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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?

This recipe was ok. It did give us a good idea to make cinnamon swirl scones or cinnamon swirl oatmeal cookies. These cinnamon rolls were more like scones as they were not too sweet and denser, not as soft as we like.

We used[/b:
1 1/2 cup spelt flour, 1/2 cup wheat flour, only 4 Tb margarine for the dough and 3/4 tsp for the icing, 1 cup soy milk, 2 Tb Splenda brown sugar blend, 1/2 cup powdered sugar, >1 tsp cinnamon in the dough, and lots of cinnamon when rolling.

Took more like 45 minutes total to make, and baked for too long - 15 minutes and they got some what crispy. We poured the icing on which helped make it softer, but the icing was watery. Good in the middle of the rolls when it was really soft. Made 8 rolls 1 1/2 inch thick.

I think we'll try another recipe next time, with yeast for better rising.

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Madwe this for a meat eater and he fell in love with it. Good job!

well, since regular cinnamon buns don't have meat in them, i'm sure there was no way he could have disliked them due to lack of meat. ;)

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Madwe this for a meat eater and he fell in love with it. Good job!

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These were difficult for me to roll into the buns, but they still tasted great  :)

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These were absolutely delicious, and very easy to make.  I would suggest using less melted butter, but other than that, they were spectacular.

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I hate to be the bearer of bad news here, but these were awful.  I couldn't even eat them.  They tasted like a stick of butter dipped in cinnamon.  They DON'T rise or get puffy even in a small dish--not the way traditional cinnamon rolls do.  In fact, they're small and gritty.  I'm really sorry but after reading all of the positive reviews, I was REALLY let down.  I won't make cinnamon rolls again unless it's with a yeast dough. :(

Was your baking powder past its expiration date?

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nicely done my friend

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These are true to its title: quick and easy! The followed the recipe exactly the first time I made them and they were delicious, but I wasn't too big on the almost crumbly-like texture. The second time around, I made a few adjustments...
1) used 100% whole wheat
2) replaced the baking powder with yeast (a mixture of 1/2 cup warm water, 1 teaspoon sugar and 1 teaspoon dry active yeast)
3) used only 1/4 cup milk (because of the yeast mixture)
4) replaced the 6 tablespoons of oil with applesauce (unsweetened)
5) increased the sugar mixture by 2 tablespoons

The rolls were actually denser, moist, goooooey and a lot more like the cinnamon rolls you buy, which I liked. Plus, I didn't have to make the icing! Hopefully, my adjustments don't sound like a new recipe all together...

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I didn't have enough margarine so I subbed applesauce for half of it and I didn't put any margarine in the icing. I also used brown sugar instead. Really yummy.

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This was super crumbly for me, but I think thats due to the fact i made them with spelt flour. Also, I think I must've added too much oil or something because after I put them in the dish touching they cooked to completely meld into a sort of sweet cinnamon swirl cake. It was still super tasty anyway, next time ill use 1/2 spelt and 1/2 another flour, mayhaps that will improve the texture.  :)

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