Sheet Pan Option (for more space between rolls): If you prefer mini cinnamon rolls with more space between them and slightly crispier edges, bake them on a rimmed sheet pan instead of a 9×13 pan. Arrange the rolls about 1½–2 inches apart so they have room to expand. Because they aren’t packed tightly together, they may bake 1–2 minutes faster, so start checking around 16–18 minutes. Note that the rolls will be less pull-apart and slightly more golden around the edges compared to baking them close together in a pan.
Mini Cinnamon Rolls
Mini cinnamon rolls are soft, pillowy bite-size cinnamon rolls baked together in a 9x13 pan and finished with cream cheese frosting. The dough is enriched with honey and yogurt for tenderness, kneaded with butter for delicate layers, and baked with a warm cream soak that keeps the rolls moist and fluffy for days. Perfect for holiday brunch, baby showers, or feeding a crowd.
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Servings: 60 mini cinnamon rolls
INGREDIENTS
Dough
- ¾ cup whole milk warmed to 110-113°F
- 2 ¼ teaspoons instant yeast 1 standard packet
- ⅓ cup honey
- ¼ cup granulated sugar divided
- ½ cup full-fat plain Greek yogurt or sour cream, room temperature
- 2 large eggs + 1 egg yolk room temperature
- 1 teaspoon vanilla bean paste or vanilla extract
- 4 ¼ cups bread flour
- 1 ½ teaspoons salt
- 6 tablespoons unsalted butter very soft but not melted
- ½ cup heavy cream warmed slightly
Cinnamon Filling
- ½ cup unsalted butter very soft
- 1 cup light brown sugar packed
- 2 Tablespoons ground cinnamon
- ¼ teaspoon salt
- ½ teaspoon vanilla bean paste or vanilla extract
Cream Cheese Frosting
- 4 oz full-fat block cream cheese softened to room temperature
- 4 tablespoons unsalted butter softened to room temperature
- 1 ¼ cups powdered sugar
- 1 teaspoon vanilla extract
- pinch salt
- 1 Tablespoon heavy cream or milk as needed
INSTRUCTIONS
- Activate the yeast (5 min): Warm the milk in the microwave for 30-40 seconds, until it’s 110-113°F. Add it to the bowl of a stand mixer (or large bowl) with the yeast and 1 tablespoon (12g) sugar. Whisk it together and let sit for 5 minutes until foamy.¾ cup whole milk, 2 ¼ teaspoons instant yeast, ¼ cup granulated sugar
- Mix the wet ingredients (2 min): Add the honey, remaining sugar (38g), Greek yogurt, eggs, egg yolk, and vanilla. Mix briefly with the paddle attachment to combine.⅓ cup honey, ½ cup full-fat plain Greek yogurt, 2 large eggs + 1 egg yolk, 1 teaspoon vanilla bean paste
- Add the dry ingredients and rest the dough (12 min): Add the bread flour and salt. Using the paddle attachment, mix on low speed until a shaggy dough forms, about 2 minutes. Let the dough rest uncovered for 10 minutes to relax the gluten and allow the flour to absorb some of the moisture.4 ¼ cups bread flour, 1 ½ teaspoons salt
- Knead to develop the gluten (6 min): After resting 10 minutes, switch to the dough hook and knead on medium speed for 5–6 minutes, until smooth and elastic. It should pull away from the sides of the bowl.
- Add the butter and knead again(6 min): With the mixer running on low, add the softened butter 1 tablespoon at a time, allowing each piece to fully incorporate before adding the next. Continue kneading 4-5 minutes until the dough is smooth, stretchy, slightly tacky, and sticks somewhat to the bottom of the bowl.6 tablespoons unsalted butter
- First rise (45 min): Transfer dough to a lightly greased bowl. Cover with plastic wrap and let rise in a warm place for 45-60 minutes, until puffy, but not fully doubled in size. I like to turn on my oven to the lowest temperature (about 200°F) then turn off the heat and place the dough inside with the door cracked to let it rise.
- Make the filling (5 min): While the dough rises, mix the softened butter, brown sugar, cinnamon, salt, and vanilla into a spreadable paste in a medium bowl.½ cup unsalted butter, 1 cup light brown sugar, 2 Tablespoons ground cinnamon, ¼ teaspoon salt, ½ teaspoon vanilla bean paste
- Roll the dough and spread the filling (8 min): Grease a 9x13-inch light metal baking pan. Turn the dough onto a lightly floured surface and roll into a 20×18-inch rectangle with the long edge facing you. Dollop the filling evenly on the rolled out dough and use the back of a spoon or offset spatula to spread it in an even layer over the dough, all the way to every edge.
- Cut and roll the cinnamon rolls (15 min): Starting on the short (18-inch) edge, use a pizza cutter to cut the dough into 3 even 6-inch strips (you should be cutting parallel to your counter). Next, cut the long edge into 1-inch strips all the way up through each of the 3 sections. You should ned up with 60 small strips (20 in each section). Tightly roll the strips into mini cinnamon rolls then arrange them in the prepared baking pan. I do 10 rolls down and 6 across.
- Second rise (30 min): Cover the cinnamon rolls tightly and rise again for 15-30 minutes, until noticeably puffy and almost doubled in size. Preheat the oven to 350°F.
- Add the cream and bake (25 minutes): Warm the heavy cream slightly (about 15 seconds in the microwave). Slowly pour around and between the rolls, not directly over the tops. Bake for 22-25 minutes, until lightly golden brown on top. The internal temperature should be about 185–190°F. Let them cool for 10 minutes.½ cup heavy cream
- Make the frosting (5 min): beat the cream cheese and butter together until smooth. Add the powdered sugar, vanilla, and salt and mix until creamy. Add 1–2 tablespoons cream or milk to reach a soft, spreadable consistency. Spread frosting over the warm cinnamon rolls.4 oz full-fat block cream cheese, 4 tablespoons unsalted butter, 1 ¼ cups powdered sugar, 1 teaspoon vanilla extract, pinch salt, 1 Tablespoon heavy cream or milk
Notes
Use a scale for best results: Bread dough is very sensitive to flour measurement. If possible, weigh the flour (510g) instead of measuring by cups to prevent dense rolls.
The dough should be slightly tacky: After kneading, the dough should feel soft and slightly sticky to the touch but still pull away from the sides of the bowl (not the bottom). Avoid adding extra flour unless the dough is extremely wet.
Add the butter slowly during kneading: The butter is kneaded into the dough after the gluten develops. This technique coats the gluten strands and creates the delicate, pull-apart layers in the finished rolls.
Mini rolls should look slightly underproofed before baking: Because mini rolls are small, they expand quickly in the oven. If they fully double before baking, they may collapse or bake up dense.
Pour the warm cream between the rolls
Pour the cream around and between the rolls, not directly on top. The cream melts into the dough while baking and creates an ultra-soft interior texture. Bake until the centers reach 185–190°F: The rolls should be lightly golden on top and fully cooked in the center. An instant-read thermometer helps prevent underbaking. For overnight cinnamon rolls: Assemble the rolls, cover tightly, and refrigerate overnight (instead of the second rise). Let them sit at room temperature for 45–60 minutes before baking. Storage: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Warm individual rolls in the microwave for 15–20 seconds before serving.
Pour the cream around and between the rolls, not directly on top. The cream melts into the dough while baking and creates an ultra-soft interior texture. Bake until the centers reach 185–190°F: The rolls should be lightly golden on top and fully cooked in the center. An instant-read thermometer helps prevent underbaking. For overnight cinnamon rolls: Assemble the rolls, cover tightly, and refrigerate overnight (instead of the second rise). Let them sit at room temperature for 45–60 minutes before baking. Storage: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Warm individual rolls in the microwave for 15–20 seconds before serving.
Nutrition
Serving: 1mini cinnamon rolls | Calories: 112kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 88mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 153IU | Vitamin C: 0.03mg | Calcium: 23mg | Iron: 0.2mg
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