There are those mornings when all I want is a cinnamon roll. Now. I don’t want to wait the 2-3 hours of rising and baking that a “normal” yeast roll would take. These little guys are perfect for a quick cinnamon roll fix. They are actually more biscuit rolls than true yeast cinnamon rolls, but they do in a pinch. Plus they are “mini”, which means they make a great breakfast side dish.
| Mini-Cinnamon Rolls |
Recipe type: Breakfast
Author:
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 24
Ingredients
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup heavy cream
- 2/3 cup brown sugar (or sucanat)
- 1 1/4 teaspoon cinnamon
- 3 Tablespoons butter, at room temperature
- Glaze:
- Powdered sugar
- Milk
- Vanilla or almond extract
Instructions
- Preheat oven to 400 degrees.
- Grease an 8″ or 9″ baking dish.
- In a bowl, stir together brown sugar and cinnamon and set aside.
- Whisk flour, baking powder, and salt in a large bowl.
- Stir the cream in to the flour mixture and mix just until combined. Dough will be soft and moist.
- Roll out dough (use flour as needed) into a 12″ x 7″ rectangle.
- Spread softened butter over dough.
- Sprinkle brown sugar/cinnamon mixture over butter.
- Roll dough up lengthwise so that you have a long log.
- Cut dough log in to 24 pieces.
- Place dough pieces in to prepared baking dish.
- Bake for 12-15 minutes or until light brown.
- Allow buns to cool.
- Meanwhile, mix together enough sugar, milk, and extract to reach desired consistency and taste (start with 3/4 cup sugar to 2 Tablespoons milk and 1 teaspoon extract).
- Drizzle glaze over rolls.
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