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Mini Cinnamon Rolls with Cream Cheese Frosting
Prep Time
30 mins
Cook Time
15 mins
Resting Time
45 mins
Total Time
45 mins
 

Your family will love these mini cinnamon rolls with cream cheese frosting. They are perfect for the holidays or special occasions! They’re bite-size delights with light fluffy cinnamon sugar layers slathered with luscious cream cheese frosting!

This recipe makes 24 smallish rolls or 48 mini rolls depending on how you cut the dough.  The rest of the recipe is the same regardless.

Course: Breakfast
Cuisine: American
Servings: 24 rolls
Author: Betsy Edwards
Ingredients
For the rolls:
  • 2¾ cups (330 grams) all-purpose flour
  • 1 tablespoon instant yeast
  • 1 teaspoon salt
  • ¼ cups granulated sugar
  • 2 tablespoons butter
  • ½ cup water
  • ¼ cup whole milk
  • 1 large egg
  • 1 teaspoon vanilla extract
For the Filling:
  • 8 tablespoons butter (1 stick) melted
  • 2/3 cup sugar
  • 1 ½ tablespoons ground cinnamon
For the Cream Cheese Frosting:
  • 2 ounces cream cheese room temperature
  • 2 tablespoons butter room temperature
  • 1/2 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1-2 tablespoons whole milk
Instructions

  1. 1. Grease a 9×13 baking dish and set aside. Add the flour, yeast and salt to a large bowl or the bowl of a stand mixer.

  2. In a small microwave safe bowl, combine the sugar, butter, water and milk. Heat on high in the microwave until the mixture is hot and the butter is soft and almost melted, about 45 seconds. Let the mixture cool to 120 degrees. Gradually add the milk mixture into the flour mixture. Add the egg and vanilla and mix, scraping the sides and bottom periodically, until a soft and sticky dough forms. 

  3. If ready to bake now, preheat the oven to 200 degrees.

  4. If using a stand mixer switch to the dough hook and set mixer on the lowest setting. Mix for 4 minutes or until the dough becomes elastic, or knead by hand on a lightly floured surface for 3-4 minutes.  Spray plastic wrap with cooking spray and lightly cover the dough with the sprayed side toward the dough. Allow dough to rest on the counter for 10 minutes.

  5. Once the dough has rested, roll it out on a lightly floured surface until it measures a 24×16 inch rectangle. Brush all the butter even over the top of the dough (heat 10-15 seconds in the microwave if necessary to enable it to spread easily), then sprinkle the filling evenly over the entire surface. Using a pizza cutter, cut out 24 strips of dough. Roll each up into a tight roll. 

  6.  Place the rolls into the greased 9×13 baking dish and gently place a piece of aluminum foil over top.

MAKE AHEAD NOTE: Can be made to this point (un-risen in the pan) and frozen, covered tightly with plastic wrap then aluminum foil. When ready to serve, thaw and continue with the recipe.

  1. If ready to proceed with baking, turn OFF your 200 degree oven and place the covered rolls inside to rise for 45 - 60 minutes until rolls mostly fill the pan.  Remove the rolls from the oven and turn ON your oven to 375 degrees. 

  2. Once heated, remove the foil and bake the rolls for 15-18 minutes or until the rolls are light golden brown in color. They are done when their internal temperature reaches 185°F to 190°F. 9. Remove from the oven and allow to cool for 10 minutes before frosting. 

MAKE AHEAD NOTE: Can be made to this point (baked but unfrosted), and frozen, covered tightly with plastic wrap then aluminum foil. When ready to serve, thaw and continue with the recipe.

  1. While rolls are cooling, prepare the frosting by combining all of the ingredients in a small mixing bowl and beating by hand until smooth. Spread over the tops of the rolls while still warm. 

MAKE AHEAD NOTE: Can be made to this point (completely iced and finished), allowed to completely cool and frozen, covered tightly with plastic wrap then aluminum foil. When ready to serve, thaw and serve.