Mini cinnamon buns
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 40
Ingredients
Dough-1 pkg. active dry yeast½ cup warm water (105 to 115 degrees)½ cup lukewarm milk (scalded then cooled)⅓ cup sugar⅓ cup butter1 teaspoon salt1 egg3½ to 4 cups all-purpose flourFilling-½ cup brown sugar¼ cup melted butter2 teaspoons ground cinnamon1 teaspoon almond extractGlaze-3 cups powdered sugar1 tsp of vanilla or almond extract1 tbsp milk
Make dough in breadmaker
Punch down dough. Separate dough into quarters and roll each section out into flat rectangles about as thick as a flour tortilla.
In a small bowl, mix together the ingredients for the filling. Spread about a quarter of the mixture on the flat sheet of dough and roll the dough up jellyroll style. Slice each finished roll into small sections, each section being a finished miniature cinnamon roll (slices depend on your preference and conditions. You can make larger cinnamon rolls or smaller ones, almost as thin as cookies. Its up to you.) Place each finished cinnamon roll slice on end (one of the cut ends down on the baking sheet) and continue with each of the quarters of dough. Allow rolls to rise for about 35-40 minutes, then bake at 375 degrees Fahrenheit for 10 minutes (small rolls, like mine) or 20-30 minutes for standard or jumbo sized rolls.
For the glaze, mix together a tablespoon of melted butter, a tablespoon of milk or cream, a tablespoon of almond extract and 2-4 cups powdered sugar, depending on how thick you want your glaze to be. Glaze the rolls as soon as they’re out of the oven to seal in the softness. Let them cool for a few minutes then devour!
Serving Size: 40
Number of Servings: 40
Recipe submitted by SparkPeople user ARIELA1A.
Punch down dough. Separate dough into quarters and roll each section out into flat rectangles about as thick as a flour tortilla.
In a small bowl, mix together the ingredients for the filling. Spread about a quarter of the mixture on the flat sheet of dough and roll the dough up jellyroll style. Slice each finished roll into small sections, each section being a finished miniature cinnamon roll (slices depend on your preference and conditions. You can make larger cinnamon rolls or smaller ones, almost as thin as cookies. Its up to you.) Place each finished cinnamon roll slice on end (one of the cut ends down on the baking sheet) and continue with each of the quarters of dough. Allow rolls to rise for about 35-40 minutes, then bake at 375 degrees Fahrenheit for 10 minutes (small rolls, like mine) or 20-30 minutes for standard or jumbo sized rolls.
For the glaze, mix together a tablespoon of melted butter, a tablespoon of milk or cream, a tablespoon of almond extract and 2-4 cups powdered sugar, depending on how thick you want your glaze to be. Glaze the rolls as soon as they’re out of the oven to seal in the softness. Let them cool for a few minutes then devour!
Serving Size: 40
Number of Servings: 40
Recipe submitted by SparkPeople user ARIELA1A.
Nutritional Info Amount Per Serving
- Calories: 112.4
- Total Fat: 3.0 g
- Cholesterol: 12.4 mg
- Sodium: 63.6 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 0.4 g
- Protein: 1.4 g
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