nicole's 2 bite cinnamon rolls

★★★★★ 1
a recipe by
Nicole P.
Hull, QC

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 :)

★★★★★ 1
serves 24 small or 36 mini
prep time 30 Min
cook time 20 Min
method Bake

Ingredients For nicole's 2 bite cinnamon rolls

  • 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

How To Make nicole's 2 bite cinnamon rolls

  • 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!)
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