These are great for taking to a vegan brunch.  They are small, cute, and really delicious – especially when still warm.

What you need:

2 cups all-purpose flour

2 t  baking powder

1/2  t salt

1 T  vanilla extract

1/2 c  vegan butter

200 ml  vanilla soymilk (you can use regular, I just like the vanilla flavor)

For the filling:

1 cup sugar

1 cup  vegan butter

5 T cinnamon

(you will be using half of this for the filling and the other half gets slapped on top of each cinnamon roll when it comes out of the oven!)

So, mixing the dough is really simple.  Just mix the dry ingredients together and crumble the butter in with your hands.  Wash your hands and pour in the soy milk and the vanilla.  Mix until smooth and put in the fridge for about 10 minutes.

After you take it out, roll it into a giant rectangle and spread half of the filling on with a spatula.  Roll it up longways and cut the cinnamon rolls a little less than 1 inch in thickness.  Slightly tighten them up by pulling on the end bit and rolling them up a little tighter and then gently press with your hand.   Bake about 15 minutes at 350 F and then remove and spread the remaining filling on the tops of each roll.

Tags: breakfast, vegan brunch