Muffin Tin Cinnamon Rolls

By christoph

Tender bread dough is swirled with a layer of cinnamon and brown sugar to create these mouthwatering muffin tin cinnamon rolls. The soft and slightly sweet dough melts together with the cinnamon filling for the perfect balance of flavors.

Ingredients

• Rolls
• 2 1/2 - 3 cups unbleached all-purpose flour
• 1/4 cup sugar
• 2 Tablespoons dry milk
• 2 teaspoons instant yeast
• 1 teaspoon salt
• 3/4 cup warm water
• 2 Tablespoons unsalted butter, softened
• 1 egg
• 1 teaspoon vanilla extract
• Filling
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• Icing
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1-2 teaspoon milk, enough for proper consistency

Details

Servings 12
Preparation time 25mins
Cooking time 185mins
Adapted from jamesandeverett.com

Preparation

Step 1

Rolls
In a large bowl combine 2 cups of the flour with the sugar, dried milk, yeast, and salt. Mix well.
Add the warm water, butter, egg, and vanilla, stirring to combine.
Slowly add four until the dough comes cleanly away from the sides of the bowl.
Turn the dough out onto a lightly floured surface.
Knead the dough, using only enough four to keep the dough from sticking to your hands and the board. The dough should be soft and pliable, but not sticky.
Return the dough to the bowl, cover with plastic wrap, and allow to rise until nearly doubled, about 45 minutes.
Filling
In a small bout mix the brown sugar and cinnamon to combine.
Assemble
Position rack in the cent third of the oven and heat to 350 degrees.
Turn the dough out onto a lightly floured surface. Gently de-gas the dough with the palm of your hand, do not poke the dough with your fingers, that can tear the dough.
Roll the (risen and ready to shape) dough out on a floured board into a rectangle about 12 x 14 inches (30 x 35 cm). Brush with water and sprinkle the brown sugar and cinnamon evenly over the dough, leaving a small border free of filling
Roll up the dough from one of the rectangle's shorter sides, stretching the dough out slightly as you roll. Pinch the seam together well to close. Stretching the dough as you roll is opposite of how you would normally make cinnamon rolls, however in this case it will help the centers to spring up.
Divide dough into 12 equal pieces, about 1 inch (2.5 cm) wide. Push the center of the roll slightly up from the bottom before and place in muffin tin. This will also help start the centers to pop up.
Let the rolls rise until they doubled in size filling the muffin tin, about 20-30 minutes.
Cover lightly with a damp tea towel or plastic wrap to prevent the rolls from forming a skin.
Bake at 350F for 20 – 25 minutes or until the tops are golden brown.
Allow the rolls to stand in the pan for about 5 minutes before removing from muffin tin. Place on a wire rack to cool slightly before icing.
Icing
Mix powdered sugar with vanilla and a small amount of milk to start. Add more milk a few drops at a time until the icing is smooth and able to drizzle.
Using a spoon or a piping bag, drizzle the icing over the still slightly warm rolls.
Allow icing to dry before storing.
Cooks Notes
Work the least amount of flour you can into this dough, you don't have to use the entire amount. Put the total amount of flour in a separate bowl using flour from the bowl to dust the board. This makes sure you don't add too much flour.

The less you work this dough the more tender it will be.

Rising times will vary by the temperature. Watch for size more than time.