Cinnamon Roll Minis

When it comes to desserts anything gooey, sticky and sweet fits the bill for me.  I love homemade cinnamon rolls but can’t stand the typical yeast taste that comes along with them.  Using my handy Kitchenaid on speed 2 for 5 minutes, allowing the dough to rise for only 1.3 hours in the oven on the off position will ensure fresh from the bakery cinnamon rolls without that yeast overload. Topping them off with a lemon cream cheese icing make these irresistible.

 
Ingredients:

Dough:
1 pkg dry yeast
1 cup of warm 2% milk
1/2 cup sugar
5 tbls butter
4 cups of flour
1/2 tsp cinnamon
1 tsp salt
2 eggs

Filling:
1 1/2 tbs flour
3 tbsp cinnamon
1 cup brown sugar
5 tbls butter
1 tbls vanilla

Lemon Cream Cheese Icing:
5 tbs butter
1 1/2 cups powdered sugar
1/4 cup cream cheese
1tsp vanilla
1tbls lemon juice

Directions:
1. Dissolve the yeast in the milk, set aside.
2. Mix together in a mixer, sugar, butter, flour, cinnamon, salt and eggs.  Add the yeast mixture, mix well and knead with a dough hook or by hand.
3. Place dough into a bowl, cover with plastic, place the bowl in a off oven and let rise for 1.3 hours and the dough has doubled in size.
4. Roll the dough onto a floured surface, approximately 15×11 inches.  If the dough is sticky, add light flour.
5. For the filling mix in a bowl, mix all the ingredients nixing well.
6. Spread the mix evenly over the dough.
7. Roll the dough in a tube like direction.
8. Cut the dough nto 1 inch slices, and place each roll in a greased mini cupcake pan.
9. Bake at 350 for 20-25 minutes.
10. Add all the ingredients for the cream cheese icing in a large bowl and mix well with a hand mixer.
11. Add a dollop of icing to the top of each roll and the icing will melt into the roll.

Enjoy!