Mini Cinnamon Rolls
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Mini Cinnamon Rolls calories by ingredient
Introduction
This is a sweet little treat that won't make you feel guilty! Enjoy by themselves, or crumbled on top of oatmeal! This is a sweet little treat that won't make you feel guilty! Enjoy by themselves, or crumbled on top of oatmeal!Number of Servings: 24
Ingredients
-
1 cup whole wheat flour
1 tablespoon light brown sugar
2 teaspoons baking powder
A pinch of Kosher salt
2 tablespoons Earth Balance, cold or butter
1/3 cup milk (or more, depending)
2 tablespoons Earth Balance
1/2 cup light brown sugar
1 teaspoon cinnamon
Optional:
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!!
Directions
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.