It’s a cinnamon roll party 🙂 all of your favourite flavours in one dish, these are just the perfect treat for any gathering or get together. Super easy to make and fulfills everybody’s tastes with all the different flavours and fillings that can be added.
I filled and frosted this batch with chocolate, caramel, coffee and cream and left some original.
I love these cinnamon rolls, you can make anywhere between 24 to 32 minis and the dough is one of my favourites for making cinnamon rolls. It uses buttermilk and eggs for extra richness. The buttermilk is a must so if you can’t find any where you live please read my notes at the bottom 🙂
Alright, let’s get started! Prepare the dough like you would any dough then once it has risen, punch down and divide into 4 balls.
Roll each ball into a rectangle about 9 x 5 inches and spread with butter.
Sprinkle the filling on top of each rectangle.
Top with any filling you like, cocoa powder, chocolate chips, caramel candies, nuts or dried fruits etc
I put chocolate and coffee on these two.
Roll each rectangle into a tight log.
Cut into 6 to 8 pieces using a serrated knife.
Place rolls on to a floured baking tray.
Cover well with plastic wrap and leave to rise for about an hour.
Once they are baked, immediately glaze with the frosting so that it seeps into all the cracks.
Cool slightly before topping then add on anything you like.
I drizzled some with caramel and melted chocolate. Topped the coffee ones with whipped cream 🙂
The coffee and cream ones were very delicious! I wish i could say that these lasted but they were devoured right away 🙂
Here are some with only original glaze of icing sugar, milk and vanilla 🙂 so delicious!
Here have 1….or 3 🙂 🙂
Mini Buttermilk Cinnamon Rolls
Makes 24 – 32 mini rolls
- 3/4 cup (185 mls) buttermilk*
- 2 1/4 teaspoons instant yeast
- 3 large eggs**
- 1/3 cup sugar
- 6 tablespoons (75 gms) softened butter
- 3 3/4 – 4 1/4 cups flour
- 1 1/2 teaspoons salt
- 6 tablespoons softened butter
- 1/3 cup white sugar
- 2 tablespoons soft brown sugar
- 1 1/2 tablespoons cinnamon
- 2 teaspoons corn flour/starch
- Cocoa powder or chocolate chips
- Caramel candies
- Chopped nuts or dried fruit
- 1/4 cup butter (50 gms)
- 1/3 cup cream cheese (3 oz)
- 1 cup icing sugar (125 gms)
- 1/2 teaspoon vanilla extract (to taste)
- Caramel (homemade or store bought)
- Melted chocolate
- Whipping cream
- Coffee and cocoa powders
- Heat up some of the buttermilk, about 1/2 the amount. It may separate but just whisk it to combine. Add in the yeast and a little bit of sugar. Rest for about 10 minutes until bubbly and foamy.
- In a large bowl, pour in the buttermilk/yeast mixture, add in rest of buttermilk, sugar, butter and eggs (whisk eggs lightly in small bowl before adding).
- In a separate bowl, whisk flour and salt together and add to liquids in small amounts until a sticky dough forms. Try not to add more than 4 1/2 cups of flour, dough should be sticky and moist. Knead for about 10 minutes.
- Cover with plastic wrap and rise until doubled, about 2 hours.
- Punch down dough and spread on a clean, lightly floured surface and divide into 4 balls. Roll each ball into a 9 x 5 inch rectangle.
- Mix ingredients for filling in bowl. Spread 1 1/2 tablespoons of butter on each rectangle then divide the filling between the rectangles, sprinkling about 2 tablespoons on each.
- Starting from the longer sides, roll each rectangle into a tight log. Cut each log into 6 or 8 even pieces.
- Place rolls on to a floured baking tray and cover well. Leave to rise for about an hour.
- Preheat oven to 180C and bake for about 10 minutes until cooked and golden brown.
To make the frosting:
- Whisk the butter and cream cheese for frosting for about 2 minutes then add in the icing sugar. Whisk well to combine. Whisk in vanilla adding more if needed. Pour over warm rolls.
Drizzle the tops of the rolls with caramel, chocolate, cream and coffee and top with chopped nuts. Add any extra toppings of your choice.
*For a buttermilk substitute, whisk 2/3 cup of plain yoghurt with 1/3 cup milk. Whisk and use as stated.
**For more tender rolls, use 1 whole egg and 4 egg yolks instead of the 3 whole eggs.
Dough recipe adapted from Smitten Kitchen.