Mini Cinnamon Rolls
These are cute, sweet little cinnamon rolls, perfect for dessert or brunch. Best of all you can make the dough at night and let it rise, and then in the morning it doesn’t take much time at all to prep and bake them. You can still have them ready for brunch!
Prep Time: 10 minutes, plus rising time (2-4 hours)
Cook Time: 20-25 minutes
Makes: 14 mini rolls
For the Dough:
¾ cup warm milk + ½ cup warm water (about 110 degrees, no hotter than 115)
¼ cup melted butter, cooled to room temperature
2 ¼ teaspoons active dry yeast (1 packet)
1 teaspoon fine sea salt – I have found that Trader Joe’s fine sea salt offers the best flavor, but any fine salt will work
¼ cup sugar (or to taste)
15 oz. (about 3 cups) white all-purpose flour, spoon scooped into the measuring cup and leveled off
For the Cinnamon Goodness:
½ stick butter, melted
About 2 tablespoons ground cinnamon
About 2 tablespoons granulated sugar
For the Glaze:
½ cup powdered sugar
Just enough water to make the sugar pourable
Rolling Pin, Pastry Brush, Mini Muffin Pans; plastic food-safe container for rising the dough
Measure the 15 ounces of white flour into a large bowl. Pour the warm milk/water mixture in a bowl. Add the ¼ cup of cooled melted butter. Add 2 ¼ teaspoon yeast, 1 teaspoon fine sea salt, and ¼ cup sugar. Stir with a wooden spoon until combined. Place the dough ball in the plastic container and cover with lid. It will be wet and sticky. Let rise until double in size. This will take about 2 hours, depending on the warmth of the environment.
Once it doubles you may use it right away, or store it in the refrigerator for up to 4 days.
Prepping for Baking
Preheat the oven to 375 degrees Fahrenheit.
If your mini muffin tin is not non-stick grease well.
Start pulling the dough out into a long narrow shape. On a well-floured surface, continue rolling the dough into a long narrow rectangle. The dough will spring back a bit. If it’s too springy, let it rest for a few minutes, then continue rolling it out.
Brush the entire surface with the ½ stick melted butter.
Sprinkle the dough with cinnamon and sugar until covered.
Now start rolling the dough from one of the longer sides. Roll into a log.
Using a sharp knife cut the log into about ½ inch thick rounds. Place each round in a cup of the mini muffin tin.
Let the rolls rise for about 15-20 minutes in the tin, then place the muffin tin in a preheated 375 degree Fahrenheit oven and bake for 20-25 minutes. Until just turning golden brown.
Gently turn the rolls out of the muffin pan and let cool completely on a cooling rack.
While the cinnamon rolls are cooling whisk the ½ cup powdered sugar with just enough water to make the glaze spoonable or pourable. I like using a fork for this whisking. Gently drizzle the mini cinnamon rolls with the glaze.
Serve warm or at room temperature.