Mini Cinnamon Buns with Caramel Sauce

For the mini cinnamon buns, place all dough ingredients in a bowl and knead into a compact dough. Cover and let rest for one hour. Meanwhile, prepare the filling. Mix the sugar with the cinnamon.

Divide the dough and roll it out into two rectangles and butter them thickly. Sprinkle the cinnamon sugar mixture on top and roll up from the long side.

Cut each slice about 2 cm thick and layer in a baking dish lined with parchment paper. There should be about 1 cm of space between the snails.

Let rise again for about 1 hour until the snails touch each other. Bake in a preheated oven at 200 ° for about 15-20 minutes. For the caramel sauce, bring the ingredients to a boil in a saucepan, stirring constantly.

Simmer very gently for about 15 minutes until the sauce has thickened nicely. Remove the cinnamons from the oven and immediately pour the sauce over them. They taste best still warm.

Preparation Tip:

These mini cinnamon buns were a hit at my Restaurants Day buffet.

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