Recipe by Vegan Freak
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!
Top Review by Nikoma
I made cinnamon buns? O.O And I made them at 7am? And ....it worked? YES! I prepped the dry ingredients last night, and cut my margarine into pieces/stuck back in the fridge. Got everything ready to roll. Got up this morning and somehow pulled this off within 30minutes! You don't know me, I can't roll dough! This recipe has to be fool proof. I used brown sugar, added 1/4 cup walnuts, and all I had was vanilla soy milk, but that didn't seem to effect anything. Thank you so much for this recipe!
- 2 cups flour (450 g)
- 1 tablespoon baking powder (15 g)
- 1 teaspoon salt (5 g)
- 6 tablespoons vegan margarine (90 g, I use Earth Balance)
- 3⁄4 cup soymilk (0.2 liter)
- 2 tablespoons melted margarine (30 g)
- 1⁄4 cup sucanat (60 g)
- 1 tablespoon ground cinnamon (15 g)
- 1 teaspoon margarine, softened (15 g)
- 1 cup vegan powdered sugar (225 g)
Directions See How It's Made
- Mix dry ingredients first, then cut in margarine.
- Mix in soy milk until dough is soft (you may need slightly more or less to get the dough to a workable consistency). Do not over mix!
- Roll dough to 0.25 inch thickness (0.5 cm) in a long rectangle -- about 8 inch by 16 inch (16cm x 32 cm). Using a pastry brush, coat the rectangle of dough with the melted margarine. Then spread the Sucanat and cinnamon over it.
- Roll from the long end, forming a tight roll. Cut rolls about 1 inch (2 cm) thick. Place on a lightly greased baking sheet and bake at 450 degrees for 15 mins or until golden.
- While rolls are baking, make icing by mixing margarine and powdered sugar. Slowly add soy milk to reach desired consistency. spread on rolls while they are still warm.