Mini Cinnamon Rolls – A Delicious Treat for Any Occasion

When you have kids, especially little ones, you quickly learn to adore all things miniature, including food. Who wants a full-sized stack of breakfast buttermilk pancakes when you can whip up tiny silver-dollar-sized delights? Similarly, while large, chewy chocolate chip cookies appeal to adults, children adore mini cookies. And let’s not forget holidays—mini pies outshine full-size ones during Thanksgiving festivities. This brings us to the delightful mini cinnamon rolls, a perfect alternative to those traditional oversized overnight versions.

Mini cinnamon rolls: perfect for any holiday

These mini cinnamon rolls become an instant hit during special weekend breakfasts, especially for families with young children. They shine even brighter during holidays and other special brunch occasions when guests seek both sweet and savory options and want to enjoy a little bit of everything. Guests can savor an entire mini roll and still have room to sample your ham and cheese quiche, hash brown casserole, refreshing winter fruit salad, or ambrosia salad.

For added fun, consider creating a delightful cinnamon roll bar! Simply place the rolls on lollipop sticks and instead of pouring glaze over each, serve it in a bowl for guests to apply the glaze themselves, along with various toppings like toffee bits, nuts, candies, or festive sprinkles. You can tailor the toppings to suit any occasion—think red and pink for Valentine’s Day, shades of green for St. Patrick’s Day, elegant gold for a bridal shower, or tiny snowflake sprinkles during Christmas.

How to make mini cinnamon rolls

Making homemade cinnamon rolls is not the daunting task you might assume. We’ll use instant yeast, allowing for a single rise, which simplifies the process. If yeast dough doesn’t excite you, try my cinnamon rolls made with heavy cream or puff pastry instead.

Ingredients you’ll need

To create these mini cinnamon rolls, you’ll need to prepare a yeast dough, a cinnamon-sugar filling, and a vanilla glaze.

For the dough, gather:

• 2 1/2 to 3 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 packet (2 1/4 teaspoons) instant yeast
• ½ teaspoon fine sea salt
• ¾ cup water
• 3 tablespoons unsalted butter
• 1 large egg

For the filling, you’ll need:

• ¼ cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 2 tablespoons room-temperature unsalted butter

For the glaze, combine:

• 2 cups powdered sugar
• 2 tablespoons room-temperature unsalted butter
• 3 to 4 tablespoons milk
• 1 teaspoon pure vanilla extract

Making mini cinnamon rolls

To start, combine 1 cup of flour with the sugar, yeast, and salt in the bowl of a stand mixer equipped with a paddle attachment. In a microwave-safe bowl, heat the butter and water until warm (about 110°F to 115°F) but not boiling. Add this liquid and the egg to the flour mixture and beat at medium speed for 2 minutes. Incorporate another cup of flour and mix for an additional 2 minutes. Lastly, stir in enough of the remaining flour to form a soft dough, but you may not require the entire amount.

Knead the dough on a lightly floured surface for about 6-8 minutes until smooth and elastic. Cover the dough with a clean towel and let it rest for 10 minutes while you whisk together the cinnamon and sugar for the filling.

Roll the dough into a rectangle approximately 7×24 inches. Spread the softened butter over the dough, leaving at least a half-inch border. Sprinkle the cinnamon sugar mixture evenly atop. Starting from one long side, tightly roll the dough and pinch to seal the seam before slicing into 24 pieces.

Arrange the cut rolls cut-side down in a greased 9×13-inch baking pan and cover to let them rise in a warm place until doubled (about 45-60 minutes). Bake at 350°F for 15-18 minutes until golden brown. Allow them to cool slightly before drizzling the glaze over the warm rolls.

Make-ahead tips

If you’re preparing these mini cinnamon rolls for a special brunch or holiday breakfast, consider making them in advance. Prepare the dough and roll it, cutting it into pieces and placing them in the pan. Instead of allowing them to rise, cover them with plastic wrap and refrigerate overnight.

When ready to bake, pull them out and let them rest at room temperature for about 30 minutes while you preheat the oven. Then, bake according to the recipe directions.

Frequently asked questions

What’s the best way to knead the dough?

Sprinkle a clean countertop with flour. Place the dough on it, then use the base of one palm to push the dough away from you, folding it back over itself with your other hand. Turn the dough 90 degrees and repeat for about 8 minutes, adding more flour if necessary. It’s crucial for building structure in the dough.

My kitchen is cold, where should I put my dough to rise?

To create a warm environment for rising dough, place it in the oven with the light on or utilize the “proof” setting if your oven has one. This will generate the perfect conditions for yeast dough.

How do I know when the rolls are done rising?

The dough should appear doubled in size. You can apply the “poke test” by gently pressing an indentation into the dough; if it springs back slowly, it’s ready. If it doesn’t, it requires more time to rise.