Mini 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. // gatherforbread.com
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5 from 1 vote

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
Course: Sweet Bread
Servings: 40 -48 mini muffins
Author: Melanie - Gather for Bread

Ingredients

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

Instructions

  • 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.

For icing:

  • In a mixer cream sugar and cream cheese until combined. Add vanilla, milk and confectioners sugar and beat until light and fluffy. Spread or pipe over cinnamon rolls.