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
Preheat the oven to 350
Pop open the crescent rolls and roll the dough into a ball, kneading it to work out the perforations.
Using a rolling pin, roll it out into a rectangle.
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.
Roll the dough up into a long roll and use a sharp knife to cut into 1 inch discs.
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.
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.