Ingredients
nonstick cooking spray,for greasing
1cupall-purpose flour,plus more for dusting
2tbspgranulated sugar
2tspbaking powder
½tspground cinnamon
½tspkosher salt
2tbspunsalted butter,room temperature
½cupwhole milk
1tbspground cinnamon
½cupbrown sugar
4tbspunsalted butter,room temperature
1cupgranulated sugar
½cupwater
½tspground cinnamon
2cupspecan
flaky sea salt,for sprinkling
½cuppowdered sugar
2ozcream cheese,room temperature
2tbspunsalted butter,room temperature
½tspvanilla extract
1cuppretzel stick
1cuptiny twists pretzels
½cupsemisweet chocolate chip
Preparation
Preheat the oven to 325 degrees F. Grease a 24-cup mini muffin tin or a baking sheet with nonstick spray.
In a medium bowl, mix together the flour, sugar, baking powder, cinnamon, and salt.
Add the softened butter and work into the dry ingredients with your hands or a fork until well incorporated.
Add the milk and stir with a rubber spatula until the dough comes together, about 2 minutes.
Turn the dough onto a lightly floured surface and knead for 2 minutes, until it is no longer sticky but still holds its shape.
Shape into a ball and place it back in the bowl. Cover with a damp paper towel or kitchen towel and let rest for 15 minutes.
Turn the dough onto a lightly floured surface and roll out to a ¼-inch-thick rectangle.
In a small bowl, stir together the cinnamon and brown sugar.
Spread the softened butter evenly over the dough. Sprinkle with the cinnamon sugar mixture.
Cut the dough into quarters. Tightly roll each quarter into a log. Trim off the uneven ends, then cut each log into roughly ½-inch pieces, 6 pieces per log.
Place the miniature cinnamon rolls in the prepared muffin tin or arrange on the prepared baking sheet.
If you have more pieces than space in your tin, place the remaining mini cinnamon rolls onto a prepared baking sheet or bake them in the muffin tin after the first batch bakes.
Bake the mini cinnamon rolls for 10 to 12 minutes, until they are just slightly browned on the outside.
Let cool completely in the pan, about 10 to 15 minutes or until cool to the touch.
While the cinnamon rolls cool, make the candied pecans: Line a baking sheet with a silicone mat or parchment paper.
In a large saucepan, stir together the sugar, cinnamon, and water.
Add the pecans, then the heat to medium-high and cook, stirring occasionally, for 10 to 12 minutes, or until the liquid has thickened to a dark syrup and the pecans are well coated.
Pour onto the prepared baking sheet and sprinkle with flaky sea salt.
Let cool for about 15 minutes, or until hardened, then break into bite-size pieces.
In a medium bowl, whisk together the powdered sugar, cream cheese, and butter until smooth.
Dip the mini cinnamon rolls in the glaze, then return to the pan or in a bowl.
In a large bowl, toss together the pretzel sticks, tiny twists pretzels, chocolate chips and candied pecans until well combined.
Add the mini cinnamon rolls and toss to incorporate. The mix will keep in an airtight container in a cool, dry place for 3 to 5 days.
Enjoy!
