Easy Mini Cinnamon Rolls: Soft, Fluffy, and Ready in Just Over an Hour!
Indulge in the pure delight of these two-bite mini cinnamon rolls! Crafted to be exceptionally soft and fluffy, these irresistible treats are conveniently baked in a muffin tin. Say goodbye to lengthy waiting times with only 30 minutes of rise time, and forget about needing a stand mixer – this recipe is entirely hand-made. Each golden-brown roll is generously swiped with a sweet and tangy cream cheese frosting, promising to be on your table and ready to be devoured in just over an hour. Perfect for a quick breakfast, a charming brunch, or an unexpected craving for something sweet!
Adapted from our beloved full-sized brioche cinnamon rolls, these mini versions may be small in stature, but they deliver an explosion of flavor. They taste exactly like the soft, gooey, and warmly spiced cinnamon rolls you dream of for a sweet breakfast or a delightful dessert. The best part? These miniature marvels are made completely by hand with minimal effort, offering maximum reward. We’ve even included an overnight rise option to perfectly fit your busy schedule.
Imagine the smiles these adorable little rolls would bring to your next brunch gathering! They’re almost too cute to eat, but their irresistible aroma and perfect texture will ensure they disappear quickly.
Why You’ll Fall in Love with This Mini Cinnamon Roll Recipe
These mini cinnamon rolls aren’t just a scaled-down treat; they offer unique advantages that make them a new favorite in your kitchen:
- Perfectly Portioned & Adorably Mini: Who doesn’t adore a miniature pastry? These cinnamon rolls pack all the rich, comforting flavor of a regular-sized roll but are perfectly portioned for individual enjoyment. Their size makes them ideal for brunch buffets, children’s parties, or simply for satisfying a sweet craving without overindulging. They’re also a fantastic sweet counterpoint to a savory dish like a broccoli bacon quiche, or to continue the tiny theme, pair them with these delightful mini quiches.
- No Special Equipment Needed: Forget about pulling out the heavy stand mixer or any complicated gadgets. All you truly need for this recipe is a large mixing bowl, your own two hands, and a standard muffin tin. Don’t have a rolling pin? No problem! A clean wine bottle or any heavy, smooth cylindrical object works wonderfully to roll out the dough. This recipe proves that delicious baking doesn’t require a fully stocked professional kitchen.
- Warm, Gooey, and Utterly Delicious: Despite their small size, these mini rolls are just as soft, fluffy, and tender as their larger counterparts, boasting those highly sought-after gooey centers that everyone loves. Each coil is generously packed with a flavorful cinnamon sugar filling, reminiscent of the sweet swirls found in a comforting cinnamon bundt cake. That gooey, spiced bite is truly the best part, melting in your mouth with every mouthful.
- Quick & Easy: With only 30 minutes of rise time, these rolls are perfect for when you need a comforting treat without the long wait. The straightforward, hand-made process makes them accessible for bakers of all skill levels.
Essential Ingredients for Perfect Mini Cinnamon Rolls
Crafting these delightful mini cinnamon rolls requires a few pantry staples. Each ingredient plays a crucial role in achieving that perfect soft, fluffy texture and rich, sweet flavor:
- Instant Yeast: Our secret to a quick rise! We opt for instant yeast because it can be stirred directly into your dry ingredients without prior activation. This saves time and simplifies the process, ensuring your dough gets a quick and efficient boost, leading to those perfectly puffy rolls.
- All-Purpose Flour: The foundation of our dough. All-purpose flour provides the right balance of gluten to create a tender yet structured dough. For an even softer and slightly chewier cinnamon roll texture, you could substitute with bread flour, though all-purpose works beautifully to achieve a light and airy result.
- Whole Milk: This enriched dough benefits from warm whole milk, which not only helps activate the yeast but also contributes to the rich flavor and tender crumb of the rolls. The fat content in whole milk adds to the overall richness, but feel free to use any type of milk you prefer; just ensure it’s warmed to the specified temperature.
- Brown Sugar (Light): Used primarily in the filling, light brown sugar is key for creating those ultra-gooey centers. Its molasses content provides moisture and a deep, caramel-like sweetness that complements the cinnamon beautifully.
- Cinnamon (Ground): A generous tablespoon of ground cinnamon is incorporated into the filling, guaranteeing maximum cozy, aromatic flavors that are the hallmark of any great cinnamon roll. Its warmth is also a star in recipes like these cinnamon coffee cake cookies and cinnamon streusel muffins.
- Unsalted Butter: Butter is utilized in three crucial ways in this recipe. Melted butter is added to the dough for richness and tenderness, softened butter is mixed into the cinnamon sugar filling to create its luscious, spreadable paste, and a touch of softened butter is used in the cream cheese glaze for a silky-smooth finish.
- Cream Cheese: Softened cream cheese forms the base of our signature frosting. Its delightful tanginess cuts through the sweetness of the rolls, creating a balanced and incredibly addictive topping that everyone loves.
- Powdered Sugar (Confectioners’ Sugar): This fine sugar is blended with the cream cheese and butter to create a smooth, lump-free frosting that beautifully balances the tangy notes of the cream cheese with the desired sweetness.
A detailed list of quantities can be found in the recipe card below.
Creative Substitutions and Delicious Variations
While these mini cinnamon rolls are perfect as is, you can easily customize them to suit your taste or dietary needs. Here are some fantastic ideas to get you started:
- Honey Syrup Glaze: For an extra layer of moisture and subtle sweetness, consider pouring a simple honey syrup over the rolls immediately after they finish baking. To make it, gently heat ¼ cup of water with ¼ cup of honey until combined, then let it cool slightly before drizzling. This creates a beautiful shine and keeps the rolls incredibly tender.
- Nutty Crunch: Add some delightful texture to your filling by mixing in finely chopped pecans or walnuts. The nuts toast slightly during baking, enhancing their flavor and providing a wonderful contrast to the soft dough and gooey filling. Approximately ¼ to ½ cup should be enough for the batch.
- Maple Cream Cheese Frosting: Elevate your cream cheese frosting with a hint of autumnal warmth by adding 1 tablespoon of pure maple syrup. This simple addition infuses the frosting with a rich, inviting flavor that pairs wonderfully with the cinnamon rolls.
- Simple Vanilla Glaze: If cream cheese frosting isn’t your preference, or you’re looking for an even quicker topping, a classic vanilla glaze is a perfect alternative. Whisk together 1 cup of powdered sugar, ½ teaspoon of vanilla extract, and 1-2 tablespoons of milk until smooth. Adjust milk quantity for desired consistency.
- Cardamom Infusion: For an exotic twist, add ½ teaspoon of ground cardamom to your cinnamon sugar filling. Cardamom offers a unique, warm, and slightly floral note that beautifully complements the cinnamon.
- Orange Zest Brightness: Introduce a bright, citrusy note by adding 1 tablespoon of finely grated orange zest to either the dough or the cinnamon sugar filling. This provides a refreshing counterpoint to the sweetness.
- Swap Active Dry Yeast for Instant Yeast: While the recipe calls for instant yeast for convenience, active dry yeast can certainly be used. However, you’ll need to activate it first. See the detailed explanation below for how to make this swap successfully.
Understanding the Difference: Instant Yeast vs. Active Dry Yeast
Active dry yeast and instant yeast are both popular choices for baking, and while they can often be used interchangeably in recipes, there’s one key difference in how they are used. This distinction is important for ensuring your dough rises correctly.
Instant yeast (as called for in this recipe) is a more finely ground yeast that has been processed to absorb liquid and activate more quickly. This means you can add it directly to all your dry ingredients, and it will begin the rising process without any extra steps. It’s incredibly convenient and efficient.
Active dry yeast, on the other hand, consists of larger granules and has a protective layer that needs to be dissolved before it can become active. To use active dry yeast in place of instant yeast, you must “proof” or activate it first. To do this, combine the active dry yeast with the warm milk (ensuring the milk is precisely 110℉ to avoid killing the yeast or slowing its activation). Whisk them together gently, then let the mixture sit for about 5 minutes. You’ll know the yeast is active and healthy when it foams up on the surface of the milk, indicating it’s alive and ready to work. Once activated, you can then proceed to add this yeast-milk mixture in with your other wet ingredients and continue with the recipe as directed.
Bringing These Mini Cinnamon Rolls to Life
The journey to creating these easy mini cinnamon rolls began by adapting our trusted recipe for regular cinnamon rolls, which shares a similar foundation with our delightful banana cinnamon rolls. The main adjustments involved slightly reducing the total amount of flour and increasing the yeast content. This careful rebalancing not only helped achieve the perfect texture for a smaller roll but also significantly reduced the required rise time. Simply put, a smaller size means a faster, more efficient rise!
The streamlined process ensures that you can enjoy homemade cinnamon rolls without the usual time commitment. Here’s a brief overview of the simple steps involved:
- Prepare the Dough: Combine the ingredients to form a soft, pliable dough.
- Short Rest & Filling Prep: Allow the dough a brief 10-minute rest while you quickly whip up the delicious cinnamon sugar filling.
- Roll, Fill, Cut, and Coil: Roll out the dough, spread the filling, slice it into strips, and then gently roll each strip into a perfect mini coil.
- Quick Muffin Tin Rise: Place the coils into a greased muffin tin and let them rise for a mere 30 minutes in a warm spot.
- Bake to Golden Perfection: Pop them into the oven until they’re beautifully golden brown and fragrant.
While your mini cinnamon rolls are rising or baking, you’ll have plenty of time to prepare the luscious cream cheese icing, ensuring everything is fresh and ready to be enjoyed warm.
Step-by-Step: Crafting Your Mini Cinnamon Rolls
Step One: Prepare the Wet Ingredients. In a medium-sized bowl, thoroughly whisk together the warm milk, granulated sugar, large egg, and melted unsalted butter. Ensure all ingredients are well combined and the butter is fully incorporated into the mixture. The warmth of the milk is crucial for activating the yeast, so confirm it’s around 110℉.
Step Two: Combine Wet and Dry. In a separate large mixing bowl, whisk together the all-purpose flour, instant yeast, and kosher salt until evenly distributed. Then, pour the prepared wet ingredients into the dry mixture. Using a wooden spoon or a dough whisk, mix everything together until a shaggy, cohesive dough forms. Avoid overmixing at this stage; just bring it together.
Step Three: Knead the Dough. Transfer the dough to a lightly floured, clean work surface. Begin kneading the dough by hand for approximately 5 minutes. Initially, the dough may feel quite sticky, but as you continue to knead, the gluten will develop, and it will gradually become smoother, softer, and more elastic. Resist the urge to add excessive flour; a small amount is sufficient if it remains overly sticky.
Step Four: Rest the Dough. Once the dough is smooth and pliable, form it into a neat ball. Place it back on your counter (or in a lightly oiled bowl) and cover it loosely with plastic wrap or a clean kitchen towel. Allow the dough to rest for 10 minutes. This brief resting period helps the gluten relax, making the dough much easier to roll out evenly in the next step, while you prepare the flavorful filling.
Hot tip! When you first start kneading, the dough will inevitably feel quite sticky. This is normal! Avoid adding too much flour at this stage. Instead, add just a very small amount (about a tablespoon) to your work surface if needed. As you continue to knead, the gluten will develop, and the dough will naturally become less sticky and much more manageable without drying out the final product.
Step Five: Prepare the Cinnamon Sugar Filling. In a small bowl, combine the softened brown sugar, ground cinnamon, room temperature unsalted butter, a pinch of kosher salt, and vanilla extract. Mix these ingredients vigorously with a rubber spatula or spoon until a smooth, uniform paste forms. This paste is what will create the luscious, gooey centers of your cinnamon rolls, so ensure it’s well-blended.
Step Six: Roll Out the Dough. Lightly re-flour your work surface. Take your rested dough and use a rolling pin (or a clean, heavy bottle) to roll it out into a rectangle measuring approximately 8×12 inches. Focus on keeping the edges and corners as straight as possible, which will ensure uniform rolls. A bench scraper or the sides of your hands can help you achieve precise, straight lines.
Step Seven: Spread the Filling. Using an offset spatula or the back of a spoon, carefully spread the cinnamon sugar filling evenly across the entire surface of the rolled-out dough. It’s important to extend the filling all the way to every edge of the rectangle to ensure that each mini roll has a consistent, flavorful swirl from end to end. This prevents dry spots and maximizes gooeyness.
Step Eight: Cut the Dough into Strips. Once the filling is spread, use a pizza cutter or a very sharp knife to cut the dough into 12, 1-inch wide strips. For best results, cut along the longer side of the rectangle. Consistent strip width is key to ensuring that all your mini cinnamon rolls are roughly the same size and bake evenly in the muffin tin.
Step Nine: Roll into Coils. Take each individual 1-inch strip of dough and gently roll it up into a tight, neat coil. Start from one end and roll towards the other, creating the classic cinnamon roll swirl. It’s important not to roll them too tightly, as this can cause the centers to pop out during baking. A gentle, firm roll is ideal for a beautiful spiral.
Step Ten: Place and Rise. Generously grease the openings of a 12-hole muffin tin with butter or non-stick spray. Place one coiled cinnamon roll into each greased muffin well. Once all rolls are in place, cover the muffin tin loosely with plastic wrap or a clean kitchen towel. Allow them to rise in a warm place for 30 minutes. A great trick is to use your oven with just the light on (no heat!) to create a perfect warm, draft-free environment for rising.
Step Eleven: Check for Full Rise. Your rolls are ready for baking when they have become noticeably puffy and have almost filled the muffin tin openings. They should look soft and plump, indicating that the yeast has done its job. While they’re rising, preheat your oven to 350℉ (175°C).
Step Twelve: Prepare the Cream Cheese Frosting. While the mini rolls are baking, turn your attention to the luscious frosting. In a medium bowl, combine the softened cream cheese, unsalted butter at room temperature, powdered sugar, and vanilla extract. Use a wooden spoon or a spatula to mix vigorously until the mixture is completely smooth and forms a thick, spreadable icing. If you prefer a thinner consistency, add a teaspoon of milk or water at a time until desired texture is reached.
Step Thirteen: Bake and Cool. Bake the rolls in the preheated oven for 12-15 minutes, or until they are very lightly golden brown on top and cooked through. Be careful not to overbake, as this can dry them out. Once baked, remove the muffin tin from the oven and allow the cinnamon rolls to cool slightly in the tin for about 5 minutes. This helps them firm up a bit before handling.
Step Fourteen: Frost and Serve. After cooling slightly, carefully remove the mini cinnamon rolls from the muffin tin and transfer them to a serving platter or wire rack. While they are still warm (but not piping hot), generously frost each cinnamon roll with a dollop of the prepared cream cheese icing. Serving them warm ensures the frosting melts slightly into the nooks and crannies, enhancing their deliciousness. Enjoy your homemade delights immediately!
Convenient Overnight Option for Fresh Morning Rolls
For those who love the idea of warm, freshly baked cinnamon rolls for breakfast but prefer to do the prep work ahead of time, this recipe offers a fantastic overnight option. This method allows you to enjoy freshly baked treats with minimal morning effort.
Here’s how to prepare your mini cinnamon rolls for an overnight rise: Follow all the steps for making the dough and preparing the cinnamon sugar filling. Roll out the dough into a rectangle, spread the filling evenly, slice it into 1-inch strips, and roll each strip into a coil as directed. Place these coiled rolls into your generously greased muffin tin. Instead of allowing them to rise at room temperature, cover the muffin tin tightly with plastic wrap to prevent the dough from drying out.
Once covered, transfer the muffin tin directly to the refrigerator and let the cinnamon buns chill overnight. The cold temperature will significantly slow down the yeast activity, allowing the dough to slowly develop flavor.
In the morning, approximately 30-45 minutes before you plan to bake, remove the muffin tin from the fridge. Place the tin on top of a warming oven (as it preheats) or in another slightly warm spot to allow the rolls to come closer to room temperature and begin their final proof. This gentle warming helps reactivate the yeast for a good rise. After this brief warm-up, bake the rolls according to the recipe instructions (without the plastic wrap). Keep in mind that due to their colder temperature from the fridge, you may need to add an extra 3-5 minutes to the baking time to ensure they are fully cooked and beautifully golden brown.
Expert Tips for Cinnamon Roll Success
Achieving bakery-quality mini cinnamon rolls at home is easy with these insider tips:
- Mind the Flour Quantity: It’s tempting to add more flour if your dough feels sticky, but resist the urge! Adding too much flour is a common mistake that can lead to dense, dry rolls. It can also make the rolls expand excessively and potentially pop out of the muffin tin or unravel during baking. Follow the recipe precisely, and trust the kneading process to make the dough less sticky.
- Knead Thoroughly for Texture: Don’t skimp on the kneading time. Kneading the dough until it’s noticeably stretchy and pliable – for a minimum of 5 minutes – is crucial. This process develops the gluten, which is what gives the cinnamon rolls their soft, tender, and airy texture. A well-kneaded dough will rise better and result in a more enjoyable bite.
- Avoid Over-Tight Rolling: When rolling each dough strip into a coil, aim for a firm but gentle touch. If you roll the strips too tightly, the pressure created during baking can cause the gooey centers to burst out or the rolls to unravel, spoiling their perfect shape and texture.
- Generously Grease the Muffin Tin: To ensure your mini cinnamon rolls come out cleanly and beautifully, grease each opening of the muffin tin generously with butter or a good quality non-stick spray. This prevents sticking and makes for easy removal, preserving their delicate structure.
- Utilize the Oven Light for Rising: For the most consistent and efficient rise, place your covered muffin tin in the oven with only the oven light turned on. The light generates just enough gentle warmth to create a perfect, draft-free environment for the yeast to work its magic without actually baking the dough. Remember, do not turn on the oven’s heat!
- Pizza Cutter for Precision: A pizza cutter isn’t just for pizza! It’s an excellent tool for easily and neatly slicing the cinnamon roll dough into uniform strips. Its sharp, rolling blade makes quick work of the task, ensuring clean cuts and evenly sized rolls.
- Frost After Removal: For a cleaner presentation and easier frosting application, always remove the baked cinnamon rolls from the muffin tin before you begin to add the frosting. Trying to frost them while they’re still in the tin can be messy and make it difficult to get them out without damaging the frosting.
Common Questions About Mini Cinnamon Rolls
There are a few common reasons why your cinnamon rolls might not have risen. First, always check the expiration date of your yeast; old yeast loses its potency. Second, ensure your milk was warmed to the correct temperature (around 110℉ or 43°C). If the milk is too hot, it can kill the yeast, preventing any rise. If it’s too cold, the yeast will be sluggish and won’t activate properly. Lastly, the rising environment might not have been warm enough. While these mini cinnamon rolls are designed for a quick 30-minute rise, a very cool room could extend that time significantly. Using the oven light trick (as mentioned in the expert tips) helps create an ideal warm, draft-free spot. If they don’t rise significantly within an hour, it’s likely something went awry with the yeast or temperature.
No, a muffin tin is just one convenient way to bake these mini rolls, helping them maintain their individual shape. If you don’t have a muffin tin, you can absolutely nest the coiled rolls into a buttered 9×9-inch (or similar size) baking pan. When baked in a square pan, the rolls will rise and bake together, resulting in a pull-apart style of cinnamon roll, where the edges are soft and the centers are incredibly gooey. The baking time might be slightly adjusted, so keep an eye on them for a golden-brown finish.
This issue typically arises for one of two main reasons. The most common cause is adding too much additional flour during the kneading or rolling process. Excess flour can make the dough too stiff, causing it to fight against itself as it rises and bakes, leading to the centers bursting upwards. The second reason is rolling the dough strips too tightly into coils. When the dough is rolled too compact, there isn’t enough room for it to expand gracefully, and the pressure can force the center upwards. While a slight lift in the center is normal for some rolls, the entire center should not be busting out of the muffin tin. Be mindful of flour addition and rolling tension in future batches.
Yes, these mini cinnamon rolls freeze wonderfully! You have a couple of options. You can freeze the baked, unfrosted rolls. Once completely cooled, wrap them tightly in plastic wrap and then aluminum foil, or place them in an airtight freezer bag. They’ll keep for up to 1-2 months. Thaw at room temperature and then warm in the microwave or oven before frosting. Alternatively, you can freeze the unbaked rolls after placing them in the muffin tin (before the rise). Cover the muffin tin tightly and freeze. When ready to bake, transfer them to the fridge overnight to thaw, then let them rise in a warm spot for about an hour before baking as usual.
To bring your leftover mini cinnamon rolls back to life, place them on a microwave-safe plate and microwave for 15-30 seconds, or until warm and soft. Be careful not to overheat, as this can dry them out. If you have several rolls, you can warm them in a preheated oven at 275℉ (135°C) for about 5-10 minutes, or until heated through. This method is great for restoring that fresh-baked warmth and gooey texture.
Storing Your Delicious Mini Cinnamon Rolls
Proper storage is key to keeping your homemade mini cinnamon rolls fresh and delicious:
Store the baked and frosted mini cinnamon rolls covered tightly at room temperature for up to one day. For extended freshness, transfer them to an airtight container and refrigerate for up to three days. Beyond this, freezing is an excellent option (see FAQs above).
To refresh refrigerated rolls, simply warm them in the microwave for 15-30 seconds, or until soft and gooey again, before enjoying. This brings back their irresistible warmth and makes the frosting melt slightly into the soft dough, just like they were freshly baked.
More Sweet Breakfast Recipes You’ll Love
- Baked Coffee Donuts with Coffee Glaze
- Guava and Cheese Empanadas
- Raspberry White Chocolate Muffins
- Cinnamon Bread Pudding
Important Notes When Baking with The Cozy Plum
- All recipes are carefully developed using Diamond Crystal kosher salt, which is known as the least salty variety of kosher salt. If you are using Morton’s kosher salt, please be aware that you will need to reduce the amount of salt by half, as it is approximately twice as salty. The same adjustment applies if you are using fine sea salt. We strongly advise against using regular table salt, as it can significantly alter the flavor profile of the recipe.
- For the most accurate and consistent baking results, we highly recommend using a digital scale and measuring your ingredients by weight. While cups are provided, measuring by weight guarantees precision and helps achieve the perfect texture and flavor every time.
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📖 Recipe: Mini Cinnamon Rolls
Mini Cinnamon Rolls
Callan Wenner
Pin Recipe
Equipment
- ▢ Large mixing bowl
- ▢ 12 hole muffin tin
- ▢ 2 Small mixing bowls
Ingredients
- ▢ 1 ¾ cups all-purpose flour
- ▢ 1 teaspoon instant yeast
- ▢ ¼ teaspoon kosher salt
- ▢ ⅓ cup whole milk warmed to 110℉
- ▢ 2 tablespoons granulated sugar
- ▢ 1 large egg
- ▢ 3 tablespoons unsalted butter melted
- ▢ ½ cup brown sugar packed
- ▢ 1 tablespoon ground cinnamon
- ▢ 3 tablespoons unsalted butter room temperature
- ▢ ¼ teaspoon kosher salt
- ▢ ½ teaspoon vanilla
- ▢ 2 oz cream cheese softened
- ▢ 1 tablespoon unsalted butter room temperature
- ▢ ¾ cup powdered sugar
- ▢ ½ teaspoon vanilla
Instructions
- In a large bowl, whisk together the flour, yeast, and salt.1 ¾ cups all-purpose flour, 1 teaspoon instant yeast, ¼ teaspoon kosher salt
- In another bowl, whisk together the milk, sugar, egg, and melted butter. Add the wet ingredients to the dry ingredients and mix together with a wooden spoon or dough whisk until combined.⅓ cup whole milk, 2 tablespoons granulated sugar, 1 large egg, 3 tablespoons unsalted butter
- Lightly flour a clean work surface and knead the dough for about 5 minutes until smooth and elastic. If it’s super sticky, add 1 tablespoon of flour to the work surface, but it will become less sticky as you continue kneading.
- Cover the ball of dough on the counter with plastic wrap or a kitchen towel for 10 minutes while you prep the other ingredients.
- Mix together the brown sugar, cinnamon, butter, salt, and vanilla until a paste forms. Set aside.½ cup brown sugar, 1 tablespoon ground cinnamon, 3 tablespoons unsalted butter, ¼ teaspoon kosher salt, ½ teaspoon vanilla
- Lift up the dough and lightly flour the surface again, then use a rolling pin to roll the dough out into an 8×12” rectangle. Use a bench scraper to keep the sides straight.
- Spread the cinnamon sugar mixture to cover the entirety of the dough, the whole way to the edges. Use a pizza cutter or sharp knife to cut the dough into twelve, 1” strips (along the long side).
- Roll each strip up into a coil, then transfer into a greased muffin well. Cover the muffin tin with plastic wrap and allow the rolls to rise in a warm place for 30 minutes until puffy.
- Preheat the oven to 350℉, then bake the rolls for 12-15 minutes until very lightly golden.
- While the rolls bake, mix the cream cheese, butter, powdered sugar and vanilla with a wooden spoon or spatula until it becomes a smooth, thick icing. Add 1 teaspoon of water or milk at a time to thin it out, if desired.2 oz cream cheese, 1 tablespoon unsalted butter, ¾ cup powdered sugar, ½ teaspoon vanilla
- Allow the baked cinnamon rolls to rest for 5 minutes before transferring to a serving platter and spreading a dollop of icing to each roll. Serve warm or at room temperature.
Notes
Add the covered rolls to the oven with the oven light on (no heat on) to rise. This creates a perfect rising environment. Note, the rise time could take up to 1 hour if it’s left to rise in a cooler environment, but the oven light trick helps keep this to 30 minutes.
Store the baked mini cinnamon rolls covered at room temperature for one day, or in the fridge for up to three days.
Refresh the rolls in the microwave for :15-:30 seconds before enjoying.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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