In my oven it was at least 30 minutes @ 350'F. But I would definitely start checking the pans after 25 minutes and keep checking every 5 minutes after that.
I used a tip from I believe it was MrsMissey or Ladycake (
can't remember which one exactly) where you line the bottom of your pan with parchment paper and then grease the sides only. This helped in getting the cakes out of the really tiny pans, and it also kept the bottoms from sticking. I started using this about a week or two ago and I will never go back to an unlined pan.
What I do is spray some pan or put cake release in the bottom 'corner/seam' of the pan (the spot where the sides and bottoms of the pan meet). I then place my cut to fit piece of parchment paper on the bottom and continue greasing up the sides. IT WORKS GREAT!!!