Miniature Sticky Buns
12 portions
90mOnce you get the hang of this recipe, it's a breeze. These miniature cinnamon rolls are about as cute as they are delicious.
What you will need
DOUGH
2 Eggs
1/4 cup Milk
1/2 tsp Active Dry Yeast
1 Tbsp Sugar
1 Tbsp Unsalted Butter
1 cup AP Flour
Pinch of Salt
FILLING
1 tsp ground Cinnamon
1/4 cup Brown Sugar
1 Tbsp Unsalted Butter
(Nutritional facts 407 calories, 22.54 g fat, 39.04 g carbohydrates, 12.46 g protein, 606 mg cholesterol, 763 mg sodium)How to cook
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Crack all of the eggs into a bowl. Be very gentle. If you break one of the egg yolks, you're going to have to make scrambled eggs with this batch and start over. If you're low on eggs, I recommend doing this one egg at a time.
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Remove the yolks from the bowl. I find the best way to do this, by far, is by hand. The old technique of passing it back and forth between shells is much more likely to break the yolk. Pick up a yolk and slide it around in your hands to slough off as much of the white as possible. Again, don't let any yolk get into the whites or they won't foam up properly.
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Pour the milk into a separate mixing bowl.
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Add the yeast. Mix well.
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Add the sugar.
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Whisk in the egg yolks.
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Add the butter for the dough. Ideally, you want all of the butter in this recipe to be at room temperature so that it will mix easily.
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Add the flour.
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Mix the flour into the liquid, scraping down the edge of the bowl, until the dough comes together.
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Turn the dough out onto a lightly floured surface. Set a timer and knead for 8 minutes.
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Place in a warm location in your kitchen and cover with a mixing bowl or a clean kitchen towel. Proof for 90 minutes.
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Preheat oven to 350°F
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When the dough is almost done proofing, combine the cinnamon and brown sugar for the filling.
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Roll the dough ball out into a rectangle, dusting lightly with flour as needed to avoid sticking. Roll to around the size of a standard sheet of paper.
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Smear the butter for the filling evenly over the surface of the dough. If the butter is still too firm, you can pop it in the microwave for 15 seconds or so.
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Scatter the cinnamon sugar evenly over the buttered dough.
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Roll the dough tightly into a tube. You probably want to roll the dough away from you with the wider side facing you.
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Divide the dough into 12 equal lengths. So you should have 12 spirals of dough, around 1" tall.
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Arrange the dough spirals in a small (around 8" in diameter or less) heat-safe pan.
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Cover with a clean kitchen towel and set aside for 30 minutes.
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Bake for 20-25 minutes, until puffed and golden brown. Allow them to cool for about 10 minutes, then gently coax the baked rolls from the pan and turn them out onto a nice platter, with the bottom facing up. The gooey, toasted bottom layer makes for a nice presentation.
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