Un-ridiculous mini cinnamon rolls with sweet coffee glaze

I have two problems with cinnamon rolls. One of these is admittedly a problem with the people who make them rather than an impediment to my thorough enjoyment of a luscious, buttery and cinnamon sugar laden bread snack. 
That problem is that for some unknown but endemic reason, they all use the words 'ooey gooey' to describe them. Ooey? Is that even a real word? A quick google seems to suggest not. 
So if it doesn't even mean anything, I suppose I'm to conclude it's onomatopoeic. But for me it just doesn't conjure up an image of butter and unctuousness and sweet indulgence. It sounds like my bratty seven year old self might have said, but I would have meant something gross. Like eww-y. So you see why I might have the teeniest problem clicking on a recipe with the words 'ooey gooey cinnamon buns' in the title. So I sort of made one up a little bit.

And that leads me rather neatly to my second problem, which is rather more an impediment to my enjoyment of a luscious, buttery and cinnamon sugar laden bread snack, namely that a cinnamon roll by its nature is luscious,  buttery and sugar laden. Which is a fine and beautiful thing, but let's be realistic here; in my house of me and one cinnamon hating boyfriend I'm probably not going to be recreating a recipe which contains quite as much fat and sugar as some of the recipes freely available on this here internet. No matter how 'ooey' the results are promised to be. 

Which brings me to 'I made it up a bit'. For the quantity I made, which necessitated 500g of bread flour, a very popular and, for the sake of not being bitchy, anonymous blog post would have me use nearly 500g sugar, 120g fat (oil or butter) and 270ml of full fat milk. 
I used an enriched dough recipe from the Great British Bake Off (which I'm obsessed with, by the way, expect lots more from this bastion of brilliant Brit TV) which I found on the BBC website, to which I added the traditional cinnamon roll filling of sugar, butter and cinnamon (though not quite as much as the sugar fat bomb offender mentioned above) and topped with my take on a lighter coffee glaze. Then I served them small and baked in a cupcake tin so each serving packs less of a hyperglycaemic punch. They're not by any stretch of even my mind 'healthy'. But they are certainly un-ridiculous. And when we're measuring in cinnamon rolls, isn't that they next best thing?

Sort of hummus with sort of flatbreads (with semolina 'no knead' pizza dough)

This was a potato and chickpea curry. 
But apparently Rome is the Land that Cumin Forgot, so this was hummus and flatbread.
Then, when I came to convert all the regular partygoers into a smooth, hummus-y dip. I struck a problem. No blender. No masher, no processor, no nuttin'. Nuts. 
(Quite literally; nuts, but more on that later). 
Very well, back to the pot with a fork to mash a tin of chickpeas and all their bestest friends into a sort of smearable 'smashed hummus'. Sort of like when restaurants fob you off with crushed potatoes with the skins on when all you wanted was to fill your face with mash. But I digress.