Mini Cinnamon Rolls (a note was added on 16 Oct 2013 re eggs)

Another batch made 11 Sept 2013

Another batch made 11 Sept 2013

I was thinking what I would make for the church’s Sunday morning tea and thought I would try a recipe I found in the net.  I just made my own adjustments and the rolls came out perfect 🙂

Ingredients for the rolls:

2 3/4 cups plain flour, divided into 2 1/4 and 1/2 cups

3 tablespoons white sugar

1 teaspoon salt

2 1/4 teaspoons dry yeast (added 11 Sept 2013: I use one foil pack of Tandaco dry yeast which contains just a bit over 2 1/4 teaspoons)

1/2 cup water

1/4 cup milk (skim is fine if that is what you have like me)

35 grams butter

1 egg (added 16 Oct 2013: the egg I use weighs about 71 grams.  If the egg you are using is significantly smaller than this, you should either add one more egg plus 1/4 flour, or do not add the 1/2 cup flour that was set aside in the beginning.  I will be copying and pasting this on my recipes for cinnamon rolls and honeycomb bread.  The size of the egg makes a difference in the texture of your dough.  Your dough should be soft and fluffy to touch.)

For the filling:

50 grams butter, melted in a small saucepan

5-7 tablespoons sugar (depending on desired sweetness — to me, 5 is just right)

1 teaspoon cinnamon

raisins (optional)

chopped pecans (optional)

For the glaze:

1 cup icing mixture or pure icing sugar

pinch of salt

1-2 tablespoons milk


First, make the dough.  In a bowl, mix together your 2 1/4 cup of plain flour, sugar, salt and yeast and set this mixture aside.  In a small saucepan, warm the water, milk and butter until its temperature reaches about 50 deg C. Pour this onto your dry mixture and stir together with a wooden spoon and set aside.

In a small saucepan, warm up the water, milk and butter together until the temperature reaches about 50 40 deg C (should only be warm and NOT HOT).  Pour this onto the flour mixture while stirring with the spoon.  Add the egg and the 1/2 cup of flour a little at a time.  In this step I used my mixer’s hook attachment and mixed it until the dough was elastic; some of it would still be sticking to the side of the bowl but not as much as when you started mixing.  I did use all of my 1/2 cup of flour.  Take out the dough, and on a lightly floured surface (your kitchen countertop usually), knead the dough for about 5 minutes.  It should feel smooth and soft.  Spray some oil in the same bowl you used earlier, and place your dough in it and let rest for 10 minutes (after all that kneading both you and the dough need some rest!).

While resting the dough, prepare your filling.  In a small saucepan (you can use the same saucepan you used earlier 🙂 ) melt your butter and set aside.  In a small bowl, mix together sugar and cinnamon.

Take your dough and cut into two.  Set aside one.  Very gently, shape your dough into a cylinder about 10 – 12 inches long. Using a rolling pin, roll the dough to make a flat rectangle.  Brush about a third of your melted butter on top.  Sprinkle your cinnamon mixture, and add raisins and/or pecans if you are using them.  Now this is what I do differently from what others do:  using a knife, slice the dough into 1 inch wide strips, and then roll each strip tightly to form your lovely cinnamon rolls.  Do the same thing to the other half of your dough.  Place them in a baking pan which should have been sprayed lightly with oil (this note added 11 Sept 2013:  If you don’t have a deep pan, try to make a wall around your rolls by folding foil and connecting them — this will protect the sides from browning too much like mine does — if you don’t mind them browning then disregard this tip, but it sure would help avoid crusty sides).  Make sure you leave about an inch of space between them to allow for rising.  If you have leftover butter (which I hope you have; if not, just melt some more), brush them on top of the rolls. Loosely cover with aluminium foil and let rise in a warm place for about 90 minutes.  Tip: turn on your oven and set it to 180 deg C for about a couple of minutes, then turn off.  This is a good place to leave your dough to rise.

After 90 minutes, your dough should have doubled in size.  Take them out of the oven and preheat the oven to 180 deg C (170 deg C if your oven is fan forced) and bake for 25 – 30 around 20 minutes until light brown in color.  If necessary, cover with foil after 15 minutes, to prevent too much browning.

To make the glaze, just mix together your icing sugar/mixture and salt with milk until smooth and drizzle on top of the rolls.  Serve.

Sorry no photos of the finished product as I was in such a hurry already to go to church 🙂 (see new photo on top).

First batch made waiting to be baked July 2013

First batch made waiting to be baked July 2013


1 Comment

  1. I just had to delete a couple of sentences that were repeated, sorry 🙂

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