the dough off the flat surface and/or your hands.

Otherwise, this was an excellent recipe. I loved it! :D


this was a pretty good family seemed to like it...i put a 1/4 cup of sugar and a teaspoon of cinnamon into the dough and then used only a tablespoon of brown sugar and  cinnamon for the filling...and i forgot to make the icing at all :) also, i didnt have any flour except all purpose so i used 2cups of that.
even with all the changes the dough was tasty and the rolls were manageable....strike that...reverse it :) 


These turned out great! Quick and easy, just like the title.

I used brown sugar and a cinnamon mix with nutmeg, orange peel, cloves, ginger, and allspice ("Cinnamon Plus" from Pampered Chef). Very positive reviews all around.

Maybe a dash too much margarine, but that's not necessarily a bad thing.  :)


So I made these last night and they were good, but had an odd taste that I can't put my finger on.  Also, that is a LOT of margarine in the dough.  I might try cutting back on that and adding a bit of sugar to the dough to make it a bit sweeter.


Wow, I'm REALLY surprised to hear you had such a poor experience, because I made them a second time around just yesterday, and yet again they were delicious. This time, I used whole wheat pastry flour, which did make them fall apart a little, but the flavor was great. Next time (which there will be, for me anyway) I'll do half whole wheat pastry flour, half regular wheat -- I'll post the results of those as well.


I hate to be the bearer of bad news here, but these were awful.  I couldn't even eat them.  They tasted like a stick of butter dipped in cinnamon.  They DON'T rise or get puffy even in a small dish--not the way traditional cinnamon rolls do.  In fact, they're small and gritty.  I'm really sorry but after reading all of the positive reviews, I was REALLY let down.  I won't make cinnamon rolls again unless it's with a yeast dough. :(


P.S. I didn't have Sucanat, so I used regular light brown sugar. Worked great.


YUM! Just made these and my boyfriend and I loved them. I used 1 cup white flour and 1 cup whole wheat flour, and I placed them all in a greased 8"x8" square pan, so as they cooked they squished together -- this makes them softer, and it is the only way I make any kind of roll. Next time, I will try using all whole wheat pastry flour, maybe add some oats or flax meal, raisins/nuts, and pumpkin pie spice. I also think it needs more icing, maybe 1-1/2 times the current icing recipe. But this recipe is definitely a keeper! Thanks!!



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