Description
These Mini Cinnamon Rolls are soft, fluffy, and packed with a sweet cinnamon filling, topped with a creamy vanilla cream cheese icing. Perfectly sized for individual servings, they make an irresistible treat for breakfast or dessert that everyone will love.
Ingredients
Dough
- 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)
Cinnamon Filling
- ½ cup brown sugar (packed)
- 1 tablespoon ground cinnamon
- 3 tablespoons unsalted butter (room temperature)
- ¼ teaspoon kosher salt
- ½ teaspoon vanilla extract
Cream Cheese Icing
- 2 oz cream cheese (softened)
- 1 tablespoon unsalted butter (room temperature)
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, instant yeast, and kosher salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the warmed whole milk, granulated sugar, egg, and melted unsalted butter.
- Form Dough: Add the wet ingredients to the dry ingredients and mix with a wooden spoon or dough whisk until just combined into a rough dough.
- Knead Dough: Lightly flour a clean surface and knead the dough for about 5 minutes until smooth and elastic. Add a tablespoon of flour if the dough is too sticky.
- Rest Dough: Cover the dough ball with plastic wrap or a kitchen towel and let it rest on the counter for 10 minutes to relax the gluten.
- Prepare Filling: Mix together brown sugar, ground cinnamon, room temperature butter, kosher salt, and vanilla extract until a paste forms. Set aside.
- Roll Out Dough: Lightly flour the surface again, roll the dough into an 8×12-inch rectangle, and use a bench scraper to maintain straight edges.
- Spread Filling & Cut: Evenly spread the cinnamon sugar mixture over the rolled dough all the way to the edges. Cut the dough into twelve 1-inch strips along the long side.
- Shape Rolls: Roll up each strip into a coil and place each coil into a greased muffin tin well.
- Proof Rolls: Cover the muffin tin with plastic wrap and let the rolls rise in a warm location for 30 minutes until puffy.
- Bake Rolls: Preheat oven to 350℉ (175℃) and bake the cinnamon rolls for 12-15 minutes until they are lightly golden on top.
- Prepare Icing: While baking, mix cream cheese, butter, powdered sugar, and vanilla extract until smooth and thick. Thin with 1 teaspoon milk or water at a time if needed.
- Ice & Serve: Let the baked cinnamon rolls rest for 5 minutes, then spread a dollop of cream cheese icing on each roll. Serve warm or at room temperature.
Notes
- Make sure the milk is warmed to about 110°F for optimal yeast activation.
- Add flour sparingly during kneading to avoid stiff rolls.
- Letting the rolls rise in a warm place helps them become fluffy and soft.
- The rolls can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 4 days.
- Reheat gently before serving to restore softness.
- Use a sharp knife or pizza cutter to ensure clean cuts for neat rolls.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
