mini cinnamon rolls
for when you’re in the mood for cinnamon rolls & don’t want to share — cinnamon rolls for one.
ingredients:
DOUGH
1/2 c. all-purpose flour, plus more for rolling out dough
1/2 tsp. baking powder
1 tbsp. white sugar
1/4 tsp. ground cinnamon
1/8 tsp. kosher salt
1/4 c. almond milk
3/4 tbsp. unsalted butter, plus more for greasing baking dish
FILLING
2 tbsp. white sugar
2/3 tsp. ground cinnamon
1/2 tbsp. unsalted butter, melted
FROSTING:
1 tbsp. cream cheese, at room temp
1 tbsp. unsalted butter, at room temp
1/4 tsp. vanilla extract
1/4 c. confectioners' sugar
1/2 tbsp. almond milk
directions:
preheat oven to 350. in a small bowl, mix flour, baking powder, sugar, cinnamon & salt — set aside. in a small pan, melt butter + almond milk. pour over flour mixture & stir with spatula until a dough forms. next up, time to knead — sprinkle the counter with about 1 tbsp. flour and knead dough for 2-3 minutes until a smooth ball forms. pop the dough back into the bowl and cover with a damp towel for 10 minutes.
in the meantime, make your frosting — whip cream cheese, butter, vanilla extract and confectioners’ sugar together with a whisk. add almond milk to loosen the mixture up, then put the bowl in the fridge to chill.
back to the dough — sprinkle a little more flour on the counter, then roll out the dough out using a pin (or wine bottle) until you have a small rectangle. brush on your melted butter, followed by sprinkling the cinnamon-sugar mixture. starting at the long end, tightly roll the dough up into a log & trim off the edges; then slice the log into 7 rolls.
grease a mini skillet with butter, arrange the rolls & bake for 25 minutes, followed by 2 minutes on high broil. remove the rolls from the oven, frost and enjoy all by YOSELF!