Warm, gooey breakfast buns, rolled with vegan cream cheese and fruit. Sound good? They were!
These mini cinnabuns turned fruit & cream cheese rolls use half whole wheat flour, and the dough doesn't require rising time, so they are a snap to throw together on a busy weekend morning!
I followed this recipe for vegan mini cinnanbuns from Made Just Right. Obviously, instead of a cinnabun though, I used Tofutti cream cheese and fresh fruit; I also added a few drops of cheesecake flavor extract to the cream cheese and mixed it in; you could easily do without though. To prepare, just spread some Tofutti cream cheese on the dough, along with thinly sliced strawberries or whole blueberries, and then roll up as in the original recipe. Another tip: use a dish small enough to keep the minibuns closely packed, so the sides aren't exposed; I used a fairly large glass pie dish and the outer buns got a little drier that way. (Still good though, just a little crisper!)
Cooking time for these was just 15 minutes, and probably about the same prep-wise.
I topped mine with a drizzle of quick, easy light icing (powdered sugar mixed with water)- just a little extra sweetness!
As I said, these were yummy! Love the fresh fruit/cream cheese combo.
Those sound soo good! It's like a combination of crepes, danishes and cinnamon buns - what a nice treat for breakfast! I made quick mini cinnamon buns once and was surprised at how close to the real thing they were without using yeast.
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