Or divide your dough in two before filling and rolling, and then cut smaller buns.

Hi,

Seems to me that you need to make your 'log' narrower and, probably, your roll slices thinner.

I'd start by rolling half the dough at a time and rolling the rectangle to half the width (24 x 7 instead of 24 x 14).  Once you have your 24" long log, slice it into slices less than your original 2" slices, based on how 'tall' you want them.  I'd think half the height might be about right for bite-sized morsels.  So slice in 1" slices.  

You'll most likely have to adjust your baking time.  I'd watch the first batch carefully to figure out how long it needs to bake.

 Mmmm!  Just the thought of these bite size tasties makes me hungry! 

MommaT, Novice Baker 

Thanks for the two comments.  If anyone has anymore or has done something like this, I would be interested in hearing about it.  I will try it tommorrow, Saturday and report back on my success.

I tried making the smaller cinnamon rolls.  I rolled out the dough in 2 rectangles approx 24x10.  Put the filling and nuts on the rectangles and rolled them up.  Cut them into 1" slices, let rise and baked at the normal 375 degree oven.  They took approximately 20% shorter time to bake.

Hoevever, the rolls were dryer inside even though the outside was the proper shade of brown.  This makes me think that cutting these down in size is not worth the effort.

 Koolmon

Hi KoolMom,

I was wondering if your small buns are touching each others in the pan after rising and baking. If they are, perhaps this will reduce the dryness problem (?). Also, brushing them with either butter or heavy cream will probably do the trick (?). I am interested because bite size rolls sound so cool, KoolMom.

-Erina-

Hi,

 I, took am interested in mini cinnamon buns, as I am hoping to make them for my son's birthday brunch this Sunday.  Thus my keen interest in your thread.

Investigating further after the previous post, I discovered a Caramel Pecan Roll recipe in a BH&G Old Fashioned Home Baking cookbook.  The trick, according to this recipe, is to roll dough into a slightly narrower (75%) rectangle that is quite a bit thinner.  This will result in the smaller rolls.  The height of the rolls is nearly the same, as is the baking time.

The difference between the full sized and mini rolls, for this recipe, are detailed below:

Pan: 

Full sized:    in 24 muffin cups or two 9" round pans.
Mini:  In one 15.5 x 10.5 or two 9x9 pans

Dough:

Full sized: split dough in half and roll each half in 12x8 rectangle
Mini: Divide dough into quarters and roll each quarter into 12x6 rectangle.

Cutting:

Full sized: each 12" log is cut into 10 to 12 pieces.
Mini: each 12" log is cut into 12 1" pieces.

Baking:

Both are baked the same amount of time.

Hope this is of use!  I'll let you know if I manage to try it out, in the midst of all the other party preparations! 

Until then.... 

MommaT, Novice Baker