Mini Cinnamon Rolls
Mini Cinnamon Rolls might be a good recipe to expand your breakfast repertoire. This recipe serves 24. One serving contains 197 calories, 8g of protein, and 9g of fat. For 80 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 46 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes approximately 58 minutes. This recipe from My Baking Addiction requires salt, milk, yeast, and sugar. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 7%. This score is improvable. If you like this recipe, you might also like recipes such as Mini Cinnamon Rolls, Mini Maple Cinnamon Rolls, and Mini Nutella Cinnamon Rolls.
Servings: 24
Preparation duration: 40 minutes
Cooking duration: 18 minutes
Ingredients:
3 tablespoons butter or margarine
24 lollipop sticks
1 egg
2-1/2 to 3 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
4 to 5 tablespoons milk
2 cups powdered sugar
1/2 teaspoon salt
1/4 cup sugar
3 tablespoons sugar
2 tablespoons unsalted butter, room temperature
1 teaspoon pure vanilla extract
3/4 cup water
1 packet Fleischmann's® RapidRise Yeast
Equipment:
bowl
microwave
hand mixer
rolling pin
baking sheet
wire rack
oven
Cooking instruction summary:
Combine 1 cup flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120 to 130F. Butter wont melt completely). Add to flour mixture with egg. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball. Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes. For filling, combine sugar and cinnamon in a small bowl. Set aside. Roll dough into a 7 x 24-inch long, narrow rectangle using a rolling pin. Spread 2 tablespoons butter over dough, stopping at least 1/2-inch from the edges on the long sides. Sprinkle evenly with cinnamon sugar mixture. Beginning at long end of the rectangle, roll up tightly. Pinch seams to seal. Cut into 24 equal pieces. Place about 2 inches apart, cut sides down, on greased baking sheets. Cover with towel; let rise in warm place until doubled in size, about 45 to 60 minutes. Bake in preheated 350F oven for 15 to 18 minutes or until rolls are golden brown. Cool on wire rack for at least 10 minutes. Insert lollipop sticks. Combine all vanilla icing ingredients in a large shallow bowl and beat until creamy. Icing will be thin. Let guests dip the tops of their rolls into the icing OR drizzle icing over all. If desired, serve with various toppings for sprinkling over rolls.
Step by step:
1. Combine 1 cup flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended.
2. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120 to 130F. Butter wont melt completely).
3. Add to flour mixture with egg.
4. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
5. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
6. Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
7. For filling, combine sugar and cinnamon in a small bowl. Set aside.
8. Roll dough into a 7 x 24-inch long, narrow rectangle using a rolling pin.
9. Spread 2 tablespoons butter over dough, stopping at least 1/2-inch from the edges on the long sides. Sprinkle evenly with cinnamon sugar mixture. Beginning at long end of the rectangle, roll up tightly. Pinch seams to seal.
10. Cut into 24 equal pieces.
11. Place about 2 inches apart, cut sides down, on greased baking sheets. Cover with towel; let rise in warm place until doubled in size, about 45 to 60 minutes.
12. Bake in preheated 350F oven for 15 to 18 minutes or until rolls are golden brown. Cool on wire rack for at least 10 minutes. Insert lollipop sticks.
13. Combine all vanilla icing ingredients in a large shallow bowl and beat until creamy. Icing will be thin.
14. Let guests dip the tops of their rolls into the icing OR drizzle icing over all. If desired, serve with various toppings for sprinkling over rolls.
Nutrition Information:
covered percent of daily need
Related Videos:
Quick Mini CINNAMON ROLLS
