Mini Cinnamon Rolls

By Katie HigginsUpdated Jan 05, 2019

Gooey, sticky, sweet, itty bitty mini cinnamon rolls…

Mini Vegan Cinnamon Rolls

These deliciously bite-sized mini cinnamon rolls have some serious addictive powers.

Just one glorious bite and suddenly you’ll look down at the plate and realize three or four mini cinnamon rolls have gone missing.

How did that happen???

Addictive powers, remember?

That’s how.

Side Note: also be sure to check out this recipe for Cinnamon Roll Baked Oatmeal!

The mini cinnamon buns even look good in iphone pictures!

Mini Cinnamon Rolls

Yield: Makes 24 Mini Cinnamon Rolls

Ingredients

1/2 tbsp yeast
1/2 cup milk of choice
1 tbsp sweetener of choice, excluding xylitol or stevia
1 1/4 cups spelt or all-purpose flour, or a combination of the two
1 tbsp baking powder
2 tbsp granulated sugar of choice
1/16 tsp uncut stevia, OR 2 more tbsp granulated sugar of choice
just over 1/4 tsp salt
2 tsp cinnamon
2 tbsp oil or melted full-fat butter-type spread
1 tsp pure vanilla extract
2-3 tbsp spelt or all-purpose flour
1 1/2 tbsp sugar of choice (I like Sucanat)
2 tsp cinnamon
scant 1/2 cup applesauce
dash salt

Instructions

Mini Cinnamon Rolls Recipe: Warm milk in a small bowl until warm but not boiling: if you own a candy thermometer, it should read 110 F. Stir the 1 tbsp sweetener in, sprinkle the yeast on top, and set aside 5 minutes. It should soon bubble up. (If it doesn’t, either your yeast is not good or milk was too hot or cold. ) In a large bowl, combine the 1 1/4 cups flour, baking powder, 2 tbsp sugar of choice, stevia, salt, and 2 tsp cinnamon. Stir well.
Stir the oil and vanilla into the milk mixture, then pour into the large bowl of dry ingredients and stir to form a dough. Especially if using spelt flour, you might need to add a little extra flour until it’s dry enough to form a dough. Form dough into a ball, then place it into a lightly-greased large bowl. Cover the bowl loosely with a towel. Set in a warm place to rise 20 minutes or until the ball is doubled in size. (A “bread proof” setting works well if your oven has one.) Meanwhile, stir together all remaining ingredients (except the extra 2-3 tbsp flour) in a medium bowl, and lightly grease a mini muffin tin. Set bowl and tin aside.
After dough has risen, punch it to deflate. Knead 5 minutes with your hands, adding the 2-3 tbsp flour as you knead so the dough is not sticking to your hands. On a lightly-floured surface, separate dough into two balls and roll each out into a very thin rectangle. Spread the contents of the medium bowl evenly on top. Use a large, sharp knife to slice dough into about 24 (1-inch) strips, wiping knife after each cut. It’s okay if some filling oozes out. Carefully roll up each strip. Place one roll into each mini muffin tin and return to the warm place for 30 minutes OR refrigerate overnight. Preheat oven to 325 F. Place rolls in the oven and bake 16 minutes. Glaze either with coconut butter or with the recipe below:
*For the Glaze:*

2/3 cup powdered sugar or Sugar-Free Powdered Sugar
1-2 tsp milk of choice, or more or less to achieve desired glaze thickness
Whisk ingredients to form a glaze. Drizzle glaze evenly over rolls with a spoon.

View Nutrition Facts

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