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Mini Bite-Size Cinnamon Rolls

Mini things are just better, don't you agree? These tiny cinnamon rolls are so much fun to make and share with friends and family.

Prep Time 35 minutes
Cook Time 45 minutes
Rising Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

Dough:

  • 1 cup warm almond milk not hot
  • 1 tablespoon active dry yeast
  • 1/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil
  • 2 1/2 - 3 cups all purpose flour

Filling

  • 1/3 cup coconut oil softened
  • 1/4 cup coconut cream *see note
  • 1 cup dark brown sugar packed
  • 2 teaspoons vanilla extract
  • 3 tablespoons cinnamon

Icing:

  • 2 1/2 cups powdered sugar
  • 3 tablespoons almond milk
  • 2 tablespoons coconut oil melted
  • 1 teaspoon vanilla extract
  • pinch of salt

Instructions

  1. In the bowl of a stand mixer fitted with dough hook (or a large bowl if doing by hand), dissolve yeast in almond milk and allow to sit for about 5 minutes until bubbly. Stir in oil, sugar, and salt until combined. Add flour a cup at a time until your dough comes together and starts to pull away from the sides of bowl. (If doing by hand, knead the dough until it becomes smooth and resilient.) Cover bowl with a damp towel or plastic wrap and place in warm place to rise until doubled in size. (Alternatively, you can cover and refrigerate the dough overnight to have it ready for a quick breakfast. Just pull it out about an hour before you want to use it.)
  2. Now make your filling. Stir together the melted coconut oil, cinnamon, brown sugar, and vanilla in a medium mixing bowl until well mixed. Line two half-sheet baking pans with parchment or silpads and set aside.
  3. Divide dough in half and roll out one half on a lightly floured surface into a rectangle, roughly 1/8 inch thick. Spread 1/2 of the cinnamon filling in an even layer on top and sprinkle with. Starting from the long end, roll it up until you have a log-like shape, then using a sharp knife, cut into 1 inch sections (you should get about 20 for each half of the dough) and place them about 2 inches apart on prepared pans (spirals face-up). Repeat with other half of dough until you have around 40 mini rolls. Cover pans with plastic and allow them to rise while your oven pre-heats.
  4. Preheat oven to 350 degrees F (175 C). Bake for 12 -15 minutes until edges start to brown. Remove pan(s) from oven and allow the to cool for about 5 minutes before serving.
  5. For the icing, whisk ingredients together in a medium bowl until thick and smooth. Use a fine tipped pastry bag or just a fork to drizzle over the warm buns. You can serve them warm and melty or allow them to cool completely and let the icing dry for a less messy option. (Tip: If you want the icing in solid lines as pictured then wait until the buns have cooled before piping the icing. If you pipe while they are still warm it'll melt and give a thinner, more even coat. Both options taste just as yummy!)

Recipe Notes

*If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.