There’s something truly magical about the warm aroma of cinnamon and sugar wafting through your kitchen. This mini cinnamon rolls recipe is just the right size for sharing or enjoying as a sweet breakfast treat for yourself. You’ll love how soft and fluffy these rolls turn out, with just the right amount of cinnamon spice in every bite.
Whether you’re making them for a weekend brunch or a special occasion, these mini cinnamon rolls are quick to prepare and bake, making them a delightful way to start your day or impress guests. Plus, they freeze well, so you can enjoy fresh cinnamon rolls anytime you want!
Why You'll Love This Recipe
- Soft, fluffy, and perfectly sweet mini cinnamon rolls every time.
- Made with simple ingredients you probably already have at home.
- Quick to prepare, perfect for busy mornings or last-minute guests.
- Easy to customize with your favorite icing or nuts.
- Freezes well for convenient make-ahead breakfasts.
Ingredients
Gather these ingredients to make the dough, filling, and icing for your mini cinnamon rolls.
- 2 1/4 teaspoons active dry yeast (1 packet)
- 3/4 cup warm whole milk (about 110°F)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 3 cups all-purpose flour, plus extra for dusting
- 1/2 teaspoon salt
- 1/2 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, softened (for filling)
- 4 ounces cream cheese, softened (for icing)
- 1 cup powdered sugar (for icing)
- 1 teaspoon vanilla extract (for icing)
- 2 tablespoons milk (for icing)
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 55 minutes (including rising time)
- Servings: 12 mini rolls
- Calories: Approximately 230 per roll
How to Make mini cinnamon rolls recipe
- In a small bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
- In a large mixing bowl, combine the melted butter, sugar, egg, and salt. Add the yeast mixture and gradually mix in the flour until a soft dough forms.
- Knead the dough on a lightly floured surface for about 6-8 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm spot for 30-35 minutes until doubled in size.
- While the dough rises, mix the brown sugar and cinnamon in a small bowl. Once risen, roll the dough out into a 12x18 inch rectangle on a floured surface.
- Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture evenly on top.
- Starting from the long edge, tightly roll the dough into a log. Using a sharp knife, cut the log into 12 equal slices.
- Place the slices cut side up in a greased 9x13 inch baking dish, leaving a little space between each. Cover and let rise for another 15 minutes.
- Preheat your oven to 350°F. Bake the rolls for 15-18 minutes until golden brown and cooked through.
- While the rolls bake, whisk together the cream cheese, powdered sugar, vanilla extract, and milk until smooth and spreadable. Drizzle or spread the icing over the warm rolls before serving.
Tips for the Best Results
- Make sure your milk is warm, not hot, to activate the yeast properly without killing it.
- Knead the dough thoroughly to develop gluten for soft, fluffy rolls.
- Use a sharp knife or dental floss to cut the rolls cleanly without squishing them.
- Don’t skip the second rise; it helps the rolls stay light and airy.
- Feel free to add chopped nuts or raisins to the filling for extra texture.
Storage and Reheating
You can store your mini cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days or freeze them for up to 2 months.
To reheat, warm refrigerated rolls in the microwave for 15-20 seconds or bake frozen rolls at 350°F for 10-12 minutes until heated through. Add fresh icing after reheating for the best flavor.
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast. Use about 2 1/4 teaspoons of instant yeast and add it directly to the flour without proofing in warm milk first. Adjust the rising times as needed.
How do I prevent my cinnamon rolls from getting dry?
Make sure not to overbake your rolls and keep them covered with icing or a damp cloth while cooling. Storing them properly in an airtight container also helps retain moisture.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and rolls, then refrigerate them overnight after shaping. Let them come to room temperature and rise before baking the next day.
What can I use instead of cream cheese icing?
If you prefer, you can use a simple powdered sugar glaze made with powdered sugar and milk, or even a drizzle of maple syrup for a delicious alternative.