Quick and Easy Mini-Cinnamon Rolls
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
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!