These mini cinnamon rolls are gluten-free, soy-free, have 0g trans fat, and can be made completely vegan. Perfect for those who want a little treat with their afternoon coffee or tea.

Yields approximately 2 dozen rolls.

Preheat the oven to 380 degrees F. Grease mini-muffin tins with softened Earth Balance. Heat the coconut milk till it is just warm to the touch. Dissolve the yeast in the warm milk to proof.

Combine the Earth Balance and sugar in a bowl and cream together, either with a mixer or by hand. Add the vanilla, coconut milk (with yeast), eggs (or applesauce), and oil and mix well. Combine all the dry ingredients in another bowl and then add about half of this to the wet ingredients. Mix very well. Add the rest of the dry ingredients and mix well until it forms a soft dough. If it's too wet, add 4-5 TBSP more of coconut flour.

Split the dough into two balls. Cover your countertop with about 14" of wax paper. Take a paper towel or small washcloth and smear Earth Balance on the wax paper. Grease another 14" sheet the same way and place one ball of the dough between the two sheets of wax paper. Press it flat with your hands and then roll it out to around ⅛" to ¼" thick. It should be about 12-13" long. 

Remove the top sheet of the paper and discard. Spread about half of the filling evenly across the dough (leave about ½" from the top and bottom but run all the way to the sides). Using the wax paper to lift the end closest to you, roll the dough into a long tube as tightly as you can. Careful: the dough may break up a little. Cut into one-inch segments and press down into mini muffin cups to flatten the tops. Let rest for about 30 minutes til the muffins are about ¼ - ½ inch out of the cups.

Bake for about 20 minutes or till the sugar is bubbling and the dough is golden brown. Serve warm. 

Recipe generously shared by Jonathan Graff.