Mini Cinnamon Rolls are bite-sized versions of the classic favorite, filled with warm cinnamon sugar and topped with a creamy glaze. They are perfect for breakfast, brunch, or a delightful dessert spread.
Why You’ll Love This Recipe
- Classic flavor in a mini, poppable size
- Soft, gooey texture with rich cinnamon filling
- Quick baking time
- Ideal for parties or kids’ snacks
- Easy to make from scratch or with pre-made dough
- Great for freezing and reheating
- Drizzled with irresistible icing
- Customizable toppings and fillings
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Instant yeast
- Milk
- Sugar
- Salt
- Butter
- Egg
- Brown sugar
- Ground cinnamon
- Cream cheese
- Powdered sugar
- Vanilla extract
- Milk (for icing consistency)
Directions
- Warm the milk and mix with yeast and sugar. Let it foam.
- Add egg, melted butter, salt, and flour. Mix and knead to form a smooth dough.
- Cover and let the dough rise until doubled, about 1 hour.
- Roll out dough into a rectangle.
- Spread with softened butter, then sprinkle with brown sugar and cinnamon.
- Roll tightly and slice into small pieces.
- Place into a greased mini muffin tin or baking dish.
- Bake at 350°F (175°C) for 15–18 minutes or until golden brown.
- Mix cream cheese, powdered sugar, vanilla, and milk to make icing.
- Drizzle over warm rolls before serving.
Servings and timing
Servings: 24 mini rolls
Prep Time: 25 minutes
Rise Time: 60 minutes
Bake Time: 18 minutes
Total Time: 1 hour 43 minutes
Variations
- Add chopped pecans or raisins to the filling
- Use orange zest in the icing for a citrus twist
- Make them savory with cheese and herbs
- Use puff pastry for a flaky version
- Top with caramel sauce instead of icing
Storage/Reheating
- Store in an airtight container at room temperature for 2 days
- Refrigerate for up to 5 days
- Reheat in the microwave for 10–15 seconds
- Freeze before icing for up to 2 months; thaw and glaze before serving
FAQs
Can I use store-bought dough?
Yes, crescent or pizza dough can be used for a shortcut.
How do I prevent them from drying out?
Don’t overbake, and store in a sealed container.
Can I freeze these?
Yes, freeze before icing and reheat when ready to serve.
Are they good for brunch?
Absolutely, they’re a popular and easy-to-serve brunch item.
Can I make them the night before?
Prepare and refrigerate overnight, then bake in the morning.
How do I make the glaze thinner?
Add a small amount of milk to loosen the consistency.
Can I double the recipe?
Yes, easily scalable for larger gatherings.
Is a stand mixer necessary?
No, you can knead by hand or use a hand mixer with dough hooks.
Can I use margarine instead of butter?
Yes, but butter provides better flavor.
Can I skip the icing?
Yes, though the icing adds a delicious finishing touch.
Conclusion
Mini Cinnamon Rolls offer the warmth and comfort of traditional cinnamon rolls in a fun, shareable size. Perfect for any occasion from weekday snacks to festive gatherings, they’re a delightful way to enjoy a classic treat in just a few bites.
Print
Mini Cinnamon Rolls
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 12 mini rolls 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Bite-sized cinnamon rolls with a gooey cinnamon-sugar filling and a sweet glaze, perfect for breakfast, brunch, or a cozy snack.
Ingredients
- 1 sheet puff pastry or crescent roll dough
- 2 tablespoons unsalted butter, melted
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon vanilla extract (optional)
- 1/2 cup powdered sugar
- 1–2 tablespoons milk (for glaze)
- Cooking spray or butter for greasing
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a mini muffin tin or small baking dish.
- Roll out the dough on a lightly floured surface into a rectangle.
- Brush melted butter evenly over the surface of the dough.
- Mix brown sugar and cinnamon in a small bowl, then sprinkle evenly over the buttered dough.
- Roll the dough tightly from the long edge into a log and slice into 1-inch pieces.
- Place each mini roll cut-side up into the prepared baking tin.
- Bake for 12–15 minutes or until golden brown and bubbly.
- Meanwhile, mix powdered sugar and milk (and vanilla if using) to make the glaze.
- Drizzle glaze over warm rolls and serve.
Notes
- Use crescent roll dough for extra soft and flaky texture.
- Add chopped nuts or raisins for variety.
- Best enjoyed warm but can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 roll
- Calories: 120
- Sugar: 9g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
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