You guys. I totally took cooler pictures of these and then deleted them off my camera like a real amateur. BUT let me tell you about them. I’ll paint word pictures. So for these guys, I simply halved my mom’s cinnamon roll recipe. And then I divided that dough in half again to make 2 dozen mini cinnamon rolls (a dozen for each half). I’m just going to say that I couldn’t have done that if I tried, but in my casual, sleepy-eyed, Saturday morning way I was able to cut exactly 12 rolls out of each half, and I was all “Whoa, Elliot check that out, man.”
I used parchment squares like my girl over at The Fauxmartha. It makes it so easy to snatch a cinnamon roll for the drive to work, the walk to get coffee, or to pass out to your neighbor and his girlfriend, or to mostly just give to a hottie. BUT just know, that these rolls come together so quickly! Just one minor detail… make the dough the night before. It has to rise in the fridge for 8 hours, but in the morning, once they’re rolled out, it’s all wam-bam (30 minuter rise time) thank you, ma’am.
So make these for the next person who walks into your life loving cinnamon rolls. I promise, it’s a winner.
P.S. Unrelated… I keep listening to this song. Sad love, man. But it’s a good one anyhow.
Mini Cinnamon Rolls (makes 24)
Recipe adapted from my mom’s recipe
proof that yeast -
- 1/4 cup warm water
- 1/2 t sugar
- 1/2 pkg. active dry yeast
dough f’sho -
- 1/4 cup sugar
- 1/2 t salt
- 1/4 cup (1/2 stick) butter (cold is fine)
- 1/2 cup boiling water + 1/2 cup cold water
- 1 egg, beaten
- 3 1/2 cups all-purpose flour
roll up in it -
- 1/4 cup ( 1/2 stick) butter, softened
- 1/2 cup brown sugar, but more like a couple handfuls
- generous amount of cinnamon
- In a small bowl, proof the yeast. Whisk together 1/4 cup warm water, 1/2 teaspoon of sugar and 1/2 of a active dry yeast in a small bowl. Allow to sit for 10 minutes, until all puffy and bubbly. Now we have proof that yeast is working.
- In a large bowl stir together 1/4 cup sugar, 1/2 t salt, 1/2 a stick of butter, 1/2 cup boiling water, 1/2 cup cold water and 1 egg. Stir until the butter is mostly melted. Add yeast water, and lastly add 3 1/2 cups of flour. Stir, stir, stir. Cover with plastic wrap and let rise in the fridge for 8 eight hours, or overnight.
- Preheat oven to 350F. Line two dozen muffin cups with liners. I like to use parchment squares.
- Divide dough in half and roll into a rectangle, and about 1/4 inch thick. Spread evenly with a 2 tablespoons of softened butter using a spatula. Sprinkle generously with cinnamon and top that with a generous amount of brown sugar. Gently pat the brown sugar down into the dough a little. Roll up, slice into twelve equal pieces and divide among the muffin cups. Repeat with other half of dough. Cover with a towel and allow to rise in the pan for 30 minutes.
- Bake the rolls for 15-25 minutes, or until set and baked throughout. Allow to cool slightly. Frost.
Simple Vanilla Buttercream
- 1 1/2 -2 cups powdered sugar
- 1/2 cup (1 stick) butter, softened
- 1 t vanilla
- 2 T milk
- Mix butter and powdered sugar until combined. Add vanilla and milk 1 Tablespoon at a time until a thick consistency. Top cinnamon rolls!
Yay! Click HERE for a printable pdf of the recipe above.