Nicole's 2 bite Cinnamon Rolls

Nicole P.

By
@froggeh

NO YEAST small Cinnamon Rolls :) Always a hit for Easter Brunches, school snacks,etc...I make a few batches of these at once, bake them and freeze them into trios and store in Ziploc snack size bags. Perfect for school and work snacks :)
i hope you will enjoy them as much as we do :)


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Serves:

24 small or 36 mini

Prep:

30 Min

Cook:

20 Min

Method:

Bake

Ingredients

filling:
8 tablespoons unsalted butter, at room temperature
1 3/4 cups packed dark brown sugar
4-5 teaspoons ground cinnamon (you can adjust this to your preference!)

DOUGH:

4 cups bread or all-purpose flour, + more for rolling
4 tablespoons granulated white sugar
4 teaspoons baking powder
2 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1 1/2 cup milk
2 large eggs, beaten

Directions Step-By-Step

1
1. Preheat the oven to 375F. Spray small muffin tins with nonstick spray.
2
2. In a small bowl, combine the filling ingredients with a fork until a crumbly mixture is formed.

3. Prepare the dough: In a large bowl, whisk together the flour, sugar, baking powder and salt. Use clean hands (or a blender) to work the butter into the dry ingredients. Add the milk and the eggs and stir to combine.
3
4. Roll the dough out on a floured surface into roughly shaped large rectangle (about 1/4-inch thick). Sprinkle the filling evenly over the surface of the dough, leaving a 1/2-inch border all the way around. Carefully roll up the rectangle (the dough will be soft). Refrigerate for 20 minutes or so. Use a sharp knife to cut 24 small rolls or 36 mini rolls. Carefully place the rolls in the prepared muffin tin.
4
5. Bake 20 to 25 minutes. Serve hot or cold, with or without cream cheese icing
(Freezes extremely well!)

About this Recipe