mini cinnamon rolls

Give these 90 minute Mini Cinnamon Rolls a try and you&#039;ll fall in love with their tender, sweet centers and irresistible cream cheese frosting! 

Mini Cinnamon Rolls Recipe

all-purpose flour

sugar

unsalted butter

instant yeast

water

milk

salt

butter (melted)

brown sugar

tbsp ground cinnamon (and 1 tsp)

tsp vanilla extract

oz cream cheese (room temperature)

unsalted butter (room temperature)

whole milk ((to desired thickness))

In a large bowl or the bowl of a stand mixer, combine the flour, yeast and salt.

In a small microwave safe bowl (or glass measuring cup), combine the sugar, butter, water and milk. Heat in the microwave until the mixture is hot and the butter is almost melted (it took about 1 minute on HIGH in my microwave). Let the mixture come down to 120 degrees. Gradually add the milk mixture into the flour mixture. Add the egg and mix until a soft and sticky dough forms.

Preheat the oven to 200 degrees.

If using a stand mixer, switch to the dough hook and set on the lowest mixing setting for 4 minutes or until the dough becomes elastic or knead by hand on a lightly floured surface for 3-4 minutes. Cover the dough with plastic wrap and allow it to rest on the counter for 10 minutes.

Once the dough has rested, roll it out on a lightly floured surface until it measures a 24x16 inch rectangle. Prepare the filling by combining all of the ingredients in a small mixing bowl except for the butter. Spread the butter over the top of the rolled dough, then cover with the filling. Using a pizza roller/cutter, cut out 24 strips of dough (show in pictures below). Roll each up into a tight roll.

Place the rolls into a lightly greased 9x13 baking dish and gently place a piece of aluminum foil over top. Turn OFF your oven and place the covered rolls inside to rise for 45 minutes.

Remove the rolls from the oven and turn ON your oven to 375 degrees. Once heated, remove the foil and bake the rolls for 15-18 minutes or until the centers are lightly golden brown in color.

Remove from the oven and allow to cool for a few minutes before frosting. While rolls are cooling, prepare the frosting by combining all of the ingredients in a small mixing bowl and beating by hand or with a hand mixer until smooth. Spread over the tops of the rolls.

Mini Cinnamon Rolls are so much quicker (and cuter!) than traditional from-scratch cinnamon rolls, and they are delicious too! Cinnamon rolls that are ready in less than 15 minutes!

MINI CINNAMON ROLLS

crescent rolls

Tbsp softened butter (divided)

+ 2 Tbsp brown sugar (divided)

Tbsp cinnamon

butter

cream cheese (softened (1 oz))

Open the can of crescent rolls and lay the 4 small rectangles next to each other to form a large rectangle. Press the seams together and smooth out all of the perforations in the dough.

Use a butter knife to spread 1 Tbsp butter on the entire dough rectangle (go ahead and use a little more if you'd like).

Mix 1/3 cup brown sugar with the cinnamon until well combined. Spread the cinnamon/sugar filling on the buttered dough, covering all of the dough with the filling except for about a 1 inch row across the top. Doing this makes the dough seal better when you roll it up.

Starting at the bottom, roll the dough up. Cut the dough into twelve 1-inch cinnamon rolls. (I like to start by making one cut in the middle of the roll, and then placing one cut in the center of each half, dividing the dough into quarters. Then divide each of those quarters into thirds. Doing it this way helps you to space your cuts evenly across the dough and ensures that you end up with 12 equally sized rolls every time!)

Grease 12 cups in a mini muffin pan and then place a little pat of butter in the bottom of each cup. I used 2 Tbsp of butter and divided it into 12 little sections. Use the extra 2 Tbsp of brown sugar and divide it evenly amongst the twelve cups, sprinkling a little on top of each pat of butter. Doing this makes the bottoms of the rolls taste even better and it also makes the rolls easier to remove from the pan when they are done baking.

Place each roll into the prepared muffin tin and bake at 375° for about 10-12 minutes, until golden brown on top.

If you want frosting, make it while the cinnamon rolls are baking. Mix all of the frosting ingredients together with an electric mixer until smooth. As soon as the rolls are out of the oven, frost each one while they are still in the pan. Let cool for a few minutes and then remove from pan - they are definitely best warm!

These bite-sized mini cinnamon rolls have a fluffy brioche dough filled with cinnamon sugar then topped with tangy cream cheese frosting!

Mini Cinnamon Rolls

all purpose flour

eggs (room temperature)

unsalted butter (melted)

vanilla bean paste (substitute vanilla extract)

unsalted butter (softened)

cinnamon

cream cheese (room temperature)

whole milk (more

Using a stand mixer with a dough hook attachment, combine all dough ingredients (flour, milk, sugar, salt, vanilla bean paste, eggs, and butter) and mix on a low speed until the dough comes together as a smooth cohesive mass (5-10 minutes).

The dough should be slightly sticky. If it&#39;s too dry and won&#39;t come together, add an additional tablespoon or two of milk. If the dough is too sticky, add in an additional tablespoon or two of flour.

Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place for 2 hours.

Dough

While the dough is rising prepare the filling.

In a medium bowl, combine the softened butter, brown sugar, and cinnamon. Mix together until it forms a thick paste. Set aside.

Filling

Grease the bottom and sides of a 10x15 inch jelly roll pan (or a 9x13 inch quarter sheet pan) and set aside.

Place the dough on a lightly floured work surface and roll into a large 26x8 inch rectangle (you can also divide the dough in half and roll into two 14x8 inch rectangles if that&#39;s easier). Try to make the edges as even as possible. If the dough keeps shrinking back as you roll it out, cover and let it rest for 5-10 minutes to help the gluten relax before rolling again.

Spread the cinnamon sugar filling in an even layer over the top of dough, leaving about an inch of space at the top of the long end (this helps to seal the log).

Beginning at the long end, roll up tightly and pinch to seal. If desired, trim about 1 inch off of each end so that the log is 24 inches long.

For even slices, measure the dough and score the top at even intervals (about 1 inch apart).

Then using a very sharp serrated knife, or unflavored dental floss, cut the log into 24 1-inch pieces. [To cut with dental floss, break off a long piece and carefully slide underneath the dough. Then pull the ends of the floss and cross over the top. Pull gently to slice cleanly through the dough.]

Arrange the mini cinnamon rolls on the greased baking sheet.

Same Day Option: Cover loosely and let rise at room temperature for about 1 hour or until the dough has puffed up and filled in some of the empty space. 

Overnight Option: Cover the pan tightly with plastic wrap and place in the refrigerator to rise overnight (8-16 hours). The next morning, remove from the fridge at let sit at room temperature while the oven is preheating.

Preheat the oven to 350°F.

Bake the mini cinnamon rolls for 20-30 minutes or until they are golden brown and cooked through. The filling will be bubbly.

Remove from the oven and let cool slightly while you make the glaze.

Spread the cheese frosting over the warm bite-sized cinnamon rolls and enjoy!

Assembly

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Mini Cinnamon Rolls Recipe

MINI CINNAMON ROLLS

Mini Cinnamon Rolls

Top 3 mini cinnamon rolls recipes from across the web

The most viewed mini cinnamon rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mini Cinnamon Rolls Recipe

MINI CINNAMON ROLLS

Mini Cinnamon Rolls

The most viewed mini cinnamon rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine