Mini Cinnamon Rolls

Mini Cinnamon Rolls | Butter Baking

I’ve been meaning to make cinnamon buns for the blog (and for myself, yummm) for a while, and a recent lazy day off was the perfect opportunity.

Mini Cinnamon Rolls | Butter Baking

I put my mixer and dough hook to work as I chilled out reading the papers, and a couple of hours later I had beautiful, soft cinnamon rolls and a house that smelt super delicious.

Mini Cinnamon Rolls | Butter Baking

As long as you have a little time to hang around while these babies rise, these really are very easy to make.

The most work you need to do is to roll out the dough and smother it in buttery, cinnamon-y goodness.

For real.

Mini Cinnamon Rolls | Butter Baking

And I’m pretty sure there’s nothing better than a hot, gooey cinnamon roll on a chilly day.

Seriously. There isn’t.

Mini Cinnamon Rolls | Butter Baking

I made these mini for added cuteness (and to make me feel better about eating so many. Because they’re small, so it doesn’t really count, right?), but you can make them regular-sized and you’ll end up with 12!

Mini Cinnamon Rolls | Butter Baking

Look at that yummy caramelised cinnamon filling up there!

I also drizzled these in a maple glaze, which moistens these and makes them all sticky but doesn’t add too much sweetness.

Mini Cinnamon Rolls | Butter Baking

I hope you get a lazy day off soon, so you can get all up in these too! X

Mini Cinnamon Rolls | Butter Baking

MINI CINNAMON ROLLS
 
Ingredients
  • FOR THE CINNAMON ROLLS:
  • 4 cups plain flour
  • ¼ cup sugar
  • 2 sachets dry yeast (14g, ½ oz)
  • 1 tsp salt
  • 300ml cream (approx. 1¼ cup)
  • ¼ cup milk
  • 2 tbsp melted butter (28g)
  • 1 egg
  • FOR THE CINNAMON FILLING:
  • 2 tbsp butter (28g)
  • ¾ cup brown sugar, packed
  • 2 tbsp cinnamon
  • pinch salt
  • FOR THE MAPLE GLAZE:
  • 1 cup powdered sugar, sifted
  • 3 tbsp maple syrup
  • 1 – 2 tsp milk
  • 1 – 2 tsp dutch cinnamon, to taste
  • Pinch of salt
Method
  1. In the bowl of your stand mixer, combine the flour, sugar, salt and dry yeast. Mix on a low speed with a dough hook for a minute.
  2. Combine the butter, cream and milk in a medium saucepan over a low heat until the butter is melted and the mixture is just warm.
  3. Add the warm cream mixture and the egg to the dry ingredients, and knead with the dough hook, on a low speed, for about 10 minutes, until smooth and elastic.
  4. Transfer the dough to a lightly greased plastic or ceramic bowl.
  5. Loosely cover with lightly greased plastic wrap and a tea towel and leave in a warm place for about an hour, or until doubled in size.
  6. Knock down the dough with your fist and knead by hand for about a minute.
  7. Roll the dough out into a 60 x 30 cm rectangle.
  8. Combine all the ingredients for the cinnamon filling in a small bowl and spread them evenly over the dough.
  9. Roll up the dough, starting from the long side, so you end up with a log that is 60cm long.
  10. Grease and line a deep 9 x 13 inch tray with baking paper.
  11. Cut the cinnamon log into 24 even pieces and arrange in the baking tray, spacing them out evenly (a 4 x 6 arrangement works well).
  12. Cover loosely with lightly greased plastic wrap and a tea towel and allow to rise in a warm place for about half an hour, or until doubled in size.
  13. Meanwhile, preheat your oven to 180 C (350 F).
  14. Bake the cinnamon rolls for about 20 minutes, or until lightly golden.
  15. To make the glaze, combine the icing sugar, maple syrup, cinnamon, salt and 1 teaspoon of milk in a small bowl until smooth. Check consistency and add another teaspoon of milk if necessary.
  16. Pour the glaze evenly over the cinnamon rolls and serve warm. Makes 24.
  17. Happy baking!

Cinnamon Roll recipe adapted from Tandaco.

23 Thoughts on “Mini Cinnamon Rolls

  1. J’adore les brioches à la cannelle et ta recette me donne bien envie§ Bravo, ils ont l’aire délicieux

  2. Looks so delicious! I love cinnamon rolls :).

  3. The problem with mini cinnamon rolls is that I end up eating like 4 of them!

  4. Those rolls look delicious and oh so good. I will have to give them a try.

  5. grandbabycakes on February 26, 2014 at 4:14 pm said:

    Wow these are so cute and they look delish! Good thing they are mini so I can have more of them!!!

  6. I love cinnamon rolls so much! The maple glaze looks so good :-)

  7. Pingback: Both Sides of the Tracks – The Double U's

  8. Hi Natasha, lovely blog you have there. I tried these beautiful cinnamon rolls today and they turned out fantastic. I’ve got a question regarding the brown sugar measurement for the filling, it says 3/4 brown sugar, is it in cups?
    Mine started turning brown fairly quickly so I’ve had to reduce the temperature to 160 degrees and go for 15 mins instead. They turned out beautiful. Thanks so much for sharing.

  9. Hi Natasha, does the cream means heavy cream or…?

    • Nisa I used a cream with 35% fat. It doesn’t really matter, the original recipe called for sour cream and I used regular cream, so whatever you’ve got!

  10. bec {daisy and the fox} on April 28, 2014 at 5:26 pm said:

    I agree! there is nothing better than warm cinnamon rolls on a cold day :)
    i’m actually totally craving one now – on the ‘to bake’ list!
    these look soooo delicious

    just saw you on Everyday Gourmet and loved those yummy berry custard tarts you made!
    yep, they are also on the ‘to bake’ list haha
    what a fun job being pastry chef, ahhh sweets heaven (i’m sure it’s a lot of hard work too :P )

    absolutely love your blog and looking forward to more mouth watering recipes :)

    Bec {Daisy and the Fox}
    http://www.daisyandthefox.wordpress.com

    • Hi Bec! Thanks so much for the lovely comment!
      Haha happy to hear you watched, I hope you enjoy the cinnamon rolls and the galettes!
      It is fun, but yes, lots of work :-)
      Thanks for following the blog!

  11. I loved these cinnamon rolls! The texture was amazing
    If I wanted to freeze some rolls for a few days would you recommend them to be baked or raw? And when you bakes them how far apart were they?

    Thanks, Natalia
    Reply↓

    • Thanks Natalia!
      I baked mine quite close together. I’d typically freeze unbaked before the final rise, but only for a day or two so the yeast doesn’t die off :-)

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