Cinnamon Roll Middles


One of my favorite memories is going to the mall as a teenager. Now, I know what you’re thinking. That I’d take off with my friends and shop, get pizza, and check out the cute guys. Not quite. Even better. I went with my mom and sisters. We’d take that half-hour drive to the mall, listening to all the great ballads of the ‘80s, and once there enjoy the hunt for treasures. I remember finding white jeans tall enough for my long legs, so glad I’d have pants that weren’t floods. That was a happy day. Or the time when I found wavy bangle bracelets to match my polos and jelly shoes. Another happy day. (I know, you’re wondering how on earth wavy bracelets + jelly shoes = a happy day. It was an ‘80s thing.)


But my favorite part about the mall experience? The cinnamon rolls at the end. Enormous, gooey, warm, amazing cinnamon rolls. (And sometimes the employees would ask if we wanted extra frosting. I died!) We’d share because they were huge. And expensive. And I always looked forward to my “half” of the middle of the cinnamon roll. For that was, in my opinion, the best part. It was more gooey than all the rest.


I’ve since wondered if it were possible to make a batch of cinnamon roll middles. And one day not too long ago I had an epiphany. What if I made mini cinnamon rolls and sandwiched them together in a pan so they all cooked together? Would it result in just “middles?” I got too excited at just the thought. And you all know the saying, “Watch your thoughts, they become words. Watch your words, they become actions. Watch your actions, they become habits. Watch your habits, they become your character. Watch your character, it becomes your destiny.” (unknown author) Well, this thought of mine turned into my destiny . . . loads of cinnamon roll middles. So . . . I share with you my epiphany, my destiny, my recipe: cinnamon roll middles. Just don’t forget to add extra frosting. You’ll die!



2 1/3 c warm water

4 t yeast

1/3 c sugar, divided

1/3 c powdered milk

2 eggs

2 t salt

2/3 c oil

8-9 c flour



1 cup butter, softened

1 1/3 c sugar

2/3 c brown sugar

2 t cinnamon



1 1/3 c butter, melted

8 c powdered sugar, sifted

3 t vanilla

1/2 c hot water

dash salt


Mix water, yeast, and 1 tablespoon sugar. Let sit five minutes or until bubbly. Add powdered milk, eggs, salt, remainder of sugar, and oil. Gradually add 8 cups flour. Slowly add more flour until dough stops sticking to sides of mixer bowl. Knead until smooth. Place dough in oiled bowl and cover with saran wrap. Let rise until doubled, about 50 minutes. Meanwhile, combine filling ingredients in bowl.


Divide dough into four parts. Roll each part into a 7×10-inch rectangle, 1/4-inch thick. Spread one-fourth of the filling onto rectangle, spreading to all edges except within 1/2-inch of right edge. Roll starting at left edge toward right edge, sealing right edge with rest of dough. Using long string of dental floss, cut 1-inch rolls by placing string under log of dough 1 inch in from edge, cross ends of dental floss over one another and pull through dough. Place rolls in two greased 9 x 13 pans, 4 across and 5 or 6 down. Makes 40-48 mini rolls.


Cover each pan with greased saran wrap. Let rise another 35-40 minutes or until double in size. Meanwhile, make frosting by whisking all frosting ingredients. Frosting will be the consistency of a heavy syrup. Bake rolls at 350 for 21-23 minutes. Pour frosting on rolls once while warm and again after cinnamon rolls have cooled.

This entry was posted in Breads/Rolls, Desserts, The Good Food. Bookmark the permalink.

6 Responses to Cinnamon Roll Middles

  1. Sherrie says:

    This has always been my dream! I am trying this tonight!

  2. We totally made these and they were AMAZING! Family and friends thank you, and now my brother-in-law wants to know when you are coming to visit so he can recommend some bakeries for us to go visit. He feels you would appreciate these local places, as you obviously know your baking!

    • Carol says:

      What a totally awesome idea!! A bakery tour. I love it! That sounds like a perfect way to spend a trip. The tour o’ food! Glad you liked them!

  3. Sherrie says:

    Making middles for the kids visit again tonight! Love this recipe!

    • Carol says:

      Thank you so much, Sherrie! It’s so nice hearing from you. I love that you call them “middles”. That’s awesome!

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