Mini Cinnamon Rolls

I’m a big cinnamon sucker, I just love the sweet aromatic scent of cinnamon powder. I dust my porridge with it every morning, never get sick of it. So, cinnamon rolls is on my A-list when it come to serving cofibreak treats…

Photo by Nino Almendra
Photo by Nino Almendra

Now on with the baking…

Mini Cinnamon Rolls

Prep. time: 5 minutes

Kneading time: 10-12 minutes {I always use electric dough mixer onboard.}

Proofing time: 1-2 hours 1st dough raise, 1 hour more to raise the formed Pandesal dough

Baking time: 15 minutes. {or a little more until golden brown}

Oven Temp.: 180’C/350’F

Difficulty: Easy but need some practice!

Makes; 48 pieces

Good for 24 crew

You will need;

1 kg. all purpose flour/bread flour

2 Tbsp. instant yeast

1/2 Tbsp. (1.5 tsp.) fine salt

3/4 cup sugar white granulated

1/2 cup unsalted butter, softened {kept at room temperature for an hour or softened inside the microwave for few seconds.}

3 pcs. med. size (60grms/each) fresh eggs

1.5 cup water, room temperature{a little more or less}

*For the filling;
– spreadable unsalted margarine
– sugar
– cinnamon powder

*For the glaze;
2 cups confectioner’s/icing sugar
50 grams unsalted butter
3-4 tablespoons water
2 tablespoons coarsely chopped roasted cashew nuts
1 tablespoon raisins, chopped

Directions;

Place flour, yeast, salt and sugar in the dough mixer, run on slow speed for a minute to blend ingredients.
Add the softened butter, eggs and water. Increase speed to medium-high and knead the mixture for
10-12 minutes or until smooth and elastic. A good mixture will have blisters on the dough surface.

Either brush the bowl or rub the dough surface with vegetable oil and place it back into the bowl,
cover with plastic film wrap or a damp cloth and let it rise for 1-2 hours or until double in bulk. Punch down dough and divide into four.
[Here’s how I do it] *Sweet Dough Recipe on the link has a complete photo tutorial.

Now enough with by the book baking. Let’s do some freestyle baking!

Forget about what the cookbook says and enjoy the process. 😉

Now you need a clean working table, dust it with flour. Take out your rolling pin and dough cutter.

After dividing your dough into 4. Roll out one of them. Spread margarine to your desired amount. Dust it with sugar and cinnamon powder. Roll up dough to make a 36cm log. Cut into 12 equal pieces.{about 3cm/each}. Place the mini cinnamon rolls into a 12holes muffin tray with paper cups.

Repeat the same procedure for the remaining dough. Let the rolls rise until doubled. Bake in a preheated oven 180’C/350’F for 15 minutes or until golden brown. Transfer cooked Mini Cinnamon Rolls on wire rack and let it cool.

 

*For the glaze; 

Combine icing sugar, unsalted butter and water in a small sauce pan or heat prooof bowl. Stand sauce pan or heat proof bowl over a pan of simmering water. Stir until the glaze is smooth and glossy.

Rough chop the cashew nuts and raisins. Add the cashew nuts and raisins into the glaze. Glaze each Mini Cinnamon Rolls before serving.

Enjoy it with a freshly brewed black coffee!

Here’s how I do it;

Complete procedure with photo tutorial of making the Dough, Click here!

Sweet Dough Photo by Nino Almendra
Sweet Dough
Photo by Nino Almendra
After dividing your dough into 4. Roll out one of them.
After dividing your dough into 4. Roll out one of them.
Spread margarine to your desired amount. You are the BOSS now!
Spread margarine to your desired amount. You are the BOSS now!
Dust it with sugar and cinnamon powder. Again, its up to you. :)
Dust it with sugar and cinnamon powder. Again, its up to you. 🙂
Roll up dough to make a 36cm log. Cut into 12equal pieces.
Roll up dough to make a 36cm log.
Cut into
Cut into 12equal pieces.{about 3cm}
Place the rolls into a 12holes muffin tray with paper cups.
Place the rolls into a 12holes muffin tray with paper cups.

Repeat the same procedure for the remaining dough. Let the rolls rise until doubled. Bake in a preheated oven 180’C/350’F for 15 minutes or until golden brown.

After 16-18minutes
After 16-18minutes
Let it cool on wire racks.
Let it cool on wire racks.
*For the Glaze;

Combine confectioner’s/icing sugar, unsalted butter and water in a small

sauce pan or heat proof bowl.

Stand sauce pan or heat proof bowl over a pan of simmering water.
Stand sauce pan or heat proof bowl over a pan of simmering water.
Stir until the glaze is smooth and glossy.
Stir until the glaze is smooth and glossy.
Rough chop the cashew nuts and raisins.
Rough chop the cashew nuts and raisins.

Add the cashew nuts and raisins into the glaze. Sorry I forget to take a photo of it.

I Love this part!!! Glazing the mini cinnamon rolls.
I Love this part!!! Glazing the mini cinnamon rolls.
Just in time for the morning Cofibreak.
Just in time for the morning Cofibreak.
Abby of http://artisticmilestone.wordpress.com/  says it looks Yummy. I bet shes right!
Abby of http://artisticmilestone.wordpress.com/ says it looks Yummy. I bet shes right!
Now I'll have a freshly brewed black coffee with it and enjoy my Cofibreak.
Now I’ll have a freshly brewed black coffee with it and enjoy my Cofibreak.

Big thanks to Liz of http://myfavouritepastime.com/ for the encouragement to finally finish this post after 2weeks.

To my fellow Procrastinators, cheers from the Baltic sea…


Thanks alot for spending your precious time on my blog and hope this recipe

encourage you to try baking some Mini Cinnamon Rolls onboard or at home.


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21 comments

  1. These are soooo cute!! I love how they rise in the muffin tin! And also love that they’re mini for portion control ’cause I’m sure I’d eat a whole massive roll of this recipe! Looks amazing! Happy Fiesta Friday 🙂

    Like

  2. cinnamon rolls are some of my most favorite bakes. Love it love it. I will probably dump more cinnamon onto the dough hahaha… and use a brioche dough as well. If it has to be rich and sinful, I willl go all the way! 😉

    Like

  3. I guess my current location is advanced by 6hrs to your spot in Canada. I had a very very busy day yesterday. We receive our new supply of provision, happily I got good stuff. We left Gdansk, Poland late last night for Tees, England. Im always glad to hear when somebody tells me that I make their stomach growling by just looking at the food I prefer. It makes me feel half of my goal is accomplished.
    Thanks alot Liz, take care and enjoy!!!

    Like

  4. It’s 7.49 am here and I haven’t had breakfast. I woke up at 6.00am and my stomach has been growling, but the moment I saw the rolls the stomach started rumbling. I am so hungry and the rolls look so tasty. And I really like the idea of placing them in cupcakes. I’m going to try your recipe for breakfast over the weekend. Thanks for sharing and enjoy the weekend!

    Like

    • Thanks alot Abby for dropping by and checking on my post. I bet you know the wonderful feeling when you get a like on your post and someone follow your blog. Today I got my first 5Likes, I dont know that there’s such a notification like that. Facebook dont have it. Anyway, thanks again and please come back here when time permits you. Enjoy the week ahead & MABUHAY!

      Like

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