Introduction

These Mini Cinnamon Rolls are soft, buttery, and packed with a sweet cinnamon filling. Perfect for breakfast or a cozy snack, they’re topped with a creamy vanilla icing that melts perfectly over the warm rolls. Easy to make and utterly delicious, they’ll quickly become a household favorite.

A white plate filled with soft cinnamon rolls arranged in tight spirals, each roll showing layers of light golden-brown dough and dark cinnamon filling in the swirls. The rolls are topped with a shiny, creamy white icing drizzled unevenly across the tops, adding a smooth texture that contrasts with the fluffy bread. The background features a white marbled texture that gives a clean and bright setting to highlight the warm colors of the cinnamon rolls. photo taken with an iphone --ar 4:5 --v 7

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
1/4 cup melted butter (for filling)
1 1/4 cup brown sugar
1/2 tbsp cinnamon
1/3 cup heavy whipping cream, warm
1/2 cup salted butter (for icing)
3 cups powdered sugar
1/4 cup heavy whipping cream (for icing)
2 tsp vanilla extract

Instructions

Step 1: Warm the milk in the microwave for 1 minute. Melt the salted butter and combine it with the warm milk. Set aside.
Step 2: In the bowl of a stand mixer, combine yeast, warm water, and 1/2 tsp granulated sugar. Let sit for 5 minutes until bubbly and foamy.
Step 3: Add the milk and butter mixture to the yeast along with remaining sugar, eggs, 2 cups flour, and salt in that order. Attach dough hook and combine.
Step 4: Slowly add remaining flour, starting with 2 cups, until dough is soft but not sticky when tapped with a finger. Add flour gradually as needed.
Step 5: Allow the dough to rise for 1 hour in a warm spot.
Step 6: Flour your counter and transfer dough onto it. Flip dough once to coat all sides with flour.
Step 7: Roll dough gently into a 15” x 24” rectangle.
Step 8: Brush melted butter over dough, leaving about 1/2 inch border on each long side without butter.
Step 9: Evenly sprinkle brown sugar over melted butter, then sprinkle cinnamon on top. Press the mixture lightly into the dough with a rolling pin.
Step 10: Using a pizza cutter, cut dough in half lengthwise, then cut each half into 1-inch strips.
Step 11: Starting from the middle of each strip, roll it toward the plain border edge. Brush a little water on the plain edge to help seal and roll tightly.
Step 12: Place rolls on a greased cookie sheet, fitting 5 across and 6 down.
Step 13: Cover rolls and keep in a warm spot while preheating oven to 375°F.
Step 14: Pour warm heavy cream gently over the cinnamon rolls.
Step 15: Bake at 375°F for 12-15 minutes or until golden brown.
Step 16: While baking, prepare icing: cream butter until smooth. On low speed, gradually add powdered sugar alternated with heavy cream until combined.
Step 17: Stir in vanilla extract and adjust consistency with more cream if needed.
Step 18: Frost warm cinnamon rolls with the icing and enjoy.

Tips & Variations

If dough feels too sticky, add flour a tablespoon at a time until it’s manageable but still soft.
Use full-fat milk and heavy cream for richer flavor and softer texture.
For a twist, add chopped nuts or raisins to the filling before rolling.
You can substitute brown sugar with coconut sugar for a different sweetness profile.
Brush rolls with melted butter after baking for extra shine and flavor before icing.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze for up to 2 months. Reheat gently in the microwave or oven before serving and add fresh icing if desired.

How to Serve

A white plate holds several small cinnamon roll swirls arranged closely together. Each cinnamon roll shows multiple layers of soft, golden-brown dough spiraled tightly with dark cinnamon filling. A smooth white glaze is lightly drizzled over the top of each roll, giving them a shiny finish. The plate rests on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry active yeast instead of instant yeast?

Yes, you can use dry active yeast. Just dissolve it in warm water and sugar first and let it proof until bubbly before adding to other ingredients.

What if my dough is too sticky or too dry?

If dough is too sticky, add a little more flour gradually. If too dry, add a teaspoon of warm milk or water until the dough becomes soft and elastic.