Happy Friday!! How about some serious yummies!!

In our house, cinnamon rolls are part of the Christmas season, in fact, it is a tradition. What traditions do you have?

My Mom is the one that normally makes these, but she only does it for very special occasions, Christmas being one of them. When she does make them, she goes all out, nothing held back.

This is bascially my Mom's recipe with my twist on it, get it,...twist. For one thing, I made them mini. Is there anything more fun than eating mini sized foods?

My house was flipping out when I made this. It was one of those times when had to really work to get the pictures done before the ravenous wolves attacked.

The smell of these baking drew them from all parts of the house.

RECIPE

Ingredients

Dough:
1/2 cup warm milk (not hot)
1/2 tablespoon active dry yeast
1 egg
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup (4 tablespoons) butter, melted
2 1/2 - 3 cups all purpose flour

Filling
3/4 cup (1 1/2 sticks) butter, softened
1 cup dark brown sugar, packed
2 teaspoons vanilla extract
3 tablespoons cinnamon

Icing:
2 1/2 cups powdered sugar
3 tablespoons milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
pinch of salt

Instructions

In the bowl of a stand mixer fitted with dough hook (or a large bowl if doing by hand), dissolve yeast in milk and allow to sit for about 5 minutes until bubbly. Beat in egg and sugar, then butter and salt until combined. Add flour a cup at a time until your dough comes together and starts to pull away from the sides of bowl. Cover bowl with a damp towel or plastic wrap and place in warm place to rise until doubled in size. (Alternatively, you can cover and refrigerate the dough overnight to have it ready for a quick breakfast. Just pull it out about an hour before you want to use it.)
Now make your filling. Stir together the melted butter, cinnamon, brown sugar, and vanilla in a medium mixing bowl until well mixed. Line two half-sheet baking pans with parchment or silpads and set aside.
Divide dough in half and roll out one half on a lightly floured surface into a rectangle, roughly 1/8 inch thick. Spread 1/2 of the cinnamon filling in an even layer on top and sprinkle with. Starting from the long end, roll it up until you have a log-like shape, then using a sharp knife, cut into 1 inch sections (you should get about 20 for each half of the dough) and place them about 2 inches apart on prepared pans (spirals face-up). Repeat with other half of dough until you have around 40 mini rolls. Cover pans with plastic and allow them to rise while your oven pre-heats.
Preheat oven to 350 degrees F (175 C). Bake for 12 -15 minutes until edges start to brown. Remove pan(s) from oven and allow the to cool for about 5 minutes before serving.
For the icing, whisk ingredients together in a medium bowl until thick and smooth. Use a fine tipped pastry bag or just a fork to drizzle over the warm buns. You can serve them warm and melty or allow them to cool completely and let the icing dry for a less messy option. (Tip: If you want the icing in solid lines as pictured then wait until the buns have cooled before piping the icing. If you pipe while they are still warm it'll melt and give a thinner, more even coat. Both options taste just as yummy!)

ENJOY

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D5300 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. Most every time, I cross post on my personal blog which you can find in my INTRO POST. And, this post is basically a repost of one of my very first posts here on steemt.