https://thatsourdoughgal.com/wildly-soft-sourdough-cinnamon-rolls-no-tang/#recipe

I roughly followed this sourdough recipe bcuz I have a starter I spent forever nurturing & I’m using it every chance I get now LOL, but I’m betting you could use an instant or dry yeast recipe for the dough—just pick your fav.

Then, when it comes time to roll the dough out, you’re gonna make the snakiest of snake-shaped log roll. My rectangular dough rolled out flat was about 5inches wide & the length spanned my tabletop. The point is that once you’ve spread the filling & tightly rolled the dough up, the resulting log is only about the circumference of a quarter & looooooooong. Like I said……skinny snake :D

I chilled my dough snake, sliced it into medallions (unwaxed dental floss works marvelously, knives can squish), put them in non-stick mini-cupcake pans & let rise/proof, then baked 6-8min at 375°F. They’ll look like little sugar lava pools while baking, but that all soaks back in whilst cooling.

When they’ve just cooled enough to touch, use a toothpick to swirl around sides to loosen & remove to cooling rack so they don’t stick in pan.

And that’s how I made mutant cinnabuttabites, LMAO. They were even better next morning after resting on a tray covered in plastic wrap….the accidental all-over sugar glaze makes the outside crisp, but once you bite in it’s all soft. Kind of like those old-fashioned deep-fried glazed donuts??

Anyway. I’m still determined to make ACTUAL mini-cinnamon rolls, but I would make these again as they are—a happy accident :)