Mini Cinnamon Rolls
We love making Cinnamon Rolls and these Mini Cinnamon Rolls are the size. They are made from scratch and topped with a cream cheese frosting.
Servings: 24
Cost: $3.83, $0.16 per Serving
Ingredients
For the Dough:
- 2 Tablespoons Warm Water
- 1 Tablespoon active dry yeast 0.75 oz
- ¼ cup milk
- 2 Tablespoons Melted Butter melted not hot
- ¼ cup Granulated Sugar
- ½ tsp Salt
- 1 Large Egg
- 2 ½ -3 cup All Purpose Flour
For the Filling:
- ¼ cup Butter melted
- ½ cup Brown Sugar
- 1 Tbsp Cinnamon
For the Cream Cheese Topping:
- 4 ounces Cream Cheese softened
- ¼ cup Butter softened
- 1 cup Powdered Sugar
- ½ tsp Vanilla Extract
- 1 Tablespoon Milk
Instructions
For the Dough:
- In a small bowl, combine the warm water and active dry yeast. Let sit for about 10 minutes, until the mixture is foamy.
- Add the yeast mixture, milk, melted butter, granulated sugar, salt, and egg to the bowl of a stand mixer fitted with the paddle attachment. Mix until combined.
- Gradually add 2½ cups flour, about 1 cup at a time, mixing until a soft dough forms. Add additional flour as needed, up to 3 cups, until the dough is soft but not overly sticky.
- Transfer the dough to a greased bowl, turning once to coat. Cover tightly with plastic wrap and let rise for 1–1½ hours, or until doubled in size.
- Transfer the dough to a lightly floured surface and knead for 1–2 minutes. Roll into approximately a 6×22-inch rectangle.
For the Filling:
- In a small bowl, stir together the brown sugar and cinnamon.
- Brush the melted butter evenly over the dough. Sprinkle the cinnamon-sugar mixture evenly over the butter.
- Starting at one long side, tightly roll the dough into a log.
- Cut the log into 24 equal pieces, approximately 1 inch thick.
- Spray 2 mini muffin pans with nonstick cooking spray. Place one roll into each muffin cup with the spiral side facing up.
- Cover with plastic wrap and let rise for 30–60 minutes, or until nearly doubled in size.
- Meanwhile, preheat the oven to 350°F.
- Bake for 15–17 minutes, or until the edges are lightly golden brown. Remove from the oven and allow the rolls to cool slightly.
For the Cream Cheese Frosting:
- Beat the softened cream cheese and butter together until smooth and creamy.
- Add the powdered sugar and 1 tablespoon milk. Beat until smooth.
- Mix in the vanilla extract. If the frosting is too thick, add a small amount of additional milk. If it is too thin, add additional powdered sugar.
- Spread the cream cheese frosting over the warm cinnamon rolls. Serve and enjoy!
Notes
Store an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.
Nutrition
Calories: 129kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 107mg | Potassium: 30mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 227IU | Vitamin C: 0.01mg | Calcium: 19mg | Iron: 0.3mg
