This easy recipe makes several dozen Mini Cinnamon Rolls, perfectly soft and chewy bite-size cinnamon rolls. Cinna-minis are my go-to when serving a crowd, being the perfect size and quantity.
This tasty recipe is based on my popular gooey cinnamon rolls, but at half a batch, just like my small-batch cinnamon rolls, except these treats are adorable miniatures! Two bite treats that the whole family will love!
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Reasons to make Mini Cinnamon Rolls
- Serve a Crowd – Serve these mini cinnamon rolls for Mother’s Day brunch, Easter, a graduation breakfast, holiday breakfasts, and more!
- Mini is King – I love anything mini, and these cinna minis are the best!
- Two-Bite– Instead of grabbing two-bite cinnamon rolls from your grocery stores, make your own, better and more delicious!
Simple Ingredients
- Milk: I used whole milk, but you can use your favorite percentage.
- Butter: Use room temperature butter. I use salted butter, but unsalted butter may be used.
- Sugar: I used all-natural cane sugar, white sugar may be used.
- Egg: Bring your large egg to room temperature.
- Flour: Use bread flour for soft and fluffy rolls. If preferred, you may use unbleached all-purpose flour, but they will not be as soft.
- Yeast: Instant yeast helps the dough rise beautifully. I like Saf brand. Be sure it is not expired or that the yeast will not work.*
- Cinnamon Filling: Butter, cinnamon, and light brown sugar for the filling.
- Cream Cheese Frosting: For the perfect frosting, combine butter, cream cheese, powdered sugar, vanilla extract, and milk or heavy cream.
- Optional Glaze: If you prefer a glaze vs. frosting, whip up a quick powdered sugar glaze with powdered sugar, milk, and vanilla extract.
Get the full recipe in the recipe card below.
Yeast Tips
- Place your yeast in a jar with a tight-fitting lid or an airtight container; yeast dies as it’s exposed to the air.
- Storing yeast in the refrigerator or freezer gives it a longer shelf life. Freezing suspends the yeast’s activity without killing it.
- Chilled or frozen yeast needs to be brought to room temperature before using it. Remove what you need, allowing it to come to room temperature – return jar of yeast to fridge or freezer.
- This recipe uses Instant Yeast, while Active Dry Yeast may be used, you may need to allow your Cinna-Mini’s to rise longer in order to activate. Or activate it by adding ¼ cup of the warm milk mixture to your yeast in a bowl, stir to dissolve and allow to sit for 5-10 minutes. It should be frothy and smell yeasty. Add to recipe with warm milk mixture.
How to Make Mini Cinnamon Buns
Step 1 | Warm the milk and sugar
Start by adding the butter, milk, sugar, and kosher salt to a small saucepan over low heat. Stir the ingredients until they are warmed, but no higher than 120°F. Use a thermometer to measure the temperature or test a few drops on your wrist.
The ingredients can go from warm to hot – fast, so watch closely. If it becomes too hot, remove it from the heat and cool to the desired temperature.
Step 2 | Combine flour mixture with milk mixture
As the milk mixture warms, place one cup of the bread flour in a bowl of a stand mixer and add the yeast, mixing on low.
Then, slowly pour the warmed milk into the flour and yeast, mixing on low with the paddle attachment until thick and sticky. Add the egg and remaining flour (1 ¼ cups) and mix until evenly combined.
Step 3 | Knead and allow first rise
Now, replace the paddle attachment with the J hook (dough hook) and knead the dough for five to ten minutes on low speed until it is stretchy and smooth. If necessary, add a little more flour—no more than ¼ cup.
Spread a little oil into a medium bowl and use a paper towel to coat the inside. Add the mini cinnamon roll dough to the bowl and turn it to coat with the excess oil. Then, seal the dough with plastic wrap and set it in a warm place for 15 to 30 minutes.
- At this point, you may store the dough in the fridge overnight and continue the recipe in the morning.
How to Create a Warm Proofing Place
To let the dough rest, I set the oven to the proof setting, about 75 to 80°F. If your oven has no proof setting, set it to 100°F, let it preheat, then turn it off. Quickly place the dough inside the oven and let it rise.
Step 4 | Make the cinnamon filling
In a small bowl or a stand mixer, combine the softened butter, brown sugar, cinnamon, and kosher salt on medium-high speed until smooth.
Step 5 | Roll dough and add filling
After the dough rests, divide it into two portions and add one half to a lightly floured surface.
Use a rolling pin to roll it out into a long and skinny rectangle that is roughly 6 x 12 – 20 inches (I wanted mine a smidge larger, so went closer to the 12-13 inch mark) Then, use a small offset spatula to spread half of the cinnamon filling evenly over the large rectangle. Leave about ½ to 1 inch of space around the edges.
Step 6 | Roll and slice the cinnamon rolls
Roll tightly from the long side, pinching the edges to seal the dough. If necessary, you can use water to get the seams to stick together. Tuck in the ends to make an even log and turn it seam-side-down. Then, use a sharp serrated knife, kitchen sheers, or dental floss to cut the dough into 1-inch pieces.
Repeat the steps above with the remaining half of the dough to make a total of 26 to 40 mini cinnamon rolls.
Step 7 | Second rise and bake
Place each mini cinnamon bun in a well-greased or parchment-lined Jelly Roll pan, mini cupcake pan, or 9 x 13-inch pan.
- At this point the covered Cinna-Mini’s may be placed in the fridge to continue rising overnight. Before baking, remove from fridge and bring to room temperature and allow to rise until doubled if not already doubled. Bake as directed.
Cover them loosely with plastic wrap and a tea towel and let the mini rolls rise for 1 to 1 ½ hours until they have doubled in size.
Adjust the oven rack to the middle and preheat the oven to 350° F (175° C). Bake the mini cinnamon rolls for 14 to 18 minutes until they are light golden brown.
Step 8 | Make the cream cheese frosting
During the rise time or as the rolls bake, make the frosting. In a bowl of a stand mixer or a large bowl and a hand mixer, beat the room temperature butter and cream cheese on medium-high for 4 minutes until fluffy and light.
Then, reduce the speed to low and add the vanilla, salt, and powdered sugar. If necessary, add a couple of teaspoons of milk or cream for the desired consistency.
Step 9 | Cool, add frosting, and enjoy!
Remove the baked mini rolls from the oven when the tops are golden and the middles spring back when lightly touched. Keep in mind that everyone likes their cinnamon rolls baked differently. If you prefer a gooey cinnamon roll, bake them for less time. Or, if you want more firm rolls, bake them a little longer.
Let your mini homemade cinnamon rolls cool for a few minutes before adding the frosting or glaze.
Fresh Tips
- I’ve baked this recipe in a mini muffin tin, but I like them better when baked on a jelly roll pan because they are softer. However, each method works great. It just depends on your preference for texture.
- If using a 9×13-inch pan, the mini cinnamon rolls will take a little longer to bake as they are closer together, and they won’t rise quite as much.
- If desired, spread a thin layer of the frosting on the cinnamon rolls fresh from the oven so it melts into them. Then, add more frosting after they cool.
- If the rolls begin to sprial out while baking, use the back of a spoon to gently push and press them back in.
- If you forget to take the eggs out to come to room temperature, submerge them in warm water for about five minutes.
Tips for Making Ahead
Mini cinnamon rolls are great for making in advance. Here are some tips below:
- Two days ahead: Store the frosting in an airtight container in the fridge.
- 1 day ahead: Make the cinnamon filling, cover it, and store it on the counter.
- 1 day ahead: Make the dough and refrigerate it covered overnight. Roll it out the following day and proceed with the recipe. Or, make up until the second rise (actual cinnamon rolls), cover it, and store it overnight in the fridge. Bring it to room temperature and allow it to rise until doubled. Bake as directed.
- Remove the frosting when you start the rolls so it comes to room temperature.
- Stir the frosting well before adding it to the top. Easy!
High Altitude Adjustments
If baking at a higher altitude, make the following adjustments for the best results.
- Reduce the yeast by ¼ teaspoon.
- If the dough is too sticky, increase the flour up to ¼ cup, 1 TBL at a time.
- The mini cinnamon rolls may take less or more time to rise because of the kitchen temperature, yeast, and altitude. So, keep a close eye on them.
Mini desserts are perfect for large groups! Grab and go! Not to mention, they’re adorable! Try more of my cute mini recipes, like Mini French Silk Pies, Mini Apple Pies, Espresso Brownie Bites, Sugar Cookie Bites and Mini King Cake recipe.
Variations & Substitutions
- Flour Alternatives: If preferred, use regular all-purpose flour or unbleached flour. However, bread flour makes the rolls chewy and soft.
- Simple Glaze: If you prefer a simple, thin glaze for the cinnamon rolls, combine 1 cup of powdered sugar, ½ teaspoon vanilla extract, and 2-3 teaspoons cream or milk. Whisk until smooth and pourable. Then drizzle over the tops of the warm mini rolls.
- Add-Ins: Sprinkle the filling with chopped nuts or coarsely chopped raisins or spread a fruit spread. Check out my apple pie cinnamon rolls and my peach cobbler cinnamon rolls for some ideas!
Gluten-Free Mini Cinnamon Buns
While I have not tried it with this recipe, I have had good luck converting recipes into gluten-free by using a good all-purpose gluten-free cup for cup flour. My favorite is either Bob’s Red Mill 1-1 Baking Flour or King Aurther Gluten-Free Measure-for-Measure. Most yeasts are gluten-free but double check your ingredients to verify.
Storage Tips
Refrigerate: Seal the mini cinnamon rolls in plastic wrap, place them in an airtight container, and store them on the counter for 1-2 days. Then, they may be transferred to the fridge for up to 4-5 days. It’s best to store frosted rolls in the refrigerator since the cream cheese frosting has dairy.
How to Freeze: Freeze the leftover rolls by individually wrapping each in plastic wrap and storing them in a freezer bag. Then, heat the freezer cinnamon rolls in the microwave for 30 seconds, or 10 minutes at 350°F (175° C) in the oven, or just a few minutes in the air fryer.
Frequently Asked Questions
There’s no need to refrigerate cinnamon rolls without dairy. However, cinnamon rolls with cream cheese or milk in the frosting should be chilled after about an hour at room temperature.
Sure! Instant yeast can simple be added to the ingredients without activating. If you use active dry yeast, you will need to proof it first or be patient as it will take a little longer for it to rise.
It might be due to expired yeast, not allowing plenty of time to rise or raising the dough at incorrect temperatures– too hot or too cool. If necessary, allow the rolls to rise for a longer time.
Add ¼ cup of warm water or milk in this case (110° F—115° F) to a small glass bowl. Dissolve 1 ⅛ teaspoon yeast in the warm water. You may dissolve one ½ teaspoon of sugar, but it’s unnecessary.
Stir until dissolved and allow to sit for 10 minutes. If it doubles in size, is foamy, and smells bready, it’s good to go. You can use this mixture in your cinnamon rolls; reduce the amount of warm milk by ¼ cup. If it doesn’t rise and foam, it’s stale. Toss it and buy some new yeast!
What to serve with Two Bite Cinnamon Rolls
- Mini Breakfast Sandwiches
- Pancake Breakfast Charcuterie Board
- Instant Pot Egg Bites
- Tropical Mango Fruit Salad
- Cheesy Funeral Potatoes
More Cinnamon Roll Recipes
- Canned Cinnamon Roll Casserole
- Crock Pot Cinnamon Roll Casserole Recipe
- Peach Cobbler Cinnamon Roll Recipe
- Apple Pie Filled Cinnamon Rolls
- Ooey Gooey Cinnamon Rolls
- Small Batch Cinnamon Rolls
Make your warm cinnamon rolls the way you like them! Cook a little longer for firmer rolls or a little less for soft and gooey cinnamon rolls.
Mini Cinnamon Rolls Cinna Mini’s are the best. If you made them would you please rate and comment below and be sure to share your creation on Instagram, Facebook, and Pinterest?
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Equipment
Ingredients
Brioche Dough
- ½ cup milk I use whole milk, other % may be used
- 3 tablespoons butter room temperature, I used salted
- ¼ cup sugar I use all-natural cane sugar, white sugar may be used
- ¼ teaspoon kosher salt
- 1 large egg room temperature
- 2 ¼ cups bread flour add 2 Tablespoons for high altitude; may use unbleached all-purpose flour, but will be tougher
- 1 ⅛ teaspoons instant yeast I like Saf brand, if using Active Dry Yeast, follow pkg instructions to proof or allow more time for rising.
Cinnamon Filling (make up 1 day ahead)
- ¼ cup butter room temperature, I used salted
- 1 ½ tablespoons ground cinnamon
- ½ cup brown sugar light or dark, packed
Cream Cheese Frosting (make up to 2 days ahead)
- 2 Tablespoons butter room temperature
- 2 ounces cream cheese room temperature
- 1 cup powdered sugar also called confectioners sugar
- ½ teaspoon vanilla extract
- 1 Pinch salt
- 1-2 teaspoons cream or milk, just enough to get to spreading consistency
Instructions
Helpful Tips
- Make filling; store covered on the counter up to 1 day until ready to use.Make the frosting ahead of time and store it in an airtight container in the fridge. Remove it from the fridge when you start the cinnamon rolls so it comes to room temperature. Give it a good stir before spreading.Remove butter, eggs, yeast and cream cheese from the fridge, allow to come to room temp for recipe.
Make the Cinnamon Roll Dough
- In a small saucepan over low heat; add butter (3 TBL), milk (½ cup), sugar (¼ cup) and kosher salt (¼ tsp), stirring until warmed, not higher than about 120° F. Careful it can go from warm to hot fast. If too hot (greater than 130° F), let sit until cools slightly. Butter may not be completely melted, but that's okay. Use a thermometer to measure temperature, if you don’t have one it shouldn’t be to hot – test a few drops on your wrist.
- While milk is warming (or cooling) place bread flour (1 cup) into bowl of a stand mixer with batter attachment, add yeast and mix on low to combine.
- Slowly pour in warmed milk mixture into flour and yeast mixture, mixing on low. It will be thick and sticky.
- With the mixer on low, add room-temperature egg (1) and the remaining 1 ¼ cups of flour, mixing well to combine.
- Next, replace the paddle attachment with the J hook for kneading; knead the dough for 5-10 minutes on a low setting, until the dough is smooth and elastic. Add up to ¼ cup additional flour if needed.
- Spread a teaspoon of unflavored oil into a medium bowl, using a paper towel to spread it all over the bowl. Plop your cinnamon roll dough into the bowl and turn to "grease" the top and bottom. Seal with plastic wrap and set in a warm place for 15-30 minutes to rest. Note that at this point, you may cover the dough well and store it in the fridge overnight; proceed with the recipe in the morning.
How to Create a Warm Proofing Place
- I set my oven on the proof setting at about 75-80° F. If no proof setting, turn your oven on to 100° F, let it preheat, then TURN OFF, then place the dough inside for first rising.
Make Cinnamon Filling
- Meanwhile, in a small mixing bowl or stand mixer, mix together softened butter (½ cup), packed brown sugar (½ cup) and cinnamon (1 ½ tablespoons) and kosher salt (¼ teaspoon). Mix on medium-high speed until smooth and creamy, set aside.
Roll Out Dough (two separate rollings)
- Once your dough has rested, it will be easy to roll—like playdough. Divide the dough into two portions. Remove one of the portions, and on a floured surface, roll the dough into a large rectangle, between 6 x 13-20 inches or so. It should be long and skinny.
- Spread half the cinnamon filling evenly over the dough, leaving about ½ – 1 inch around the edges. I like using a small offset spatula to spread the cinnamon filling easily.
- Roll tightly from the long side, pinching edges to seal. Use water on seams if necessary. Tuck in ends for evenness, then turn seam side down. Cut into 20 1-inch pieces using a sharp serrated knife, dental floss or sharp kitchen shears. Repeat with second piece of dough until you have about 36-40 mini cinnamon rolls.
- Place in a well-greased or parchment-lined Jelly Roll, you may also use mini cupcake pan or 9×13 inch pan. Cover loosely with plastic wrap and a tea towel and allow to rise for 1- 1 ½ hours until doubled.Adjust the oven rack to the middle position and preheat the oven to 350° F (175° C).
- Bake rolls for about 14-18 minutes until slightly golden. While baking or during rising time, make the frosting.
Make Cream Cheese Frosting.
- In the bowl of a stand mixer or hand mixer, beat room-temperature butter (2 TBL) and cream cheese (2 ounces) on medium-high for 4 minutes until light and fluffy. Reduce speed to low, and add powdered sugar (1 cup), vanilla (½ teaspoons), and pinch of salt – if needed, add 1-2 teaspoons of milk or cream to achieve desired consistency. May be made 2 days ahead, cover and refrigerate, removing from the fridge as you start making the rolls.
- Remove cinnamon rolls from the oven when golden brown and the middle rolls spring back when lightly touched.Everyone likes their cinnamon rolls baked differently. For softer, gooey rolls, bake on the lower side, and for more firm rolls, bake on the longer side.
- Allow the rolls to cool for about 10 minutes before spreading the frosting on the tops. Or cool completely and serve with frosting on the side!
Notes
- Decrease yeast by ¼ teaspoon.
- May need to increase the flour up to ¼ cup; dough should be tacky but not overly sticky. If sticking to sides of bowl while kneading, add flour 1 TBL at a time.
- Rise time can be impacted by kitchen temperature, yeast and altitude. So keep an eye on your mini cinnamon rolls, they may take less or more time to rise.
- If you forget to take your eggs out, place in bowl of warm (not hot) water for 5-7 minutes)
- If the dough is too sticky (sticking to the sides of the bowl) after a few minutes, then add a tablespoon more of flour at a time, until it’s tacky, but not sticky. The dough should be soft, elastic and smooth.
- Don’t have a kneading attachment? Turn the dough onto a floured surface and knead for the same amount of time.
- I have baked these mini cinnamon rolls in a mini muffin tin, which keeps them tiny and individual, but I actually like them better (they are a bit softer which is how I like them) when I bake them on a jelly roll pan. My jelly roll pan is 10 x 14.5 (this is smaller than a half sheet pan).
- You may use regular all-purpose flour instead of bread flour, but the rolls will be a bit tougher and less chewy and soft.
- If using a 9×13 inch pan, the mini cinnamon rolls will take a little longer to bake as they are closer to each other and they won’t rise quite as much.
- If desired, spread a thin layer of the cream cheese frosting as soon as they come out of the oven, this spreading will melt into the cinnamon rolls, then about 15 minutes later, spread another layer over the top.
- If your cinnamon rolls start to spiral out during baking (this happens sometimes), using the back of a spoon gently push down on the centers, pressing them back into place and continue baking.
Nutrition
Heather
I love this mini version, so cute and easy to bake up! Thanks so much!
So glad you like them Heather!
Angela
Delicious and fun to make and eat, I made these for overnight guests. Everyone loved them, thanks so much!
Thank you Angela!
Harriet Young
Loved these! The recipe was so simple to follow and they turned out great. And they are so cute!
Love hearing that! Thank you Harriet!
Dina and Bruce
These cinna minis were perfect for a recent shower that we had for a friend. Everyone raved about how good they were!
Perfect for a shower!