Mini Cinnamon Rolls
Bite size cinnamon rolls. These homemade mini rolls are perfect for breakfast and desserts. Grab and go style wrapped up with buttery cinnamon goodness and topped with a delicious cream cheese glaze.
Cook Time15 mins
Total Time15 mins
Servings: 40 -48 mini muffins
For the Dough
- 1/4 cup 2 oz lukewarm water
- 2 teaspoons instant yeast
- 1 cup 8 oz lukewarm milk
- 4 - 4 1/4 cups unbleached Organic Bob's Red Mill all-purpose white flour
- 1/2 cup granulated sugar
- 1 egg beaten
- 1 teaspoon salt
- 1/2 cup 1 stick butter, melted
For the filling:
- 3/4 cup light brown sugar
- 2 1/2 tablespoons ground cinnamon
- 2 Tbsp melted butter
- 1-2 Tbsp milk
For the icing:
- 3 ounces cream cheese softened
- 7 tablespoons butter softened
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
- 1 1/2 cups confectioners' sugar
In a large mixing bowl for stand mixer combine all the dough ingredients using only 4 cups of flour to start. Mix with a flat beater until ingredients are blended. Switch to dough hook and knead the dough. If it seems too sticky add additional flour a tablespoon at a time until smooth. Knead for a total of 5-7 minutes. (If by hand, knead for about 10 minutes.) The dough should be smooth. Place the dough into a lightly greased bowl, cover the bowl with plastic wrap, and let dough rise until about doubled, 1 hour.
To form rolls:
Divide dough into 4 pieces. Roll each on a smooth counter or non stick baking mat. Roll into a rectangle approximately 8" x 10 ".
Preheat oven to 350 F.
Brush dough with melted butter leaving a 1 inch space on one side. Combine brown sugar, and cinnamon. Sprinkle evenly over buttered dough.
Start rolling fairly tightly towards you to make a long even log. At last edge brush with milk and pinch to seal end. With seam side down using a serrated knife or dough scraper cut each log into 10-12 even pieces. Place in greased mini muffin pans or in 9"x 13" pan. Bake for about 10-15 minutes.