Mini Cinnamon Rolls
Your favorite sweet rolls just got even better! These mini cinnamon rolls pack all of the flavor you love into a miniature size, perfect for special occasions and holiday brunches.
Servings 24 rolls
Ingredients
For the dough:
- 2 ½ to 3 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 packet instant yeast 2 1/4 teaspoons
- ½ teaspoon fine sea salt
- ¾ cup water
- 3 tablespoons unsalted butter
- 1 large egg
For the filling:
- ¼ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
- 2 tablespoons unsalted butter room temperature
For the glaze:
- 2 cups powdered sugar
- 2 tablespoons unsalted butter room temperature
- 3 to 4 tablespoons milk
- 1 teaspoon pure vanilla extract
Instructions
- Combine 1 cup flour, sugar, dry yeast and salt in the bowl of a stand mixer fitted with the paddle attachment and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (110° to 115°F. Butter won’t melt completely). Add to flour mixture along with egg.
- Beat 2 minutes at medium speed, scraping sides and bottom of bowl occasionally.
- Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
- Knead dough on a lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a clean kitchen towel; let rest for 10 minutes.
- While dough rests, combine the sugar and cinnamon for the filling. Set aside.
- Roll dough into (1) 7 x 24-inch long, narrow rectangle using a rolling pin. Spread the 2 tablespoons softened butter over the dough, stopping at least 1/2-inch from the edges on the long sides. Sprinkle evenly with the cinnamon-sugar mixture.
- Starting from the long side of the rectangle, roll up tightly. Pinch seams to seal. Cut into 24 equal pieces. Place cut-sides down in (1) greased 9x13-inch pan or rimmed baking sheet (see notes).
- Cover lightly with a towel; let rise in a warm place until doubled in size, about 45 to 60 minutes.
- While rolls rise, preheat oven to 350ºF. Bake rolls for 15 to 18 minutes or until golden brown. Cool on a wire rack for 5-10 minutes.
- Combine all vanilla glaze ingredients in a medium bowl and beat with an electric mixer until smooth and creamy. Drizzle or spread over the warm cinnamon rolls.
Notes
These mini cinnamon rolls are also great for creating a “cinnamon roll bar”:
- Bake the rolls 2-inches apart on greased baking sheets instead of in a 9x13-inch pan.
- Instead of drizzling the glaze over the rolls, set it out in a bowl along with various toppings such as festive sprinkles, candies, toffee bits, nuts, etc.
- Insert lollipop sticks into the rolls; let guests dip the tops of their cinnamon rolls into the glaze and add any toppings they like!