Mini Cinnamon Rolls

5 from 7 reviews

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.

Prep Time1

Cook Time20

Resting Time1 20

Total Time2 40

Servings: cinnamon rolls

Calories: 145kcal

Author: Stephanie Rutherford

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

US - Metric

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 Options
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. This is for making right away
2. Or 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.

Nutrition