Description
These Mini Cinnamon Rolls are absolutely delightful with their soft, pillowy texture and rich, cinnamon filling. Perfect for brunch or a sweet treat, they’re easy to make and the cream cheese frosting adds the perfect finishing touch.
Ingredients
Scale
- ¾ cup whole milk warmed to 110-113°f
- 2 ¼ teaspoons instant yeast 1 standard packet
- ⅓ cup honey
- ¼ cup granulated sugar divided
- ½ cup full-fat plain greek yogurt or sour cream, room temperature
- 2 large eggs + 1 egg yolk room temperature
- 1 teaspoon vanilla bean paste or vanilla extract
- 4 ¼ cups bread flour
- 1 ½ teaspoons salt
- 6 tablespoons unsalted butter very soft but not melted
- ½ cup heavy cream warmed slightly
- ½ cup unsalted butter very soft
- 1 cup light brown sugar packed
- 2 tablespoons ground cinnamon
- ¼ teaspoon salt
- ½ teaspoon vanilla bean paste or vanilla extract
- 4 oz full-fat block cream cheese softened to room temperature
- 4 tablespoons unsalted butter softened to room temperature
- 1 ¼ cups powdered sugar
- 1 teaspoon vanilla extract
- pinch salt
- 1 tablespoon heavy cream or milk as needed
Instructions
- Activate the yeast: Warm the milk in the microwave to 110-113°F and mix with yeast and 1 tablespoon sugar. Let it sit for 5 minutes until foamy.
- Mix the wet ingredients: Combine honey, remaining sugar, Greek yogurt, eggs, egg yolk, and vanilla in a mixer and mix briefly.
- Add dry ingredients and rest: Add bread flour and salt, mixing until a shaggy dough forms. Allow to rest for 10 minutes.
- Knead the dough: Switch to a dough hook and knead for 5-6 minutes until the dough is smooth and elastic.
- Add butter and knead again: Slowly incorporate softened butter and knead until the dough is smooth and slightly tacky.
- First rise: Place the dough in a greased bowl, cover, and let rise in a warm place for 45-60 minutes until puffy.
- Make the filling: Mix softened butter, brown sugar, cinnamon, salt, and vanilla in a bowl until combined.
- Roll out and spread the filling: Roll the dough into a 20×18 inch rectangle and spread the filling evenly on top.
- Cut and roll: Cut into strips and roll tightly into mini cinnamon rolls, arranging them in a greased baking pan.
- Second rise: Cover and let rise for 15-30 minutes until puffy, then preheat the oven to 350°F.
- Add cream and bake: Pour warmed heavy cream around the rolls and bake for 22-25 minutes until golden brown.
- Make the frosting: Beat cream cheese and butter, then mix in powdered sugar, vanilla, and enough cream for a spreadable consistency.
Notes
Ensure your milk is at the right temperature to activate the yeast properly.
The rolls can be made ahead and refrigerated before baking for convenience.
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg