Mini cinnamon rolls for breakfast today. Love these with a nice cup of coffee ☕️
So easy to make and super delicious!
Cinnamon Rolls
Course: Dessert, BreakfastDifficulty: MediumServings
6
servingsPrep time
1
hour30
minutesCooking time
15
minutesTotal time
1
hour45
minutesIngredients
- Dough
2 cups all-purpose flour
1¼ tsp instant yeast
⅛ cup sugar
2 tbsp butter
½ tsp salt
1 egg
½ cup warm milk
- Filling
1 tbsp all-purpose flour
¼ cup packed brown sugar
1 tsp cinnamon
2 tbsp butter
- Icing
½ cup icing sugar
⅛ cup cream cheese
¼ tsp vanilla extract
pinch of salt
2 tbsp butter
Directions
- Place all the dough ingredients into a bowl and either using a stand mixer (with the dough hook attachment) or by hand, knead the dough for 6-8 minutes. The dough should be smooth. If it’s a bit sticky, that’s fine.
- Cover the bowl with a tea towel and place in a warm place to proof (about an hour or more) until the dough has doubled in size.
- Lightly flour your countertop and roll out the dough into a rectangle (about 1/4″ thick).
- Spread 2 tbsp of softened butter evenly on the dough.
- In a small bowl mix together the cinnamon and brown sugar. Sprinkle evenly on the dough and press gently to make it stick.
- Dust 1 tbsp flour over the filling. This will help absorb any extra moisture from the sugar as the rolls are baking.
- From the wider end of the rectangle, carefully roll the dough like a swiss roll. Try to keep it as tight as possible.
- Cut into roughly 1.5-2″ thick slices. I use a thread to cut it rather than a knife. It helps retain the round shape of the roll.
- Cover and let the rolls proof for 30 minutes.
- Pre-heat the oven to 180C.
- Bake for 10-15 mins until lightly golden.
- While the rolls are baking, prepare the icing by beating together all the ingredients for a few minutes (until fluffy).
- When the rolls are ready, spread the icing on top and serve while still warm.
