Mini Muffin Cinnamon Rolls

Welcome to one of the cutest things you will ever eat! These mini muffin cinnamon rolls are going to knock your socks off πŸ˜‰ not only are they cute, they are dangerous! You know how the eyes can play tricks on the mind? Well here is a prime example of that πŸ™‚

See these rolls are tiny! You will eat one thinking ‘ah it’s small, I’ll have another’ so you will eat another…and another…and another until you’ve pretty much eaten them all! πŸ™‚

I already have another mini cinnamon roll recipe on my blog, I don’t know I’ve been into making everything tiny recently! πŸ˜‰

These mini muffins are so soft and warm with little bursts of delicious cinnamon sugar in each bite. I love how simple it is to make, the dough comes together quickly with just a wooden spoon and they barely need time to proof. Better yet they only need 1 time to rise before they’re baked and ready to be eaten! Dangerous I tell ya! Dangerous πŸ™‚

You can glaze these babies with pretty much any type of frosting but we’re not ones to skip on cream cheese frosting πŸ™‚ Im pretty sure my family ask me to make cinnamon rolls just so that I make cream cheese frosting!

You can also leave out the frosting all together if you like especially if you’re eating them with tea or coffee where you can dunk them into your drink πŸ˜‰ The rolls are super tender so they can be enjoyed frosting-less just the same πŸ™‚

I didn’t have enough mini muffin trays, you need 16 muffin holes and mine only has 12 so I squished the remaining 4 into my regular cupcake tray. They puffed and rose beautifully, making them more like a cinnamon roll cupcake πŸ™‚

Soft, tender and delicious mini cinnamon rolls, an absolutely wonderful treat! πŸ™‚

Mini Muffin Cinnamon Rolls

Makes 16 mini rolls, recipe can be halved to make 8

Ingredients

For the dough:

  • 1/2 cup milk
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • 1 1/2 teaspoons instant yeast
  • 1 1/2 – 2 cups flour
  • 1 teaspoon salt
  • 1 egg yolk

For the filling:

  • 1/4 cup soft brown sugar
  • 1 tablespoon cinnamon powder
  • 2 teaspoons cornflour
  • 2 tablespoons butter

For the frosting:

  • 1/4 cup butter
  • 1/3 cup cream cheese
  • 1 cup icing sugar
  • 1/4 teaspoon vanilla extract

Method

  1. In a large bowl, heat butter and milk together until butter has melted. Cool slightly until only just warm then add in the yeast and sugar. Rest for about 5 minutes.
  2. Whisk together the flour and salt.
  3. To the milk/butter/yeast mix, add in the yolk and whisk well to combine.
  4. Add in the flour mix and stir using a wooden spoon until a soft dough forms. Knead for about 5 minutes either in the bowl or on a lightly floured surface.
  5. Cover dough loosely with plastic wrap or a damp towel and rest for 10 minutes.
  6. Once rested, turn on the oven to the lowest heat. Divide dough into 2 balls. Take each ball and roll into a 9 x 5 inch rectangle. Spread 1 tablespoon of butter onto each rectangle and then sprinkle the cinnamon sugar filling on top, each rectangle will take 2 tablespoons brown sugar, 1/2 tablespoon cinnamon and 1 teaspoon cornflour.
  7. Roll rectangle into a tight log, starting from the longer side, and cut each log into 8 pieces. Place one piece of rolled dough into a floured muffin tin hole filling 16 holes. If you only have 1 muffin tray then fill one up and use a regular cupcake tray for the rest. Cover trays well with plastic wrap and place into the warm oven to rise. Close the oven door and turn off the heat. Leave rolls to rise for about 30 minutes.
  8. After 30 minutes, remove rolls from oven and preheat oven to 180C. Bake rolls for 10 minutes until puffy and golden. Broil the tops if needed to make tops more crispy.
  9. Frost rolls as soon as they are out of the oven so the frosting melts into the cracks.

For the frosting:

  1. Whisk butter and cream cheese for 3 minutes on high until creamy.
  2. Add in icing sugar and vanilla. Whisk for an extra minutes until fluffy.
  3. Spread over warm cinnamon roll muffins and serve.

Cinnamon roll recipe adapted from iamafoodblog

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