mini-cinnis!

Okay.

This is one yummy cinnamon roll recipe, friends.

And we're doing them up, mini-style!

But I am WAY tired as I'm posting this...so let's hope the enthusiasm that it deserves comes across clearly.

First off,

take one packet (or 2 1/2 teaspoons of dry active years, instant),

and put it into 1+ cup lukewarm water.

WITH 3 tablespoons of sugar (or honey!).

Let it "proof",

which totally isn't necessary for instant yeast...but I do it every single time anyway.

I just love to see my yeast/sugar poofy.

It helps me KNOW that everything will be okay to the end.

Add 6 tablespoons of room-temp unsalted butter.

Mix 3 cups high-quality all-purpose flour (or throw some whole wheat flour into the mix!),

1 1/4 tsp. salt, 1/4 cup dry milk, 1/2 cup potato flakes.

Throw all that into your mixer!

And knead away.

(Of course, you can knead it all by hand or in a bread machine.)

Then put it in a greased bowl/container.

(I use these handy-dandy tubs from Sam's ALL the time.  They are perfect for rising dough.)

Let it rise for about 1 hour, until doubled.

Then put it on a well-floured surface.

And fondle it a bit.

Believe me, you won't be able to resist.

It's soooo soft.

(I have such old-lady hands!  Hard-working hands, they are.)

Divide in half.

Roll it out into a long, narrow rectangle.

(Remember, we're making MINI rolls....so we need to keep it narrow.)

Brush with milk.

(This keeps all your innards from oozing out.)

Mix up,

1/4 cup sugar

1/4 cup brown sugar

2+ teaspoons cinnamon

2 teaspoons flour

Sprinkle half the filling mixture on your rolled dough.

Roll that sucker up into a neat and tidy roll.

Then cut into 20 little tiny slices,

and place in a greased mini-muffin pan.

Cover loosely with plastic wrap & a towel...and let rise for about 30-45 minutes.

Then bake for about 13 minutes at 375 degrees.

But watch closely!

They tend to bake quickly...you want them slightly browned.

Top with delicious vanilla glaze!

Here's the recap:

(Adapted from King Arthur Flour)

Dough:

2 1/2 tsp. instant yeast

1 cup warm water (use more if necessary)

3 cups all-purpose flour (use whole-grain flour as part of it!)

6 tablespoons unsalted butter, room-temp

3 tablespoons sugar

1 1/4 tsp. salt

1/4 cup dry milk

1/2 cup potato flakes 

Filling:

1/4 cup sugar

1/4 cup brown sugar

2 tsp. cinnamon

2 tsp. flour

milk to brush on dough

Glaze:

1 1/4 cups confectioners' sugar

1/2 tsp. vanilla extract

4-5 tablespoons heavy cream (or milk)

I packaged it all up to sell at the coffee bar at church.

They were a hit!

Enjoy, ya'll!!