Mini Cinnamon Rolls

Mini Cinnamon Rolls


This bite-sized treat is a tasty start to your day at breakfast or a sweet pick-me-up as a mid-day snack or dessert.
  • Yeast
  • 1 packet active dry yeast (equals 2¼ teaspoons)
  • ¼ cup warm water, (110°F - 115°F)
  • ½ teaspoon sugar
  • Cinnamon Rolls
  • 3 cups all-purpose flour, divided, spooned and leveled
  • ¼ cup 2% milk powder
  • ¼ teaspoon fresh nutmeg, freshly grated using a microplane
  • ¼ cup sugar
  • 1½ teaspoons kosher salt, I use Diamond Crystal brand
  • 2½ tablespoons salted butter, melted, 110°F
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • ½ cup whole milk, warm (110°F)
  • 5 tablespoons heavy cream, (SAVED FOR POURING OVER RISEN ROLLS), room temp
  • Cinnamon-Sugar Filling
  • ½ stick salted butter, room temp
  • ½ packed cup light brown sugar
  • 1 tablespoon + ½ teaspoon cinnamon
  • Cream Cheese Frosting
  • 2½ tablespoons salted butter, softened
  • 3 ounces cream cheese, full-fat, room temp
  • 1¼ teaspoons pure vanilla extract, I use Bourbon Pure Vanilla extract
  • ⅓ cup plus + 1 tablespoon powdered sugar, sifted
  • ½ tablespoon whole milk
  1. Yeast
  2. Prepare yeast. In a small bowl, add yeast, warm water (110°-115°F), and sugar. Stir well. Will take roughly 15 minutes for yeast to double in size.
  3. Cinnamon Rolls
  4. In a standing mixer bowl, add 2 cups of all-purpose flour, milk powder, sugar, freshly ground nutmeg, and salt. Whisk until ingredients are well mixed.
  5. Add 2½ tbsps of melted butter, yeast mixture, 1 egg, 1 egg yolk, and warm milk. Using your knead hook, turn the standing mixer on low and slowly add ¾ cup of flour. Once ingredients form into a dough, leave to sit for 5 minutes to allow the flour to absorb wet ingredients.
  6. Knead for 7 minutes under "speed 4" setting. The dough should have a tacky, not sticky texture. If dough is still sticky, refer to remaining ¼ cup of flour and add in increments of 1 tablespoon at a time until dough is not longer sticky. Form dough into one large ball. You will know when you've kneaded enough when the dough is very smooth and springs back after poking it.
  7. First rise: Grease the mixing bowl with ½ teaspoon of butter. Add dough, cover the bowl with plastic wrap and place in a warm place for 45 mins, or until dough has doubled in size. Keep in mind that since the dough is rich, it may take a little time to rise. If your oven has a proof setting, use that as a warm environment will encourage rising.
  8. Once dough has doubled in size, remove plastic wrap and punch down the dough to remove air.
  9. Place dough on a well-floured surface. Use a rolling pin to roll the dough into a large square that is ¼ inch thick. Trim the edges to get an even rectangle that measures 20 x 14 inches. Discard trimmings.
  10. Spread the cinnamon sugar mixture evenly over the dough, leaving a ¼ inch border clear of the mixture. Using a pizza roller, cut the dough in the middle widthwise, then again in the middle height-wise. Slice each quadrant into 4 equal slices, totaling 16 strips.
  11. Starting on the short end, carefully roll each strip to get the cinnamon roll shape. Place in the prepared baking pan. Repeat until all strips are rolled.
  12. Second rise: Cover with plastic wrap or a towel and keep in a warm place for 30 minutes or until rolls have doubled in size. 10 minutes before baking, preheat oven to 375°F.
  13. While waiting, assemble cream cheese icing.
  14. Remove plastic wrap or towel from pan. Pour heavy cream over rolls and bake for 20-22 minutes or until lightly brown, turning the pan at the halfway mark. If rolls begin to brown too quickly, lightly place a piece of foil wrap on top.
  15. After removing from the oven, immediately slather the top with half of the brown butter frosting. Serve warm. Top with more icing after serving, if desired.
  16. Cinnamon-Sugar Filling
  17. In a bowl, add room-temperature butter, brown sugar, and cinnamon. Use a fork to mix ingredients until well combined. Set aside.
  18. Cream Cheese Icing
  19. Add room-temp cream cheese and butter to a standing mixer with the whisk attachment. Whisk on high until light and fluffy.
  20. Add kosher salt and vanilla. Whisk on high again just until the ingredients come together.
  21. Add sifted powdered sugar and beat until ingredients come together. Repeat until all sugar is added.
  22. Add milk and beat again to combine. Set icing aside.

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