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4.43 from 28 votes

Cinna-Mini Cinnamon Rolls

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. 
Prep Time2 hrs
Cook Time15 mins
Total Time2 hrs 15 mins
Course: Sweet Rolls
Servings: 48 mini cinnamon rolls
Author: Barbara Schieving

Ingredients

  • 4-4 ½ cups Unbleached All-Purpose Flour
  • ½ cup sugar
  • 2 ¼ teaspoons 1 package instant yeast
  • 1 ¾ teaspoons salt
  • 1 cup milk
  • cup unsalted butter cut up
  • 2 large eggs room temperature
  • ½ cup water*
  • 1 cup Baker's Cinnamon Filling mix*
  • *Or substitute ⅓ cup 2 ⅝ ounces unsalted butter, softened, 1 cup (7 ¼ ounces) brown sugar, packed, 3 tablespoons (¾ ounce) ground cinnamon
  • one 3-ounce package cream cheese softened
  • 4 tablespoons unsalted butter softened
  • 1 ½ cups glazing or 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 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 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. 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.
  • IcingIn 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.

Notes

Adapted from King Arthur Flour