Lisa George
EEE! These are the cutest cinnamon buns I’ve ever made! Even cuter than the cinnamon buns in mugs I made last year. I feel like Christmas cinnamon buns are going to be a new thing around here because I feel like they’re just so festive. I think it’s the smell of cinnamon – it just reminds me of cinnamon toast and gingerbread and all things winter holiday.
Anyway, these are the perfect thing to make on a winter afternoon so you can have a treat in the morning or even the same evening. They’re perfect for giving you those cozy holiday feels. Or, you know, they’re just perfect for whenever you need an extra cozy boost of warm cinnamon-y love.
I love this recipe because it’s small batch and super easy. It’s perfect for two or four or maybe even just one if you’re feeling particularly naughty. The dough comes together like a dream and I love how tiny, yet plush each cinnamon bun came out. I called it monkey bread because even though I’ve never actually had monkey bread, I imagine it has a pull apart kind of quality to it: just a bunch of sticky, cinnamon-y, fluffy pieces baked in a bundt pan. I made it just a bit cuter by making mini cinnamon rolls instead of just dough balls which defeats the ease of monkey bread, but sometimes aesthetics has to win, right?
Anyway, if you’ve never made cinnamon buns before, here are a few tips and tricks!
- Leave your butter out – you’re going to need soft butter to spread out on the dough before you sprinkle on your cinnamon-sugar and there’s nothing worse that cold butter and soft dough. Take the butter out first thing.
- Measure everything out – baking (and cooking) is a lot faster and easier if you measure everything out in advance. If you do this, you’ll never miss an ingredient or wonder to yourself, did I put the yeast in?
- If you want tall buns with a big swirl, roll your dough out into a square. If you want small buns with just a cute lil swirl, roll your dough out into a very long rectangle.
- You can make these the day or night before! After your buns are snug in their baking dish, they can do a very slow rise in the fridge. When you’re ready to bake, just pull them out of the fridge and let them sit on the counter while you’re warming up your oven. It’s magic! Early morning buns without any of the work.
Happy cinnamon bun-ing! I might have eaten this whole pan (minus one bun that Mike ate) by myself. So good! May cinnamon bun monkey bread be in your future!
xoxo
steph
Small Batch Mini Sticky Bun Cinnamon Roll Monkey Bread
The way into anyone’s heart is this make ahead mini sticky bun cinnamon roll monkey bread situation!
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Buns
- 3 tbsp warm milk 110°F
- 1/2 tsp active dry yeast
- 1 tbsp sugar
- 1 egg yolk room temp
- 1 tbsp unsalted butter melted and cooled
- 3/4 cups all purpose flour
- pinch of salt
Cinnamon Filling
- 1 tbsp unsalted butter room temp
- 3 tbsp dark brown sugar
- 1 tsp cinnamon
Sticky Bun Glaze
- 1 tbsp unsalted butter
- 1 tbsp dark brown sugar
- flaky sea salt to finish
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In the bowl of an electric mixer, add the milk and sprinkle on the yeast. Let sit until the yeast starts to foam, 1-2 minutes. Once foamy, stir in the sugar, egg yolk, and melted butter. Stir in the flour and salt with a wooden spoon until everything comes together into a ball of dough.
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Knead with the dough hook on medium for 8 minutes. The dough should be soft and slightly tacky. Alternately, knead by hand for 8-10 minutes on a floured surface.
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Lightly oil a bowl and place the dough inside. Cover with plastic wrap and a kitchen towel and let rise for 1 to 1 and a half hours or until doubled in size.
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On a lightly floured surface, tip out the dough and roll out to a large, long rectangle. Spread the butter evenly, all the way to the edges. Whisk together the cinnamon and sugar in small bowl then spread evenly onto the dough. Roll into a tight roll, cut into 12 even pieces. Place in a small 8 inch cast iron pan or small baking pan.
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Cover and let rise at room temperature for 30 minutes to 1 hour, or until doubled. If making ahead, cover tightly and place in the fridge overnight.
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Heat the oven to 350°F. Bake for 20-25 minutes, or until slightly golden and just cooked through or the internal temp comes to 190°F. Five minutes before the buns are almost done baking, melt the butter and sugar together to make a glaze. Brush the glaze on during the last five minutes of baking.
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Let the buns cool for five minutes, then sprinkle with flaky sea salt and enjoy!!
