Have you ever had a hankering for warm cinnamon rolls but didn’t have any on hand? They say necessity is the mother of invention. I needed cinnamon rolls. I didn’t have any or a nearby bakery where I could get some. So, I made my own.
Ingredients
Method
- Preheat the oven to 190 degrees. Spray small muffin tins with nonstick spray.
- In a small bowl, combine the filling ingredients with a fork until a crumbly mixture is formed.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Use clean hands (or a blender) to work the butter into the dry ingredients. Add the milk and the eggs and stir to combine.
- Roll the dough out on a floured surface into a roughly shaped large rectangle (about 6mm thick). Sprinkle the filling evenly over the surface of the dough, leaving a 1.5cm border all the way around. Carefully roll up the rectangle (the dough will be soft). Refrigerate for 20 minutes or so. Use a sharp knife to cut 24 small rolls or 36 mini rolls. Carefully place the rolls in the prepared muffin tin.
- Bake for 20 to 25 minutes. Serve hot or cold, with or without cream cheese icing