This is really easy and I double the recipe since they go quickly. It’s hard to stop at just one. If doubled, I find it easier to split the dough in half when rolling it onto the counter.
Ingredients140 g margarine (milk-free, soy-free, gelatin free) (at time of update, Becel Vegan seems ok if not contaminated with previous use)
200 g brown sugar
½ tsp cinnamon
225 g flour
20 ml (4 tsp) baking powder
5 ml (1 tsp) salt
104 g (½ cup) shortening
1 cup rice mil
InstructionsIn a small bowl, mix butter, brown sugar, and cinnamon. Set aside.
In a large bowl, mix flour, baking powder and salt.
Cut in shortening until the mixture resembles small crumbles.
Stir in 1 cup rice milk all at once.
Roll onto floured counter top and knead 10 times.
Roll out into a rectangle (ish) – about ¼ inch thick.
Spread with butter mixture all over.
Roll up like a jelly roll.
Cut into 1” slices.
Tip: make the first cut in the middle, then divide each half in half,
and divide those quarters into thirds.
Place into greased muffin tins.
I use individual silicone muffin cups.
Bake at 450 for 15-18 minutes.