These mini cinnamon rolls are super gooey and soft, but they are also mini! This recipe makes 20 little cinnamon rolls and they are topped with a cream cheese icing. They are perfect for when you want warm cinnamon rolls, but in a smaller size!
These mini cinnamon rolls are the perfect cozy morning treat to start your day. They are small so you can have just one as a snack or dessert. You can also eat more until you have satisfied your sweet tooth! These homemade mini cinnamon rolls recipe is one of my favorite recipes in a long time.
For more mini dessert recipes, try Mini Pancakes, Mini Chocolate Cake, and Mini Vanilla Cake.
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Why This Recipe Works
- Mini portions- These mini rolls are small so you can have the perfect portion! They are great for when you don't want to have large homemade cinnamon rolls that are a whole meal!
- Homemade rolls- Nothing beats the warm and gooey texture of a homemade cinnamon roll!
- Make ahead- The best part is you can even make these the night before! Just follow the overnight rise instructions and finish them the next day.
- Easy recipe- From scratch cinnamon rolls are not as simple as cookies, but this cinnamon roll recipe breaks it down into simple steps to make it easy!
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- Pull the butter out 2 hours before using so it is softened butter.
- Milk- Use any milk and warm it to 110F. If too hot, it will kill the yeast, if too cool then it will dramatically slow the yeast down.
- Active dry yeast- I used 1 packet of yeast. This is the same thing as instant yeast. Do not use fast rise yeast.
- Egg- Pull the large egg out 2 hours before baking. It also needs to be lightly beaten before adding to the flour.
- Brown sugar- I used light brown sugar, but dark is fine.
- Cream cheese- Pull this out 2 hours before baking to get to room temperature.
Step By Step Instructions - Dough
Here is how to make the dough for these mini cinnamon rolls.
STEP 1: Activate yeast. Put the milk in a microwave safe bowl. Warm it in the microwave to 110°F. Sprinkle the yeast on top of the warm milk and let it sit for 10 minutes. Set it aside.
STEP 2: Dry ingredients and butter. Mix the all purpose flour, sugar, and salt together in a large bowl, use the bowl of a stand mixer if you will be using it for kneading. Add the cubed butter in and use a pastry kneader or your hands to knead the butter in. It is done when the butter clumps are the size of a pea.
STEP 3: Mix dough. Add the milk and yeast mixture and lightly beaten eggs. Use a stand mixer with a dough hook to mix them in on low speed until it begins to form a dough.
Note: See the recipe notes for instructions to knead by hand.
STEP 4: Knead dough. Switch the mixer to medium speed and let it knead for 5 minutes. Spray a large mixing bowl with nonstick spray and place to dough in.
STEP 5: First rise. You can either do a fast rise in a warm oven, or a slow rise in a fridge overnight. I recommend rising in a fridge overnight for best results.
For a fast rise, preheat the oven to 200°F. Place a kitchen towel over the dough bowl. Then, place the bowl in the oven and turn it off. Leave the oven door cracked open and let the dough rest for 1 hour of rise time.
For a slow rise, cover the bowl with plastic wrap. Place it in the fridge overnight up to a maximum of 18 hours.
Step By Step Instructions - Filling and Assembly
Here is how to make the filling and assemble the rolls.
STEP 1: Beat butter and mix. Use a small bowl and a hand mixer to beat the butter until lightly mixed. Add in the brown sugar and cinnamon. Mix them together on medium speed until combined.
STEP 2: Roll dough. Roll out the dough with a rolling pin on a lightly floured surface. Roll it into an large rectangle ¼ inch thick.
STEP 3: Spread filling. Use an offset spatula to spread the filling on top of the dough. Make sure to spread right up to the edges.
STEP 4: Roll log. Use a serrated knife to cut the rectangles into thirds horizontally (the short direction for fatter strips, not long thin ones). Start on the short side of each and begin rolling into a tight log. Then, cut each log into 6-7 pieces for 20 pieces total.
STEP 5: Second rise. Spray a 9X13 baking pan with baking nonstick spray and place the rolls in the pan. Cover it with a kitchen towel and let the rolls rise for 20 minutes. Meanwhile, preheat the oven to 350°F.
STEP 6: Bake. Bake the rolls for 18-20 minutes. They are done when the tops are lightly golden brown. Start the icing before they are done.
STEP 7: Beat butter and cream cheese. Use a small bowl and a hand mixer to beat the butter and cream cheese on high speed until smooth.
STEP 8: Mix icing. Add the powdered sugar and mix on low speed until it combines. Then, switch to medium speed until it is smooth. Add the vanilla extract and milk. Mix on high speed until you have smooth icing. Spread the cream cheese frosting over the rolls as soon as they are out of the oven.
Expert Baking Tips
- Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour.
- Make sure your yeast is fresh. If you use expired yeast or if you put it in too hot or too cold milk it will not activate properly preventing a proper rise.
- If you choose to roll your rolls immediately you can still chill them overnight. You then bake them in the morning the next morning.
FAQ
The rolls rise fastest in a warm place. If your oven is busy, you can let the dough rise at room temperature as long as you don't have a cold house. Try to find a warmer area for best results. The preheated oven is simply a safe and consistent choice. Of course, rising overnight in the fridge also works best if possible.
If you are eating just one, then reheat the roll on a plate in the microwave for 15-25 seconds until warm (the amount of time will vary with your microwave). If you are reheating a whole tray, then preheat the oven to 350, and let the baking dish of rolls sit in the oven for 5 minutes or until hot. Then, enjoy your warm rolls!
Yes you can! Follow the instructions, but bake for only 10 minutes and chill. Then, you can continue the rest of the bake time (8-10 minutes) in the morning until hot.
Storing and Freezing
Store these mini cinnamon rolls in an airtight container in the fridge. Store up to 5 days. They are best when heated in the microwave until warm.
Freezing
These mini cinnamon rolls can be frozen in 2 ways.
- Freeze the rolled rolls. Freeze these up to 30 days. Let them thaw before baking. They won't rise as much, but will still work.
- Freeze the already baked rolls. Freeze these up to 30 days. Thaw for 1 hour before eating.
Other Cinnamon Roll Recipes To Try
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📖 Recipe
Mini Cinnamon Rolls
Ingredients
Dough
- 1 cup Milk warmed to 110℉
- 2 ¼ teaspoon Active dry yeast 1 packet
- 2 Large eggs room temperature slightly beaten
- 4 ½ cups All-purpose flour
- ¼ cup White granulated sugar
- 1 teaspoon Salt
- 10 tablespoon Unsalted butter room temperature and cubed
Cinnamon Filling
- ½ cup Unsalted butter room temperature
- ¾ cup Brown sugar packed light or dark
- 1 tablespoon Ground cinnamon
Cream Cheese Frosting
- 4 oz Cream cheese room temperature
- 4 tablespoon Unsalted butter room temperature
- 1 cup Powdered sugar sifted
- 1 teaspoon Pure vanilla extract
- ¼ cup Milk
Instructions
Dough
- Warm the milk in the microwave for 1 minute. Warm the milk to 110℉. Sprinkle the yeast on top of the milk. Let it sit for 10 minutes. Set aside.1 cup Milk, 2 ¼ teaspoon Active dry yeast
- In a large bowl, mix the flour, sugar, and salt. Add in the cubed butter. Use a pastry kneader or your hands to knead the butter into the flour. Do this until the butter is the size of a pea.4 ½ cups All-purpose flour, ¼ cup White granulated sugar, 1 teaspoon Salt, 10 tablespoon Unsalted butter
- Add in the milk and yeast mixture and the lightly beaten eggs to the flour. Using a stand mixer with a dough hook, mix on low speed until a dough starts to form. *For making by hand instructions see notes.2 Large eggs
- Switch the speed to medium and knead for 5 minutes. Spray a large mixing bowl lightly with nonstick spray. Place the dough into the bowl. For best results, this dough is best if chilled overnight.
- Rising:1. Preheat the oven to 200℉. Place a kitchen towel over the bowl. Place the bowl in the oven, turn off the oven, and crack open the door. Let it rise for 1 hour.2. Place plastic wrap over the bowl. Place in the fridge overnight. (max of 18 hours).
Cinnamon Filling
- In a small bowl using a hand mixer, beat the butter until lightly mixed. Add in the brown sugar and cinnamon. Mix on medium speed until combined.½ cup Unsalted butter, ¾ cup Brown sugar, 1 tablespoon Ground cinnamon
- On a lightly floured surface, use a rolling pin to roll out the dough into a large rectangle. It should be ¼ inch thick.
- Spread the filling over the dough using an offset spatula, make sure to spread it to the edges.
- Use a serrated knife and cut the dough into thirds (cut it horizontally). Starting on the short side, roll each dough into a log. Then, use a serrated knife to lightly saw the log into 6-7 pieces. It will make 20 rolls.
- Spray a 9X13 inch pan with baking spray. Place the rolls into the pan. Cover with a towel. Let rise for 20 minutes.
- Preheat the oven to 350℉. Bake for 18-20 minutes until the rolls are lightly golden on top.
Cream Cheese Icing
- In a small bowl using a hand mixer, beat the butter and cream cheese on high speed until smooth.4 oz Cream cheese, 4 tablespoon Unsalted butter
- Add in the powdered sugar, mix on low speed until combined. Turn, to medium speed until smooth. Add in the vanilla and milk. Mix on high speed until smooth.1 cup Powdered sugar, 1 teaspoon Pure vanilla extract, ¼ cup Milk
- Immediately, spread the icing over the rolls as soon as they are out of the oven.
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