SMALL BATCH CINNAMON ROLLS RECIPE RECIPES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray 6 cups of a 12-cup muffin tin pan with cooking spray.
• Whisk flour, 1 tablespoon white sugar, baking powder, baking soda, and salt together in a bowl.
• Combine 5 tablespoons milk, 2 tablespoons melted butter, cider vinegar, and 1/4 teaspoon vanilla in a separate bowl. Pour into the flour mixture and mix until it a soft dough forms.
• Pat the dough on a heavily floured surface into a thin rectangle. Brush or pour remaining melted butter over dough. Combine chocolate chips, brown sugar, cinnamon, and remaining white sugar in a bowl; pour over the buttered dough.
• Carefully roll the dough up, away from you. Once rolled, pinch the entire seam shut. Cut into six pieces and place each one in a prepared muffin cup.
• Bake in the preheated oven until golden, about 14 minutes.
• While rolls bake, combine powdered sugar, softened butter, remaining 1 tablespoon milk, and 1/2 teaspoon vanilla together for icing. Mix until it becomes desired consistency.
• Remove cupcake pan from the oven and top rolls with icing.

Steps:

• Warm the milk slightly.  Sprinkle the yeast over top and leave to sit for 5 minutes.
• Measure the flour, salt and granulated sugar into the bowl of a stand mixer if you have one, fitted with a dough hook. (Alternately you can use an electric hand mixer.) Whisk together.
• Pour in the yeast mixture and mix on medium speed.  Add the egg and butter and continue to mix until well combined and the dough pulls away from the side of the bowl. It will be tacky.  
• Butter a bowl and tip the dough into the bowl. Cover with plastic wrap and set aside in a warm place to rise. 
• Combine the brown sugar and cinnamon in a small bowl. Set aside. 
• Butter an 8 inch square pan.  Set aside.
• At the end of an hour, tip the dough out onto a lightly floured counter top.  Roll out to a 10 inch square with a lightly floured rolling pin.  Sprinkle the top with the cinnamon sugar, leaving a 1/2 inch border all the way around. 
• Roll the dough up tightly, like a jelly roll, from one edge.  Pinch the edges closed.  Cut the roll in half crosswise, then cut each half into three equal pieces. (Dental floss or clean fishing line work well for this.)
• Place cut sides down in the prepared baking dish.  Cover with plastic wrap and leave to rise at room temperature for half an hour.
• Preheat the oven to 350*F/180*C/gas mark 4.  
• Bake the cinnamon rolls in the preheated oven for 22 minutes, until well risen and evenly browned.
• While the rolls are baking make the frosting. Beat the butter and cream cheese together until smooth. Add the sugar, vanilla and just enough milk to give you a smooth frosting, beating all well together.
• Remove the baked rolls from the oven and slather the icing evenly over top immediately. 
• Serve warm.  Best eaten on the day.