Who doesn't love a cinnamon roll...that you can eat on the go? Less mess, no fork and best of all, I can feed them to my kids with minimal mess!
What you will need:
*yields 40-48 mini cinnamon rolls
For the dough:
3/4 cup warm water
2 1/2 teaspoons yeast
2 tablespoons sugar
2 1/2 cups flour
3/4 teaspoon salt
3 tablespoons butter, softened
For the filling:
6 tablespoons butter, softened
1/2 cup brown sugar
1 tablespoon cinnamon
For the glaze:
1 1/2 cup powdered sugar
2-3 tablespoons orange juice
1 tablespoon orange zest
What you will do:
In a medium to large mixing bowl, mix the sugar and warm water until the sugar dissolves. Sprinkle the yeast on top of the sugar water and let it sit for 5 minutes, allowing yeast to bubble and grow.
Next, add half of the flour and all of the salt and mix with a wooden spoon.
*This recipe can be made in a stand mixer, but I have found that, as with all of my baked goods, these come out so much better when I mix by hand...takes more time, and is more mess...but fluffy, and worth it.
Next you will add the softened butter and egg, and continue to mix. It's going to be sticky, and a bit difficult to mix, but keep at it!
Add the remaining flour and mix as much as you can with the wooden spoon. At this point, I usually abandon my wooden spoon and spray my hands with oil, and use them to continue mixing. Once all of the flour is incorporated, I move the dough to the counter, sprinkle with a little flour and knead, for around 7 minutes, adding flour as need be. You want the dough to be smooth and elastic, and not too sticky. Wash and dry the mixing bowl you have been using and spray with oil. Shape dough into round and place in oiled bowl.
Cover with towel and set in a warm part of your kitchen.
After ten minutes, remove dough from bowl and knead for 3-4 minutes, then return it to the bowl and allow to raise for 1 hour, or until dough as doubled in size.
While dough rises, mix together the filling in a small bowl. Add softened butter, sugar and cinnamon and mix until incorporated. If the butter is too cold, soften it in the microwave for just a few seconds. You want the filling to be paste-like, easy to spread.
Once dough has doubled in size, remove from bowl and using a rolling pin roll dough out until it's around 18in long and 10 in wide, you want the dough to be pretty thin.
Next spread the filling over the rolled out dough with a spatula and then divide the dough into 4 pieces. Now carefully roll each piece of dough. You should end up with 4 rolled pieces.
With a very sharp knife, cut each piece into 10-12 pieces. Spray mini muffin pan with oil and place each piece into the pans. Allow to rise in pans for another 30 minutes.
Preheat oven to 350 and bake for 17 minutes, or until golden brown.
Allow to cool in pan for 10 minutes and then pop onto a cooling rack.
Mix together the Citrus Glaze by adding the powdered sugar to a small mixing bowl and slowing stirring in the orange juice, followed by the zest.
*I have used grapefruit in place of orange juice, or in addition to the orange juice and that is just as tasty!
Once mini cinnamon rolls have cooled, use a small spoon, or off set spatula to liberally spread glaze onto each roll. Alternately, you can put the glaze into a ziplock bag and snip the end off and drizzle the glaze on. Whatever, just start the coffee, and plan to eat 1, 2, or 12 of these with your coffee!