Mini Cinnamon Rolls Recipe

Introduction

These mini cinnamon rolls are the perfect sweet treat for breakfast or anytime snack. Soft, fluffy, and packed with cinnamon-sugar goodness, they’re topped with a creamy cream cheese frosting that melts in your mouth.

Ingredients

• 1/2 cup (120 gm) milk, lukewarm
• 2 tablespoons water, lukewarm
• 1/2 tablespoon active dry yeast
• 3 tablespoons unsalted butter, melted but not too hot
• 1 large egg
• 2 tablespoons brown sugar
• 2 tablespoons sugar
• 1-1/2 cups all-purpose flour
• 3/4 cup bread flour
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter, melted (for filling)
• 1 tablespoon cinnamon
• 6 tablespoons brown sugar (for filling)
• 4 ounces cream cheese, at room temperature
• 1/4 cup (55 gm) unsalted butter, at room temperature
• 1 cup (115 gm) powdered sugar
• 2+ tablespoons milk (for frosting)

Instructions

1. Step 1: In the bowl of a stand mixer or a large bowl, combine the lukewarm milk and water. Sprinkle the yeast over the liquid and let it dissolve for about 5 minutes. Stir in the melted butter, egg, brown sugar, and sugar until smooth.
2. Step 2: In a separate bowl, mix together the all-purpose flour, bread flour, and salt. Add about half of this dry mixture to the yeast mixture and stir to incorporate. Add the remaining dry ingredients and knead with a dough hook attachment until the dough is smooth and slightly tacky, about 7 minutes. If too wet, add flour 1 tablespoon at a time until the dough pulls away from the bowl’s sides.
3. Step 3: Transfer the dough to a lightly greased bowl, cover tightly with plastic wrap, and allow it to double in size, approximately 1 1/2 hours.
4. Step 4: Once risen, place the dough on a floured surface and cut it in half. Roll one half into a 6”x22” rectangle. Brush melted butter evenly over the surface. Mix cinnamon and brown sugar, then sprinkle it over the buttered dough.
5. Step 5: Starting from one long edge, roll the dough tightly into a log. Pinch the seam to seal. Cut into about 20 one-inch slices and place each slice spiral-side up into a lightly greased mini muffin tin. Repeat with the other half of the dough.
6. Step 6: Cover the rolls with plastic wrap and let them rise again for 40 minutes. Preheat the oven to 350°F (175°C).
7. Step 7: Bake the rolls for 15-17 minutes or until the edges are just golden and the internal temperature reaches 190°F (88°C).
8. Step 8: While the rolls bake, prepare the frosting. Beat cream cheese and room temperature butter together until smooth. Gradually add powdered sugar and milk, beating until combined. Adjust milk or powdered sugar to achieve desired consistency. Optionally, warm the frosting slightly to drizzle as a glaze.
9. Step 9: Remove rolls from oven and let cool slightly. Spread or drizzle the cream cheese frosting over warm rolls and enjoy.

Tips & Variations

• Use bread flour for a chewier texture or all-purpose flour for a softer crumb.
• If you don’t have mini muffin tins, cut the rolls slightly larger and bake in a regular muffin tin or a baking dish.
• For a different twist, add chopped nuts or raisins to the cinnamon-sugar filling.
• Gently warming the frosting makes it easier to drizzle and adds a lovely glaze effect.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat individually in the microwave for 15-20 seconds or warm in an oven at 300°F (150°C) for 5-7 minutes. Add extra frosting after reheating if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise slowly in the refrigerator overnight. Bring it to room temperature before rolling out and baking.

What if I don’t have bread flour?

You can substitute all-purpose flour for bread flour, but the rolls may be slightly less chewy and more tender.

Mini Cinnamon Rolls Recipe

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★★★★★

4.9 from 62 reviews

These Mini Cinnamon Rolls are soft, fluffy, and perfectly sweet with a rich cinnamon-sugar filling and a luscious cream cheese frosting. Perfectly portioned as bite-sized treats, they are ideal for breakfast, brunch, or a cozy snack. Made with a tender homemade yeast dough, these rolls rise twice for lightness and are baked until golden, then topped with a smooth, creamy glaze.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 17 minutes
• Total Time: 2 hours 45 minutes
• Yield: About 40 mini cinnamon rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 1/2 cup (120 gm) milk, lukewarm
• 2 tablespoons water, lukewarm
• 1/2 tablespoon active dry yeast
• 3 tablespoons unsalted butter, melted but not too hot
• 1 large egg
• 2 tablespoons brown sugar
• 2 tablespoons sugar
• 1–1/2 cups all-purpose flour
• 3/4 cup bread flour
• 1/4 teaspoon salt

Filling

• 3 tablespoons unsalted butter, melted
• 1 tablespoon cinnamon
• 6 tablespoons brown sugar

Frosting

• 4 ounces cream cheese, at room temperature
• 1/4 cup (55 gm) unsalted butter, at room temperature
• 1 cup (115 gm) powdered sugar
• 2+ tablespoons of milk

Instructions

1. Activate Yeast and Make Dough: In a stand mixer bowl or large bowl, mix lukewarm milk and water then sprinkle in active dry yeast. Let sit for about 5 minutes until yeast dissolves and becomes foamy. Stir in melted butter, egg, brown sugar, and sugar until smooth. In a separate bowl, whisk together all-purpose flour, bread flour, and salt. Add half of the dry ingredients to the wet mixture and stir to combine, then add the rest and knead with a dough hook for about 7 minutes until smooth and slightly tacky. If dough is too sticky, add flour a tablespoon at a time until dough pulls away from sides and forms a ball around the dough hook. Transfer dough to a lightly greased bowl, cover tightly with plastic wrap, and allow to rise until doubled in size, approximately 1.5 hours.
2. Shape and Fill Rolls: Once doubled, turn dough onto a floured surface and cut in half. Roll one half into a 6-inch by 22-inch rectangle. Brush evenly with melted butter. Mix cinnamon and brown sugar and sprinkle evenly over the buttered surface. Starting from a long edge, roll dough tightly into a log and pinch edges to seal. Cut into twenty 1-inch sections. Place each piece in a lightly greased mini muffin tin with the spiral facing up. Repeat with the other half of the dough. Cover with plastic wrap and let rise for another 40 minutes.
3. Bake Rolls: Preheat oven to 350°F (175°C). Bake the risen rolls for 15 to 17 minutes or until edges turn lightly golden and an internal temperature of 190°F (88°C) is reached. Remove the rolls from the oven and let cool slightly while preparing frosting.
4. Prepare Frosting: Using a mixer, beat room temperature cream cheese and butter at medium speed until smooth, about one minute. Gradually add powdered sugar and milk and beat until creamy and combined. Adjust consistency with additional milk to thin or more powdered sugar to thicken. Optionally, warm frosting gently for a glaze consistency. Serve cinnamon rolls warm for best flavor and texture.

Notes

• Make sure milk and water are lukewarm to properly activate yeast without killing it.
• If dough is too sticky after kneading, add flour gradually until it is manageable but still soft and tacky.
• Allow rolls to rise well twice for a light, fluffy texture.
• Use a thermometer to check the internal temperature of rolls for perfect doneness.
• Frosting can be warmed slightly to drizzle as glaze, or spread thickly as classic cream cheese frosting.
• Mini muffin tins are ideal for uniform shaped small cinnamon rolls.
• Best enjoyed fresh and warm; leftovers can be reheated gently.

Keywords: mini cinnamon rolls, cinnamon rolls recipe, homemade cinnamon rolls, cream cheese frosting, breakfast rolls, easy cinnamon rolls