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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: 


yum!! these are really good. 3/4 cup soymilk turned out to be too much for me, because i couldn't really roll out my dough, but i still kind of mushed everything together for a semi-roll. i sprinkled the top with turbinado sugar, brown sugar, and cinnamon, and used half whole wheat pastry flour and half white flour. delish!


I tried this and it was excellent.  I misread the directions by accident and put the icing on then put them back in the oven but they still turned out to be good.  This is a keeper!!!!!! ;D


So I tried the recipe using the volume measurements, not mass (grams).  I ended up using 2.5 cups of flour (300 grams), half white/half whole wheat.  They turned out really good.  I think if you bake them in an 8" square pan then they might puff up into each other and be a bit softer, which could be what some people are looking for.  Thanks for a great recipe!


What type of flour do you use that is 450 grams for 2 cups?  Standard flour, in the US anyway, is 30 grams per quarter cup, making 2 cups come in at 240 grams.



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