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Quick and Easy Mini-Cinnamon Rolls

What you need: 

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

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
Servings: 
16
Recipe Category: 

SO HOW'D IT GO?

yum. i really enjoyed this. so good!

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Superb recipe!  I made these for a lazy Sunday latemorning and they were fantastic.  The recipe made a TON of icing, so my roll was swimming in icing, but hey, that's not always a bad thing.  I added a teaspoon of almond extract to the icing to cut down the powdered sugar taste (it has a funny taste to me) and that gave it a nice touch.

I want to try the fancy ones with the orange peel and allspice posted by another reviewer.  Yummy!

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I was right, they ARE better the second day, like so many vegan cakes. Next time I'll use brown sugar and make a little more icing.

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I was intrigued, since trad cinnamon rolls take so long to make with the rising and all. Taste: good but a bit dry. Texture: too crumbly for me, and a nightmare to "roll" (ie smoosh) together. But DH liked them very much, saying they are like a famous local cake that is no longer made since the old guy who ran the factory retired. His verdict: "Very Mediterranean." Which is good, because he is. My verdict: I'll see how they are tomorrow, since many vegan baked goods are better the second day. So far, unimpressed though.

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I just had them for breakfast and they were absolutely DELICIOUS!  I have never made cinnamon rolls before but these came out wonderfully.  I initially added the 3/4 cup of soymilk recommended and the dough was super-sticky and unable to roll no matter how much extra flour I added.  After quite a mess I decided to start over.  I used 1/2 cup of soymilk instead and it was perfect!  I also used applesauce in place of the Earth Balance in the dough to help the calorie content a bit.  My roommates loved them and the entire apartment smells like cinnamon, yay!

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My husband and I watched a show about how they make Cinnabon last night and HAD to find a recipe for cinnamon buns this morning.  We used a mix of WW pastry flour and unbleached flour and also a mix of sucanat and white sugar.  These fit perfectly into an 8X8 cake pan as was suggested by others.  This was my first attempt at Cinnamon rolls that did not come out of a refrigerated tube and they came out great.  They are definitely harder/crustier than the heavily processed kind but the rolls in the middle were nice and soft.  I bought my first bag of vegan powdered sugar and it was full of hard lumps-is this common?  Will make these again.  It was not as difficult as I expected. 

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These were outstanding. I was worried about using whole wheat pastry flour, given all the comments saying white flour works best, but mine turned out great. I used all whole wheat pastry flour and used about 4 T of margarine in the batter and they were soft, flaky, and delicious. Definitely the best cinnamon buns I've ever made.

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I made these for my husband one morning, and they turned out wonderfully!  Warm, soft and sticky.  I did add some sugar to the rolls themselves, because I like things sweet.  Thank you! :)

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I love these, quick easy to make and delicious.  I grew up eating cinnamon rolls made from dough like this and prefer them to yeast rolls.  I added vanilla to the frosting and it worked out well.  These are something I could easily make on a whim in the morning.

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I wanted cinnamon rolls this morning and these totally hit the spot! It was super nice that they were quick and easy. I added a touch of sugar and cinnamon to the dough and cooked them in a square pan. We just ate one for an evening snack and they were even better now than this morning. I used the topping recipe from a comment from a different cinnamon roll recipe- Earth Balance, Tofutti cream cheese, and powdered sugar. It was awesome. Thank you.

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