Healthy Dish

Homemade Mini Cinnamon Rolls

Ingredients

milk: 0.75 cup
water: 0.25 cup
bread flour or all-purpose flour: 4 cups
sugar: 0.33333 cup
(.25 ounce) package active dry yeast: 1 pack
salt: 0.5 tsp
eggs, lightly beaten: 2 piece
butter, melted: 0.33333 cup
brown sugar: 0.66667 cup
cinnamon: 1.5 tsp
butter, softened: 4 Tbsp
cream cheese, softened: 3 ounces
butter, softened: 1 Tbsp
milk: 1 Tbsp
vanilla extract: 0.5 tsp
powdered sugar: 2 cups

Metric Conversion

Stages of cooking

Mix together milk and water in a glass measuring cup for the dough. Microwave mixture until it reaches 105 degrees F to 115 degrees F (40 degrees C to 46 degrees C), 30 to 60 seconds.
Whisk together flour, sugar, yeast, and salt in a large bowl. Add eggs, melted butter, and milk mixture. Beat with an electric mixer at medium speed until a soft dough forms and begins to pull away from sides of bowl, 3 to 5 minutes. (Dough will be sticky.) Lightly grease a bowl. Transfer dough to the bowl and turn to coat. Chill, covered, until dough is easy to handle, at least 2 hours or up to overnight.
Grease two 9-inch round cake pans or two 8x8-inch baking pans.
Stir together brown sugar and cinnamon in a small bowl. Punch down dough; divide in half. Roll out one portion of dough on a lightly floured surface into a 6x16-inch rectangle. (If dough springs back when rolling, let rest for 5 to 10 minutes.) Spread 2 tablespoons softened butter over the dough. Sprinkle half of the cinnamon-brown sugar mixture over butter; gently pat mixture so it adheres to the dough.
Starting on a long side, roll up dough and pinch along seam to seal. Slice dough log into 16 (1-inch-thick) pieces. Put rolls, cut sides down, in one of the prepared pans. Repeat with the remaining dough, cinnamon-sugar, and softened butter. Let rise, covered, in a warm place until rolls nearly double in size, about 30 minutes.
Preheat the oven to 375 degrees F (190 degrees C).
Bake until rolls until golden brown, 17 to 22 minutes. Cool in pan on a wire rack 10 minutes.
Meanwhile for the icing, beat cream cheese, softened butter, milk, and vanilla with an electric mixer at medium speed until creamy, 1 to 2 minutes. Gradually beat in powdered sugar until smooth. Drizzle rolls with icing and serve warm.

History: Cinnamon rolls have been a popular treat for centuries, with origins traced back to Sweden in the 1920s. The recipe has since spread worldwide, adapted and personalized by different cultures and bakers. These Homemade Mini Cinnamon Rolls are perfect for a quick and easy breakfast or snack, especially during the holiday season.

Tips and Tricks:

Chilling the dough for at least 2 hours or overnight will make it easier to handle and shape.
If the dough is too sticky, add a little flour to your hands and surfaces before handling.
Let the rolls rise in a warm place to ensure they double in size before baking.
Experiment with different fillings, such as raisins, nuts, or even chocolate chips!

Tips for presenting:

Drizzle the warm cinnamon rolls with icing just before serving for maximum deliciousness.
Arrange the rolls in a circular pattern on a pretty plate or serving platter for a festive presentation.
Make a big batch and package them up in pretty boxes or bags to give as holiday gifts to family and friends.

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Homemade Mini Cinnamon Rolls

Ingredients

Metric Conversion

Stages of cooking

Useful Tips

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