Mini Cinnamon Rolls

April 23rd, 2011 by Erin Gennow
Glazed Mini Cinnamon Rolls

Glazed Mini Cinnamon Rolls

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

Ingredients

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

Equipment

Rolling Pin, Pastry Brush, Mini Muffin Pans; plastic food-safe container for rising the dough

Process

Mixing

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.

Rolled Dough with Butter, Cinnamon, and Sugar

Rolled Dough with Butter, Cinnamon, and Sugar

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.

Mini Cinnamon Rolls Rising

Mini Cinnamon Rolls Rising

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.

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