I can’t imagine the holiday season without Cinnamon Rolls!  When I was younger, my mom would arrange the cinnamon rolls in the shape of a Christmas tree and we would “decorate” the tree with fruits and other various toppings.  I enjoyed decorating them and absolutely loved waking up to the sweet cinnamon smell!  With this being said, I had a huge urge to make some yummy Lillabee Cinnamon Rolls so that we could enjoy them this holiday season.  They are quite a simple fix and extremely delicious.  I hope you enjoy them and can make your own Christmas Cinnamon Roll memories this holiday season. 

Cinnamon Roll Dough Ingredients:
  • 1 box of Lillabee muffin mix
  • 2 tbls sugar (from the Lillabee muffin mix)
  • 3 tbls margarine
  • 2/3 cup rice milk 
 
Cinnamon Roll Filling Ingredients:
  • 4 tbls margarine
  • 3/4 to 1 cup sugar (from the Lillabee muffin mix)… add sugar according to desire
  • 2 tsp cinnamon
  • 1 tsp all-spice/pumpkin pie spice
  • 1/4 tsp nutmeg
  • 1/2 cup finely chopped pecans (optional)
 
Vegan Cream Cheese Icing Ingredients:
  • 1/3 cup + 1 tbls margarine
  • 1/2 container Tofutti Vegan Cream Cheese
  • 1 1/2 cup powdered sugar
  • 1 tsp GF vanilla extract
OR, if you prefer a soy-free frosting, you could try the Lillabee gf/df “butter cream” frosting recipe
 
Prep:
Preheat oven to 400 degrees F.  Spray either a muffin tin or a circular oven-friendly dish with canole oil baking spray.
 
Make:
Mix the bag of flour from the muffin mix with 2 tbls of the sugar from the sugar bag with a whisk.  Using a pastry cutter (or your hands if necessary), cut the margarine into the flour/sugar mixture.  Add the milk and mix using a spoon or spatula.  If the dough seems sticky, add some rice flour until the dough is no longer sticky.  Roll the dough into a rectangular shape about 1/3 inch thick on a flat surface that is lightly coated with rice flour.  Once the dough is shaped, prepare the filling.  
Cut the margarine into the sugar (from the Lillabee mix) with a pastry cutter.  Once the margarine is completely incorporated, add the spices and mix thoroughly with a spoon.  Sprinkle this mixture evenly over the prepared dough.  Then sprinkle the pecan pieces on top of the sugar mixture.  Make sure all toppings are evenly dispersed. Roll the dough and filling into one large roll, and try to keep all the filling inside the bun when rolling.  With a sharp knife cut the dough into 6 or 10 even strips. 
To make the Vegan Cream Cheese Frosting, first mix the margarine and tofutti with a hand held mixer on medium-low speed together until smooth.  Add the powdered sugar in three additions.  Make sure to mix well after each addition.  Mix in vanilla at the end.  The texture should be smooth and creamy.  
 
Bake:
Place the rolls in the prepared ban and bake for 20 minutes.  Once the cinnamon rolls are done, let them cool for 10 minutes before frosting.  To frost, place a spoonful of frosting on each cinnamon roll and enjoy!
 These breakfast treats are best enjoyed the day of baking, but can be consumed a few days after baking as well.  They can also be served as a dessert with vegan cinnamon or vanilla ice cream. Store in airtight container.