So last night my son and I had a craving for something sweet. Well actually I just need my hands in some flour. I love the soft and silky feel of flour. I hope that is not too strange. I was going to first make cranberry orange scones. My son is not a fan of orange or cranberries. So we I said how about homemade mini cinnamon rolls. Yes!! that’s the ticket.
My husband was getting his workout on and all we heard was grunting and a breathy, ” You are guys are so wrong. I am trying to be good.” Oh well we thought and went on to make our cinnamon rolls and hey they were mini cinnamon rolls. Mini of anything doesn’t count on the scale of desserts. Right?! Somebody need to say Right, Lisa. The reasoning been I ate 4 maybe 5. LOL
I added orange zest at the end of half of them because my son doesn’t as I said before like oranges.
Here is the recipe. Enjoy!
Serving~ makes 12 minis
- 4 tablespoons organic cane sugar
- 2 teaspoons cinnamon
- 1 1/4 cups organic all-purpose flour
- 2 teaspoons baking powder( aluminium free)
- 1/4 teaspoon sea salt
- 2 tablespoons cold organic unsalted butter
- 1 large organic egg
- 1/4 cup almond milk or any milk you enjoy using. 🙂
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 tablespoon almond milk, or you can use regular milk. Orange juice is great for this recipe instead of milk.
- dash of sea salt
- orange zest as garnish ( optional)
Preheat oven to 375°F. In a small bowl stir together 2 tablespoons organic sugar and cinnamon. Into a large bowl sift together flour, remaining 2 tablespoon organic sugar, baking powder, and salt. Cut butter into small pieces and with your fingertips or a pastry blender blend into flour mixture until mixture looks like coarse meal. In another small bowl whisk together egg and 3 tablespoons almond milk and add to flour mixture, stirring until just combined.
Transfer mixture to a lightly floured surface and gently knead, 3 or 4 times, until it forms a dough. Gently roll the dough out or you can pat the out, into a 10- by 6-inch rectangle (about ‚ inch thick). Brush dough with some remaining milk and sprinkle evenly with cinnamon sugar. Beginning with a short side, roll up rectangle to form a 6-inch log and cut cross into 1 1/2 inch rolls. Arrange pieces on a baking sheet, cut sides up, with seams touching. Bake buns in middle of oven until pale golden and cooked through, about 10-12 minutes
In another small bowl stir together confectioners’ sugar, almond milk, vanilla. Once mixed well add the dash of sea salt and stir until the salt is completely incorporated and the texture is smooth. Drizzle over warm buns.
Oh yes almost forgot. Set the Table with Love!