Introducing... Mini CinnaMonis!
How do you pronounce that? (mihn-ee sin-uh maw-nees)
Why is it called that? Mini = Small. Cinna = Short for "cinnamon". Moni = My name. Capisce? ;)
Sweet! Yes, they can be. :P
One of my newer "nicknames" at work is "CinnaMoni" because I am constantly "playing" (get covered-in) in the cinnamon when I make the cinnamon-raisin walnut bread at work.
Ready?
Go!
|
Cinnamon Roll Dough |
Cinnamon Filling |
||
|
1/2 c. |
Milk, warm |
1 ¼ T. |
Makara Cinnamon (Can get @ Cinnabun) |
|
1 |
Egg, large, room-temp. |
½ c. |
Light Brown Sugar, packed |
|
1/4 c. |
Butter, melted |
Cream Cheese Frosting |
|
|
2 ¼ c. |
Bread Flour |
4 oz. |
Cream Cheese, softened |
|
½ tsp. |
Salt |
¼ c. |
Butter, softened |
|
2 ¼ c. |
Sugar, granulated |
¾ c. |
Powdered Sugar, measured then sifted |
|
1 tsp. |
Yeast, dry active |
½ tsp. |
Vanilla |
2) Add butter, salt and sugar.
3) Add egg.
4) Sift-in bread flour and mix well with dough hook.
5) Knead dough into a large ball. Cover bowl with loose plastic wrap and let rise (I put mine on the back of the stove by the wall between the back burners with the oven turned on). Allow to proof/rise for about an hour - or until double in size.
*While bread proofs, combine cinnamon and brown sugar to create filling.*
*Also while bread proofs, blend cream cheese, butter, powdered sugar and vanilla until smooth to make the frosting. Scoop into a piping bag.*
6) I used kitchen shears, but any way you do it, separate the ball into two pieces. Re-wrap the bowl with one half in it (to keep it moist), and roll out the other half into a horizontal rectangle until very thin (1 or 2 millimeters?).
7) Spread some softened butter (not melted) all over the top of the dough, covering ever little bit - keep it a thin layer, just enough to moisten it/make it shine.
8) Sprinkle cinnamon-sugar filling all over the top except for the about half an inch (horizontally) across the top. (This will allow the dough to be pinched shut.)
(Optional: Mist cinnamon-sugar with water lightly to add a little extra moisture.)
9) Roll the rectangle up tightly, then pinch along the edge to connect the end of the dough to the roll - making a seam.
10) Using a sharp knife (I used a tomato knife), SLOWLY cut quarter-inch pieces of roll.
(Optional: Stick a lollipop/cake-pop stick into the side on the pinched bottom seam.
11) Place mini buns onto a greased cookie sheet and wrap lightly with plastic. Let proof until nearly double in size again.
12) Bake at 400 degrees F for 6 minutes.
13) Transfer buns to a cooling rack immediately and let cool. Pipe cream cheese icing on buns as desired.
*If you want the mini buns to be softer, instead of transferring the buns to a cooling rack, pick them up when manageable and place into an airtight container.
You can also cook them for a little less in the oven for a slight under-baked/chewier texture.*
That's it! Hope you like them!
I know my Steven did. :)
-Moni
