Quick & Easy Cinnamon Rolls

  • Yield : 10 rolls
  • Prep Time : 7m
  • Cook Time : 15m
  • Ready In : 22m

First off, I won’t pretend that these are healthy or remotely good for you.  But let’s have a sweet break now and again.

I saw something similar to these online, and I had to give it a try.  So here’s the challenge: I made these in under 25 minutes, from ingredients, to making the icing and doing the dishes while they cooked, to eating – can you beat my best?

In total, I spent under $6.00 for everything I needed, which means this cost about .60 cents a roll.  Enjoy!


  • 1 package of crescent rolls in a tube (Pillsbury are vegan)
  • 2 softened tablespoon of vegan butter/margarine (I used Earth Balance)
  • 1/2 teaspoon of cinnamon
  • 1 tablespoon of brown sugar
  • 3 tablespoons of powdered sugar
  • 1 tablespoon of soy/almond/rice milk
  • 1/2 teaspoon of vanilla


Step 1

Preheat the oven to 350

Step 2

Pop open the crescent rolls and roll the dough into a ball, kneading it to work out the perforations.

Step 3

Using a rolling pin, roll it out into a rectangle.

Step 4

spread 1 tablespoon of margarine over the dough, mix together the brown sugar and cinnamon in a bowl and sprinkle it onto the margarine and smooth out.

Step 5

Roll the dough up into a long roll and use a sharp knife to cut into 1 inch discs.

Step 6

Put the discs into a lightly oiled muffin tin (a baking sheet will do if you're short a muffin tin), and bake until golden brown - about 15 minutes.

Step 7

While cooking, mix the margarine and 1 tablespoon of powdered sugar with a hand mix. Alternate milk, remaining sugar, and vanilla beating until smooth. Add soy milk or sugar to get the consistency you prefer.

Step 8

Frost and enjoy!

Jake switched to a plant based diet in 1996 and quickly realized he had no idea how to cook. All these years later and he's still trying to figure it out...

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