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Mini Cinnamon Rolls Recipe

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4.3 from 5 reviews

These Mini Cinnamon Rolls are soft, fluffy, and filled with a rich cinnamon-sugar butter mixture. Perfectly portioned for individual servings, these rolls feature a creamy icing drizzle that adds just the right amount of sweetness. Ideal for breakfast or dessert, they require proofing and baking, resulting in golden, aromatic buns that melt in your mouth.

  • Total Time: 3 hours
  • Yield: 24 servings

Ingredients

Dough

  • 400 g white bread flour
  • 75 g caster sugar (superfine sugar)
  • ½ teaspoon fine salt
  • 9 g instant dried yeast
  • 1 egg (at room temperature)
  • 250 ml milk (warmed to 37°C/98°F)
  • 45 g unsalted butter (softened)

Cinnamon-Sugar Filling

  • 100 g unsalted butter (softened)
  • 100 g light muscovado sugar (or light brown sugar)
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon fine salt

Icing

  • 135 g icing sugar (powdered sugar)
  • 2 tablespoons milk
  • 15 g unsalted butter (softened)

Instructions

  1. Prepare the Dough: Measure the flour, sugar, salt, and yeast into the bowl of an electric stand mixer. Lightly mix these dry ingredients using the dough hook attachment. Add the egg, then slowly pour in the warm milk, mixing continuously until the ingredients come together into a rough dough. Incorporate the softened butter one tablespoon at a time, ensuring each is fully mixed before adding the next. Continue kneading the dough on medium speed for 15 to 20 minutes until it becomes soft, smooth, and slightly sticky due to the butter and egg.
  2. First Proofing: Lightly oil a large mixing bowl and place the dough inside. Cover it securely with a clean tea towel, plastic wrap, or a reusable bowl cover. Leave the dough in a warm place for 1 to 1.5 hours or until it has doubled in size.
  3. Make the Cinnamon-Sugar Filling: Just before the dough is ready, beat together the softened butter, light muscovado sugar, ground cinnamon, and fine salt until smooth. Divide this filling evenly into two portions.
  4. Shape the Cinnamon Rolls: Line a baking pan (approximately 30 x 20 cm) with baking paper, prepping it by scrunching and then unfolding. Once the dough has doubled, gently remove it from the bowl and divide it into two equal pieces using a digital scale for accuracy. Roll out one piece into a rectangle about 20 x 35 cm. Spread one portion of the cinnamon-sugar filling evenly over the dough using a small palette knife. Roll the dough tightly from the long edge into a log approximately 35 cm long. Slice the log into 12 even pieces, preferably using unflavored dental floss to cut cleanly without flattening. Place the slices into the lined baking pan, spaced slightly apart to allow rising. Repeat with the second piece of dough to yield 24 rolls.
  5. Second Proofing: Place the pans with cinnamon rolls in a warm spot for about 15 minutes, or until the buns have puffed up and touch each other with no gaps.
  6. Bake the Mini Cinnamon Rolls: Preheat your oven to 200°C (390°F) without fan, and place a metal baking tray on the middle shelf. Place the pan of buns on this heated tray. Bake for 10 minutes, then reduce the temperature to 180°C (356°F) and bake for an additional 20 minutes or until the buns are lightly golden. Monitor them closely; if they brown too quickly, cover loosely with foil. Use an internal thermometer to check that the buns reach 85°C (185°F). If any centers pop up during baking, gently press them down with a teaspoon while still hot.
  7. Cool the Rolls: Let the buns cool in the baking pan for about 5 minutes, then carefully transfer them to a wire rack, removing the baking paper to prevent sogginess. Allow the rolls to cool completely.
  8. Prepare and Add the Icing: Whisk together the icing sugar, softened butter, and milk gradually until the icing reaches a thick but pourable consistency. Place the wire rack of cinnamon rolls over a baking sheet or paper to catch drips and drizzle the icing evenly over the cooled buns. Optionally, return the iced rolls to the baking dish. Serve immediately or after icing has set for best flavor. These rolls are best enjoyed the day they are baked.

Notes

  • Use warm milk at about 37°C/98°F to activate the yeast without killing it.
  • For best results, ensure the dough doubles in size during the first proofing; this may take up to 1.5 hours depending on room temperature.
  • Unflavored dental floss is ideal for slicing the dough logs cleanly without compressing the rolls.
  • Watch the baking closely to prevent over-browning; foil can be used to shield the rolls if needed.
  • Removing baking paper after baking prevents soggy bottoms caused by steam retention.
  • Mini cinnamon rolls are best enjoyed fresh the same day they are made.
  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert, Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/mini-cinnamon-rolls-recipe/