Cinnamon Rolls are one of my favorites! I love cinnamon for one, and bread, and icing all in one, O.M.G. This recipe can be made in just a couple of hours! Unlike some cinnamon roll recipes that can take almost all day!
Whenever talking about cinnamon rolls with my husband he never hesitates to bring up the time I made them for Thanksgiving morning a few years ago.
It was my first time ever making them from scratch, I looked for hours for what I thought was the best recipe. I prepared the dough the night before and thought for sure it was done rising. I stuck it in the fridge and decided I’d make the rolls first thing in the morning.
To much of my surprise the dough grew out of the plastic I had wrapped it in and started growing around the condiments of the refrigerator door. Or as my husband refers to it “The cinnamon rolls ate the mustard” Whatever. Those Cinnamon rolls were DELICIOUS!
On to the recipe …
Bite Size Cinnamon Rolls
Mini Cinnamon Rolls
You will Need:
- 1 cup Half & Half
- 1/4 Cup Melted Butter
- 5 tbsp Granulated Sugar
- 1 packet of Fast Acting Yeast
- 1 large Egg
- 3 1/2 cups All Purpose Flour
- 1/4 tsp salt
- 1/3 cup Brown Sugar
- 1/3 cup Granulated Sugar
- 2 tbsp Ground Cinnamon
- pinch of Nutmeg
- 2 Tbsp Melted Butter
- 4 oz Cream Cheese at Room Temperature
- 2 tbsp Melted Butter
- 3 tbsp Milk
- 1 tsp Mexican Vanilla
- 1 cup Powdered Sugar
Mini Muffin Pan, Rolling Pin, Pastry Brush, Sharp Knife, Cooking Spray, 2 Large Bowls, 1 Small Bowl, Hand Mixer, Whisk
Microwave the Half & Half until it’s warm, not hot. Stir in the packet of yeast. In a small bowl combine Yeast Mixture, Melted Butter and Sugar. Allow to sit for 10 minutes or so.
Preheat oven to 200 degrees
To make the dough beat the egg then add to the Bowl with the Yeast Mixture. Add in the Flour and Salt. Mix the ingredients together until combined and a sticky dough forms.
Knead your dough on a lightly floured surface until smooth and elastic. Roll into a ball.
Spray the second Large Bowl with cooking spray. Place your dough in the bowl turning once to coat in the oil. Top with a damp towel and place into preheated oven. Turn the oven OFF and allow to process for 45 mins- 1 hour. The dough should have Doubled in size.
Preheat oven to 350 degrees
Return to the floured surface and divide dough into 4 pieces.
Start to roll out the dough to an even rectangle. Using your pastry brush, brush the melted butter evenly along the top of the rolled out dough. Whisk together the sugar mixture then evenly Sprinkle and gently press down into the dough. Using your hands roll up the dough tightly and pinch the edges.
Spray your Mini Muffin pan with Cooking Spray. Then with your sharp knife cut 1/2 inch slices of the dough, place pieces into mini muffin pan. Sprinkle a pinch of sugar mixture to the top of each Mini Cinnamon Roll.
Place your Cinnamon Rolls into the oven and bake for 13 minutes.
While your Rolls are baking, prepare your icing. Place Cream Cheese, Butter, and Vanilla in small bowl beat until smooth and creamy. Add in Powdered Sugar and Beat until well combined.
Remove Cinnamon Rolls from Oven. Using a spoon, spoon out the cinnamon rolls from the muffin pan and place on wire rack. Top with Icing right away. Makes 8 dozen.
Bite Sized Cinnamon Rolls, you won’t be able to have just one!
This was a new addition this year and it will definitely be back for next.
Love, Meg 🙂