Thirty one days into the New Year. Are you finally seeing evidences of your holiday bingeing? Not to worry. These mini cinnamon buns still let you indulge that sweet tooth (even at breakfast!) yet would steer clear of your hips. Why? Because they’re actually fluffy-as-cloud yeast doughnuts with a light blanket of cinnamon sugar and baked in a muffin tin to keep things tight and cinched in the right places.
Go ahead. Smile. Just don’t eat a hundred of these in one sitting.
Mini Cinnamon Buns
Recipe adapted from Yeast Doughnuts by Alton Brown
Makes 24 mini buns
|1 1/2 cups||milk|
|5 tsps||instant yeast|
|1/3 cup||water (40 degrees C)|
|1 1/2 tsps||salt|
|5 1/4 cups||all-purpose flour|
|1 cup||brown sugar, packed|
|1 tbsp||ground cinnamon|
|1 1/2 tbsp||melted butter|
|1/4 cup||lowfat milk|
|1/2 tsp||vanilla extract|
|1 cup||powdered sugar|
Heat the milk in a medium saucepan until just warm. Place the butter in a bowl and pour warmed milk over. Set aside to cool to room temperature.
In a small bowl, sprinkle the yeast over the warm water and let stand for 5 minutes. Pour the yeast mixture into the large bowl of a stand mixer and add the milk and butter mixture. Add the eggs, sugar, salt and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth. Transfer to a well-oiled bowl, cover with plastic wrap and let rise for 1 hour or until doubled in size.
Meanwhile, mix ingredients for the filling except butter and set aside.
Line two 12-cup muffin pans with paper liners. Turn out dough on a well-floured surface. Divide the dough in half. Roll out one to 1/4-inch thick rectangle. Brush half of melted butter on the dough and sprinkle half of the filling making sure to cover all the way to the edges. Working with the long edge nearest you, roll dough into a tight cylinder. Divide the dough into 12 equal portions and put in the muffin tins cut side up. Repeat with remaining dough and filling. Cover lightly with a tea towel and let rise for 30 minutes.
Heat oven to 180 degrees C. Bake buns for 30 minutes or until golden brown, rotating pan halfway through. Remove from the oven and allow to cool slightly in pan.
Make the glaze by sifting powdered sugar in a small bowl and stirring in milk and vanilla. Blend until smooth. Drizzle over buns and serve.