Ingredients:

  • 1 cup (240 ml) whole milk, warmed to 105°F (40°C)
  • 2 ¼ teaspoons (7 grams) active dry yeast
  • ¼ cup (50 grams) granulated sugar, divided
  • 1 large egg, room temperature
  • 4 tablespoons (56 grams) unsalted butter, melted and slightly cooled (for dough)
  • ½ teaspoon (3 grams) fine sea salt (for dough)
  • 3 cups (360 grams) all-purpose flour, plus extra for dusting
  • 6 tablespoons (85 grams) unsalted butter, softened (for filling)
  • ¾ cup (150 grams) light brown sugar, packed
  • 1 tablespoon (8 grams) ground cinnamon
  • 1 ½ cups (180 grams) powdered icing sugar, sifted
  • 1 teaspoon (5 ml) vanilla extract
  • 2–3 tablespoons (30–45 ml) milk or cream (for glaze)
  • Pinch salt (for glaze)

Instructions:

  1. Activate the Yeast: Gently warm the milk to about 105°F (40°C). In a large bowl, combine the milk, yeast, and 2 tablespoons of the granulated sugar. Let sit for 5–10 minutes until foamy and active.
  2. Mix the Dough: Add the remaining sugar, salt, melted butter, and egg to the yeast mixture. Whisk briefly. Gradually add the flour, mixing until a shaggy dough forms.
  3. Knead: Knead the dough by hand or with a stand mixer (using the dough hook on low speed) for 5–7 minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl.
  4. First Proof: Place the dough in a lightly oiled bowl, cover with cling film or a damp tea towel, and place in a warm spot for 45–60 minutes, or until doubled in size.
  5. Prepare Filling: While the dough proofs, combine the softened butter, brown sugar, and cinnamon in a small bowl until smooth and spreadable.
  6. Roll the Dough: Once proofed, punch the dough down gently and turn it out onto a lightly floured surface. Use a rolling pin to shape it into a large rectangle (approximately 18 x 12 inches / 45 x 30 cm).
  7. Spread the Filling: Spread the cinnamon-sugar mixture evenly over the entire surface of the dough, leaving a small ½ inch (1 cm) border along the far long edge.
  8. Roll and Slice: Starting from the nearest long edge, roll the dough tightly into a log. Pinch the seam gently to seal. Using a sharp, un-serrated knife or dental floss, slice the log into pieces approximately ¾ inch (2 cm) thick.
  9. Arrange: Lightly grease a 9 x 13 inch (23 x 33 cm) baking dish. Place the small cinnamon roll bites into the dish, leaving a small gap between each one.
  10. Second Proof: Cover the pan loosely and let the bites rest for 15–30 minutes in a warm spot. They should look visibly puffier.
  11. Bake: Preheat oven to 375°F (190°C). Bake for 12–15 minutes, or until the tops are golden brown and the interior is fully cooked. Remove from the oven and let them cool in the pan for about 5–10 minutes.
  12. Whisk the Glaze: While the bites are cooling slightly, whisk together the powdered icing sugar, vanilla extract, a pinch of salt, and 2–3 tablespoons of milk/cream until smooth. Adjust consistency until thick enough to drizzle.
  13. Drizzle and Serve: Drizzle the glaze generously over the warm bites. Serve immediately while they are still gooey.