Yields:
36 Servings
Difficulty: Medium
Prep Time: 2 Hr
Cook Time:
10 Mins
Total Time:
2 Hr 10 Mins
Welcome back to another lactose free recipe. For this week’s recipe I wanted to make a classic sweet dessert with a twist. I present these tiny cinnamon rolls with a sweet glaze and a cream cheese frosting perfect for dipping.
The recipes here have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
Adjust Servings
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Mini Cinnamon Rolls
- Cinnamon Roll Filling
- Cream Cheese Frosting
- Glaze
- Equipment
Instructions
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Cinnamon Rolls
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In a large bowl add the warm milk, yeast and the brown sugar. Stir well until the sugar has been dissolved completely.
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Add in the melted margarine and eggs. Mix until smooth.
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Add in the salt and the flour a little bit at a time while mixing.
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Keep adding in the flour until it forms a smooth workable dough. You may not use all the flour and that is ok. Keep the remainder of the flour to be used later.
- Place the dough into a lightly oiled bowl. Cover with clingwrap and leave in a warm place for an hour or until it doubles in size.
- While it’s rising its rising you can prepare the cinnamon filling.
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Place all the ingredients for the filling into a small bowl.
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Mix well until smooth.
- Cover with clingwrap and place into the fridge to be used later.
- Preheat your oven to 180 °C (350f) and grease your mini cupcake tin with the oil spray.
- Lightly flour your work surface and tip out the dough.
- Roll out the dough to a 1cm thick rectangle.
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Cut the dough into 6 by 15-inch rectangles. Cover the excess dough with clingwrap to be used for another batch if you so wish.
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Grab the filling out of the fridge and spread a thin layer of it onto the rectangles leaving a small space around the edges.
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Grab one of the long ends and tightly roll up the dough into a log.
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Place the log onto a cutting board. Cut into 2cm slices.
- The slices may have flattened out when you cut them. Simply use your hands to reshape them.
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Place a slice into each of the holes in the mini cupcake tin. Keep going until each hole is filled.
- Cover the tray loosely with clingwrap and place in a warm place for 30 minutes until they have risen.
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Bake the rolls for 6 to 10 minutes until they are just started to get golden on the edges. If they get too gold, they may become too dry. Even if they do become dry the glaze will help moisten them back up.
- Remove the rolls from the tin and place onto a cooling rack.
- Continue this process until you have finished making as many rolls as you want. I was able to make half an extra batch with the leftover dough. Cream Cheese Frosting
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To prepare the cream cheese icing place the margarine and cream cheese into a bowl. Beat until well combined.
- Add in the lemon juice and vanilla essence. Mix well.
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Sift in the icing sugar and mix until well combined.
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Spoon the frosting into a serving bowl and top with a few crushed walnuts for decoration. Cover with clingwrap and place in the fridge until you are ready to serve.
Glaze
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To prepare the glaze sift the icing sugar into a small bowl. Add in 1 tbs of the milk. Stir well. You can add in more milk if you want to glaze to be thinner. I prefer it to be on the thicker side, so I normally only use 1tbs.
- Spoon the glaze into a piping bag.
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When ready to serve cut the very edge of the piping bag off. Drizzle the glaze over the top of the cinnamon rolls.
- Place onto a serving plate along with the cream cheese frosting for dipping.
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Congratulations you have just made mini cinnamon rolls with cream cheese frosting for dipping.
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Serve, devour, and enjoy.
