June 19, 2014

Single Serving Cinnamon Roll

Hey everyone!  So, for some reason I've recently been craving a cinnamon roll, but unfortunately I'm (A.) too lazy to make a whole batch, (B.) too impatient to spend so much time making a whole batch, and (C.) not really wanting to make a whole batch, because it uses so many ingredients.  Or, I should say, a lot of what ingredients it uses.  That didn't really make sense.  That's okay.  ANYWAY.  I was scouring the internet for a recipe that was (A.) fast, (B.) small, and (C.) delicious! The first qualification was easy to find, but unfortunately called for using yeast.  Let me tell you, for a single serve cinnamon roll, you don't need yeast.

The second qualification was harder to find, and the third even harder because it is difficult to taste a recipe from your web browser.  In fact, impossible.  You can only imagine what it would taste like.  Now I'm picturing someone licking their computer monitor, which is a rather disturbing image and therefore I had to share it with you!  You're welcome :)

Yes, I did just Google search that.  :)

Anyway, I found this recipe here that is a single serve, and supposedly delicious, fast, easy-to-make cinnamon roll.  I scrolled through the pictures and the ingredients, and decided that I would have to modify this recipe to make it to my tastes.  No offense to the creator of that yummy looking cinnamon roll, but the dough looked kinda crumbly when she was making it.  Not only that, but I didn't have dates readily available, and I wasn't about to peel a banana just to use two tablespoons of it.  

So, after that long winded explanation, here's the recipe that I created, using that one as a base.

Time: 30-40 minutes at the most.
Servings: 1-2 (sharing is caring!)

Ingredients for the dough: 
1/3 cup + 1 tbs flour
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt, scant
1 tbs butter, melted
1 tbs white sugar
1 1/2 tbs milk

Ingredients for the filling:
1/2 tsp cinnamon
1/2 tsp white sugar
1/2 tsp brown sugar
1/2 tbs butter, melted
1 pinch of salt

Directions for dough:
  1. Mix together all dry ingredients in a small bowl (flour, baking powder, baking soda, salt, sugar).  
  2. Melt the butter in a small dish in the microwave, and pour it into the dry ingredients.
  3. Add the milk, and mix all of the ingredients together until you get a soft dough.  If you get little clumps of dough, try adding a tad bit more milk, but not too much.  You only want all the ingredients together in a dough clump, not in a soup.  If you have added too much milk, or it just seems too soupy, add some more flour.  
  4. (This is the best part.) Squish the dough with your hands until it is all gathered into one ball, and the mixture seems even.  Set it aside.
Directions for filling:
  1. In another small bowl, mix together the cinnamon, white sugar, brown sugar, and pinch of salt.  
  2. Melt the butter in a small dish in the microwave, but DO NOT add it to the sugar mixture. 
  3. Now we get to add it to the dough!  Take a small cutting board, or even your counter, and sprinkle a little flour on it.
  4. Take your dough ball and roll it out into a log shape, then squish it out into a long flat rectangular shape.  Don't make it too wide, or you will have to do what I did and cut it in half.  That is why my picture seems like it has two cinnamon rolls instead of one.  The longer your strip of dough is, the thicker diameter roll you will get, so its better to make it long than wide.  
  5. Take your melted butter and drizzle it onto your dough strip.  Using a spoon, smear the butter evenly across the whole strip.
  6. Next, take your sugar filling mix and sprinkle it onto the length of the strip.  Again using a spoon, spread it into the butter so that it evenly coats the dough.  
  7. Using your fingers, begin to roll the dough lengthwise until it is one little bundle. 
  8. Grab a mug and stick it inside.  If you made the roll to wide, it will likely stick out of the mug, or fall over.  If this is the case, cut the roll in half and stick both little bundles into the mug.  
  9. Microwave it for 1 to 1:30 minutes.  If might look pretty soft on the top, but keep in mind that the bottom will cook faster, and the longer you cook it, the crunchier the bottom of the roll will be.  This recipe also has no eggs in it, so you could even eat it without microwaving it at all.  
Voila!  You have a cinnamon roll, ready to eat!  Unless of course you want to add some frosting to the top, which is highly recommended! ;)

Frosting ingredients:

2 tbs of butter
2 tbs of cream cheese
1/2 cup powdered sugar
1/4 tsp of vanilla extract

Directions for frosting:
  1. Put both the butter and the cream cheese into a small dish or mug, and microwave it until the butter is completely melted. This will make both ingredients much easier to whip into a frosting!
  2. In a small bowl, add the powdered sugar and the vanilla, then add your butter and cream cheese mixture.  Using a spoon or a whisk, mix all the ingredients together until smooth.  If it seems a little bit watery, that's okay.
  3. *OPTIONAL* Chill the frosting until a thicker consistency is achieved.  You can even put it in a little baggie and stick it in the freezer.  It will not freeze into a frosting ice cube.  This is due to the alcohol in the vanilla extract.  It will make it into a nice thick consistency, but it will not be frozen.  
  4. Pour the frosting over your cinnamon roll, or put it in a dish for dipping.  
TADAAA!! Your easy, single serve cinnamon roll is ready to eat!

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