Mini Cinnamon Rolls

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4.47 from 32 votes

A recipe for insanely delicious homemade Mini Cinnamon Rolls that are perfectly portioned and bursting with sweet cinnamon flavor. These bite-sized treats are ideal for breakfast, brunch, or anytime snacking!

Prep Time30

Cook Time15

Rise Time1 15

Total Time2

Servings:

Calories: 129kcal

Author: Melissa Griffiths

Ingredients

For the Rolls:

4-4 ½ cups unbleached all-purpose flour
½ cup sugar
2 ¼ teaspoons instant yeast 1 package
1 ¾ teaspoons salt
1 cup milk
⅓ cup butter cut up
2 large eggs room temperature

For the Filling:

6 tablespoons butter softened
1 cup brown sugar packed
1 tablespoon cinnamon May add up to another tablespoon for a stronger cinnamon flavor.

For the Frosting:

1 3-ounce package cream cheese softened
4 tablespoons butter softened
1 ½ cups confectioners’ sugar
½ teaspoon vanilla extract
1 tablespoon milk

Instructions

In the bowl of a stand mixer, using the paddle attachment, combine 3 ½ 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 filling ingredients until well combined. Set aside. Grease pan(s) for 48 mini muffin cups.
Divide dough into four equal pieces and keep remaining pieces covered with plastic wrap. On a floured surface, roll the dough into an 8x12" rectangle. Spread ¼ of the filling evenly over the dough.
Starting with the long end, roll the dough into a log, and cut it into 12 slices. I like to cut with a bench scraper (dough scraper), but you can also use a serrated knife or unflavored dental floss.
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. Let cool in the pan for 5 minutes and then remove from the pan and move to a wire rack placed over parchment paper. While rolls are cooling, make the icing.
In a small bowl, beat together the cream cheese, butter, sugar, and vanilla. Spread the icing on the buns while they’re warm so some will ooze down the sides.
Serve warm or at room temperature.

Notes

Don't Rush the Rise: Patience during the rise time is crucial for light, fluffy rolls. Place them in a warm, draft-free location and give them the full 60 minutes to double in size.

Even Slicing Technique: For perfectly even rolls, use unflavored dental floss instead of a knife. Slide the floss under your dough log, cross the ends over the top, and pull tight to slice through cleanly.

Frosting Application: Apply the cream cheese frosting while the rolls are still warm (but not hot) from the oven. This allows some of the frosting to melt slightly into the rolls, creating an even more decadent treat.

Custom Flavor Variations: Experiment with different flavors by adding orange zest to the dough, mixing cardamom into the filling, or adding a tablespoon of maple syrup to the frosting for delicious variations on the classic.

Storage Options: Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. You can also freeze unfrosted rolls for up to 3 months. Thaw overnight in the refrigerator and warm slightly before frosting and serving.

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