Easy mini cinnamon rolls. [Photograph: Carrie Vasios]
These easy cinnamon rolls are made in mini muffin tins to make a great snack or addition to a brunch buffet.
About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
About This Recipe
Yield:
makes 24 mini rolls
Special equipment:
24-cup mini muffin tin, whisk
Ingredients
For the Cinnamon Rolls
1/2 17.3 ounce package frozen puff pastry, thawed
2 tablespoons butter, melted
6 tablespoons light brown sugar
4 tablespoons sugar
2 teaspoons cinnamon
For Glaze
2/3 cup confectioners sugar
1 1/2 tablespoon heavy cream, plus more if needed
Procedures
Adjust oven rack to middle position and preheat oven to 400°F. Grease 24 cup mini muffin tin with butter. In a small bowl, whisk together light brown sugar, sugar, and cinnamon; set aside.
For the Cinnamon Rolls: Place puff pastry, long size facing you, on a lightly floured surface. Brush with butter. Top pastry with cinnamon sugar mixture, leaving a 1/4-inch border around all sides. Roll pastry up, jellyroll style, into a log. Brush top with butter and cut into 1/2-inch rolls. Place a roll cut-side down in each muffin tin. Bake until pastries are puffed and golden, about 20 minutes. Let cool then run a sharp knife around sides of pastries and release from pan.
For the Glaze: Whisk together confections sugar and heavy cream, adding cream by the teaspoon until a thick yet pourable consistency is reached. Drizzle over cinnamon rolls. Let sit for 15 minutes or until set.
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