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Bite one of five in our festive brunch recipe series by Julie Van Rosendaal.
Tiny cinnamon buns have all the appeal of the full-sized version, with less commitmentand are easy to eat in just a few bites. If you want to prep them ahead of time, refrigerate the dough overnight to slow the rise, then roll, shape and bake in the morning.
1/2 cup warm water2 tsp active dry yeast3 tbsp sugar2 1/2 cups all-purpose flour1/4 cup butter, softened1 large egg1/2 tsp ground cardamom1/2 tsp salt
1/2 cup packed brown sugar1/4 cup butter1/4 cup corn or maple syrup1/4 cup water
2 tbsp butter, melted1/3 cup packed brown sugar1 tsp cinnamon24 pecan halves (optional)
1 cup icing sugar2 tbsp eggnog
Put warm water in a large bowl (or the bowl of your stand mixer) and sprinkle with yeast and a pinch of sugar. Let stand for 5 minutes, or until foamy.
Add rest of sugar along with flour, butter, egg, cardamom and salt, and stir by hand or with the dough hook attachment of your stand mixer until you have a soft dough. Knead for about 8 minutes, or until smooth and elastic, but still tacky. Place dough back in bowl, cover with a towel and let rise for an hour or two.
Meanwhile, combine brown sugar, butter, syrup and water in a small saucepan and bring to a simmer, stirring until well-blended and smooth. Divide between 24 mini muffn tins that have been buttered or sprayed with nonstick spray. If you like, put a pecan half in the bottom of each.
Roll dough out (you shouldnt need to flour the countertopit will cling a bit better without) into a 10-by-14-inch rectangle. Brush with melted butter and sprinkle with brown sugar, smoothing it over the surface. Sprinkle with cinnamon.
Starting on a long side, roll dough up into a log, then gently roll and pull to lengthen it to about 20 inches. Using a sharp serrated knife or dental floss, cut log crosswise in half, and then quarters, and each quarter into threethis is easier than eyeballing even pieces.
Place rolls cut-side-up in the muffn tins, and let sit while you preheat oven to 350 ÌF. Bake for 20 to 25 minutes, or until deep golden. Invert onto a platter immediately, while sauce is still soft. To make the glaze, whisk together the icing sugar and eggnog, and drizzle over buns with a fork. Serve warm.