I am sorry but not sorry for that title. It’s a ridiculous mouthful, especially for a mini treat.
I fell head over heels for these cinnamon rolls. The cinnamon rolls are almost exactly spot on for yeasted cinnamon rolls (I wouldn’t know if I wasn’t tasting them side by side) and we all know how I lurve cinnamon rolls.
That’s right, cinnamon rolls sans yeast! If you have a fear of working with yeast and letting the dough rise, never fear. This recipe nails the cinnamon roll flavor but without the yeast.
Gosh, I seriously cannot make them very often because this whole pan was mine. And I’m not kidding. Oi. Talk about a ridiculous mouthful.
To make these snickerdoodle cinnamon rolls, I rolled the dough into two smaller rectangles and after cutting the mini cinnamon rolls, rolled them in cinnamon and sugar and baked them in a pie pan (because, that’s fun right?) And then. Wait for it. Cookie dough frosting.
For reals. It’s basic cookie dough made into frosting with the help of a little extra almond milk. It seems so wrong , but it is SO dang right. I will not make cinnamon rolls any other way.
Oh and as usual, it’s dairy free. Vegan butter and almond milk for the win. And sweet fluffy cinnamon roll goodness.
- 1 cup bread or all-purpose flour, + more for rolling
- 1 tablespoons granulated white sugar
- 1-1/2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1-1/2 Tablespoons vegan butter, cold
- ⅓ cup almond milk
- Half of 1 large egg, beaten
- ¼ cup butter
- ½ cup brown sugar
- ½ teaspoon cinnamon
- Sprinkle of nutmeg
- ⅓ cup cinnamon and sugar for rolling
- 1 Tablespoon vegan butter, softened
- 2 Tablespoons brown sugar
- 1 Tablespoon flour
- Pinch of baking soda
- 1-3 teaspoons almond milk
- Preheat oven to 400 degrees.
- In a large bowl, whisk first six ingredients. Cut in butter with a pastry cutter and then stir in milk and egg.
- Sprinkle about ½ cup flour on a clean countertop and roll out dough into a ¼ inch thick rectangle. For filling:
- Spread butter over dough. Sprinkle brown sugar, cinnamon, and nutmeg over the top.
- Cut it in half horizontally and then roll each skinnier rectangle up, starting with the edge closest to you (the longer edge.) Using floss or a bench butter, cut your cinnamon roll logs into 1-2 inch wide cinnamon rolls.
- Roll the unbaked cinnamon roll dough in the cinnamon and sugar and arrange on a 9 inch pie pan.
- Bake for 15-20 minutes.
- For frosting:
- Using a fork, whisk butter, brown sugar, flour, and baking soda together. Add in almond milk, 1 teaspoon at a time (a little goes a long ways!) until desired consistency is achieved.
- Drizzle frosting over cooled cinnamon rolls and enjoy!