Mini Cinnamon Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 cup whole wheat flour1 tablespoon light brown sugar2 teaspoons baking powderA pinch of Kosher salt2 tablespoons Earth Balance, cold or butter1/3 cup milk (or more, depending)2 tablespoons Earth Balance1/2 cup light brown sugar1 teaspoon cinnamonOptional:If you have the need to have sugar on them, in a small bowl add 1/4 cup powdered sugar, pinch of vanilla extract and a dash of milk. Pour over them while still warm. Yum!!
Preheat your oven to 400 degrees F. Spritz a mini muffin tin with some canola oil.
In the bowl of an electric mixer, whisk together the whole wheat flour, 1 tablespoon brown sugar, baking powder, and salt.
Cut in the Earth Balance (or butter) and mix with your fingers until crumbly.
Pour in the milk. And using the paddle attachment, mix until well combined. You may need a tablespoon or so more of the almond milk to get a nice, soft dough. But it shouldn't be sticky.
In another bowl, mix together the 2 tablespoons Earth Balance, 1/2 cup brown sugar. It should be wonderfully crumbly when you're done.
Roll out the buns dough on a lightly floured work surface. You should create a skinny rectangle that's about 5 inches by 18 inches.
Then cover it with your crumbly sugar mixture.
Roll it so that you get an incredibly long and skinny tube (so not a bit fat one). Use a knife to slice the tube into 24 tiny rolls.
Then place each tiny roll into each open slot on your muffin tin.
Bake for 15 to 20 minutes (mine only needed 16), until cinnamon buns are golden brown. Let cool for five minutes, then remove and finish cooling on cooling rack.
Serving Size: 24 Mini Rolls
Number of Servings: 24
Recipe submitted by SparkPeople user SHELBSYD.
In the bowl of an electric mixer, whisk together the whole wheat flour, 1 tablespoon brown sugar, baking powder, and salt.
Cut in the Earth Balance (or butter) and mix with your fingers until crumbly.
Pour in the milk. And using the paddle attachment, mix until well combined. You may need a tablespoon or so more of the almond milk to get a nice, soft dough. But it shouldn't be sticky.
In another bowl, mix together the 2 tablespoons Earth Balance, 1/2 cup brown sugar. It should be wonderfully crumbly when you're done.
Roll out the buns dough on a lightly floured work surface. You should create a skinny rectangle that's about 5 inches by 18 inches.
Then cover it with your crumbly sugar mixture.
Roll it so that you get an incredibly long and skinny tube (so not a bit fat one). Use a knife to slice the tube into 24 tiny rolls.
Then place each tiny roll into each open slot on your muffin tin.
Bake for 15 to 20 minutes (mine only needed 16), until cinnamon buns are golden brown. Let cool for five minutes, then remove and finish cooling on cooling rack.
Serving Size: 24 Mini Rolls
Number of Servings: 24
Recipe submitted by SparkPeople user SHELBSYD.
Nutritional Info Amount Per Serving
- Calories: 43.4
- Total Fat: 1.0 g
- Cholesterol: 0.1 mg
- Sodium: 61.5 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 0.8 g
- Protein: 0.8 g
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