Mini Cinnamon Roll Bites
Fresh-baked homemade cinnamon rolls bring that comfort feeling to your breakfast or dessert table. This mini-version provides the same delicious flavors in a more manageable size. You can always have a second one!
Ingredients
Dough
- 1 ½ cups milk about 110°F (may substitute water or plant-based milk)
- 1 tbsp active dry yeast
- 2 tbsp honey
- 1 egg at room temperature
- 1 egg yolk at room temperature
- 3 ½ cups bread flour we prefer white-wheat
- 1 tsp salt
Filling
- 4 tbsp butter softened but not quite melted
- ⅓ cup sugar You may substitute Allulose or Swerve with excellent results if you are trying to cut the total sugars
- ⅓ cup brown sugar measured packed; again the Swerve product substitutes well, if need be.
- 2 tbsp cinnamon more or less to preferred taste
Frosting
- 2 tbsp butter softened
- 2 ounces cream cheese softened
- 1 tsp vanilla
- 3 cups powdered sugar To reduce your sugars, you may use Swerve confectioners sugar
- 3 tbsp cream or milk
Instructions
Prepare the Roll Dough
- Preheat oven to 375. Lightly grease a muffin pan
- Dissolve honey in the milk, making sure it stays near 110°F. You might need to heat the milk slightly more if it drops below 105°f but do not proceed with the next step until it is between 105-115°f.
- Stir in yeast. Allow yeast to activate until it foams and is bubbly. This may take 5-15 minutes. If it fails to foam, the yeast is probably not active and will not work in your recipe.
- Add flour and salt to the yeast mixture.
- Mix in the egg and egg yolk.
- Use the dough hook with your stand mixer and mix on low until the ingredients are combine.
- Turn the speed up to medium-low and mix for an additional 5 minutes.
- Dough will be slightly sticky but should pull away from the sides of the bowl. If needed, add flour, a small amount at a time, to reach the right consistency.
- Remove from bowl and place on floured surface. Cover with a damp towel and allow to rest for about 30 minutes.
The filling
- Put the sugar, brown sugar, and cinnamon in a medium-sized bowl.
- Whisk until completely combined.
Assemble the rolls
- Roll the dough out into a 9 x 15 rectangle. Trim the edges if not perfectly rectangular.
- Spread the butter over the entire surface of the dough.
- Sprinkle the sugar mixture evenly over the butter.
- Starting from the long side (15" side) tightly roll the dough into a long log. It's essential to keep it tightly rolled.
- Pinch the seam closed. You might use a little water on your fingers to seal it smoothly.
- Using a very sharp knife or a pizza cutter (see my favorite in the description) cut the log into 24 equal pieces.
- Place each in a muffin cup. Cover and let rise about 20 minutes or until they fill the muffin cup.
- Bake for 15-20 minutes, until lightly browned.
Prepare the Frosting while rolls are baking
- Cream together the butter and cream cheese.
- Add in the vanilla.
- Mix in the powdered sugar in small amounts, mixing in completely.
- Add cream, mixing in one tablespoon at a time to reach a thick frosting consistency. You may need more of less than the given amount.
The finishing touches
- Allow the rolls to cool slightly and put onto a serving tray or rack.
- While still warm, spread the frosting over each roll.
- We love these served warm but they are also good cooled.