Today’s post isn’t exactly a cookie… but who could resist the smell of homemade cinnamon rolls baking in the morning. Warm rolls smothered in cinnamon goodness and gooey icing… It is the perfect way to start your weekend!
These vegan cinnamon rolls were made by Lesley over at The Purple Carrot. Lesley and I go way back. She was one of the first blogs I started reading. Her voice and recipes have always stood out to me and she is such an inspiration to food bloggers all around.
Thanks for the wonderful recipe, Lesley!
Quick & Easy Mini Cinnamon Rolls
Makes about two dozen rolls
2 cups whole wheat pastry flour
2 cups whole wheat flour
3/4 cup melted coconut oil, divided
2 teaspoon sea salt
2 tablespoon baking powder
1 1/2 cups almond milk (or other milk)
1 cup sucanat (or other sugar)
2 tablespoon cinnamon
Preheat oven at 450 degrees.
Combine flour, salt and baking powder.
Add 1/2 cup (rest is used later) coconut oil and all the milk, stir until stiff and then work dough with hands until soft.
Form dough into a ball and place on slightly floured surface.
Roll out into rectangle, brush on the rest of the coconut oil and then sprinkle with cinnamon and sugar.
From the long side, tightly roll up your dough. Cut into 1/2 to 1 inch rolls.
Place rolls in greased baking dish. I used a 9 x 13 glass dish, and it seemed to be a good size.
Bake for about 13 minutes. Spread on icing, and enjoy!
Notes: Makes about 24 small to medium sized cinnamon rolls. Half recipe and bake in a pie dish if you want a smaller batch.
Mix together about a cup of powdered sugar (I used homemade sucanat powdered sugar) and 2-6 tablespoons almond milk (or milk of choice).
Pour in about a tablespoon almond milk at a time and stir. Keep adding a little more milk until you reach desired consistency. I like ours fairly thick so I don’t use much, but it’s completely whatever you prefer!
If you want it to have a little more flavor, feel free to add about a half teaspoon vanilla extract.