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.
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!
Here is why mini cinnamon rolls are so good
These cinnamon rolls have all the best features of full sized rolls!
- Gooey texture: These cinnamon rolls have that warm satisfying gooey center!
- Cream cheese icing: The classic cream cheese icing is the perfect topping!
- Convenient portions: These mini rolls are great for any time you don't want to have a large dessert.
These cinnamon rolls are an absolute favorite and a guaranteed hit.
Tips for making mini 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
First, roll out the dough into a rectangle. Use a sharp knife to cut off any uneven sides. I roll the dough until it is about ¼ inch thick.
Spread the cinnamon filling, using an icing offset spatula, across the dough. Make sure you get all the way to the edges.
Next, cut your dough into sixths using a pastry cutter or serrated knife. Cut each sixth into four strips. Then, roll each strip into a cinnamon roll. Be sure to roll them tightly.
You will get 24 rolls.
Mini Cinnamon Roll 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!
How do I store the mini cinnamon rolls?
Store the 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.
For more cinnamon roll recipes, check out my
- Banana Cinnamon Rolls
- Carrot Cake Cheesecake
- Lemon Raspberry Rolls
- Pecan Pie Cinnamon Rolls
- Cookie Dough Cinnamon Rolls
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.
📖 Recipe
Mini Cinnamon Rolls
Ingredients
Dough
- ½ cup Milk warmed to 110℉
- 2 ¼ teaspoon Active dry yeast 1 packet
- 1 Large egg room temperature slightly beaten
- 2 ¼ cups All-purpose flour
- 2 tablespoon White granulated sugar
- ½ teaspoon Salt
- 5 tablespoon Unsalted butter room temperature and cubed
Cinnamon Filling
- ¼ cup Unsalted butter room temperature
- ⅓ cup Brown sugar packed light or dark
- ½ tablespoon Ground cinnamon
- ⅓ cup Heavy cream for pouring
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
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.½ cup Milk, 2 ¼ teaspoon Active dry yeast
- In a large bowl, mix the flour, sugar, and salt.2 ¼ cups All-purpose flour, 2 tablespoon White granulated sugar, ½ teaspoon 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 tablespoon 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.¼ cup Unsalted butter, ⅓ cup Brown sugar, ½ 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.
- 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.⅓ 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 tablespoon 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 teaspoon Pure vanilla extract
- Immediately, spread the icing over the rolls as soon as they are out of the oven.
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