Mini Cinnamon Rolls: Step By Step Instructions

These mini cinnamon rolls are a bite-sized version of the classic cinnamon roll, soft and mellow on the inside, golden on the outside, with a slightly crispy sweet glaze. These bites are made with half the sugar of other cinnamon roll recipes and are just as delicious.

Why Mini Cinnamon Rolls Are So Popular

If you love the taste of cinnamon rolls but are looking for a healthier option, these mini cinnamon rolls are for you. Made with soft whole-wheat dough and sweetened with sugar, these mini rolls are a delicious and nutritious twist on classic pastries.

I’ve known for a long time that I needed a healthier cinnamon roll recipe on my site. But the recipe we usually use was drenched in butter and topped with copious amounts of brown sugar, white sugar, and cinnamon. But we knew we could do better, and we knew that with just a few changes we could cut most of the sugar we were using and still make it delicious.

And we did it! These mini cinnamon rolls are so delicious, easy to make, and don’t weigh you down after eating them.

Ingredients needed for this recipe

• Flour: If you want the benefits of whole wheat flour but prefer the texture of baked goods made with all-purpose flour, whole wheat pastry flour is a good compromise. It is made with a lower protein content than regular whole wheat flour. It can be used as a substitute for all-purpose flour in a variety of recipes, such as cinnamon rolls. It adds a slightly nutty flavor and slightly thickens the texture of the roll.
• Yeast: This recipe calls for active dry yeast. This type of yeast should be activated with a little warm water or milk before adding it to the recipe.
• Milk: Unsweetened and with at least 1% butterfat is recommended for this recipe. The milk adds moisture to the dough and helps create a soft, velvety texture.It also adds body and flavor to the cinnamon rolls.
• Butter: Unsalted is best.
• Eggs: One large egg is enough. Helps bind ingredients together. It also contributes to the color and texture of the finished roll.
• Brown Sugar: Helps create a caramelized, gooey center when baked.
• Cream cheese: required for glaze.

What is whole wheat flour?

These cinnamon rolls started with whole wheat pastry flour.Regular whole grain flour is heavy and dense.If you want to make a more delicate pastry but are trying to use as much whole wheat as possible, whole wheat pastry flour is the way to go. Bob’s Red Mill Site,

Many people ask how whole-wheat pastry flour differs from whole-wheat flour. It has a lower protein content than regular whole wheat flour and can be used to make wonderfully soft whole grain baked goods such as pie crusts, muffins, quickbreads, pastries and cookies while still retaining the nutrients of the bran and germ. increase. (sauce)

What is the best yeast for mini cinnamon rolls?

There are two main types of yeast used in baking. Active dry yeast and instant yeast.

Active dry yeast is made by drying the yeast cells in a process that removes some of the water. As a result, it is less potent than instant yeast and takes longer to ferment. Active dry yeast should be dissolved in warm (110-115°F) water before adding to dough. It’s best to add the yeast to a small amount of warm water with a little sugar (or honey) and let it ferment (test to make sure it’s active) and wait for it to bubble before using it in your recipe. .

Instant yeast, also known as rapid-rising yeast or fast-acting yeast, is more finely ground and has a higher moisture content than active dry yeast. It’s stronger than active dry yeast and doesn’t need to be dissolved in water before adding it to dough. It also reduces start-up time.

In general, you can use instant yeast or active dry yeast in your recipes, but you may need to adjust the fermentation time slightly. , you may need to lengthen the fermentation time and let the yeast ferment before adding it to the dough.

How to make mini cinnamon rolls

• mix. Start by mixing warm milk and yeast. Let stand for 5 minutes until yeast is bubbly. This is the key to active dry yeast. After mixing the rest of the ingredients, it should last 5-7 minutes. I always use a stand mixer with a dough hook.
• rise. Let this dough rise for 1-2 hours, depending on the warmth of your home.
• roll. This is the fun part! Punch out the dough and roll it into a rectangle. Size here really matters. Because when it’s rolled up, it’s long and thin, so you can cut a cute little dough that fits in a mini muffin tin.
• expansionMix brown sugar and cinnamon in a small bowl. Spread the softened butter on the surface of the dough and sprinkle with cinnamon sugar. Roll the dough tightly into a log shape.
• slice. Using a sharp knife or dental floss, slice dough into 24 equal pieces about 1 inch wide. Place mini-rolls into greased mini-muffin tins. Cover the roll with a towel and let it rise for another 30 minutes.
• bake. Preheat oven to 350°F. Bake rolls for 12 to 15 minutes or until golden brown. Let cool for a few minutes before adding glaze.

What happens if a cinnamon roll rises too long?

As the dough expands, it creates air pockets in the dough. If the fermentation time is too long, the dough will become fluffy and may lose its shape when baked. Cinnamon rolls can also get too big and not bake evenly.

If the dough rises too quickly, pat the dough to remove air and then let it rise again for a short time. You can also refrigerate the dough to slow down the fermentation process.

Tips for making great mini cinnamon rolls

1. Use fresh yeast: If the yeast is old, it may not be as strong and your cinnamon rolls may not rise properly. If you’re using dry yeast, let it rise in warm water before adding it to the dough to make sure it’s still active.
2. Knead the dough well: Kneading the dough develops gluten, which gives the roll a soft, velvety texture. Knead the dough for 5-7 minutes until you have a smooth, elastic dough.
3. Do not overcook the roll. The mini cinnamon rolls will overcook very quickly, so watch your baking. They should be golden brown and fully cooked, but should still be soft and tender.

more favorite baked goods

• 2 1/4 cup whole wheat flour or white whole grain
• 1 tablespoon active dry yeast
• 3/4 cup milk warm
• 2 tablespoon Unsalted butter melted
• 1 big egg
• 2 tablespoon brown sugar
• 1/2 tea spoon salt

glaze

• 2 ounce Cream cheese softened
• 1/2 cup icing sugar
• 1 tablespoon milk
• 1/2 tea spoon vanilla extract

• Mix warm milk and yeast in a small bowl. Let stand for 5 minutes until yeast is bubbly.

• Place melted butter, eggs, brown sugar, and salt in the bowl of a stand mixer fitted with a dough hook. Add yeast mixture and mix.

• Put the whole wheat flour in a bowl and mix until the dough comes together. If the dough is sticky, add more flour, 1 tablespoon at a time, as needed. The dough should be sticky, but not sticky. Knead the dough for 5-7 minutes until you have a smooth, elastic dough.

• Place the dough in a greased bowl and cover with a towel. Let rise in a warm place for 1-2 hours or until doubled in size.

• Once the dough has risen, punch it out and roll it out on a floured surface into a large 9-inch by 18-inch rectangle.

• Mix brown sugar and cinnamon in a small bowl. Spread the softened butter on the surface of the dough and sprinkle with cinnamon sugar.

• Roll the dough into a tight log, then slice into 24 pieces about 1 inch wide. Place mini-rolls into greased mini-muffin tins.

• Cover the roll with a towel and let it rise for another 30 minutes. He preheats the oven to 350°F. Bake rolls for 12 to 15 minutes or until golden brown. Add glaze and let cool for a few minutes.

• To make the glaze, add softened cream cheese to a medium mixing bowl. Whip the cream cheese with a hand mixer until smooth. Add powdered sugar, milk and vanilla and whisk until smooth and creamy. Spread on mini cinnamon rolls and enjoy!

calorie: 93kcal | | carbohydrates: 15g | | protein: 2g | | obesity: 3g | | saturated fat: 2g | | Polyunsaturated fat: 0.3g | | Monounsaturated fat: 1g | | Trans fat: 0.1g | | cholesterol: 15mg | | sodium: 64mg | | potassium: 69mg | | fiber: 1g | | sugar: 6g | | Vitamin A: 120IU | | Vitamin C: 0.01mg | | calcium: twenty fivemg | | iron: 1mg