Is there anything better than cinnamon rolls for breakfast?
I don’t make them often, but I love them when I do (and so do my kids!)
Except that cinnamon rolls are often gigantic.
Seriously - have you noticed that? Especially if you’re out somewhere. I was recently at a conference and there were cinnamon rolls for brunch. And they were HUGE! Easily 4 times the size any human should consume. And it was at a school so presumably this is something they occasionally serve kids?!?
It took me back to when I made muffin tin cinnamon rolls for Spud’s lunch with my Muffin Tin Cinnamon Rolls. At the time, I was happy to dissuade him from the school cinnamon roll (which was almost twice as big as the one I sent) and I still questioned if it was too big.
So I had cinnamon rolls on the mind again and was wondering if I could make them even smaller! Yep - I made minis.
And let’s be honest, they’re adorable, but dare I say, too small? Or are they great, because it’s an excuse to eat 3 cinnamon rolls in one sitting? Ah-ha - maybe these are perfect!
Check out these delicious breakfast recipes:
- Breakfast Martinis from Food Lust People Love
- Breakfast Quesadilla from A Day in the Life on the Farm
- Cinnamon Sugar Dutch Baby Pancake from Our Good Life
- Cottage Cheese Pancakes from Palatable Pastime
- Egg-Free Wheat Pancakes from Mayuri’s Jikoni
- Millet Set Dosa from Sizzling Tastebuds
- Mini Cinnamon Rolls from Amy’s Cooking Adventures
- Kesari Semolina Sheera / Kesari Rawa Sheera from Sneha’s Recipe
- Maple-Sweetened Overnight Oats from Culinary Cam
- Quick Kande Pohe from The Mad Scientist’s Kitchen
This recipe is a half recipe of another and relies on ½ egg. Yep. It’s a bit of a pain but possible. To get half an egg, crack an egg in a measuring cup and whisk. Then measure out half for the recipe (use the other half for scrambled eggs).
Muffin Tin Cinnamon Rolls
½ cup warm water (around 110 degrees F)
1 ⅛ active dry yeast
1 ¼ tablespoons sugar
1 ¼ tablespoons softened butter
½ egg (see note)
¼ tsp salt
1 ½ cups all purpose flour, divided
2 tablespoons butter, very soft
¼ cup cup brown sugar
1 ½ teaspoons ground cinnamon
2 tablespoons powdered sugar
Splash teaspoon vanilla
1 tablespoon milk
In the bowl of a stand mixer, combine the water, yeast, sugar, butter, egg, salt, and ½ cup of flour. Beat with the paddle attachment until mostly smooth, about 2 minutes.
Switch to the dough hook and gradually add the remaining flour. Knead with the dough hook on medium-low speed until the dough pulls away from the sides of the bowl. If the dough is sticky, add up to 2 tablespoons additional flour. Turn the dough out onto a lightly floured surface and knead a couple times to form a smooth ball. Place the dough in a greased bowl and cover lightly with plastic wrap. Put in a warm place to rise until the dough is light and doubled; about 1 hour.
Punch the dough down.
Roll the dough into a large rectangle and spread the butter all over the surface of the dough, keeping about ½-inch away from the edges. Sprinkle evenly with brown sugar and cinnamon, then, starting from the long end, roll into a tight cylinder.
To cut into evenly sized rolls, use a strip of unflavored dental floss (or a sharp knife). Cut the rolls into 1 ½-inch sized rolls
Arrange the rolls in a lightly greased mini muffin tin.
Cover the pan lightly with a damp kitchen towel and set aside to rise for 30 minutes. Meanwhile, preheat the oven to 350 degrees F.
Once the rolls are light and airy, place them into the preheated oven and bake for 15-20 minutes or until the tops are browned.
Remove from the oven and cool slightly.
Meanwhile, make the frosting by whisking together the powdered sugar, vanilla, and milk until smooth. Place in a piping bag or zipper bag with one corner cut and drizzle the frosting over the cinnamon rolls. Serve warm.