Christmas Series: Mini Cinnamon Rolls
My mom prepares these mini rolls every Christmas Eve and pops them in the fridge to be ready for baking on Christmas morning. The sugar melts in such a way that it caramelizes/candies the little cinnamon rolls to create the most delectable treat. They’re phenomenal fresh out of the oven (though SUPER sticky and require some elbow grease to get them out of the pan whole), but they’re also delightful when they’ve cooled off and hardened. I am thrilled to report that Pillsbury crescent rolls are inherently vegan, so I can easily replicate this recipe and share with my family for years to come! It’s an easy prepare-ahead-of-time quick celebratory breakfast, perfect for any holiday when you don’t feel like slaving in the kitchen.
Ingredients:
2 cans/tubes Pillsbury crescent rolls (unintentionally vegan!)
6 Tbsp. vegan butter (I used Earth Balance), softened
3/4 cup dark brown sugar
2 tsp. cinnamon
1/4 tsp. nutmeg
Instructions:
Cream together butter, sugar, cinnamon, and nutmeg and set aside.
“Pop” and unroll one package of crescent rolls over wax paper or a cutting board (Banging the can on the counter and hearing that pop was my favorite part as a kid). Unfurl the dough, keeping it in 2 connected sheets. Pinch the perforated triangle edges back together if they come apart. Don’t worry if it’s not perfect!
Spread butter/cinnamon/sugar mixture evenly over dough.
Carefully roll the dough up into a one long roll (2 long dough rolls per package)
Repeat with the 2nd tube of rolls.
Cover in plastic wrap or wax paper and chill in fridge for at LEAST 45 minutes (The longer you chill them, the easier they are to cut later).
Preheat oven to 375 degrees Fahrenheit.
When dough is finished chilling, cut dough into tiny 1-inch mini-rolls with a sharp chef’s knife, and arrange close together in an un-greased cake pan/casserole dish.
Bake for about 20 min until rolls are golden brown.
Enjoy hot or wait until cooled/hardened a bit and enjoy like candy!
