These are great for taking to a vegan brunch. They are small, cute, and really delicious – especially when still warm. This is a tasty snack as well, and we love to bake these for parties!
The last three ingredients are for the filling (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!)
For the filling, mash together the 1 cup of sugar, 1 cup of vegan butter an 5 T of cinnamon
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.