Mini Cinnamon Rolls
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Mini Cinnamon Rolls are everything you love about classic cinnamon rolls, just in the cutest, mini form! They’re ultra soft, fluffy, and swirled with a sweet cinnamon sugar filling, then topped with a cream cheese icing. These mini rolls are so easy to make and perfect for breakfast, brunch or dessert!
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mini cinnamon rolls
Cinnamon Rolls are my all-time favorite treat. There’s truly nothing better than the smell of warm cinnamon rolls baking in the oven… it fills the whole kitchen with the coziest, most irresistible aroma, am I right?
These Mini Cinnamon Rolls are a smaller versions of classic cinnamon rolls made with soft, fluffy dough, a buttery cinnamon sugar filling, and a traditional cream cheese icing. Since they’re smaller, they bake faster, are perfect for sharing, and little hands.
Serve these rolls at your next brunch alongside Bacon Cheddar Egg Bites, Berry Fruit Salad, Mini Chocolate Chip Muffins, and/or Banana Baked Oatmeal for the ultimate spread.
Why You’ll Love These mini cinnamon rolls
key ingredients
- Active dry yeast, rapid or quick rise yeast or instant yeast: You can use either one for these, just note the rising time will vary.
- Warm milk: Activates yeast and makes the dough tender. Whole milk is preferred but you could also use low-fat milk.
- Sugar: We use both granulated white sugar and light or dark brown sugar to add sweetness.
- Eggs: We add 2 whole eggs to add richness and structure.
- Butter: Adds a buttery flavor to the dough and makes the cinnamon rolls filling extra gooey. We use salted butter, if you use unsalted butter, add 1/4 teaspoon of salt to the dough.
- All-purpose flour: Be sure not to add too much flour, other wise the rolls can be dry. You could also use 1/2 bread flour if you wanted your mini cinnamon rolls to be a little on the chewier side.
how to make mini cinnamon rolls
Activate yeast and add liquids: Warm milk and butter in a small pot on the stove or microwave until it’s 110 degrees F. Add the milk mixture and yeast to the bowl of a stand mixer and whisk together until combined and the milk is frothy. Let sit for 2 minutes. Add sugar, eggs and vanilla extract.
Make cinnamon roll dough: Add the flour and cinnamon to the dough and place the mixing bowl on the stand mixer and knead the dough with a dough hook for about 8 minutes until a dough ball is formed. The dough will be slightly sticky but shouldn’t stick to your hands.
First rise: Transfer the dough ball to a lightly greased bowl, cover with a warm damp towel and let dough rise for an 1 – 1 1/2 hours, or until it has doubled in size.
Top with filling: After the dough has doubled in size, transfer to a lightly floured surface and roll out to about 16×12 inch large rectangle with a rolling pin. Mix the softened butter, brown sugar and cinnamon to a small bowl and mix with a fork until combined. Then spread the mixture over the dough, covering every inch.
Cut into rolls: Lightly grease a 13 x 9 inch baking dish or line with parchment paper. With a pizza cutter or sharp knife, cut down the middle from the long side, and then into 12 strips from 24 equal pieces. Roll into a cinnamon roll and place on the prepared baking dish. Cover the rolls again and place a warm damp towel on top. Let rise for another 30-45 minutes.
Bake: Preheat oven to 350 degrees F. Bake cinnamon rolls for 18-20 minutes or until just slightly golden brown on the edges. You want to under-bake them a little so they stay soft and gooey in the middle.
Frost and enjoy: While the cinnamon rolls are cooling, add all of the frosting ingredients together and beat with an electric mixer or whisk until smooth, light and fluffy. Spread the frosting over the tops of the rolls and serve immediately. Enjoy!
tips
- Frost the cinnamon rolls immediately: The frosting on the cinnamon rolls will slightly melt into the rolls making them extra delicious and gooey! They will be perfect.
- Let the rolls get cozy in the baking pan: Let the rolls touch on all sides of the baking dish. When they rise for the second time they should get so puffy they touch, this will ensure that all of the centers and sides are nice and soft. Making them gooey!
- Extra gooey centers: Underbake the cinnamon rolls to make these ultra gooey and delicious!
- Make perfect swirls: Use a pizza cutter to cut the dough into even strips then roll each strip up into a swirl and place in your baking dish.
- Make sure the rolls won’t stick: Be sure to use parchment paper or cooking spray to the bottom of the baking pan.
cinnamon roll recipe variations
- Add-ins: Chopped pecans, walnuts, orange zest, lemon zest, chocolate chips or raisins make great additions.
- Frosting: Add cocoa powder, salted caramel or maple syrup to change up the flavor.
- Make a double batch: You’ll be glad you did!
- Extra decadent: Pour 1 cup of heavy cream all over the tops of the cinnamon rolls so it seeps into the gaps. This will make the rolls extra gooey, rich and delicious!
- Holiday themed: Make these for any holiday or special occasion by adding themed sprinkles to the tops or food coloring to the cream cheese frosting.
- Funfetti: Add your favorite sprinkle mix to the dough, filling and on top of the frosting!
leftovers & storage
These Cinnamon Rolls make great leftovers for the next morning! Simply cover the cinnamon rolls with plastic wrap or transfer them to an airtight container and store them at room temperature for 2-3 days.
If you want to store them longer, place them in the refrigerator for up to 6 days. Reheat in the microwave or oven on 350 degrees F for a few minutes.
HOW TO FREEZE cinnamon rolls
- Tightly wrap the assembled cinnamon rolls, completing steps 1-5. Cover the cinnamon rolls in the baking pan with plastic wrap, foil or a lid.
- Place the cinnamon rolls in the freezer up for up 2 months max.
- When ready to bake, remove the cinnamon rolls from the refrigerator and let them come to room temperature overnight. They will need to complete the second rise. Place a warm damp towel over the rolls when they rise for the second time.
- Bake according to the recipe instructions and make the frosting.
make ahead
- If you want to save a few hours during the day, you can make these cinnamon rolls the day or night before.
- After completing steps 1-5, cover the baking pan that your sliced rolls are in and place them in the fridge.
- When you are ready to bake the cinnamon rolls, remove cinnamon rolls from the oven and bring them to room temperature so they can rise for the second time. Make sure to cover them with a warm damp towel.
- Once they are at room temperature bake accordingly to the instructions in the recipe.
- To bring the cinnamon rolls to room temperature: Leave them on the counter for 30-45 minutes before baking.
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Mini Cinnamon Rolls
Ingredients
Cinnamon Roll Dough
- 1 cup milk whole preferred
- 1/3 cup salted butter
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1/2 cup granulated sugar
- 2 whole eggs room temperature
- 1 teaspoon pure vanilla extract
- 4 1/4- 4 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
Filling
- 1/2 cup salted butter softened at room temperature
- 1 cup brown sugar
- 1 1/2 tablespoons ground cinnamon
Frosting
- 3 ounces cream cheese softened at room temperature
- 1/2 cup salted butter softened at room temperature
- 1 – 1 1/2 cups powdered sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Warm milk and butter in a small pot on the stove or microwave until it's 110 degrees F. Make sure it isn't too hot and it should feel like warm bath water. I highly recommend using a food thermometer. Add the milk mixture and yeast to the bowl of a stand mixer and whisk together until combined and the milk is frothy. Let sit for 2 minutes. Add sugar, eggs and vanilla extract. Mix until well combined.
- Add the flour and cinnamon to the dough and place the mixing bowl on the stand mixer and knead the dough with a dough hook for about 8 minutes until a dough ball is formed, scrape down the sides of the bowl a few times. The dough will be slightly sticky but shouldn't stick to your hands. If it is too sticky add 2 tablespoons of flour. If you don't have a stand mixer you could use your hands and knead the dough on a well-floured surface.
- Transfer the dough ball to a lightly greased bowl, cover with a warm damp towel and let dough rise for an 1 – 1 1/2 hours, or until it has doubled in size. The time will vary depending on the humidity and temperature in your home. To make your towel warm, place the damp towel in the microwave for 30 seconds
- After the dough has doubled in size, transfer to a lightly floured surface and roll out to about 16×12 inch rectangle with a rolling pin. Mix the softened butter, brown sugar and cinnamon to a small bowl and mix with a fork until combined. Then spread the mixture over the dough, covering every inch.
- Lightly grease a 13 x 9 inch baking dish or line with parchment paper. With a pizza cutter or sharp knife, cut down the middle from the long side, and then into 12 strips from 24 equal pieces. Roll into a cinnamon roll and place on the prepared baking dish. Cover the rolls again and place a warm damp towel on top. Let rise for another 30-45 minutes. They will get a little puffy and rise a bit.
- Preheat oven to 350 degrees F. Bake cinnamon rolls for 18-20 minutes or until just slightly golden brown on the edges. You want to under-bake them a little so they stay soft and gooey in the middle.
- While the cinnamon rolls are cooling, add all of the frosting ingredients together and beat with an electric mixer or whisk until smooth, light and fluffy. Spread the frosting over warm Mini Cinnamon Rolls and serve immediately. Enjoy!
