Small Batch Cinnamon Rolls With Espresso Glaze

Small Batch Cinnamon Rolls with Espresso Glaze

Posted by Beth

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A small batch of cinnamon rolls with espresso glaze, because you don't always need 8 HUGE rolls!

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You Will Need (20 things)

  • Filling

  • 6 tbsp Brown Sugar
  • 2 tbsp Sugar
  • 1 & 1/2 tsp Cinnamon
  • Vanilla
  • 1 tsp Salt
  • 1 tbsp Butter

  • Dough

  • 1 cup Flour
  • 1 tbsp Sugar
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 cup Buttermilk
  • 2 tbsp Milk
  • 2 tbsp Butter , melted
  • 1 tbsp Butter

  • Espresso Glaze

  • 1 cup Powdered Sugar
  • 2 tsp Brewed Espresso

Steps (5 steps, 60 minutes)

  1. 1

    Preheat the oven to 350 degrees F. Grease the bottom of a small cake pan with butter, set aside.
    For the filling, combine the brown sugar, sugar, cinnamon, and salt. Add the vanilla and cut in the butter. Set aside.

  2. 2

    For the dough, combine the flour, sugar, baking powder and soda, and salt. Add in the buttermilk, milk, and melted butter and mix.
    Add the wet ingredients to the dry ingredients and knead until just combined. You may need extra flour to keep your hands from becoming sticky.

  3. 3

    On a floured surface, shape the dough into a rectangle (your desired size). Spread the 2 tbsp of butter over the dough.
    Add the filling, spreading evenly on the dough. Lightly press the filling into the dough.

  4. 4

    Roll the dough into a long log, rolling the long side around itself. Press the edges and ends down.
    Cut the dough into your desired amount of rolls.
    Place the rolls into the cake pan and bake for 12-18 minutes.

  5. 5

    Take the rolls out of the oven and prepare the espresso glaze.
    Mix the powdered sugar with the espresso. You can add more or less powdered sugar depending on your desired consistency.
    Drizzle the glaze over the rolls and enjoy.