A classic ooey, gooey cinnamon roll topped with a rich cream cheese frosting in a fun mini size perfect for a party. Betcha can’t eat just one.
Annalise, Completely Delicious, recently hosted a pot luck baby shower brunch for our good friend Becky, Vintage Mixer. When you go to a pot luck party with food bloggers, you know you’re going to eat well, and the pressure’s on to make something extra special.
Becky mentioned in a comment on my Simply Sinful Cinnamon Muffins post that one of her only pregnancy cravings has been cinnamon rolls, so I couldn’t resist making cinnamon rolls to take to the shower. To make them easy to eat and serve at a pot lucky party, I decided to make mini cinnamon rolls like the ones you can get at the mall.
Amanda, Kevin and Amanda, baked some cute baby cinnamon rolls for a virtual baby shower last year. It’s a super easy, quick version made with crescent roll dough, but I wanted to use a traditional sweet yeast dough. I found just what I was looking for on the King Arthur Flour website. Their “Cinnabon clone” recipe.
I filled them with the King Arthur Baker’s Cinnamon Filling, but if you don’t have that, I’ve given the ingredients for a substitute. I baked them in mini muffin tins, but you could also bake them on a baking sheet if you don’t have mini muffin pans. You can use dental floss or a serrated knife to cut your rolls, but I like to use my plastic dough scraper.
The little cinnamon rolls are a bit more work to make than big ones, but they’re perfect for a party. Most people had two or three, and even took some home for “their kids.” ;) Kalyn, Kalyn’s Kitchen, gave them two thumbs up and said they reminded her of the ones her mom use to make for her growing up.
- 4 - 4 1/2 cups Unbleached All-Purpose Flour
- 1/2 cup sugar
- 2 1/4 teaspoons (1 package) instant yeast
- 1 3/4 teaspoons salt
- 1 cup milk
- 1/3 cup unsalted butter, cut up
- 2 large eggs, room temperature
- 1/2 cup water*
- 1 cup Baker's Cinnamon Filling mix*
- *Or substitute 1/3 cup (2 5/8 ounces) unsalted butter, softened, 1 cup (7 1/4 ounces) brown sugar, packed, 3 tablespoons (3/4 ounce) ground cinnamon
- one 3-ounce package cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 1/2 cups glazing or confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
- In the bowl of a stand mixer, using the paddle attachment, combine 3 1/2 cups flour, sugar, yeast, and salt.
- In saucepan or microwave safe dish, heat milk and butter until warm (120° – 130°F). Add heated milk and butter to flour mixture. Mix in eggs. Blend at low speed until moistened. Beat 3 minutes at medium speed.
- Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft dough, adding more or less flour as needed. Knead the dough for 5 minutes. Place in greased bowl, turning to grease top. Cover; let rest 15 minutes.
- While the dough is resting, prepare the filling by mixing the Baker's Cinnamon Filling with enough water to make filling with a soft, pudding-like consistency. Set it aside. Spray 48 mini muffin cups with non stick cooking spray.
- Divide dough in four equal pieces and keep remaining pieces covered with plastic wrap. On a floured surface, roll the dough into an 8x12” rectangle. Spread 1/4 of the filling evenly over the dough.
- Starting with the long end, roll the dough into a log, and cut it into 12 slices. Place each piece, cut edges up, in a mini muffin cup. Repeat with remaining dough.
- Loosely cover muffin pans with plastic wrap and let the dough rise in a warm place until doubled, about 60 minutes.
- Preheat oven to 375°F
- Bake 10 to 15 minutes until rolls are golden brown. Remove to a wire rack to cool. While rolls are cooling, make the icing.
- Icing: In a small bowl, beat together the cream cheese, butter, sugar, and vanilla. Spread the icing on the buns while they’re warm.
- Serve warm or at room temperature.
adapted from King Arthur Flour
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