Hello Mr. Freezer. Let me introduce you to Miss Cinnamon Roll. I feel quite confident you two are going to be best friends. Afterall, nothing is made for the freezer quite like cinnamon rolls. Here’s a simple recipe, adapted from Cook’s Illustrated’s Baking Book, that goes from the mixing bowl to the fridge in under 30 minutes. What’s not to love about that?
I adapted this recipe to make 8 cinnaminis to perfectly match an 8oz block of cream cheese (the frosting recipe calls for 1oz of softened cream cheese per cinnamon roll). See what I just did there?! A little cinnamon roll math for your dining pleasure. These two lovelies can now date in perfect eHarmony knowing that a beautiful winter white frosting awaits them at the end of their evening!
Prep Time: 30 minutes Makes: 8 cinnaminis
4 tablespoons melted butter, divided
Cinnamon Sugar Filling
1/3 cup dark brown sugar
2 tablespoons granulated sugar
1 teaspoon cinnamon
1/16 teaspoon ground cloves
1/16 teaspoon salt
1/2 tablespoon 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.
1¼ cups all-purpose flour
1 tablespoon granulated sugar
1 1/8 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
3 tablespoons of the melted butter
1. 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).
2. Shaping – Using a rolling pin, 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 than your rolling pin (roughly 16 inches).
3. Filling – Brush the top of the dough with the remaining 1 tablespoon 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!
4. Rolling – We are going to roll the dough lengthwise. Starting with the top edge, measuring roughly 16 inches, roll the dough lengthwise, pressing lightly as you go, until you have a tightly wrapped cylinder.
5. Cutting – first cut the dough in half at the center resulting in two equal 8 inch rolls. Then, cut each roll in half, again, at the center leaving you with four equal 4 inch rolls. Finally, cut them in half again until you have eight equal 2 inch cinnaminis. (Note: the rolls can either be baked or refrigerated at this point!)
6. Refrigeration – Transfer to a pan lined with either parchment paper or aluminum foil. Cover with plastic wrap ensuring that the plastic wrap is tightly sealed around the edges of the pan. Store in the refrigerator overnight. (Note: the rolls can either be baked or frozen at this point!)
7. Freezing – Transfer the rolls to the freezer for at least 4 hours or overnight. Then, seal the cinnaminis in a freezer safe ziploc bag.
8. Baking – when you are ready to bake the rolls, thaw the desired number of cinnaminis for at least 10 minutes prior to baking. Preheat the oven to 425° and bake for 15 – 20 minutes until the edges are golden brown and sound hollow when tapped.
9. Cream Cheese Frosting – for each cinnamini, combine 1oz softened cream cheese with 3 tablespoons of confectioner’s sugar and 1 teaspoon of milk.