Mini Cinnamon Rolls

 Mini Cinnamon Rolls

Mini cinnamon rolls are a delightful twist on the classic treat, offering bite-sized bursts of cinnamon goodness in every bite. These miniature versions of the traditional cinnamon roll are perfect for snacking, brunches, parties, or any occasion where you want to indulge in a sweet treat without overindulging. Made with tender dough swirled with cinnamon sugar and topped with a luscious glaze, mini cinnamon rolls are irresistible and sure to be a hit with family and friends.

These mini cinnamon rolls are best enjoyed fresh out of the oven, but they can also be stored in an airtight container at room temperature for up to 2 days. Simply reheat them in the microwave for a few seconds before serving to enjoy them warm and gooey once again. With their irresistible cinnamon swirls and sweet glaze, these mini treats are sure to become a new favorite in your household.

Mini Cinnamon Rolls ©canva

Mini Cinnamon Rolls with 2-ingredient dough 

 

 They’re super easy to make with 2-ingredient dough. You don’t need any yeast or eggs and they’re ready to eat in about 30 minutes from start to finish 

 

All you need is:

For the dough:

180g Greek yogurt (I used 0% fat)

150g self-raising flour

For the filling:

30g unsalted butter, melted

3 tbsp light brown sugar

1 tsp cinnamon

For the glaze:

6 tbsp icing sugar

4 tsp milk (any)

Makes 5 mini cinnamon rolls 

I put 4 in a 5” dish and 1 in a ramekin on its own. Swipe to see how good the base of it looked!! 

Bake at 160C (fan) for 15 minutes or until the tops are light golden brown

 INSTRUCTIONS

Preheat your oven to 180°C/ Gas Mark 4/ 160°C (fan).

Mix together 180g greek yoghurt and 150g self-raising flour to form a dough.

Sprinkle a clean surface with flour.

Roll your dough into a ball and place it on your floured surface.

Roll your dough into a rectangle shape around 0.5cm thick with a rolling pin.

In a new bowl mix together 30g melted butter, 3 tbsp light brown sugar and 1 tsp cinnamon until combined.

Spread your mix over the dough, leaving a gap at the top.

Roll the dough up tightly but gently and then squish it together by pushing both ends inwards.

Cut off the ends.

Score the dough into 5 equal parts and then saw it with a serrated knife.

Place your rolls in an ovenproof dish.

Bake for 15 minutes.

For the glaze, mix together 6 tbsp icing sugar and 4 tsp milk until smooth.

Drizzle the glaze over the warm cinnamon rolls.

Enjoy!