Roast on Bone

June 22, 2009

Mini Cinnamon Rolls

Filed under: Uncategorized — by roastonbone @ 4:41 am
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Mini Cinnamon Rolls

I haven’t been baking for very long, but I’ve already found that recipes I used to love when I first started baking are not as impressive to me now. That is not the case with this one. I have tried other variations of cinnamon rolls, and these remain a favorite. They’re not quite small enough to be bite-sized (for me, anyway. B doesn’t have that problem) but they are tiny enough that you can eat more than one…and you probably will. They are very cinnamony, and the almond glaze seals in the softness so they are still good the next day.

When I visited the bookmarked recipe, I found that the blog I got this recipe from no longer exists (I’m SO glad now that I printed it out). These directions will yield 48 mini (1.5 inch diameter) roll, but you can always make them larger (just adjust the baking time.) Here is my version:

Naked

Mini Cinnamon Rolls
2 1/4 tsp instant yeast
1/2 warm water (105 to 115 degrees)
1/2 cup warm milk (105 to 115 degrees)
1/3 cup sugar
1/3 cup butter, room temperature
1 tsp salt
1 egg
3 1/2 to 4 cups all-purpose flour

Filling
1 cup brown sugar
1/2 cup melted butter
4 tsp ground cinnamon

Glaze

2 Tbsp melted butter
2 Tbsp milk or cream
1/2 tsp almond extract (more if you like almond)
3 to 5 cups powdered sugar

Dissolve yeast in warm water in large bowl. Stir in milk, sugar, butter, salt, egg and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make the dough easy to handle.

Turn dough onto lightly floured surfae, knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased-side up. Cover and let rise until doubled, about 1 1/2 hours.

Lightly punch down dough. Separate dough into quarters and roll each section into a 12″ by 12″ square.

In a small bowl, mix together the ingredients for the filling. Spread about a quarter of the mixture on each flat sheet of dough (leaving about a 1/4″ gap on the top edge) and roll the dough up jellyroll style. Slice each finished roll into 12 slices (I cut each roll into quarters, then each quarter into thirds). Please each finished cinnamon roll slice on end (cut side down) on a parchment-lined baking sheet. You really don’t need any parchment or grease on the baking sheets, but it makes the cleanup much easier. Allow rolls to rise about 35-40 minutes, then baked at 375 degrees Fahrenheit for 10 minutes.

While they are baking (and filling your kitchen with a ridiculous aroma), make the glaze. Mix together all glaze ingredients, adding more sugar if you like a thicker glaze. My glaze is on the thick side. It doesn’t flow easily, but when applied to warm cinnamon rolls, it well melt down the sides and into the nooks. Glaze the rolls as soon as they’re out of the oven. Let them cool for a few minutes before serving.

Mini Cinnamon Rolls

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