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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?

Quick and easy is right! These are excellent. I love making these. I also use brown sugar instead of sucanat and they come out perfect everytime. Thank you for this recipe!

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I made these last night when DH and I had the munchies. They were really good but I made some more filling afterwards. ;)b

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Loved them!!! Thank you soo much for sharing. We halved the recipe as I was almost out of white flour (I used half org. white and half org. whole wheat), but these were awesome!!! :)>>>

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The first time I tried these they were a bit crusty and bland (even so they were gone fast).
I like my cinnamon rolls nice and gooey. The second time I made them I added just a bit of vegetable oil to the dough, I added 2 tablespoons pumpkin spice, and used half whole wheat / half regular flour.
I wasn't able to spread enough filling over the dough the with what the recipe called for, so I added a half a tablespoon earth balance and added the brown sugar and cinnamon until it was enough.

Not the healthiest way to make them, I know, but oh so good.

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These came out very decadent. I used half white and half whole wheat pastry flour. I ended up using about 1/2-3/4 cups extra flour  when I was rolling the dough out. It was very sticky for me. I subbed applesauce for all of the margarine in the dough. As soon as they came out of the oven I poured the icing over all of them. That wasn't my intention (to pour the icing on so soon--I was distracted), but they turned out sticky and gooey, which I liked. All of my meat-eating friends were blown away. A word of happy caution: when I say decadent, I mean it. None of us, including the guys, could eat more than one of these minis (in a good way!). I think it was because of the icing incident! :D I'll be making these in the future as a treat for brunches.

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Yummy! For a cinnamon roll recipe without yeast that can be made in about 30 minutes, these were really good! Perfect for mornings when you want a hot, sticky, gooey, icing-covered bun but don't have that much time. Even my non-vegan parents loved them, and they tend to dislike everything I bake. Now that the weather's starting to get cold here, these would be great on a snowy morning with a big mug of chiaraluna's "Piping Hot Cocoa."

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AHHH! These were awesome! :D
Ive tried so many different vegan cin bun recipes and this is by far the best, mainly because it was crazy quick to whip up (as opposed to the other one I was using, approx 1.5 hours?!?!) and because they are so fluffy and delicious!!!!!!!!!!  I just made them for the first time for breakfast and both I and my non-vegan boyfriend devoured them :) They were superb. Congrats on the extremely sweet recipe ;)
Ciao!

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how do you get the rolls to be circular and smooth in texture? mine are usually similar to the texture of a drop biscuit on the outside, but always very smooth on the inside. also, the edges always get rubbed together so that it isn't a swirl but rather everything is 'smooshed' together.

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Anonymous

i'm not entirely sure what to think of these. i made them this morning and it's not that they were bad, but they turned out more like biscuits than cinnamon rolls. i followed the directions exactly, the only thng i did was use whole wheat flour...so perhaps that had some effect on the way mine turned out? like i said, they weren't bad, actually quite good if i were expecting to eat biscuits...but i was looking forward to soft cinnamon rolls which was not at all what i got. i suppose it's hard to get actual cinnamon rolls when not using yeast and letting the dough rise etc... if you need a quick cinnamon roll fix these will do. but if you have the time i recommend trying another recipe involving yeast.

the icing on the other hand was delicious, nice contrast with the rolls as described :)

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This was the best homeade cinnamon roll recipe I have every made! The rolls rose for me and tasted even better without any yeast, like other recipes. But, the icing had to be tweaked a bit.

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