Mini Cinnamon Rolls
Mini cinnamon rolls are soft, fluffy mini swirls filled with gooey cinnamon and brown sugar, perfect for when you want just a little something sweet. Their small size makes them ideal for brunch spreads and for enjoying more than one without a second thought.
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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