Is there a better combination than cream cheese frosting melting into a cinnamon roll? Come on, you can admit it! Perfection. For years, I made the overly complicated version of this breakfast classic…you know…the kind that waits on yeast to grow…literally…just being honest because that’s pretty much what’s going on with any dough that requires a rise time. Enter Cook’s Illustrated Baking Book, from whence this recipe is adapted, and so long rise times! Simple, easy, cinnamon rolls in under an hour. For an added bonus, don’t limit the fun to just breakfast, either. With my freezer friendly cinnamini rolls, you can have cinnamon rolls any time of the day!
Prep Time: 30 minutes Bake Time: 15-20 minutes Makes: 2 cinnaminis
2 tablespoons melted butter, divided
Cinnamon Sugar Filling
1½ tablespoon dark brown sugar
1/2 tablespoon granulated sugar
1/4 teaspoon cinnamon
1/64 teaspoon ground cloves
1/64 teaspoon salt
1/2 teaspoon of the melted butter
Combine all ingredients in a small ramekin and stir with a fork until the mixture resembles crumbled sand, adding more melted butter as needed. Set aside.
1/3 cup all-purpose flour
1 teaspoon granulated sugar
1/4 teaspoon baking powder
1/32 teaspoon baking soda
1/32 teaspoon salt
1½ tablespoon buttermilk
1 tablespoon of the melted butter
1. Preheat the oven to 425°.
2. Dough – Combine all ingredients in a small mixing bowl and stir until combined and the dough is elastic enough to knead by hand. Lightly flour your hands and the work surface and the knead the dough until it is elastic and can easily be rolled with a rolling pin (1-2 minutes).
3. Shaping – Using a plastic cup, yeah I’ll explain later, roll the dough out into a small rectangle. Width wise, the rectangle should be about the width of a drinking glass (roughly 3 inches). Lengthwise, the finished shape should be a little longer (roughly 6 inches).
4. Filling – Brush the top of the dough with the remaining 1/2 teaspoon of melted butter. Top with all of the cinnamon sugar filling. Don’t hold out on us now! It is a moral imperative that these little guys burst at the seams with cinnamon sugar happiness that they simply can’t contain themselves!
5. Rolling – The individual version is a little different than the freezer version. Whereas the freezer version calls for the dough to rolled lengthwise, the individual version shapes the dough width wise. Starting with the left edge, roll the dough width wise towards the right edge, pressing lightly as you go, until you have a tightly wrapped cylinder.
6. Cutting – cut the dough in half at the center resulting in two equal 3 inch rolls.
9. Baking – bake your mini cinnas at 425° for 15 – 20 minutes until the edges are golden brown and sound hollow when tapped.
Cream Cheese Frosting
1oz softened cream cheese
3 tablespoons of confectioner’s sugar
1 teaspoon of milk
Whisk all ingredients together until smooth and smother over the freshly baked cinnamon rolls. Yum!