bite size desserts

These bite-size Mini Lemon Pound Cakes are deliciously lemony!

Mini Lemon Pound Cakes

& 1/2 cups (180 grams) all-purpose flour

lemon

salt

(170 grams) unsalted butter, softened

(113 grams) cream cheese,

sugar

eggs

lemon juice (from 1 medium lemon)

(220 grams) confectioners' sugar, sifted

milk

Preheat oven to 350°F. Grease 48 mini muffin...

Preheat oven to 350°F. Grease 48 mini muffin cups.

Whisk together the flour, zest, and salt. Set...

Whisk together the flour, zest, and salt. Set aside.

Using an electric mixer on medium speed, beat...

Using an electric mixer on medium speed, beat the butter, cream cheese, and sugar until light and fluffy.

Add the eggs, one at a time, mixing...

Add the eggs, one at a time, mixing well after each addition. Mix in the lemon juice..

Reduce mixer speed to low. Gradually add the...

Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.

Divide the batter among the prepared muffin cups,...

Divide the batter among the prepared muffin cups, using about 1 & 1/4 tablespoons of batter per cup to fill each 3/4 full. (Use a #50 scoop for best results.)

Bake 15 to 18 minutes, or until a...

Bake 15 to 18 minutes, or until a pick inserted into the center comes out clean.

Cool in the pan for 10 minutes. Then...

Cool in the pan for 10 minutes. Then transfer the cakes to a wire rack to cool completely.

Combine the confectioners' sugar, lemon juice, lemon zest,...

Combine the confectioners' sugar, lemon juice, lemon zest, and 1 tablespoon of milk. Stir until smooth.

Add more milk, a small amount at a...

Add more milk, a small amount at a time, until the glaze is thick but pourable.

Glaze the cooled cakes by spooning the glaze...

Glaze the cooled cakes by spooning the glaze over the cake or dipping the tops of the cakes into the glaze. Set the cakes on a wire rack over a sheet of wax paper or a sheet pan to allow any excess glaze to drip off of the cakes. Allow the glaze to set before serving.

These bite-sized mini cinnamon rolls have a fluffy brioche dough filled with cinnamon sugar then topped with tangy cream cheese frosting!

Mini Cinnamon Rolls

all purpose flour

eggs (room temperature)

unsalted butter (melted)

instant yeast

vanilla bean paste (substitute vanilla extract)

unsalted butter (softened)

brown sugar

cinnamon

cream cheese (room temperature)

unsalted butter (room temperature)

whole milk (more

Using a stand mixer with a dough hook attachment, combine all dough ingredients (flour, milk, sugar, salt, vanilla bean paste, eggs, and butter) and mix on a low speed until the dough comes together as a smooth cohesive mass (5-10 minutes).

The dough should be slightly sticky. If it&#39;s too dry and won&#39;t come together, add an additional tablespoon or two of milk. If the dough is too sticky, add in an additional tablespoon or two of flour.

Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place for 2 hours.

Dough

While the dough is rising prepare the filling.

In a medium bowl, combine the softened butter, brown sugar, and cinnamon. Mix together until it forms a thick paste. Set aside.

Filling

Grease the bottom and sides of a 10x15 inch jelly roll pan (or a 9x13 inch quarter sheet pan) and set aside.

Place the dough on a lightly floured work surface and roll into a large 26x8 inch rectangle (you can also divide the dough in half and roll into two 14x8 inch rectangles if that&#39;s easier). Try to make the edges as even as possible. If the dough keeps shrinking back as you roll it out, cover and let it rest for 5-10 minutes to help the gluten relax before rolling again.

Spread the cinnamon sugar filling in an even layer over the top of dough, leaving about an inch of space at the top of the long end (this helps to seal the log).

Beginning at the long end, roll up tightly and pinch to seal. If desired, trim about 1 inch off of each end so that the log is 24 inches long.

For even slices, measure the dough and score the top at even intervals (about 1 inch apart).

Then using a very sharp serrated knife, or unflavored dental floss, cut the log into 24 1-inch pieces. [To cut with dental floss, break off a long piece and carefully slide underneath the dough. Then pull the ends of the floss and cross over the top. Pull gently to slice cleanly through the dough.]

Arrange the mini cinnamon rolls on the greased baking sheet.

Same Day Option: Cover loosely and let rise at room temperature for about 1 hour or until the dough has puffed up and filled in some of the empty space. 

Overnight Option: Cover the pan tightly with plastic wrap and place in the refrigerator to rise overnight (8-16 hours). The next morning, remove from the fridge at let sit at room temperature while the oven is preheating.

Preheat the oven to 350°F.

Bake the mini cinnamon rolls for 20-30 minutes or until they are golden brown and cooked through. The filling will be bubbly.

Remove from the oven and let cool slightly while you make the glaze.

Spread the cheese frosting over the warm bite-sized cinnamon rolls and enjoy!

Assembly

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Mini Lemon Pound Cakes

Mini Cinnamon Rolls

Top 2 bite size desserts recipes from across the web

The most viewed bite size desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mini Lemon Pound Cakes

Mini Cinnamon Rolls

The most viewed bite size desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine