Another Sunday Goodie

Ok, so today isn’t Sunday but yesterday was, which as you know (if you’ve been reading these crazy blogs) is cinnamon roll Sunday at our house. Now, although we have switched it up a bit in the past, thrown in muffin here and there, a raspberry bar or maybe even a blueberry bounty bun, cinnamon rolls are still the kids’ favorite. Behold, a simple and most delicious recipe for some quick sunday morning rolls. Cinnamon ones. These babies bake to perfection in about 12 minutes. Yes, 12 minutes ladies and gentlemen and you can have yourself a Merry Little Pre-Chirstmas. Talk about a gift. FYI: I am definitely not promoting these treats as a daily dose of preventative health. Nope. These are more for that ever-so-special, once in a blue moon occasion. Bake ‘em while listening to some classy Chirstmas tunes. Um… can I get a heck yea?!? Cinnamon heaven!

Quick Mini Cinnabuns

1 cup white flour (I used whole wheat flour)
1 cup whole wheat flour
4 TBL vegan butter
1 tsp salt
1 TBL baking powder
3/4 cup vanilla almond milk (I used regular rice milk and added a little vanilla extract)
3/4 cup brown sugar
1 TBL cinnamon
2 tsp melted vegan butter

powdered sugar
vanilla almond milk (again used regular rice milk here too)

Preheat oven to 450. In a large bowl, combine flour, salt and baking powder. Cut in the vegan butter and using your fingers, kind of massage the butter into the dry ingredients. Next, pour in the milk until the dough gets thick and soft. I find it's easiest to work the dough with my hands. Ball the dough up and set it on a floured surface. Roll the dough into a long rectangular shape. Brush the top with melted vegan butter and sprinkle the brown sugar and cinnamon on top.

From the long side, tightly roll it up. Then cut into 1 inch rolls (this recipe makes about 15 buns). Place the rolls in a greased baking dish. I found that a glass pie dish was the perfect size for me. Bake for 12-13 minutes, until puffy and golden. Meanwhile, you can start your icing. Feel free to just eyeball the icing. Start with 1/4 cup of powdered sugar and add the milk a TBL at a time until you reach your desired thickness.


Thanks for the recipe Sammi.