Cinnamon Roll Bites
Gooey, fluffy mini cinnamon rolls perfect for on-the-go snacks and lunchboxes.
Servings: 40 rolls
Equipment
Ingredients
Dough
- 50 ml water lukewarm
- 25 grams fresh yeast or 7 grams active dry yeast
- 150 grams Greek yogurt
- 1 egg
- 3 tablespoons maple syrup
- 50 grams butter cubed
- 1 teaspoon sea salt
- 350 grams plain white flour
Eggwash
- 1 egg
Filling
- 100 grams butter
- 75 grams brown sugar
- 1.5 tablespoons cinnamon
Instructions
- Mix lukewarm water and yeast in a large bowl until the yeast is dissolved.
- Add 1 egg, Greek yogurt, the butter cubes, maple syrup, and sea salt.
- Mix with a wooden spoon.
- Then, add in the flour a little at a time and knead into a soft dough (it will be slightly sticky).
- Cover with a kitchen towel and allow it to rise for 1 hour.
- Mix the ingredients for the filling.
- Roll out the dough into a large rectangle on a sheet of parchment paper about 6 mm (1/4th inch) thick.
- Spread the filling onto the dough.
- Trim the rectangle into three symmetrical sections lengthwise.
- Fold each top and bottom section towards the center so they overlap.
- Pinch the dough with your fingers to seal it shut.
- Repeat with the other two rectangles.
- Thin out the rolls so they are 1 inch wide.
- Cut the long strips into 2-3 cm (1 inch) pieces.
- Arrange the rolls 2-3 cm apart (1 inch) on a lined baking sheet or two with the 'neat' side facing up.
- Cover with a damp tea towel and let them rise for 1 hour.
- Preheat the oven to 180°C (356°F).
- Brush the rolls with egg wash.
- Bake for 10 minutes until golden.
Video
Nutrition
Calories: 77kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 88mg | Potassium: 30mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 107IU | Vitamin C: 0.01mg | Calcium: 14mg | Iron: 1mg