Mini cinnamon rolls

Mini cinnamon rolls are made with a soft bread dough in the form of a spiral with a raisin and cinnamon filling and a light sugar glaze. They are perfect for breakfast, brunch, lunchboxes and snacking. These cinnamon rolls are at their best on the day they are baked, especially shortly after they are taken out of the oven, but can be frozen to enjoy later for convenience. This cinnamon bun recipe is a variation on Chocolate Chelsea buns and sticky mincemeat Chelsea buns and will make 24 mini buns.

Ingredients

For the dough:

• 375g strong flour
• 50g sugar
• 1 teaspoon salt
• 3 teaspoons easy bake yeast
• 100ml milk
• 80ml water
• 45g butter
• 1 egg (at room temperature)

For the filling:

• 200g raisins
• 1.5 teaspoons ground cinnamon
• 40g Demerara sugar
• 30g butter

For the glaze:

• 50g granulated sugar
• 2 tablespoons water

To bake:

• A dash of oil to line the greaseproof paper

Equipment needed

In addition to basic kitchen equipment, for this cinnamon roll recipe you will need an electric mixer with dough hooks and a 30cm by 25cm (12" by 10") baking tin.

How to prepare the dough

Place the flour, yeast, salt and sugar in a large bowl and mix.

Place the butter, milk and water in a saucepan. Heat gently until the butter has melted and the mixture is hand hot.

Add the liquid ingredients to the dry ingredients while the butter mixture is still hand hot so that it is at the correct temperature to activate the yeast. Add the egg and then mix for two to three minutes using an electric mixer with dough hooks attached.

Cover the bowl with a large plate and leave the dough in a warm place to prove for about an hour.

How to prepare the filling

Place the raisins, Demerara sugar and ground cinnamon in a medium sized bowl and mix well.

How to assemble the mini cinnamon rolls

Roll out the bread dough on a lightly floured pastry board to form a single rectangle 30cm by 40cm (12" by 16") adding a little extra flour if the dough is too sticky.

Cut the rectangle of dough in half down the middle to create two rectangles 30cm by 20cm (12" by 8") as in the photograph below.

Spread the softened butter over the bread dough.

Evenly arrange the raisins, sugar and cinnamon over the two rectangles.

Carefully roll each of the two rectangles to form two rolls, each 30cm (12") long, making sure they are rolled tightly with no air gaps.

Cut each of the rolls into 12 equal slices using a sharp knife. If the circles of dough squash when they are cut simply reform by hand.

How to bake

Line and lightly oil a 30cm by 25cm (12" by 10") baking tin. Arrange the mini cinnamon rolls in the tin leaving a small gap around each one to allow room to expand. Leave to prove in a warm place for around half an hour or so before baking.

Bake the cinnamon rolls at 170^oC, 325^oF, gas mark 3 until they are slightly golden on top. This is likely to take around 15 but check after 10 minutes and then check again regularly to avoid overcooking. Turn the tin around part way through the cooking time so that they bake evenly.

To glaze

Heat the water and sugar while the rolls are baking until the sugar has dissolved, stirring regularly.

Lightly brush the glaze over the buns as soon as they are taken out of the oven.

Leave in the tin for 5 to 10 minutes and then carefully transfer the paper with the buns to a wire rack to cool.

Tips

1. The cinnamon rolls are at their best on the day they are baked. Ideally, you should freeze any which aren't going to be eaten the day they are baked. If you are unable to freeze them they can be stored in an airtight tin until the next day, the dough will not be as fresh but they can be reheated in the oven or microwave to improve their texture.
2. The baked cinnamon buns can be frozen individually for convenience. They can be defrosted either at room temperature or in a microwave and can be reheated before serving.
3. Cinnamon buns can be prepared and assembled ahead of time and baked immediately before eating.