There is something so amazing about biting into a warm cinnamon roll, hot from the oven. Is it that sweet and slightly sticky filling, or is it the lovely soft and tender texture of the roll itself when you sink your teeth into it? Whatever it is, cinnamon rolls are the perfect sweet dessert, or dare I say breakfast!
There are two things different about these cinnamon rolls, and you won't find it in the pastry you can grab from a coffee shop. First off, these are vegan. Traditionally, these are filled with animal derived ingredients, such as butter and eggs. In place of the egg, I used just a tablespoon of flax meal, which replaces egg in many vegan recipes. I also used oil as the fat in my recipe instead of butter. Besides the fact that these contain no animal by products, I also used Sucanat in place of brown sugar in the filling.
Sucanat is a granulated sweeter, just like white sugar, but is is unrefined. It is purely dehydrated cane juice. One of my favorite brands, Wholesome Sweetners was so kind to sent me a bag of their Sucanat to bake with. This grain size of Sucanat is larger than sugar, but it works perfectly in the filling of these cinnamon rolls.
When you make these, you should definitely use the sugar from Wholesome. Their Sucanat, and other products like agave and honey, are high quality, organic, fair trade, and non GMO! The dough in my rolls also uses a few tablespoons of regular sugar, and I would also recommend using the organic white sugar from the same company for this recipe.
These mini vegan cinnamon rolls are so darn cute, soft, and sweet, and make the best indulgent breakfast. Try topping them with a little icing made with vanilla, a tiny bit of water, and a whole lot of powdered sugar. If you are not vegan, go ahead and pull out a tub of that sugary store bought cream cheese frosting. You spent a good chunk of time making the cinnamon rolls, so give yourself a break and let Betty Crocker do the work!
Note: While this is a vegan recipe, I am not vegan myself. The frosting shown in the photo is a simple cream cheese glaze made with vanilla, cream cheese, milk and powdered sugar.
Mini Vegan Cinnamon Rolls
Time: Around 1 hour, 45 minutes (including the time the dough is rising)
Serves: Makes 24 mini cinnamon rolls
- 1/2 cup warm water
- 1 tbsp flax meal
- 1 packet active dry yeast
- 1 cup white flour
- 1/2 cup oat flour
- 1/2 tsp salt
- 2 tbsp sugar
- 2 tbsp + 1 tsp oil (I used canola oil)
- 2 tsp cinnamon
- 1/4 cup + 1 tbsp sucanat
In a medium bowl, mix together the warm water, flax meal and yeast. Let sit for 15 minutes. Meanwhile, in a separate bowl mix together the white flour, oat flour, salt and sugar. After the 15 minutes, add half of the flour mixture and 2 tbsp oil into the wet ingredients and stir to combine. Add the rest of the flour mixture and stir to form a dough. Remove from the bowl, and knead the dough on a floured surface for 3 minutes, then place back in the bowl, cover with a damp towel, and let rise for 45 minutes. After 45 minutes, knead an additional 2 minutes, let rise another 15 minutes. Preheat the oven to 375 degrees. After the second rise, roll out the dough on a floured surface into a 12 inch by 12 inch square. Brush the remaining oil onto the dough, sprinkle completely with the cinnamon, then evenly coat with the sucanat. Roll into a log, pinch the edges so filling doesn't spill out, and cut into 1/2 inch rounds, and place into a greased 9 inch by 13 inch baking pan, spaced evenly. Bake for 14 minutes. Remove from the oven, let cool, or eat warm (my preference)!