Simple & Sweet Mini Cinnamon Rolls

In a large bowl mix the warm water and yeast until dissolved. Allow it to sit for a minute or two. Then add sugar and salt, mix well.

Whisk eggs in a small bowl and then stir into yeast mixture. Stir in oil and three cups of flour. Mix until smooth. Stir in three more cups of flour.

Pour mixture onto a clean, floured counter and knead dough about ten times. If dough seems too sticky add an extra cup of flour, a half cup at a time. Knead until smooth.

Let dough rest in a greased bowl for about 15 minutes. It is okay if it rests longer; I had to chase my 2 year old at this point and it rested for about 1 hour – so longer is fine just make sure it has at least a good 15 minutes. I also like to make my cream cheese frosting now so it is ready.

Roll dough into a thin rectangle. Think crescent rolls from a can for a guide on how thin to roll it. It will have a lot of air bubbles; this is totally normal. Spread with softened butter, sprinkle with cinnamon sugar mixture and top with rough chopped cinnamon chips.

This is where we break away from traditional cinnamon roll making; no big log. Use a pizza cutter, slice the rectangle of dough down the center to make two long strips and then cut 1 1/2 inch slices of the dough. Roll by hand to form mini cinnamon rolls. This is the fun part, it gives each cinnamon roll character and kids love helping.

Place mini cinnamon rolls in greased muffin tin. It helps them keep their shape. Bake at 375F for 15 minutes.

Allow to cool on wire rack for few minutes. Cover with cream cheese frosting while warm.

For cream cheese frosting, beat cream cheese, butter, powdered sugar, milk and vanilla together until smooth.

Enjoy!