These mini cinnamon rolls are super gooey and soft, but they are also mini! This recipe makes 24 little cinnamon rolls and they are topped with a cream cheese icing.

Top view of mini cinnamon rolls

When you want a smaller cinnamon rolls, this is the perfect recipe. It has all the of texture and flavor of the very best cinnamon rolls in a more convenient size. They are perfect for brunches, kids, or just as a fun little treat!

I have tips and tricks and process photos to easily help you make this recipe! If you love cinnamon rolls, you have to try my homemade cinnamon rolls

Bite missing from roll on a plate.

Tips for making cinnamon rolls

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make sure to use fresh yeast. Using expired yeast or making it too hot or cold when activating it can prevent a proper rise.
  • Tip 2: When you measure your flour, be sure not to compact it. I recommend scooping the flour into your measuring cup as pressing the measuring cup in and pressing it against the side of the container can pack in extra flour.
  • Tip 3: For the best rise, I like to put my covered bowl of dough in the oven. Preheat the oven to 200°F and turn it off when you place the bowl in the oven. Also, make sure to crack open the oven door. This lets it rise in a warm place, which the yeast loves.
  • Tip 4:  If your cinnamon filling is hard top spread it is because the butter, brown sugar, and cinnamon need to be beaten on high speed for 2 full minutes. This will aerate the butter like you are making cookie dough. The whipped butter will make it much easier to spread.

How to roll out the dough

Rolling out the dough
Roll out the dough into a rectangle.
Spreading the cinnamon filling on.
Spread the cinnamon filling all the way to the edges.
Cut up dough into strips.
Use a pastry cutter or a pizza cutter to cut into 24 even strips. Then, roll each one up.
Raw cinnamon rolls in a pan.
When I put the rolls into the pan, I use my hands to shape them into circle and flatter rolls.
Heavy cream on top of rolls.
Pour the heavy cream around the rolls
Baked rolls in a pan.
Put the icing on the rolls once they stop bubbling.

FAQ’s

Do the rolls need to rise in the oven?

The rolls will rise fastest in a warm place. The oven is a convenient place that is always warm enough for best results. If your oven is busy you can let the dough rise at room temperature as long as you don’t have a cold house.

Can I make these rolls the night before?

These rolls are best left in the fridge overnight after the first rise. If you want to have even less work to do in the morning you can follow the recipe until the second rise. Instead, place them in the fridge and chill. This will still allow them to rise, but slower. Then, in the morning take them out and bake.

What is the best way to reheat cinnamon rolls?

If you are reheating individual cinnamon rolls, place them on a plate in the microwave for 15-25 seconds until warm. If you are reheating an entire tray of cinnamon rolls place them in the oven at 350°F for 5 minutes or until hot. Enjoy!

Save this Recipe!

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Storing and Freezing

Store the mini cinnamon rolls in an airtight container in the fridge for up to 5 days. Reheat them before serving.

You can freeze the rolls in an airtight container for up to 30 days. Thaw for 1 hour before heating and serving.

Side view of rolls.

For more cinnamon roll recipes, check out my

One mini cinnamon roll on a plate.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Top view of mini cinnamon rolls
5 from 7 reviews

Mini Cinnamon Rolls

Stephanie Rutherford
These mini cinnamon rolls are super gooey and soft, but they are also mini! This recipe makes 24 little cinnamon rolls and they are topped with a cream cheese icing.
Print Recipe Pin Recipe Leave a Review
Prep Time: 1 hour
Cook Time: 20 minutes
Resting Time: 1 hour 20 minutes
Total Time: 2 hours 40 minutes
Servings: 24 cinnamon rolls

Ingredients
 
 

Dough

  • 1/2 cup Milk, warmed to 110℉
  • 2 1/4 tsp Active dry yeast, 1 packet
  • 1 Large egg, room temperature slightly beaten
  • 2 1/4 cups All-purpose flour
  • 2 TBSP White granulated sugar
  • 1/2 tsp Salt
  • 5 TBSP Unsalted butter, room temperature and cubed

Cinnamon Filling

  • 1/4 cup Unsalted butter, room temperature
  • 1/3 cup Brown sugar, packed light or dark
  • 1/2 TBSP Ground cinnamon
  • 1/3 cup Heavy cream, for pouring

Cream Cheese Frosting

  • 4 oz Cream cheese, room temperature
  • 4 TBSP Unsalted butter, room temperature
  • 1 cup Powdered sugar, sifted
  • 1 tsp Pure vanilla extract

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.
    1/2 cup Milk, 2 1/4 tsp Active dry yeast
  • In a large bowl, mix the flour, sugar, and salt.
    2 1/4 cups All-purpose flour, 2 TBSP White granulated sugar, 1/2 tsp Salt
  • Add in the milk and yeast mixture , lightly beaten egg, and cubed butter 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.
    1 Large egg, 5 TBSP Unsalted butter
  • 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. Beat for 2 minutes on high speed.
    1/4 cup Unsalted butter, 1/3 cup Brown sugar, 1/2 TBSP Ground cinnamon
  • On a lightly floured surface, use a rolling pin to roll out the dough into a large rectangle. It should be 1/4 inch thick.
  • Spread the filling over the dough using an offset spatula, make sure to spread it to the edges.
  • Cut the dough into 6ths. Then cut each section into fourths. Roll each strip up into a roll.
  • 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℉. Pour the cream around the rolls. Bake for 18-20 minutes until the rolls are lightly golden on top.
    1/3 cup Heavy cream

Cream Cheese Icing

  • Start this once the rolls come out of the oven. In a small bowl using a hand mixer, beat the butter and cream cheese on high speed until smooth.
    4 oz Cream cheese, 4 TBSP Unsalted butter
  • Add in the powdered sugar, mix on low speed until combined. Turn, to medium speed until smooth. Add in the vanilla. Mix on high speed until smooth.
    1 cup Powdered sugar, 1 tsp Pure vanilla extract
  • Immediately, spread the icing over the rolls as soon as they are out of the oven.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the rolls.
Pull out dairy ingredients 2 hours before baking.
Making by hand:
Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.
Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.
It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.
Calories: 145kcal, Carbohydrates: 19g, Protein: 2g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 25mg, Sodium: 68mg, Potassium: 39mg, Fiber: 0.5g, Sugar: 5g, Vitamin A: 311IU, Vitamin C: 0.03mg, Calcium: 21mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below!