Mini cinnamon rolls are soft, fluffy mini swirls filled with gooey cinnamon and brown sugar in every bite. They're perfect when you want a smaller treat, especially for brunch spreads with lots of options. And because they're mini, going back for seconds or thirds feels completely guilt-free.
I love cinnamon rolls. All kinds-overnight cinnamon rolls, chocolate espresso rolls, Biscoff cinnamon rolls. There is just something about mini rolls though. They're the perfect size, yet still small enough to tempt you into grabbing just one more. They're great for feeding a crowd or bringing to a big brunch spread or potluck. You can even pair them with my mini pesto rolls for a sweet and savory brunch combo that everyone will love.
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Ingredients for the dough and filling
- Whole milk
- Active dry yeast
- White sugar
- Salted butter
- Eggs
- All purpose flour
- Salt
- Brown sugar
- Cinnamon
See recipe card for quantities.
Ingredients for the frosting
- Cream Cheese
- Salted Butter
- Powdered Sugar
- Heavy Cream
- Vanilla (optional)
- Salt
Instructions for cutting the dough
Because we're making mini rolls, there are some tips that making cutting easier. I highly recommend using a pizza cutter as described below.
Roll the dough into an approximate 12 x 18 inch rectangle. Top with salted butter and the cinnamon brown sugar mixture, and lightly press down. With a pizza cutter, cut the dough into 12 long vertical strips and then cut those horizontally across the middle. Roll up each of the 24 pieces and add them directly to the baking pan.
You don't need to roll the dough out into a perfect rectangle. If the dough is resistant, leave it to rest for 5-10 minutes and continue rolling. If it's not perfect, that's okay! One option would be to cut smaller strips so that you don't have to use the sides. Personally, I'm not overly patient, but I also don't like wasting dough. So I start rolling in the middle and work my way out to the sides. When I get to the sides/ends, I reshape those as needed. They are just as yummy even when they're not the perfect shape. Add extra icing and no one will know. Don't sweat that small stuff!
Substitutions
- Vegan - this recipe works well with high quality vegan substitutes. My recommendations are to use Bob Mill's egg replacer or to make flax eggs (for three flax eggs, mix three tablespoon of flaxseed meal and nine tablespoons of water and let sit for 10 minutes), to use oat milk, a high quality vegan butter like Miyokos brand, and your favorite heavy cream replacement. My current favorite vegan heavy cream is Trader Joe's brand. I will caution against vegan replacements that have a strong coconut flavor, unless you and your guests (if you are sharing) truly love coconut.
Equipment
A stand or hand mixer is helpful in making mini cinnamon rolls.
Storage
Store in an airtight container at room temperature for 1-2 days or in the refrigerator for 5-7 days. To warm up mini cinnamon rolls the next day, just microwave them for 10-15 seconds. Not long enough to melt the frosting but just enough to warm them up.
Next Level Tips
- Everyone loves cinnamon rolls, but the kind of cinnamon you use can take your sweet rolls to a whole other level! Try a single source, organic brand. I'm currently in love with Ceylon cinnamon from Indonesia. Cinnamon is like coffee and chocolate. Where it's made and how it's made matters!
- Weigh your flour! Even when a recipe lists flour in cups, I definitely recommend weighing the flour. If you don't already have a kitchen scale, you can find them for under $10 on Amazon. Different brands of flour have different weights, and not everyone measures flour the same. I use Kirkland's organic all-purpose flour from Costco, and I always weigh flour even if I don't weigh any other of the ingredients. The nutritional label of all flours will tell you how much each serving size (usually ¼ cup) weighs. But, if you don't have a kitchen scale, the next best way to measure flour is the fluff and scoop method. Fluff the flour in its container and then lightly scoop the flour into the measuring cup with a spoon. Lightly level the measuring cup with a knife.
- Having brunch and want to pair these mini cinnamon rolls with a savory mini roll? Try my mini pesto rolls!
FAQ
Yes, you will just need to bake them slightly longer. Instead of the 24 mini rolls, bake the 12 full size rolls for 27-32 minutes. Or you can follow my overnight cinnamon roll recipe for full size rolls that you let rise overnight or bake the same day.
Yes! After you roll up the mini cinnamon rolls, cover and place them in the refrigerator (skipping the second room temperature rise). The next day, allow them to warm up on the kitchen counter for about 30 minutes before baking. They may take a few minutes longer to bake if they are still cool when they go in the oven.
Related
Looking for other recipes like this? Try these:
Mini Cinnamon Rolls
Equipment
- 1 Stand or hand mixer
Ingredients
Dough
- ¾ cup whole milk
- 2 ¼ teaspoons active dry yeast
- ¼ cup white sugar
- 8 tablespoons salted butter room temperature
- 3 eggs room temperature
- 4 ½ cups all-purpose flour (540 grams)
- 1 teaspoon salt
Filling
- 2 tablespoons salted butter room temperature
- ½ cup brown sugar
- 2 tablespoons cinnamon
Frosting
- 4 ounces cream cheese room temperature
- 2 tablespoons salted butter room temperature
- 2 cups powdered sugar (8 ounces)
- 1 tablespoon heavy cream
- ¼ teaspoon salt
- 1 teaspoon vanilla optional
Instructions
Making the dough
- Take out the butter and eggs to bring them to room temperature.
- Heat the milk in microwave until warm 105℉ - 110℉. [It's best to use a kitchen thermometer if you have one.] Add the warm milk, yeast and a little of the white sugar to the mixer bowl. Let sit for 5-10 minutes.
- Add the rest of the sugar, the softened butter and the eggs to the mixing bowl. Mix on low speed until the eggs are incorporated. The butter will not incorporate at this stage, which is normal.
- Add the flour and salt mixture to the mixing bowl in three different stages. Scrape down the sides of the mixing bowl after each addition and then mix on a low speed until the flour has been incorporated. Repeat until all flour has been added.
- After the flour has been incorporated, switch to the dough hook and knead on low speed for 5 minutes.
- Spray a large bowl (or reuse the mixing bowl) with cooking spray. The dough is sticky and that's normal. Let the dough rise in a covered bowl for a total of 60 minutes. After 30 minutes, knead the dough using the stretch and fold method. If you're familiar with this method, do it in the bowl. If this is your first time, take the dough out of the bowl and set on a floured surface. Take ahold of a large piece of dough at the 12 position, stretch it away from your body, and then fold it back toward the middle of the dough ball. Rotate the ball ⅛ to ¼ of a turn and repeat the stretch out and fold back over motions. Keep repeating until you have gone around 2 times and the dough becomes less stretchy. You DO NOT have to do the stretch and fold, but it does make the rolls more fluffy and soft. Put the dough back in the bowl to rise for another 30 minutes. So, the total rise time is 60 minutes with the optional stretch and fold after 30 minutes.
Making the filling
- Spray a ¼ sheet pan baking sheet (or a 9x13 pan) with cooking spray and set aside.
- After the dough has risen for the total of 60 minutes, put it on a floured surface and roll it out into a 12 x 18 inch rectangle. [If the dough is ever resistant, let it rest for 10 minutes. Don't overwork the dough trying to roll it out. It should roll out easily.]
- Brush 2 tablespoons of very soft butter on to the dough with a pastry or silicone brush. You want to use very soft but not melted butter. Think of the butter as the glue that will hold the brown sugar and cinnamon to the dough. You can also use your fingers or a knife to spread the butter.
- Mix the brown sugar and cinnamon together in a small bowl until the cinnamon is incorporated into the sugar.
- Sprinkle the brown sugar and cinnamon mixture evenly over the dough and lightly press it in.
- Because these are mini rolls, the easiest cutting method is using a pizza cutter. Using a pizza cutter, cut 12 vertical strips. Then cut those in half horizontally for a total of 24 pieces. Roll them up individually and add them to the baking pan.
- Cover the mini cinnamon rolls and allow them to rise for 30 minutes. Meanwhile, preheat the oven to 350 ℉.
- Bake uncovered for 22-25 minutes until the tops are lightly golden brown.
Making the frosting
- Put the softened cream cheese and softened butter in to a mixing bowl and mix until thoroughly combined and fluffy.
- Add the powdered sugar, heavy whipping cream, salt and vanilla and mix until light and fluffy. It takes less than two minutes. The vanilla is optional. It adds a nice touch of flavor but it also tints the frosting if using regular brown vanilla, so keep that in mind. The salt cuts some of the sweetness of the sugar.
- Allow the mini cinnamon rolls to cool for a minimum of 10 minutes before frosting so that the frosting does not immediately melt. You can also wait until the rolls have completely cooled to frost them. Spread the frosting on the rolls with an offset icing spatula or any small spatula or knife.
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