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!
- 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
- 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
- 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
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.
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.
Calories: 187kcalCarbohydrates: 37gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 22mgSodium: 121mgPotassium: 65mgFiber: 1gSugar: 23gVitamin A: 113IUVitamin C: 1mgCalcium: 39mgIron: 1mg