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In a large bowl or the bowl of a stand mixer, combine the flour, yeast and salt. In a small microwave safe bowl (or glass measuring cup), combine the sugar, butter, water and milk. Heat in the microwave until the mixture is hot and the butter is almost melted (it took about 1 minute on HIGH in my microwave).

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Mix the cinnamon and sugar in a small bowl. Sprinkle the cinnamon rolls lightly with this cinnamon-sugar. Pin. Preheat oven to 425ºF. Let rolls rise for 15 minutes. Pin. Bake rolls 12-15 minutes or until golden brown. Pin. While rolls are baking, follow directions to make the icing.

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In a large bowl or the bowl of a stand mixer, whisk together 2 cups of flour, 1 packet of instant dry yeast and 1/2 tsp salt. In a separate bowl, combine 1/2 cup milk, 1/4 cup softened butter and 1/4 cup granulated sugar. Heat for 45 seconds in the microwave and stir to combine the ingredients.

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Allow the dough to rise, covered loosely, in a warm place on a baking sheet for 90 minutes, or until it is doubled in volume. Preheat the oven to 350 F. Brush the brioche with the egg wash and bake the rolls for 20 to 24 minutes, until they are golden brown. Serve the petite brioche rolls within 1 day for the best quality.

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Preheat the oven to 350F [180C]. Remove the plastic and bake 22 to 26 minutes, rotating the pan halfway through, until the rolls are golden brown and a wooden skewer or toothpick inserted into the dough of a cinnamon roll in the center comes out clean. Transfer the pan to a wire rack and let cool for 5 minutes.

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Mix well adding a little water at a time until you have formed a ball of dough. Transfer to a floured surface and knead for 10 to 12 minutes. Check your dough is ready by using the windowpane test. KitchenAid: Add flour, salt, sugar and yeast to the mixing bowl, make a well and add the oil and half the water.

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Place the slices cut side down in the prepared pan, gather any cinnamon-sugar that fell out, sprinkle over the rolls, then press down gently to flatten slightly. Cover loosely with foil or a kitchen towel. Allow rolls to rise for 30 minutes. When cinnamon roll dough has risen, preheat the oven to 350ºF (177ºC).

Miniature cinnamon rolls made from polymer clay in 112 scale

Step By Step Instructions - Dough. Here is how to make the dough for these mini cinnamon rolls. STEP 1: Activate yeast. Put the milk in a microwave safe bowl. Warm it in the microwave to 110°F. Sprinkle the yeast on top of the warm milk and let it sit for 10 minutes. Set it aside.

FileBread rolls.jpg Wikimedia Commons

Leave to prove in a warm place for an hour, or place in the fridge to prove slowly over night. Pre-heat the oven to 220ºC/200ºC fan forced/Gas mark 7. Punch the air out of your dough and give it a quick knead. Pull of a small ball of dough, about the size of a walnut and pull it over your finger to create a smooth top.

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Melt together two-thirds of the chocolate and the coconut oil in a heatproof bowl placed over a saucepan of simmering water, over a low to medium heat. Alternatively, melt in the microwave, in 30-second blasts. Remove from the heat. Add the remaining chocolate and stir together until the chocolate has completely melted.

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You will get between 40-48 strips, equaling almost 4 dozen mini cinnamon rolls. Roll each little strip into a small cinnamon swirl. Place the cinnamon rolls in 2 9×13 greased baking pans. Cover the pan and allow the rolls to rise for 20 minutes or until nearly double. Preheat the oven to 350 degrees.

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The bake on each roll is consistent. Perfect for after-school snacks, lunchbox treats, and even a breakfast board for the family. Ingredients. 1 tub refrigerator orange rolls; 2 tbsp cinnamon sugar; Let's Make Mini Orange Rolls. Preheat oven to 400°. Unroll the tube of orange rolls on a piece of parchment paper. Separate the long strips.

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Sprinkle the sugar and cinnamon over each rectangle and then roll each one up, jelly roll-style starting with the long side of the rectangle. Slice each roll into nine pieces and place each piece, cut-side down, in the pan on top of the caramel sauce. Bake - Pop the rolls into the oven for 15 to 18 minutes at 375°F.

FileBread rolls.JPG Wikimedia Commons

Watch how to make this recipe. For the cake: Preheat the oven to 375 degrees F. Coat an 18-by-13-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment paper.

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Make the Cinnamon Roll Dough. In a stand mixer, fitted with the dough hook, add the water, buttermilk, sugar, melted butter and yeast. Mix. Let sit for 10 minutes or until the yeast is bubbly. Once the yeast is bubbly, add the salt, eggs, and flour. Mix for 8 minutes on medium/low speed.