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mini cinnamon rolls

Quick and healthy mini cinnamon rolls

These mini cinnamon rolls are hard-to-resist, cozy, cinnamony, perfectly sweet spirals made in a mini muffin tin. No rising time so they will be ready within 35 minutes!
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 24 rolls
Course: Bread, Brunch, Snack, Treat
Ingredients Equipment Method Notes

Ingredients
  

The dough
  • 250-315 gr white whole wheat flour (approx. 2-2½ cups)(or sub all purpose flour or regular whole wheat flour)
  • 7 gr quick rising yeast (approx. 2 tsp)(or sub active dry yeast if you don't have quick rising yeast)
  • 8 gr baking powder (approx. 2 tsp)
  • ½ tsp fine grain sea salt
  • 190 ml (plant based) milk (=approx. ¾ cup)(milk of choice. I used almond milk)
  • 30 gr (vegan) butter (approx. 1¾ tbsp)(softened)
  • 25 gr coconut sugar (approx. 2 tbsp)(or sub light brown sugar)
The filling
  • 25 gr (vegan) butter (approx. 1½ tbsp/ ¼ stick)(melted)
  • 1-1½ tbsp cinnamon (to taste)(OR SWAP FOR GINGERBREAD SPICE TO MAKE GINGERBREAD ROLLS!)
  • 3 tbsp coconut sugar (or sub light brown sugar)

Equipment

  • Rolling pin
  • mini muffin tin

Method
 

  1. While preheating the oven to 350F/175C, lightly grease a mini muffin tin with (vegan) butter or nonstick cooking spray.
The dough
  1. Whisk together half of the flour, yeast, baking powder, and salt in a medium bowl. In a large bowl, stir together the milk, butter, and sugar.
  2. Add the dry mixture to the wet mixture and mix to combine. Then continue to mix in the remaining flour, two tablespoons at a time, until the dough begins to pull away from the sides of the bowl.
  3. Turn the dough out onto a well-floured surface, and knead for 3-5 minutes or until the dough springs back most of the way when you gently press your index finger into it.
  4. Let the dough rest while preparing the filling, for 8-10 minutes.
The filling
  1. Stir together the coconut sugar and cinnamon in a small bowl.
  2. Melt the butter in a small saucepan (softened, just melted).
Roll out the dough
  1. On a clean, well-floured surface, divide the dough in two and start by rolling out 1 of them out into a 6x22” / 15x55 cm rectangle and brush it with the melted butter, leaving a 1”/2.5cm border on the two longer sides.
  2. Sprinkle the rolled out dough with the cinnamon sugar, leaving a 1”/2.5cm border on the two longer sides again.
Roll up the dough and cut it into rolls
  1. Carefully roll up the dough into a log, starting at one long edge and rolling towards the other one. 
  2. Slice the log into 10-12 pieces using a sharp serrated knife. Place the rolls into the prepared mini muffin tin and cover them with a tea towel.
    Now continue doing the same for the other piece of dough.
  3. Once all 24 mini cinnamon rolls are in the muffin tin, cover them again with a tea towel for 5-10 minutes until the oven is preheated and ready to bake the cinnamon rolls.
Bake the cinnamon rolls
  1. Bake the cinnamon rolls for 15-17 minutes or until the filling is bubbling and the sides feel firm. Let them cool in the pan for at least 10 minutes before serving.
  2. Optional: add frosting to the still warm cinnamon rolls just before serving (See notes for frosting recipe).

Notes

TO MAKE GINGERBREAD ROLLS: just swap cinnamon for gingerbread spice
 
Orange cream cheese frosting:
½ pack of (vegan) cream cheese, slightly softened
2 tbsp (vegan) butter, softened not melted
½ tbsp orange zest + ½ tbsp fresh orange juice 
½ tsp pure vanilla extract
½ cup powdered/ confectioner's sugar
Mix all ingredients together with a mixer or by hand with a whip until  smooth. Now SLOWLY add the powdered sugar bit by bit. Combine until all lumps are gone.