Quick 1 Hour Mini Cinnamon Roll Bites - High Altitude Friendly

Quick 1 Hour Mini Cinnamon Roll Bites - High Altitude Friendly

Wild Flour Recipes | Baking at 8,000 ft

www.wildflourrecipes.com

Soft, fluffy, and coated in buttery cinnamon sugar, they’re everything you crave in a cinnamon roll – just smaller, faster, and even more addictive. These bite-sized beauties are perfect for breakfast, brunch, or a sweet afternoon treat — and they’re high altitude friendly too!

Prep Time20

Cook Time20

Total Time50

Course: Breads, Breakfast

Cuisine: American

Keyword: high altitude cinnamon rolls, jumer's cinnamon rolls, mini cinnamon rolls

Yield: rolls

Calories: 103kcal

Author: Rebekah S.

Equipment

mixing bowls
Pastry Cutter optional
Rolling Pin
Baking pan approx 10"x15"

Ingredients

Dough

1 ½ tsp Yeast instant or dry active
½ cup Warm Water 100-110° F
3 ½ cups All Purpose Flour
1 ½ tsp Baking Powder leave out for high altitude
1 ½ tsp Salt
½ cup Butter COLD
¾ cup Cold Water

Filling & Topping

6 tbsp Butter melted
¾ cup White Sugar
3 tsp Cinnamon ground

Instructions

PREHEAT OVEN - preheat oven to 350° F.
MIX YEAST & WARM WATER - in a small bowl combine the yeast and warm water (100-110° F), set to the side.
MIX DRY INGREDIENTS - in a large bowl combine the flour, baking powder, and salt.
CUT IN BUTTER - add the cold butter to the flour mixture and use a pastry cutter or your fingers to mix in the butter until the pieces of butter are pea size or smaller.
ADD IN WATER - add the warm yeast mixture into the flour and the cold water into the flour.
KNEAD - sprinkle a small amount of flour on a clean surface and knead the dough for 1-2 minutes. Set the dough to the side for 10 minutes in a warm place.
MIX SUGAR & MELT BUTTER - melt the butter for the filling and separately mix the cinnamon and sugar in a small bowl.
DIVIDE & ROLL OUT THE DOUGH - divide the dough into 4 equal pieces (this helps rolling out the dough into equal sizes). Roll each piece of dough into a rectangular shape approximately 5 inches x 10 inches. The dough should be 1/4 inch thick and no more than 5 inches wide.
ADD FILLING - brush each rolled out dough with melted butter and sprinkle half of the cinnamon sugar onto the butter.
ROLL UP - roll each rectangle up, starting on the long side. Place each of the 4 rolled up dough on the baking sheet seam side down.
CUT THE ROLLS - Cut each rolled up dough every 1-1.5 inch ONLY 3/4 of the way through. This will help the rolls keep their shapes while baking.
ADD BUTTER & SUGAR - brush the tops of the long rolls with melted butter and sprinkle the remaining cinnamon sugar on top of the butter.
BAKE - bake for 20-25 minutes and serve warm. Enjoy!

Notes

STORAGE - cool completely and place in airtight container for up to 5 days. The rolls are best served immediately for soft, fluffy rolls, note the rolls will become more dense when stored.

Nutrition