The Fresh Loaf

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Bite sized cinnamon rolls

koolmom's picture

Bite sized cinnamon rolls


 I have a great recipe for cinnamon rolls.  I roll out the pastry to 24x14.  after rolling I have a 24 inch log, that I cut into 2 inch rolls.

This makes 12 rolls.  However after baking each roll grows to 2 inches high by a radius of 4 inches on average.  I would like to make smaller rolls that could be classifed as bite sized or two-bite sized roll for an event we are hosting.

 Anyone have any ideas how to accomplish this?



PaddyL's picture

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

MommaT's picture


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 

koolmom's picture

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.


koolmom's picture

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.


erina's picture

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.


MommaT's picture


 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:


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


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.


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


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 

JoeV's picture

I just finished making an experimental batch of cinnamon rolls that address the problem of size. My wife just likes "a bite or two" of sweets, and there are times when you want to present bite sized portions of cinnamon rolls. Here's what I did. I rolled out the dough to about 16 x 27, then cut the dough with my bench scraper in half so I have (2) 8 x 27 pieces. Leaving the dough on the worksurface, I butter the section closest to me and put the filling on, then roll it up and cut that roll in half so it's about 13-1/2" long. Close the open ends by pinching off and rolling the log as best you can, then put the logs on a parchment paper lined pan. I use 2/3 sized sheet pans because they fit in my 30" gas oven. Repeat with the other half of the dough and place those logs in the pan, leaving some room for them to proof over the next hour or so.

When the logs are ready for the oven, I take my kitchen shears and cut the logs Epi style, then pop them in the oven for 25 minutes at 350, and ice them with cream cheese icing. They come out very moist and very delicious.

My recipe is the most common recipe on the Internet, and is always a big hit. Enjoy!

M2's picture

Very impressive.  Nice design.  Thanks for sharing this!