Monday, July 14, 2014

Easy Mini Cinnamon Buns

Easy Mini Cinnamon Buns
These are probably the easiest cinnamon buns I've ever made. I like them mini, so I could finish one in 2-3 bites. You can always make them normal sized by not cutting the dough in half before rolling. :)

It's important to use pasteurized milk, otherwise the bacteria will likely kill the yeast. Although I wouldn't worry about it, since most milk is pasteurized these days.

Definitely eat these while they're hot. Otherwise I'd just nuke them in the microwave for about 5 seconds to warm them up if eaten after they've cooled down.

Easy Mini Cinnamon Buns
(serves 4-6)

  • 2 1/4 tsps (or 1 packet) instant yeast
  • 1 cup whole milk
  • 1/2 cup (semi-)melted butter, divided
  • 1/4 tsp salt
  • 2 1/2 - 3 cups all purpose flour
  • 1 Tbsp ground cinnamon
  • 6 Tbsp sugars, divided
  • Canola oil, for greasing bowl
  • About 1 cup cream cheese frosting (1/4 of this recipe's frosting is good enough)

  1. Heat up milk and 3 tablespoons of butter until the temperature reaches about 110F (the temperature of bath water/just a bit warmer than your body temperature), either in a small sauce pan over medium heat or in a 2 cup measuring cup in the microwave.
  2. Transfer butter and milk mixture to a large mixing bowl. Add yeast, 1 tablespoon of sugar and salt. Mix well.
  3. Add 2 cups of flour to the liquid mixture. Use the handle of a wooden spoon to mix dough until it gets sticky and a ball of dough starts to form. Roll it out onto a floured surface and knead, adding flour as needed, until the dough is just tacky and no longer sticky (usually about 2 1/2 of flour and 5 minutes of kneading will do). Form the dough into a ball. Grease the mixing bowl with canola oil and place the ball of dough in it, rolling it in the bowl to get it greased up.
  4. Cover with a damp tea towel and leave it in the microwave for 1 hour, or until the dough doubles in size. Do NOT turn on the microwave. It's the best place to let the dough rise.
  5. Line a 8" x 8" pan with parchment paper. Set aside.
  6. On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 tablespoons of butter. Sprinkle 1/4 of sugar on top and then with the cinnamon. Use a knife or pastry cutter to cut the rectangle lengthwise (to make 2 long rectangles).
  7. Starting at one end, tightly roll up the dough and situate seam side down. Repeat with the other rectangle. Using the same knife or pastry cutter, cut the dough into 1 1/2 - 2 inch long pieces.
  8. Place the cinnamon buns into the parchment lined pan. Spread remaining butter over the tops of the cinnamon buns.
  9. Place the pan on top of the oven to rise while the oven preheats. Preheat to 350F. Bake in the middle rack for 25-30 minutes, or until slightly golden brown. While the cinnamon buns are baking, make your cream cheese frosting.
  10. Spread the frosting over the hot cinnamon buns. Let cool for a couple of minutes before serving with milk or coffee.