Since I saw these cinnamon rolls at Trishie Blog Under Lock and Key: Mini cinnamon rollsI knew I wanted to make them. I ran out of time yesterday, so this morning I made up a batch to put in zip lock bags and freeze so we can easily pull them out on the weekend. They just smelt heavenly as the were cooking.
Mini cinnamon rolls
Dough
Dough
2 cups self raising flour
2 tablespoons caster sugar
1 teaspoon salt
25g melted butter
1/2 cup milk
Filling
25g melted butter
3/4 cup brown sugar
3 teaspoon cinnamon
Icing
1 teaspoon maple syrup
1 tablespoon milk
1/4 cup soft icing sugar
Method
1. Preheat oven to 180°C (360°F). Lightly grease a 12 cup muffin tray.
2. To make the dough, mix flour, sugar, salt and butter. Add milk, and use hands to knead into a soft dough.
3. Place dough on lightly floured surface and roll out into a rectangle about 0.5 cm thick.
4. Brush with butter, then sprinkle brown sugar and cinnamon evenly.
5. Roll the dough, starting witht the longer end and use a sharp knife to cut into 1.5cm pieces.
6. Place in prepared muffin tray (this helps the rolls keep its sharp while cooking). Bake for 8-10 minutes or until golden brown.
7. For icing, whisk together syrup, milk and icing sugar, making sure there is no lumps. Drizzle over cinnamon rolls while hot before serving.
I didn't even make the icing, forgot to, but they still tasted great.
Enjoy
