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Cinnamon Rolls

What you need: 

[u]Cinnamon Rolls[/u]:
1-1/2 cups all-purpose flour
1-1/2 teaspoons yeast
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup nondairy milk
1 tablespoon vegetable oil
2 tablespoons melted vegan margarine (I use Earth Balance)
1/4 cup sugar
2 tablespoon cinnamon [u]Icing[/u]:
1/2 cup granulated sugar
1 tablespoon nondairy milk
1 teaspoon vanilla extract

What you do: 

1. Cinnamon Rolls: In a bowl, combine all-purpose flour, yeast, baking powder, baking soda, and salt. Add nondairy milk and vegetable oil; mix until dough becomes sticky mass.
2. In a small bowl, combine sugar and cinnamon. In a small saucepan, melt margarine.
3. Split dough in half and flatten into a 4-inch x 8-inch rectangle, using flour as needed to reduce stickiness. For each half, spread half of the melted margarine onto dough and sprinkle with half of the cinnamon sugar mixture. Roll each half of dough into a long tubular shape and cut into mini rolls (cutting approximately every 1-1/2-inch) place mini rolls into a non stick pan, and repeat above steps with second half of dough.
4. Bake at 375 degrees Fahrenheit for 9 to 12 minutes.
5. Icing: Blend sugar until it is powdery. Add nondairy milk and vanilla extract. Pour icing onto rolls immediately after taking them out of the oven.
Source: This recipe is a modified version of my mom's recipe.

Preparation Time: 
20 minutes
Cooking Time: 
Servings: 
2 to 4
Recipe Category: 

SO HOW'D IT GO?

My first attempt of making cinnamon rolls and yay- they turned out great!
I also substituted oil for margerine, which was ok.
AND this might have been the first time baking I didn't have a problem with sticky dough  :)

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MMMMM!!!!  These were so good.  I ended up running out of both the frosting and cinnamon mixture, so next time I'll make more.  My non-veg family loved these and all were quickly devoured.

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hmm when i made these the cinnamon and sugar mixture kind of oozed out of the rolls as I baked them... I was wondering, how do others manage to keep the mixture all chunky and thick and still all inside the rolls when done, like in most of the pictures posted?

When I spread the mixture, I keep it within 1/2 of the sides of the dough. That seems to work for me....
On another note, I made these with spelt and WW flours, and they were VERY yummy. Also used oil since I had not Margarine.

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breakFEAST! :D

So inspirational!  :o These were QUITE the breakfeast! Though I replaced the cinnamon with powdered ginger and added finely chopped candied ginger to the ginger/sugar mix. Now I must go devour some more! Wahahahaha!  ;D

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hmm when i made these the cinnamon and sugar mixture kind of oozed out of the rolls as I baked them... I was wondering, how do others manage to keep the mixture all chunky and thick and still all inside the rolls when done, like in most of the pictures posted?

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i made these last night for breakfast this morning-- huge hit! loved em!
breakFEAST! :D

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these turned out great! very sticky, but i just added a lot of flour and it fixed the problem.

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Wow!  These were awesome!  I made them with white spelt flour because I don't use regular wheat flour.  I thought I'd have to use less flour, but I actually needed to add about 3 tablespoons more flour.  They turned out great though.  Not too sweet and lots of cinnamon flavor!  Thanks for the recipe!

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These are awesome!  I had to stop myself from eating every single one in one sitting. LOL  The only thing I will do differently next time is less vanilla in the frosting.  Thanks for the recipe!

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Anonymous

Oh.My.God.

I just made these, they just came out of the oven, and wow.

Thank You x 100000

<3

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