You are here

Member since April 2003
0
4.38889

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?

I was so pleased to see that this recipe did not call for yeast, I made it in no time for my hungry boys.  I added raisins and pecans to the filling and a dash of cinnamon to the icing.  A perfect recipe for fall! 

0 likes

Love this recipe!  Not only was it easy to make, but the reviews that included additional suggestions were a tremendous help.  I rolled out the dough on parchment paper, which was a lifesaver!  I used 5 T. Soy Garden instead of 6 and I might even be able to cut back on that a tad more.  I used 1 1/2 times the cinnamon sugar mixture and almond milk instead of soy.  Baked in a 8" square pan and it came out fantastic!  My meat-eating husband who will eat vegan when I make it (I just love him  :)>>> ) said they tasted like a cross between his mother's cinnamon rolls (he likes them because they are homemade, but taste too doughy) and Pillsbury from the can.  First I was little shocked that he said this, but he meant that the taste was uniform and the dough was thin with lots of filling throughout.  I will take that as a complement.  The only thing I would do differently is to bake them just a tad bit longer to brown a bit more.  We wanted to eat them so there was no way we were going to wait.

0 likes

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.

mbenedet...  i dont really cook but i know metrics.  if you bake the cinnamon rolls, ill measure the ingredients for you .  deal? lol  :P

0 likes

I'm making these now, and the filling is so good! I can already tell they're going to turn out great. I followed the recipe almost exactly, except I used brown sugar and pretty much eyeballed the cinnamon. Great recipe!

0 likes

Has anyone tried freezing these after baking? Do you think they will still be good if I froze them for cravings throughout the months?

0 likes

I am not much of a baker at all, but these came out amazingly! My 3 year old took a bite and started jumping up and down, and the hubby recommended making this every day for the rest of our lives. I followed the recipe almost to a T, except used brown sugar. My dough was a little sticky, but I went with it, and they came out fine. I put all of mine scrunched together in a pie pan. I think that the people who are getting a more biscuity texture are mixing it too much and maybe baking them a little too long. Mine started to crisp up at 15 minutes, and that was perfect. Crispy on the outside, gooey on the inside.

0 likes

Well.... I messed up and made the dough too wet. Being the non-cook that I am I said "it'll be fine" except that they didn't really come out as rolls. Oh well, these were the best cinnamon blobs I've ever tasted!  :-D

0 likes

These were soooo good !!!!!!!!!!!!! :)>>> I think I might have to delete it from my recipe box though cause if I don't then I may end weighing like a million pounds from eating these :'(

0 likes

I made the mistake of adding the cinnamon and sugar into the dough instead of saving it for the filling, but after I finished baking them (I redid the filling), they were the most amazing cinnamon rolls I've ever, EVER tasted, including the doughy goodness that Cinnabon sells for 5 bucks each. I didn't make the icing, because I thought it was sweet enough. And the mark that it was truly successful? My totally-against-vegan-cooking mother looked excited whenever someone mentioned snacking on one.

Wonderful recipe, thank you. :).

0 likes

I just made these and they were delicious! I used brown sugar instead of sucanat and they were perfect.

I rolled it out on parchment paper and I didn't have any problems with the dough sticking. Actually I should say I 'smooshed' it out since I don't have a rolling pin! I also baked them in an 8x8 glass dish which I think helps make them gooey.

A word of advice for those who found them too heavy, you may be over-mixing them. Doughs like these need to be mixed just enough to combine (and preferable with a wooden spoon) or they become rather tough. You definitely need to use a light hand.

0 likes

Pages

Log in or register to post comments