Christmas has passed, and the New Year is now upon us. While I have eaten my fair share of cookies, bars, candy canes, and pastries, I find I still need a treat here and there for family in town, brunches, and the like. I decided to make tiny cinnamon rolls this week while headed to an event, mostly to help everyone feel a little better about still indulging in January. These rolls are delicious, and just the right amount of sweet after an entire month of feasting.

Note: I used a no-knead brioche dough from Artisan Bread in Five Minutes A Day. This dough is wonderful because it can be mixed together and then stored in the refrigerator for up to 5 days. The brioche master recipe will make about four pounds of dough, and this recipe only needs just over a half pound. You will have leftover dough, but it can be used for so many other delicious things!)

• 10 ounces (a little over a half of a pound) of your favorite bread/sweet dough (I use this no-knead brioche dough from Artisan Bread in Five Minutes A Day.)

• 1/3 cup brown sugar
• 1 heaping teaspoon ground cinnamon
• Pinch salt
• 1 tablespoon melted butter

• 1 ounces cream cheese, room temperature
• Pinch salt
• 1/2 teaspoon pure vanilla extract
• 1-3 tablespoons water
• 1 cup (226) confectioner’s sugar

In a small bowl, mix together the brown sugar, cinnamon, and salt.

Grease a 24-cup mini muffin pan.

On a lightly floured surface, fold the cold dough over 3-4 times and then form it into a ball. Let the dough rest for 15-20 minutes.

Roll the dough into 24 inch by 5 inch rectangle. Brush the entire surface with the melted butter. Spread the sugar over the dough.

Roll the dough up, starting at the long end (there isn’t a lot of dough, so you won’t get a lot of spirals!). Using a sharp kitchen knife or a scissors, cut the log into 24 equal pieces (they will be tiny!).

Place the pieces in the prepared muffin pan and cover loosely with plastic wrap. Let rise for 30 minutes.

Adjust an oven rack to the middle position and heat the oven to 350F while the buns are rising. Also make the icing (instructions follow) while the buns are rising.

Bake for 9-10 minutes, or when the centers are set when poked with your finger. The rolls will still be light in color (if you bake them for much longer, they will not be soft).

Immediately remove the rolls from the oven and flip them onto a wire rack with a piece of parchment paper underneath (this catches any leaky sugar and cinnamon).

Cover the buns with icing while still warm (this will help keep them soft). Best eaten warm.

Place the cream cheese in a small bowl. Add the salt, vanilla, and 1 tablespoon water and mix until smooth. Add the confectioner’s sugar and mix until combined, adding more water if needed, until the desired consistency is reached.

Enjoy!