Mini Cinnamon Buns: Ooey, Gooey and Mhm Sticky

/ Sunday, February 28, 2010

The only way to sweeten a dear coworker's "good-bye" was with a breakfast full of treats, but even that didn't make up for how much we'll miss her. In honor of her final day, I made the Almost-Famous Cinnamon Buns in miniature size so that everyone could have a taste (and a waist that wasn't fatten by my goodies.)

Oh cinnamon buns, how I long for thee. This recipe is nearly fool proof, which is a lot to say about a yeast dough recipe. What you get is a sweet-buttery bun wrapped around a cinnamon-sugar filling. After they've cooled slightly, they're drizzled with the a glaze that could turn even the sternest chef into a giddy finger-licker.

These cinnamon buns were developed to match the Cinnabons you find in malls. Let me tell you, they are dead on. The secret is in the glaze: Butter is added to a combination of water, confectioners' sugar and vanilla to give it a final kick of richness, that melts down into the buns. Those mall buns are the size of my face! Try these miniature version for something just as tasty, and a tad more delicate.

If you're looking for a treat to make this Sunday morning extra-special, you've found it. Find the recipe here at Food To make mini cinnamon buns like me, follow the recipe until you roll out the dough, then:

  • Separate the dough into two balls, then roll out into 2 rectangles (instead of 1 larger one) , following the step-by-step instructions.
  • Add the filling and roll up following the step-by-step instructions.
  • Line two 12-cup muffin pans with paper liners.
  • Slice the dough into 1-inch rounds and place one round into each cup.
  • Bake according to the instructions, glaze and enjoy!


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