Mini Cinnamon Rolls

 

Method:


Preheat over to 190 degrees Celsius.

Mix dry dough ingredients before slowly adding oil. Slowly add enough milk to make a doughy consistency.

Split dough in half, using flour to reduce stickiness, and roll both pieces into roughly 10 x 20cm rectangles. Set aside.

To make the filling, melt margarine and spread evenly onto each dough half. Mix sugar and cinnamon together and sprinkle over each piece of dough.

Starting at the short end, roll up the dough, placing sealed end on the base. Using a sharp knife, cut into mini rolls about four centimetres wide.

Place on baking paper on an oven tray. Bake for 9-12 minutes until golden.

To make the icing, mix all the ingredients together and pour over hot cinnamon rolls as soon as they are removed from oven.

Ingredients: 

Dough
1 1/2 C plain flour, plus more for dusting
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 Tbsp oil
3/4 C soy milk

Filling
30g margarine
1/4 C caster sugar
2 Tbsp cinnamon

Icing
1/2 C caster sugar
1 Tbsp soy milk
1 tsp vanilla essence