Notes
- They are done when the tops are firm when pressed.
- The inside texture should be soft but fully baked. Not quite the same as a yeasted cinnamon roll, but still tender and not dry.
- Optional: gently pat tops down before baking to make them look nice.
Variations
Mini cinnamon rolls: Cut into 3/4” strips the short way, roll up, then place in ungreased mini muffin tins. Bake at 375°F for 10 minutes. Makes 7 or 8.
Quick small batch cinnamon rolls
Yield:
4 small cinnamon rolls
Prep Time:
7 minutes
Cook Time:
12 minutes
Total Time:
19 minutes
The perfect small treats to go with a cup of coffee.
Ingredients
Dough
- 1 cup (125g) flour + more, for dusting
- 1 Tbsp. (17.5g) white sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 5 tablespoons milk
- 1 teaspoon apple cider vinegar
- 2 Tbsp. (35.3g) coconut oil
Filling
- 2 tsp. coconut oil, room temperature or melted
- 1 Tbsp. brown sugar
- 1 Tbsp. white sugar
- 1 tsp. cinnamon
Glaze
- 2 Tbsp. powdered sugar
- 1/2 tsp. amaretto
- 1 tsp. milk
Instructions
- Mix flour, sugar, baking powder, baking soda, and salt in a bowl. Add remaining dough ingredients and mix until dough is formed.
- Place dough on a lightly dusted countertop and roll out into a 6” x10” rectangle.
- Combine filling ingredients besides coconut oil in a bowl. Brush coconut oil on top of dough, then sprinkle sugar mixture on top.
- Cut dough into 4 strips the long way using a pizza cutter. Roll each into a cinnamon roll and place in a greased muffin tin.
- Bake at 375°F for 12-14 minutes, until centers are firm when pressed.
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