Mini cinnamon rolls

breakfast Baking sweet bake
Total: 1 hr | Active: 45 min.
vegetarian

As children, Cini Minis were our favourite cereal – the highlight being the cinnamon milk on top. Later, as students, they made the perfect midnight snack while studying. We would eat them straight from the pack, without milk. These mini cinnamon rolls remind us of those days and will be a popular addition to any brunch table. They taste great fresh from the oven with lashings of icing or in a bowl with milk. And bonus, they still taste amazing a couple of days later once they’ve gone a little crunchy. Then they’re pretty much Cini Minis!

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 4 person

Dough
400 g white flour
1 pinch salt
100 g sugar
½ cube yeast (approx. 20 g, crumbled
1 ¾ dl milk, lukewarm
60 g butter, melted, left to cool
1  egg
1  egg yolk
Filling
100 g butter, soft
140 g cane sugar
2 tbsp cinnamon
½ tsp ground cardamom
To serve
150 g icing sugar
2 tbsp milk
1 pinch bourbon vanilla powder
1 dl milk

How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl. Add the milk, butter, egg and egg yolk, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Filling

Mix the butter, sugar, cinnamon and ground cardamom. On a lightly floured surface, roll out the dough into a rectangle (approx. 40 × 50 cm). Spread the filling on top. Roll up the dough until you have a roll approx. 3 cm thick, trim. Roll up the remainder of the dough in the same way to create multiple rolls. Cover the rolls and chill for approx. 30 mins. Using a bread knife, gently cut into equal slices, place close together on a baking tray lined with baking paper.

To bake

Approx. 15 mins. in the centre of an oven preheated to 180°C.

To serve

Combine the icing sugar, milk and vanilla. Serve the cinnamon rolls in shallow dishes. Drizzle with icing or add milk.

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