Mini Muffin Cinnamon Rolls
*stands up* Hi, I’m Lisa and I have a confession. I, um, have never had a cinnamon roll… until now. *sees all the jaw dropped faces* I know, I’m sorry. You may beat me now!
Yes, it’s true. But I was determined to change that and change that I did. It all started one summery evening a few months back when I was relaxing in bed watching Man Vs Food. It was the episode where they made those epically giant cinnamon rolls. My eyes widened, the swallowing commenced and so did the drool.
From that point on, I had already stored those wonderful cinnamon rolls in my ‘to make and bake bank’ in my mind.
Then came the glorious day. I had a dilemma. To yeast or not to yeast? I haven’t actually baked anything with yeast in yet so I wasn’t ready to go the yeast route and end up screwing these pupsters up! No yeast route it is then. I’ll be taking the yeasty route soon though. 🙂
I also decided I wanted to go the total opposite on the Man vs Food ones too with mini cinnamon rolls (baby rolls, aww). And on top of that, I wanted them in muffin form too but not actual muffins. Still with me?
Lordy, these are g-o-o-d-! And they’re super easy to make and relatively quick too. Always a bonus! My only regret is perhaps I didn’t roll the dough thin enough. They were perfect rolls unbaked but once the sugar caramelised, they did unravel a bit. But maybe that’s the nature of the beast?
No Yeast Mini Muffin Cinnamon Rolls Recipe
Prep Time: 30 mins
Cook Time: 20 mins
Yield: 12 rolls
FOR THE DOUGH:
- 2 cups plain (all-purpose) flour
- 2 tbsp granulated white sugar
- 3 tsp baking powder
- 45g Anchor butter, softened
- ¾ cup milk
- 1 large egg, beaten
FOR THE FILLING:
- 60g Anchor butter, softened
- 1 cup dark brown sugar, packed
- 3 tsp ground cinnamon
- Preheat the oven to 200℃/400℉/Gas Mark 6. Spray a muffin tin with nonstick spray or line with silicone cases.
- Prepare the filling: In a small bowl, combine the filling ingredients with a fork until a crumbly mixture is formed.
- Prepare the dough: In a large bowl, whisk together the flour, sugar, baking powder and salt. Use clean hands (or a pastry blender) to work the butter into the dry ingredients. Add the milk and the egg and stir to combine.
- Roll the dough out on a floured surface into roughly shaped large rectangle (about ¼ inch thick). Sprinkle the filling evenly over the surface of the dough, leaving a ½ inch border all the way around. Carefully roll up the rectangle (the dough will be soft). Use a sharp knife to cut 12 rolls. If you want smaller rolls, cut them a little smaller and you’ll get 18. Carefully place the rolls in the prepared muffin tin.
- Bake 20 to 25 minutes. Enjoy undecorated or decorate with glade icing or whipped cream for a different kick.
If you prefer not to have the cinnamon rolls with glace icing, then they’re equally delicious with some quick and easy Anchor extra thick squirty cream, heaven!
Adapted from Recipe Girl
I also got to try out some of Anchors rewards club items. Namely the silicone cases and the pretty Anchor cake tin. Both generously donated to me from Anchor. To get your hands on them and other different items, see below.
Disclosure: I’m working with Anchor to promote their brand new Rewards Club, find out how you can get some of their kitchenware as well as more prizes at https://rewardsclub.anchordairy.co.uk
I link up to these link parties.