I love the bite sized treats! They are a guilty pleasure but given their petite size, they rank low on the guilt scale. Also, these are a cinch to make more than likely, you have all the ingredients on hand.
Note: This recipe makes 24 mini buns
Mini Cinnamon Buns
- 1/2 cup milk, lukewarm
- 1 Tbsp water, lukewarm
- 1 1/2 tsp active dry yeast
- 3 Tbsp vegetable oil
- 1 Tbsp yogurt or equivalent of water if you don’t have yogurt
- 1 egg
- 2 Tbsp brown sugar
- 2 1/4 cup flour
- 1/2 tsp salt
In a small bowl, combine the milk, water, yeast and a pinch of the brown sugar. Cover and proof for 10 minutes.
In the bowl of a stand up mixer, combine the yeast mixture and the rest of the above ingredients. Mix until combined and the dough begins to pull away from the sides of the bowl. If after 7 minutes of mixing, the dough is still too sticky to handle, add 1 Tbsp of flour at a time and continue to mix.
Allow the dough to rest for 1 1/2 to 2 hours covered in a draft free place until doubled in volume.
- 3 Tbsp melted butter
- 7 Tbsp brown sugar
- 2 tsp cinnamon
In a small bowl, mix the cinnamon and sugar. Grease a mini muffing tray with cooking spray or butter.
Roll the dough into a 24 x 6 inch rectangle. Brush with melted butter and sprinkle with sugar mixture. Starting with the long end, roll into a log and cut into 24 one-inch sections. Place each section into the muffin tin. Cover with plastic and chill in the fridge overnight. If you want to bake these up immediately, allow the rolls to proof for another 60-90 minutes until doubled in size.
In the morning, remove the tray from the fridge and allow the dough to come to room temperature. I find this takes 90 minutes in my kitchen.
Preheat the oven to 350°F and bake for 18 minutes or until lightly golden.
- 1 cup icing sugar, more if required
- 3 Tbsp milk
- Drop of vanilla extract
Mix the glaze ingredients in a small bowl until smooth.
Dip the still warm rolls into the glaze and set on top of a cooling rack to allow the excess to run off. Eat them immediately!