Mini Cinnamon Buns

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

Ingredients

Buns

1 1/2 cups milk
1/3 cup butter
5 tsps instant yeast
1/3 cup water (40 degrees C)
2 eggs, beaten
1/4 cup sugar
1 1/2 tsps salt
5 1/4 cups all-purpose flour

Filling

1 cup brown sugar, packed
1 tbsp ground cinnamon
1 1/2 tbsp melted butter

Glaze

1/4 cup lowfat milk
1/2 tsp vanilla extract
1 cup powdered sugar

Directions

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.


About Karima

A hospitality professional who has a passion for languages and the arts, Karima loves to travel to culinary destinations and acquire a deep understanding of their food philosophies. At home, she finds pleasure in cooking and mixing cocktails for her family and friends.

5 Comments

  1. Posted February 1, 2013 at 6:52 am | Permalink

    These look very tasty indeed! And I love the presentation in muffin cups. The fluffy in a cloud description is truly making me want to give these a try!

  2. Karima Danao
    Posted February 1, 2013 at 11:56 am | Permalink

    Thank you Rachel! They are great as fried doughnut balls à la bomboloni as well with a simple sprinkling of cinnamon sugar. I’m tempted to turn them into sticky buns but that would ruin my efforts to eat healthier this year.

    I’ve checked out your blog and I love the fact that you eat healthy and leave room for dessert! Those smoked salmon and avocado roll-ups are calling me. I have to make them pronto!

  3. Karima
    Posted February 5, 2013 at 6:06 pm | Permalink

    Thank you Sara!

  4. Andrea
    Posted March 7, 2013 at 9:41 pm | Permalink

    Sounds delicious, but they’re still 195 cal a pop :( Plus, if I made a batch of 24, I can guarantee I’d end up eating well more than one of them. I’ll put them in the file for a day when I need to indulge, and have 23 friends to share with ;)

  5. Karima
    Posted March 8, 2013 at 9:54 am | Permalink

    Haha! True. I was comparing it with Cinnabon’s classic buns which contain a whopping 730 calories apiece! So for me, shaving 2/3 of those calories is successfully ‘skinny-ing it up.’ :) What a fantastic idea on having friends around to share the buns with, even invite them perhaps to make the buns with you? It can definitely be a fun weekend activity!

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