Mini Cinnamon Rolls

4.80 from 5 votes

These soft, fluffy mini cinnamon rolls are made in a muffin tin, require just 30 minutes of rise time, and no mixer. Topped with sweet cream cheese frosting, they're ready in just over an hour.

Prep Time15

Cook Time15

Rise time30

Total Time1

Course: Breakfast

Cuisine: American

Servings: rolls

Calories: 231kcal

Author: Callan Wenner

Equipment

Large mixing bowl
12 hole muffin tin
2 Small mixing bowls

Ingredients

1 ¾ cups all-purpose flour
1 teaspoon instant yeast
¼ teaspoon kosher salt
⅓ cup whole milk warmed to 110℉
2 tablespoons granulated sugar
1 large egg
3 tablespoons unsalted butter melted
½ cup brown sugar packed
1 tablespoon ground cinnamon
3 tablespoons unsalted butter room temperature
¼ teaspoon kosher salt
½ teaspoon vanilla
2 oz cream cheese softened
1 tablespoon unsalted butter room temperature
¾ cup powdered sugar
½ teaspoon vanilla

US Customary - Metric

Instructions

In a large bowl, whisk together the flour, yeast, and salt.
1 ¾ cups all-purpose flour, 1 teaspoon instant yeast, ¼ teaspoon kosher salt
In another bowl, whisk together the milk, sugar, egg, and melted butter. Add the wet ingredients to the dry ingredients and mix together with a wooden spoon or dough whisk until combined.
⅓ cup whole milk, 2 tablespoons granulated sugar, 1 large egg, 3 tablespoons unsalted butter
Lightly flour a clean work surface and knead the dough for about 5 minutes until smooth and elastic. If it’s super sticky, add 1 tablespoon of flour to the work surface, but it will become less sticky as you continue kneading.
Cover the ball of dough on the counter with plastic wrap or a kitchen towel for 10 minutes while you prep the other ingredients.
Mix together the brown sugar, cinnamon, butter, salt, and vanilla until a paste forms. Set aside.
½ cup brown sugar, 1 tablespoon ground cinnamon, 3 tablespoons unsalted butter, ¼ teaspoon kosher salt, ½ teaspoon vanilla
Lift up the dough and lightly flour the surface again, then use a rolling pin to roll the dough out into an 8x12” rectangle. Use a bench scraper to keep the sides straight.
Spread the cinnamon sugar mixture to cover the entirety of the dough, the whole way to the edges. Use a pizza cutter or sharp knife to cut the dough into twelve, 1” strips (along the long side).
Roll each strip up into a coil, then transfer into a greased muffin well. Cover the muffin tin with plastic wrap and allow the rolls to rise in a warm place for 30 minutes until puffy.
Preheat the oven to 350℉, then bake the rolls for 12-15 minutes until very lightly golden.
While the rolls bake, mix the cream cheese, butter, powdered sugar and vanilla with a wooden spoon or spatula until it becomes a smooth, thick icing. Add 1 teaspoon of water or milk at a time to thin it out, if desired.
2 oz cream cheese, 1 tablespoon unsalted butter, ¾ cup powdered sugar, ½ teaspoon vanilla
Allow the baked cinnamon rolls to rest for 5 minutes before transferring to a serving platter and spreading a dollop of icing to each roll. Serve warm or at room temperature.

Video

Notes

Don't add more flour than is absolutely necessary. This can make the rolls dry out, and also make them too bulky and potentially pop out and uncoil while baking.

Add the covered rolls to the oven with the oven light on (no heat on) to rise. This creates a perfect rising environment. Note, the rise time could take up to 1 hour if it's left to rise in a cooler environment, but the oven light trick helps keep this to 30 minutes.

Store the baked mini cinnamon rolls covered at room temperature for one day, or in the fridge for up to three days.

Refresh the rolls in the microwave for :15-:30 seconds before enjoying.

Nutrition