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If you’re obsessed with fluffy and gooey cinnamon rolls but don’t need a giant one, this recipe for Mini Cinnamon Rolls is about to solve all of your problems.
Homemade Mini Cinnamon Rolls
All of the big flavor of regular Cinnamon Rolls, now in a smaller (cuter!) size. This recipe yields a soft and fluffy roll that is filled with the classic brown sugar / cinnamon gooey goodness that makes you want to lick your fingers. Topped with my very favorite Cinnamon Roll Icing, they are tender, perfectly gooey, and pretty much irresistible.
This Mini Cinnamon Roll recipe is ideal for tiny hands and big groups of sweet-loving people. But if you prefer your cinnamon rolls to be large and in charge – check out my regular homemade cinnamon roll recipe. If you need cinnamon rolls in a jiffy; I’ve got you covered with these quick cinnamon rolls.
Ingredients in Small Cinnamon Rolls
- Milk
- Salted butter – I use salted butter in all of my bakes. You can substitute unsalted butter + a pinch of salt, as desired
- Yeast
- Warm water – To facilitate happy, healthy yeast, you want to aim for water that is between 105° F- 113° F.
- Granulated sugar
- Eggs
- All-purpose flour – Regular all-purpose is great! It yields light & fluffy cinnamon rolls.
- Salt
Filling
- Butter, melted – Again, salted.
- Brown sugar
- Cinnamon
- Heavy whipping cream, warm – I heat this in the microwave.
Icing
- Salted butter
- Powdered sugar
- Heavy whipping cream
- Vanilla extract – If you want bright white frosting, use a clear vanilla instead.
How to Make Cinnamon Rolls (Mini Version!)
- To start, warm the milk in the microwave for 1 minute. Melt the salted butter and combine with the warm milk. Set aside.
- In the bowl of a stand mixer, combine the yeast, warm water and 1/2 tsp of sugar. Allow the mixture to sit for 5 minutes. It should be bubbly and foamy.
- Once the yeast is bubbly and foamy, pour the milk and butter into the mixer along with the remaining granulated sugar, 2 eggs, 2 cups of flour and the salt (added in that order). Use the dough hook to combine the ingredients.
- Slowly add the remaining flour, starting with 2 more cups and adding more as needed. The dough will be very soft but you should be able to quickly tap the dough with your finger without the dough sticking to your finger. If it sticks, add a little more flour and test again.
- Allow the dough to rise for 1 hour.
- Flour your counter and gently transfer the dough to the floured surface. Flip the dough once so all sides are coated in flour.
Rolling, Filling, and Baking Cinnamon Rolls
- Gently roll the dough out to a 15”x24” rectangle.
- Brush the dough with the melted butter, leaving about 1/2 inch on each long side plain, without any butter.
- Sprinkle the brown sugar on top of the melted butter and spread evenly.
- Sprinkle the cinnamon on top of the brown sugar evenly. Gently use the rolling pin to press the cinnamon and sugar mixture into the butter and dough.
- Using a pizza cutter, cut the dough in half horizontally (the long way) and then cut the dough into 1 inch strips.
- Starting in the middle of the dough, roll each strip towards the end of the dough that was left plain. Brush a little bit of water onto the plain dough and then roll the remaining part tightly.
- Place roll in a greased cookie sheet and continue rolling the rest of the dough. You should be able to fit 5 across and 6 down.
- Cover and place in a warm spot while the oven preheats to 375°F.
- Once preheated, pour the warmed heavy cream over the cinnamon rolls and then bake at 375°F for 12-15 minutes or until golden brown.
- While the rolls are baking, prepare the icing by creaming the butter until smooth.
- Mixing the butter on low, add in one cup of powdered sugar and just enough heavy whipping cream to bring the powdered sugar and butter together.
- Repeat this previous step until all of the powdered sugar has been added.
- Add the vanilla extract and mix thoroughly.
- Slowly add in more heavy cream to adjust the consistency to your liking.
- Frost the warm cinnamon rolls and enjoy!
How to Cook the Center of Your Cinnamon Rolls (without burning the tops!)
While we LOVE a slightly gooey center, you never want the middles to be doughy. Here’s the secret to getting fluffy cinnamon rolls without burning the tops: when your rolls look golden brown, test the temperature in the center of the roll. If it is 200°F, the rolls are ready! If the centers aren’t quite at 200°F yet, cover the tops with tin foil and pop them back in the oven for a few more minutes.
Storing Homemade Cinnamon Rolls
Store your frosted cinnamon rolls in an airtight container for up to 3 days in the refrigerator. Note: the longer they are in the fridge, the more they will lose moisture and dry out!
Can you freeze Mini Cinnamon Rolls?
Yes! You can. I recommend placing your completed cinnamon rolls on a sheet pan and freezing for about an hour until they are hard. Then, place your rolls in a freezer bag and freeze for up to 3 months.
Cinnamon Roll Fanatics, check these out
Mini Cinnamon Rolls
Ingredients
- 1 1/3 cup milk
- 6 tbsp salted butter
- 1 tbsp yeast
- 1/3 cup warm water
- 3 tbsp + 1/2 tsp granulated sugar
- 2 eggs
- 4-5 cups flour
- 2 tsp salt
Filling
- 1/4 cup melted butter
- 1 1/4 cup brown sugar
- 1/2 tbsp cinnamon
- 1/3 cup heavy whipping cream, warm
Icing
- 1/2 cup salted butter
- 3 cups powdered sugar
- 1/4 cup heavy whipping cream
- 2 tsp vanilla extract
Instructions
- To start, warm the milk in the microwave for 1 minute. Melt the salted butter and combine with the warm milk. Set aside.
- In the bowl of a stand mixer, combine the yeast, warm water and 1/2 tsp of sugar. Allow the mixture to sit for 5 minutes. It should be bubbly and foamy.
- Once the yeast is bubbly and foamy, pour the milk and butter into the mixer along with the remaining granulated sugar, 2 eggs, 2 cups of flour and the salt (added in that order). Use the dough hook to combine the ingredients.
- Slowly add the remaining flour, starting with 2 more cups and adding more as needed. The dough will be very soft but you should be able to quickly tap the dough with your finger without the dough sticking to your finger. If it sticks, add a little more flour and test again.
- Allow the dough to rise for 1 hour.
- Flour your counter and gently transfer the dough to the floured surface. Flip the dough once so all sides are coated in flour.
- Gently roll the dough out to a 15”x24” rectangle.
- Brush the dough with the melted butter, leaving about 1/2 inch on each long side plain, without any butter.
- Sprinkle the brown sugar on top of the melted butter and spread evenly.
- Sprinkle the cinnamon on top of the brown sugar evenly. Gently use the rolling pin to press the cinnamon and sugar mixture into the butter and dough.
- Using a pizza cutter, cut the dough in half horizontally (the long way) and then cut the dough into 1 inch strips.
- Starting in the middle of the dough, roll each strip towards the end of the dough that was left plain. Brush a little bit of water onto the plain dough and then roll the remaining part tightly.
- Place roll in a greased cookie sheet and continue rolling the rest of the dough. You should be able to fit 5 across and 6 down.
- Cover and place in a warm spot while the oven preheats to 375°F.
- Once preheated, pour the warmed heavy cream over the cinnamon rolls and then bake at 375°F for 12-15 minutes or until golden brown.
- While the rolls are baking, prepare the icing by creaming the butter until smooth.
- Mixing the butter on low, add in one cup of powdered sugar and just enough heavy whipping cream to bring the powdered sugar and butter together.
- Repeat this previous step until all of the powdered sugar has been added.
- Add the vanilla extract and mix thoroughly.
- Slowly add in more heavy cream to adjust the consistency to your liking.
- Frost the warm cinnamon rolls and enjoy!
What does the warmed whipping cream do?
It helps the cinnamon rolls be super moist and soft once baked, with a gooey (not underbaked) texture!