Aren’t these the cutest.
So itty bitty.
We had family come in from out of town last weekend to spend the night, and I had these elaborate plans to have this fantastic breakfast prepared when they got up – the smell of freshly brewed coffee, perfect scrambled eggs, bacon, fresh orange juice and fresh baked cinnamon rolls.
I didn’t get up on time. Shit. I forgot the fact that the freakin’ dough needed to rise.
Now, don’t think I was sleeping until noon. Sleeping in for me is about 7 to 7:30 am. Just ask my husband, he all but says I never sleep. He also says I don’t eat anything. The man exaggerates.
Anyway, I got up about the time that the dough should have been rising. So much for my perfect-family-breakfast plans.
Breakfast ended up being ok, we had eggs, bacon and toast. Nobody suffered from not having a picture perfect breakfast, although I was pissed off about the picture perfect breakfast plans being crushed. It’s ok, the foodie in me has to get over it.
My cinnamon rolls were made later (and rose much longer than an hour – like 4). It’s ok, didn’t hurt ’em.
This is a version of Minimalist Baker’s cinnamon rolls – I loved how easy her recipe was with such few ingredients. I changed up a few things, like the type of butter, etc. and I used my mini muffin pan to make them little babies.
I think they’re just precious.
Here’s the printable –
Little Baby Cinnamon Rolls
- This recipe was adapted from Minimalist Baker
- 1 packet instant yeast
- 1 cup whole milk
- 1/2 cup butter, divided
- 1/4 tsp salt
- 3 cups all purpose flour
- 1/2 Tbsp cinnamon
- 1/4 cup + 1 Tbsp sugar, divided
- 3 cups confectioner's sugar
- 1/4 cup whole milk
- In a large sauce pan (or in a bowl in the microwave at 30 sec increments), heat the milk and 3 Tbsp butter until warm and melted, never reaching boiling.
- Remove from heat and let cool to the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
- Transfer mixture to a large mixing bowl and sprinkle on yeast. Let sit for 10 minutes, then add 1 Tbsp sugar and the salt and stir.
- Add in flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose balll. Rinse your mixing bowl out, coat it with canola or grapeseed oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size (see photo).
- On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 Tbsp melted butter and top with 1/4 cup sugar and 1 tbsp cinnamon.
- Starting at one end, tightly roll up the dough and situate seam side down about a quarter of the way through.
- Slice the dough at the end of the dough to make a skinny log.
- With a serrated knife or a string of floss, cut the dough into sections and position in a buttered pan (I used a mini cupcake pan).
- Brush with remaining 2 Tbsp butter and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350 degrees.
- Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown.
- Whisk together the confectioner's sugar and milk, adding more sugar if needed.
- Remove rolls from pan and let cool for about 10 minutes.
- Drizzle with glaze and serve.