mini cinnamon rolls

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BIG cinnamon roll flavor in mini bite size morsels, these mini cinnamon rolls are perfect for breakfast or dessert

mini cinnamon rolls

Happy Halloween! How is it possible that tomorrow is November 1st already? Maybe it’s the stress of house hunting, and now getting ready to move, but October passed by in a blur. I love October, and feel like I totally missed this one. So I spent the weekend trying to make the most of the last days of the month.

mini cinnamon rolls

Stella and I made witch cupcakes, and got the finishing touches for costumes. We carved pumpkins, roasted pumpkin seeds, and watched scary movies. The weekend was cold and rainy, and I was more than happy to stay inside baking and watching movies by the fire. The perfect fall weekend.

The only thing I enjoy baking more than bread are cinnamon rolls. The smell is intoxicating. Even before they hit the oven you know good things are coming.

Cinnamon rolls also happen to be delicious to eat. Even though I usually prefer salty snacks to sweet, cinnamon rolls and doughnuts are two of my guilty pleasures, and I got this crazy idea to put the two of them together (that recipe is coming soon, and trust me you won’t want to miss it)ย  To do that I needed miniature sized cinnamon rolls. These mini cinnamon rolls use the same recipe as thisย giant cinnamon roll skillet. I’ve made many cinnamon rolls, and this recipe has been my favorite for years.

mini cinnamon rolls

After the first rise, I divided the dough into two balls, and rolled each into a rectangle about 6 x 12. ย Each rectangle then gets sprinkled with the cinnamon and brown sugar filling, and rolled up tightly. I cut each roll into 12 mini buns and baked them in my mini muffin tin. The mini cinnamon rolls then get a generous helping of frosting.

mini cinnamon rolls

Ingredients:

  • Dough -
  • 1/2 cup milk {warmed to 110}
  • 1 stick of butter {melted}
  • 1/2 cup warm water
  • 1 package of instant yeast
  • 1/4 cup sugar
  • 2 eggs
  • 1 tsp salt
  • 1 tsp cinnamon
  • 4 cups of flour
  • Filling -
  • 3/4 cup brown sugar
  • 3 Tbsp cinnamon
  • Icing -
  • 1 cup confectioners sugar
  • 2 Tbsp heavy cream
  • 1 tsp vanilla

Directions:

  • Mix together the water, yeast, sugar, and eggs
  • add salt,cinnamon, milk, and butter
  • switch to the dough hook and add 2 cups of the flour,while kneading on medium speed, add flour a little at a time until you have a smooth ball of dough that no longer is sticking to the sides of the bowl
  • Shape your dough into a ball, place in an oiled bowl, cover and let rise until doubled {about 1 1/2 hours}
  • while the dough is rising combine the sugar and cinnamon for the filling
  • dived the dougn in two, and on a lightly floured surface roll each ball of dough into a rectangle approximately 6 x 12 inches
  • cover the dough with the cinnamon and sugar
  • beginning form the long side, roll each rectangle tightly
  • using a very sharp knife, cut each roll into 12 mini cinnamon rolls
  • place rolls in the cups of a mini muffin tin
  • cover and let rise while the oven preheats
  • pre-heat the oven to 400 degrees
  • bake 15 minutes
  • while the rolls are baking combine the powdered sugar with the cream and the vanilla
  • glaze as soon as the roll comes out of the oven

Just like lays, you simply cannot eat just one. That is unless your mom makes you stop at one because she has plans for the others.

Ghosts & Goblins

spooks galore

Scary Witches

at your door

Jack~O~Lanterns

shining bright

wishing you a

Haunting Night

Happy Halloween & Enjoy!

mini cinnamon rolls

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