Mini Cinnamon Rolls

I remember I used to beg, cry and throw a tantrum at my mom whenever I walked past the Cinnabon store at the mall. I remember I made excuses to go to the mall just because I was craving a Cinnabon. Once I got my hands on a roll, I would eat every single bit of it and savor it 'till my plate was clean. A classic white Cinnabon roll blasted my sweet taste buds on fire. To be honest, it still does. Scrolling through my Pinterest the other day, I came across a Cinnamon Roll recipe from one of my favorite bloggers, Taralynn Mcnitt, and adjusted it a little (I only did half of it). I've followed her amazing journey for about two years now and I love that she knows how to balance a healthy life while treating herself to the things she loves. That is what I am planning to do with this blog, in addition to sharing other girly things. I decided to run to the kitchen and bake myself a batch of these amazing cinnamon rolls. They are heavenly, and if it were up to me, I'd eat them all up by myself. But that's not possible because my family also loved them, and they want their share too. This is why I love baking. I get to make other people enjoy a piece of heaven with my hands.   

Mini Cinnamon Rolls 

(Makes about 30 mini rolls)

Ingredients for Dough: 

• 1 cup of warm water
• 1 package of Active Dry Yeast
• 1/2 tbsp of salt 
• 1/4 cup sugar
• 1/3 stick of butter, melted
• 3 cups of flour (plus more for rolling the dough later)
• 1 large egg
• 1/2 cup brown sugar (or more for preference)
• 1/4 stick of margarine
• cinnamon 

Ingredients for Icing: 

• 1/2 stick of butter
• 1 1/2 cup powdered sugar (or more for consistency)
• 2-4 tbsps of milk (I used almond milk)
• 1/2 tsp vanilla extract

Instructions: 

1. Mix together yeast and warm water.
2. Once the yeast is dissolved, pour in the sugar and combine. 
3. Pour in 1/3 cup of melted butter and only 1 1/2 cups of flour. Mix together
4. In a separate bowl, whisk the egg, and then add to the rest.
5. After the eggs are completely mixed, add the remaining flour, and salt. 
6. Cover the dough with a sheet of wax paper and a towel and wait for about 45 to 60 minutes in a warm area.
7. Sprinkle flour on a counter (as much as you need) to roll out the dough. I split up the dough into three parts. 
8. NOW. Preheat oven to 350 degrees. 
9. Once you've rolled out the dough, melt 1/4 stick of margarine and brush it onto the layer of dough. 
10. Spread out brown sugar on top. The more the better!
11. Sprinkle as much cinnamon as you want on top of the brown sugar. 
12. Roll the dough layer up.
13. Cut out about 1 inch pieces.  
14. Place the rolls on a greased or non-stick mini cupcake sheet. 
15. Bake for about 13-16 minutes. Keep an eye on them. They should be lightly brown on the outside.
16. Let them cool completely before adding the icing if you don't plan on eating them right away. 

Icing Instructions: 

1. Melt the butter in a microwave safe bowl. 
2. Add 1 1/2 cup of powdered sugar and whisk. 
3. Slowly add the milk and vanilla. If it's too runny add more powdered sugar. If it's too thick, add more milk. I only used 1 1/12 cup of powdered sugar. 
4. Once the rolls are completely cool, frost them. The icing will thicken, so put them in the microwave for 20 seconds and enjoy. The icing melts and they are marvelous!