Mini Cinnamon Rolls
This small batch mini cinnamon bun recipe is the perfect brunch treat, and on repeat each Sunday morning in my house! The trick is to roll the dough quite thin, so you get these really defined little spirals through the mini buns. Lightly glazed and perfectly buttery, these cinnamon rolls are an October staple you’ve got to try.
Serves 2/3
Ingredients:
66g brown sugar
3g ground cinnamon
45g unsalted butter
150 - 170g all purpose flour
4g instant yeast
2g salt
60g whole milk
25g unsalted butter
25g caster sugar
1 egg
70g icing sugar
10g milk
1 tsp vanilla extract
Method:
In a medium-sized bowl, mix the brown sugar, softened butter and cinnamon together then set aside.
For the dough, in a large bowl whisk together the flour, yeast and salt.
In a seperate bowl, combine the milk, softened butter and caster sugar. Place it into the microwave for around 10 seconds to melt the butter and combine everything together. Pour this wet mix into the dry mix and combine. Incorporate all the flour using a spatula, then add in the egg.
Mix everything together until a sticky dough forms. Knead for around 5 minutes by hand and dust with flour if needed. Keep kneading until the dough becomes smooth and elastic, as the gluten develops. Keep kneading the dough, adding an additional tablespoon of flour at a time until the dough is tacky but not overly sticky.
Cover the dough with cling film over a bowl and leave to rest for 10-20 minutes. This allows the gluten to relax and makes it easier to roll out.
Once risen, lay out the dough on a lightly floured surface and roll into a large rectangle.
Spread the cinnamon butter filling over the dough, leaving a small gap on the long side uncoated. Dip your finger in a bit of water and dampen the uncoated strip. Roll the dough horizontally toward the uncovered strip and cut into equal pieces, around
Lightly grease a cake tin, then add in the cinnamon rolls, leaving a small gap between each other so they have space to rise as they prove. Leave them covered with plastic wrap in a warm place for around 20 minutes. Meanwhile, preheat the oven to 170°C.
Once risen, bake them in the oven for around 25 minutes until golden, make sure to rotate them halfway through baking for an even cook.
For the icing, combine the butter, vanilla extract, icing sugar and milk. Whisk together until smooth. Once the cinnamon rolls come out of the oven, remove them from the cake tin and leave to cool.
After 15 minutes, drizzle over the frosting and enjoy!