Mini Cinnamon Rolls

1 hr 40 minMakes 24 rolls

Twenty-four tender, yeasted cinnamon rolls with a cinnamon-brown sugar filling and vanilla buttercream frosting.

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prepPreheat oven to 400°F / 200°C.
prepSpray a rimmed jelly roll pan (15.5×10.5 inches) with nonstick cooking spray.
120 ml warm water	Mix water, buttermilk, sugar, melted butter & yeast	Let sit 10 min until bubbly	Add salt, egg & flour; mix 8 min on medium-low	Cover & rest 20-30 min in warm area	Roll dough into 24×8 inch rectangle	Roll up lengthwise & cut into 24 rolls	Arrange on pan & cover; rise 30 min	Bake 400°F / 200°C, 12-15 min until golden	Cool 5 min	Frost warm rolls
80 ml buttermilk (at room temperature)
50 g granulated sugar
30 g unsalted butter (melted)
1 tablespoon active dry yeast
1 teaspoon salt
1 large egg
2 1/2 - 3 cups / 315-375 g bread flour
45 g unsalted butter (softened to room temperature, for filling)		Spread softened butter & sprinkle filling
165 g light brown sugar (packed)	Mix brown sugar, cinnamon, vanilla & almond extract
2 teaspoons ground cinnamon
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
85 g unsalted butter (softened to room temperature, for frosting)	Beat softened butter, powdered sugar, vanilla & milk
360 g powdered sugar (sifted)
1/2 teaspoon vanilla extract
3-4 tablespoons / 45-60 ml milk

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