Mini Cinnamon Rolls
Happy Friday!! Before we get to today’s post, I’m thrilled to share you guys my recent collaboration with Best Friends for Frosting. If you love macarons, rosé and the color pink as much as I do, be sure to head over and check out the Mini Strawberry Rosé Macarons I created for them.
And now, I have a confession to make. We all know how much I love macarons, but let’s not forget about brunch! It’s one of my favorite meals of the day. Ok, so not the craziest confession, but if I had it my way, I’d be brunching all the time. With endless options like fresh fruit, bottomless mimosas, and of course dessert, you can never go wrong with this anything goes late morning meal.
Last weekend, we hosted our family for Easter brunch and one of the highlights, aside from my mom’s amazing frittata and my homemade Caesars, were the mini cinnamon rolls that I quickly put together as a last-minute dessert.
Since a few of us in my family (including myself) don’t eat dairy, I made the mini cinnamon rolls vegan. This was easy to do, with the assistance of store-bought organic crescent dough, which is free of dairy, eggs, & hydrogenated oils, and makes life so much easier when time’s not quite on your side.
I’ve actually made these mini cinnamon rolls before after seeing the recipe over on Iowa Girl Eats. They’re so quick, adorable and addictive! Use a mini muffin pan to bake them for about 10 minutes and voila. An easy dessert to serve, share, or…keep all to yourself.
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Mini Cinnamon Rolls
Description
Quick and easy mini cinnamon rolls made with vegan crescent dough and coconut oil. Perfect for brunching and completely dairy free/vegan.
Ingredients
For the Cinnamon Rolls
- 1 tube of organic cresent dough – I used Immaculate, you also try Annie’s Organic & Trader Joe’s Brand.
- 2 tbsp coconut oil (melted) (butter or alternative butter also works)
- Brown Sugar
- Cinnamon
- Raisins (optional)
For the Icing
- 1 cup powdered sugar (organic -optional)
- 1 tbsp fresh squeezed lemon juice
- fresh lemon zest
- A splash of coconut milk
Instructions
- Preheat oven to 350.
- Remove your crescent dough from the packaging and lay flat on a solid surface. (I use parchment paper under mine).
- The crescent dough comes in 4 triangles that you’ll want to pinch together at the seams to form one piece of dough.
- Flip the dough around to make sure the seams are pinched on the back side.
- Use a rolling pin to even out your dough and flatten the seams.
- Brush your rolled dough with coconut oil then top with an even layer of brown sugar and cinnamon.
- Sprinkle on some raisins (optional).
- Tightly roll your dough into the shape of a log and cut into pieces (about 3/4 of an inch thick).
- Place each sliced cinnamon roll into a lightly sprayed mini muffin pan.
- Bake 8-10 minutes, or according to package instructions.
- While your cinnamon rolls are baking, mix together your powdered sugar, lemon juice, and lemon zest. The consistency should be thick. Add coconut milk 1/2 teaspoon at a time until desired consistency is achieved.
- Transfer your glaze to a piping bag and drizzle over your fresh from the oven mini cinnamon rolls. For more icing, just spoon it on.
- Enjoy!
Enjoy them right out of the oven while they’re still warm, drizzled with that sweet lemony glaze.
I definitely recommend making more than one batch because they won’t last long!
Thanks for reading! Give these a try for your next brunch/breakfast get together. I hope you all have a sweet weekend!
xo
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