Squares, Bars, and Barks
Cinnamon Roll Ingredients
- 1 cup Dandies Mini Marshmallows
- 1 packet of yeast
- 1 cup non-dairy milk
- 1/2 cup vegan margarine (divided)
- 1/4 tsp salt
- 3 cups flour
- 1/2 tps cinnamon
- 1/4 cup sugar
- 1/4 cup fresh orange juice, and zest of 1 orange
- 2 cups powdered sugar
I don’t know about you, but my ideal Sunday is spent laying around the house in sweatpants, watching cartoons, and eating delicious vegan cinnamon rolls. Y’all with me on this? Take it up a notch by making a simple orange icing and stuffing the dough with the magical Dandies Mini Marshmallows! Recipe is adapted from Minimalist Baker’s Easy Cinnamon Rolls.
Cinnamon Roll Instructions
In a microwave safe bowl combine 3 tablespoon margarine and non-dairy milk together, melt in the microwave in 30 second intervals (Don’t let it boil). Transfer to a large mixing bowl and add yeast. Stir and let activate for 10 minutes. Add 1 tablespoon sugar and the salt and stir. Mix in flour 1/2 cup at a time. Roll sticky dough out onto a floured surface and knead into a ball. Rinse mixing bowl out and grease with canola oil. Place dough ball back in bowl and cover loosely with plastic wrap. Let it sit to rise in a warm spot for one hour. Once doubled in size, roll out dough on a floured surface into a rectangle shape. Brush with 3 tablespoons melted vegan margarine and top with 1/4 cup sugar and 1 tablespoon cinnamon. Sprinkle on Dandies Mini Marshmallows. Tightly roll up the dough with the seam side down. Slice the dough into 2 inch sections and position in a greased 8x8 square or a round pan. Set on top of the oven to let rise again while you preheat oven to 350. Once oven is heated, bake rolls for 25-30 minutes or until golden brown.
To make the icing, whisk together orange juice and powdered sugar. Drizzle over cinnamon rolls. Sprinkle on orange zest and enjoy!
Recipe by Chelsie Jangord