Mini Cinnamon Rolls Recipes

Steps:

• Whisk together the whole milk and yeast in the bowl of a stand mixer. Let sit 10 minutes to dissolve; you will see a few bubbles, but the mixture won't be foamy. Whisk together the granulated sugar, eggs and 1 1/2 teaspoons of the salt in a small bowl.
• Add the bread flour, whole-wheat flour, milk powder and beaten eggs to the yeast and mix with a wooden spoon until a shaggy dough forms. Fit the bowl in place on the stand mixer and fit the mixer with the dough hook. Mix on medium speed until the dough comes together but is still slightly tough, about 3 minutes. Increase the speed to high and add 10 tablespoons of the butter a tablespoon at a time (the dough will look broken after each addition, but it will eventually come together) and beat until the dough is smooth, elastic and very tacky but pulls away from the sides of the bowl, about 12 minutes. (This may seem like a long time, but the texture of the bread improves with a long knead time.) Alternatively, knead the dough on a surface lightly dusted with bread flour, adding 1 tablespoon of butter at a time, until smooth and elastic, about 15 minutes.
• Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free area until it has a buttery, yeasty smell and has doubled in volume, 30 to 45 minutes. (If your kitchen is warm, check it at 35 minutes. It should smell buttery and yeasty, and if it's doubled, it's done. If not, check again in 10 minutes.)
• Meanwhile, whisk together the dark brown sugar, cinnamon and 1/2 teaspoon of salt in a medium bowl until no lumps of sugar remain. Smash in the remaining 12 tablespoons butter with a rubber spatula and stir until completely combined.
• Place a large sheet of parchment paper on a clean work surface and heavily dust with bread flour. Gently deflate the dough by lifting it up around the edges and letting it fall back into the bowl, turning the bowl and repeating if needed. Place the dough on the paper. Roll the dough into a 12-by-15-inch rectangle, pushing the edges towards the center to make straight sides. Spread the brown sugar mixture over the dough in an even layer, leaving a 1/4-inch border around the edges. Starting from a long end and using the parchment to help you, tightly roll the dough into a log, pressing the sides occasionally to keep them flush. Transfer to a baking sheet and freeze for 20 minutes to firm up the dough.
• Butter the bottom and sides of a 13-by-9-inch baking pan. Cut the dough crosswise into 12 pieces and arrange them cut-side up in the pan in a uniform 3-by-4 grid. There will be about 1/4 inch between each roll and that's ok, the rolls will fill in the gaps as they proof and bake. Let rise, uncovered, in a warm, draft-free area, 40 to 50 minutes.
• Meanwhile, arrange a rack in the center of the oven and preheat to 350 degrees F.
• Bake the cinnamon rolls until golden brown on top and baked all the way through, 25 to 30 minutes. Transfer to a wire rack and cool for about 30 minutes before glazing.
• Meanwhile, whisk the confectioners' sugar, cream, vanilla and remaining 1/2 teaspoon salt in a small bowl until smooth and creamy, adding more cream if necessary to make a thick glaze. Drizzle the glaze over the cinnamon rolls and serve warm.

Steps:

• Roll out the pie crust and cut to a rectangle shape.
• Cover with your desired amount of melted butter, sugar, and cinnamon.
• Roll the crust up.
• Cut into little discs. Bake at 350°F (180°C) for 10-15 minutes, depending on how thick you cut them.
• In a bowl, mix powdered sugar with milk until it becomes a glaze. Add milk if you want a thinner consistency.
• Enjoy!

Steps:

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or bread flour if needed)., When the cycle is completed, turn dough onto a lightly floured surface. Roll into two 12x7-in. rectangles. In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle half over each rectangle. Roll up jelly-roll style, starting from a long side; pinch seam to seal. , Cut each roll into 12 slices. Place cut side down in one greased 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 20 minutes., Bake at 375° until golden brown, 20-25 minutes. Cool on a wire rack for 5 minutes. Meanwhile, in a small bowl, combine the confectioners' sugar, butter, syrup and enough milk to achieve desired consistency. Spread over warm rolls.

Steps:

• Preheat oven according to package directions for pie crust (usually 400-425) and position rack so you can use the center of your oven.
• Take 6 TB of softened butter or margarine and process or cream with 6 TB of packed brown suger+ 1 tsp of cinnamon and pinch of nutmeg or cake spice OPTIONAL: add 1-2 TB fine-mid processed pecans or walnuts.
• Soften Pie Crust according to package directions by nuking in microwave a few seconds and unroll onto your clean surface.
• Spread 1/2 of creamed mixture onto each pie crust then roll back up as before.
• With a sharp knife, cut roll into 1/2" or desired width of segments end-to-end. The roll will be difficult to cut after cooking without smashing the filling out as the slices are made.
• Spray glass casserole dish liberally with nonstick spray (better to use nonstick foil) and lay each mini roll on dish one deep, leaving 1/4" between each mini roll.
• Prepare sauce, if desired, by melting all ingredients together in microwave. Sauce can also be reserved for dipping. Doing so will result in less mess in pan.
• Pour over top of mini rolls.
• Bake for 12-15 minutes in oven.
• They will be a little sticky inside when done and some filling will have leaked out.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Unroll crescent roll dough onto a silicone baking mat or lightly greased work surface and separate into 4 rectangles; firmly press diagonal perforations with your fingers to smooth them out.
• Mix brown sugar and cinnamon together in a small bowl; sprinkle mixture evenly over rectangles.
• Roll each rectangle into a log starting from the longer side; cut each log into 1/2-inch thick slices. Arrange mini cinnamon rolls close to one another on the baking sheet.
• Bake the mini cinnamon rolls in the preheated oven until golden, 10 to 13 minutes. Transfer baked rolls to a plate and set aside to cool for 1 minute.
• Combine the confectioners' sugar, milk, and vanilla extract together in a small bowl to make a smooth icing. Pour icing over warm rolls.

Steps:

• Spray a silicone egg bites mold or small (12-cup) mini muffin pan with nonstick cooking spray.
• Spread the crescent dough out on a lightly floured surface. Press the perforations to seal and roll it out into an 8-by-12-inch rectangle. Spread 3 tablespoons of butter over the dough. Sprinkle with 1 1/2 teaspoons of the cinnamon and the brown sugar. With the short end facing you, cut the dough horizontally into 12 strips, each 1 inch wide. Roll each strip up to form a spiral. Place the rolls spiral side up in the prepared pan. If using a silicone egg bites mold you may need to work in batches.
• Place the pan or silicone mold in a 6-quart air fryer. Cook at 325 degrees F until deeply golden brown, 6 to 8 minutes.
• Meanwhile, prepare the icing. Microwave the remaining 1 tablespoon butter in a microwave-safe cup until melted, about 15 seconds. Combine the confectioners' sugar, milk, vanilla and remaining 1/4 teaspoon cinnamon in a small bowl. Whisk in the melted butter until smooth. Set aside.
• Allow the cinnamon rolls to cool for 3 minutes before removing them from the pan. Drizzle the frosting over the warm rolls and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 16 mini muffin cups.
• Unroll crescent dough onto a work surface; separate into 2 sections along the perforated lines. Brush each half with melted butter; sprinkle with brown sugar and cinnamon. Roll into logs and slice each log into 8 sections. Place into prepared muffin cups.
• Bake rolls in preheated oven until golden brown, about 8 minutes.
• Whisk milk and maple syrup together in a bowl. Mix in confectioners' sugar, a few spoonfuls at a time, to form desired icing consistency. Drizzle over warm rolls.

Steps:

• Mix dry ingredients first, then cut in margarine.
• Mix in soy milk until dough is soft (you may need slightly more or less to get the dough to a workable consistency). Do not over mix!
• Roll dough to 0.25 inch thickness (0.5 cm) in a long rectangle -- about 8 inch by 16 inch (16cm x 32 cm). Using a pastry brush, coat the rectangle of dough with the melted margarine. Then spread the Sucanat and cinnamon over it.
• Roll from the long end, forming a tight roll. Cut rolls about 1 inch (2 cm) thick. Place on a lightly greased baking sheet and bake at 450 degrees for 15 mins or until golden.
• While rolls are baking, make icing by mixing margarine and powdered sugar. Slowly add soy milk to reach desired consistency. spread on rolls while they are still warm.