Easy Mini Cinnamon Rolls (Cinna-Minis)

Introduction

These Easy Mini Cinnamon Rolls are soft, buttery, and packed with warm cinnamon and brown sugar. They’re smaller than traditional cinnamon rolls, making them perfect for breakfast, brunch, holidays, or a sweet afternoon treat.

The dough is made with simple ingredients and rolled around a rich cinnamon-brown sugar filling before being baked until lightly golden. A smooth cream cheese frosting finishes each little roll with just the right amount of sweetness.

You can even prepare the cinnamon filling and frosting ahead of time, making these Cinna-Minis easier to assemble when you’re ready to bake.

Quick Recipe Overview

• Prep Time: 25 minutes
• Rise Time: 1 hour
• Cook Time: 15–18 minutes
• Total Time: About 1 hour 40 minutes
• Servings: 20–24 mini rolls
• Course: Breakfast, Dessert
• Cuisine: American
• Calories: Approximately 170 per mini roll

Ingredients

Cinnamon Roll Dough

• ½ cup whole milk
• 3 tablespoons butter, room temperature
• ¼ cup sugar
• ¼ teaspoon kosher salt
• 1 large egg, room temperature
• 2¼ cups bread flour
• 1⅛ teaspoons instant yeast

Note: For high-altitude baking, add 2 tablespoons of flour. Unbleached all-purpose flour can also be used, although the rolls may be slightly less tender.

Cinnamon Filling

• ¼ cup butter, room temperature
• 1½ tablespoons ground cinnamon
• ½ cup brown sugar, packed

Cream Cheese Frosting

• 2 tablespoons butter, room temperature
• 2 ounces cream cheese, room temperature
• 1 cup powdered sugar
• ½ teaspoon vanilla extract
• 1 pinch salt
• 1–2 teaspoons cream or milk, as needed

Step-by-Step Instructions

1. Warm the milk

Warm the milk gently until it is lukewarm, not hot. You want it comfortable to the touch rather than steaming.

Add the milk, butter, sugar, salt, egg, bread flour, and instant yeast to a large mixing bowl.

2. Make the dough

Mix the ingredients until a soft dough forms. Knead the dough for about 5–7 minutes, either by hand or using a stand mixer with a dough hook.

The dough should become smooth and elastic and should feel soft without being excessively sticky.

3. Let the dough rise

Place the dough in a lightly greased bowl and cover it with a clean towel or plastic wrap.

Let it rise in a warm, draft-free place for about 45–60 minutes, or until noticeably puffy and close to doubled in size.

4. Prepare the cinnamon filling

While the dough rises, combine the room-temperature butter, brown sugar, and ground cinnamon.

Mix until you have a soft, spreadable cinnamon mixture.

If preparing ahead, the filling can be made up to 1 day in advance and refrigerated. Let it soften before spreading.

5. Roll out the dough

Transfer the risen dough to a lightly floured surface.

Roll it into a rectangle, approximately 12 × 18 inches. Try to keep the thickness fairly even so the mini rolls bake consistently.

6. Add the cinnamon filling

Spread the cinnamon-butter mixture evenly over the entire surface of the dough, leaving a small border around the edges.

7. Roll the dough

Starting from one long side, tightly roll the dough into a log.

Use gentle, even pressure as you roll so the filling stays inside without squeezing it out.

8. Cut the mini rolls

Using a sharp knife or unflavored dental floss, cut the log into approximately 20–24 small rolls.

Arrange them in a greased baking dish or pan, leaving a little space between each roll.

9. Let them rise again

Cover the rolls and let them rest for about 20–30 minutes, until they look puffy.

Meanwhile, preheat the oven to 350°F (175°C).

10. Bake

Bake the mini cinnamon rolls for approximately 15–18 minutes, or until they are lightly golden and cooked through.

Avoid overbaking them, as mini rolls can dry out more quickly than full-sized cinnamon rolls.

11. Make the frosting

While the rolls bake, beat the softened butter and cream cheese together until smooth.

Add the powdered sugar, vanilla extract, and a pinch of salt. Mix until combined.

Add 1 teaspoon of cream or milk and mix. Add another teaspoon only if needed until the frosting reaches a smooth, spreadable consistency.

12. Frost and serve

Allow the cinnamon rolls to cool for a few minutes, then spread the cream cheese frosting over the warm rolls.

Serve while they’re soft and fresh.

Recipe Tips for Success

• Use room-temperature ingredients: Soft butter, cream cheese, and a room-temperature egg incorporate more easily.
• Don’t overheat the milk: Very hot milk can interfere with yeast activity.
• Knead the dough properly: The dough should become smooth and elastic before its first rise.
• Don’t add too much flour: A slightly soft dough produces more tender cinnamon rolls.
• Roll tightly: A firm, even roll helps create attractive cinnamon swirls.
• Cut evenly: Similar-sized rolls will bake at the same rate.
• Don’t overbake: Mini cinnamon rolls need less time than full-sized rolls.
• Frost while warm: Let them cool slightly first, then spread the frosting while they’re still warm enough for it to soften over the tops.

Ingredient Substitutions

Milk

Whole milk gives the rolls a rich, tender texture, but other milk percentages can be used.

Flour

Bread flour is recommended for the recipe. Unbleached all-purpose flour can be substituted, although the rolls may have a slightly tougher texture.

Yeast

Instant yeast can be replaced with active dry yeast. Follow the package directions for proofing or allow additional rising time.

Butter

Unsalted butter can be used instead of salted butter. If using unsalted butter, you may want to add a small amount of additional salt.

Cream Cheese

For the frosting, full-fat cream cheese provides the richest texture, but reduced-fat cream cheese can also work.

Recipe Variations

Pecan Cinna-Minis

Sprinkle finely chopped pecans over the cinnamon filling before rolling the dough.

Apple Cinnamon Mini Rolls

Add a thin layer of finely diced apples over the cinnamon filling for an apple-cinnamon variation.

Chocolate Cinnamon Rolls

Add a light sprinkle of mini chocolate chips over the cinnamon filling before rolling.

Maple Cream Cheese Frosting

Replace part of the milk in the frosting with a small amount of maple syrup for a subtle maple flavor.

Storage and Reheating

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 4–5 days because of the cream cheese frosting.

To reheat, warm an individual roll in the microwave for about 10–15 seconds.

You can also freeze the baked, unfrosted rolls. Wrap them well and freeze for up to 2–3 months. Thaw overnight in the refrigerator and warm gently before frosting.

Make-Ahead Tips

The cinnamon filling can be prepared up to 1 day ahead, while the cream cheese frosting can be prepared up to 2 days ahead.

Keep both refrigerated and bring them toward room temperature before using so they are easy to spread.

Serving Suggestions

These mini cinnamon rolls are delicious with:

• Fresh berries
• Sliced bananas
• Fresh fruit
• Coffee
• Tea
• Hot chocolate
• A glass of cold milk

They’re especially nice served warm for a weekend breakfast or brunch.

Nutrition Information

Estimated per mini roll with cream cheese frosting:

• Calories: 170
• Protein: 3 g
• Carbohydrates: 25 g
• Fat: 7 g
• Saturated Fat: 4 g
• Fiber: 1 g
• Sugar: 12 g
• Sodium: 130 mg

Nutrition information is an estimate and will vary depending on the final size of the rolls and the specific ingredients used.

Frequently Asked Questions

Can I make these mini cinnamon rolls ahead of time?

Yes. You can prepare the filling and frosting ahead of time. You can also assemble the rolls and refrigerate them before baking, then allow them to come closer to room temperature before baking.

Can I use all-purpose flour?

Yes, but bread flour is recommended for the best texture. All-purpose flour may produce slightly tougher rolls.

Can I use active dry yeast?

Yes. Follow the instructions on your yeast package to proof the yeast, or allow additional time for the dough to rise.

How do I know when the cinnamon rolls are done?

They should be lightly golden on top and cooked through in the center. Avoid baking them too long because mini rolls can become dry quickly.

Why are my cinnamon rolls tough?

Too much flour or overbaking are two common causes. Add flour gradually and stop once the dough becomes soft and workable.

Can I freeze Cinna-Minis?

Yes. For the best texture, freeze them unfrosted and add the cream cheese frosting after thawing and reheating.

How long does cream cheese frosting last?

The frosting can be prepared up to 2 days ahead and stored covered in the refrigerator.

Final Thoughts

These Easy Mini Cinnamon Rolls, or Cinna-Minis, are a fun smaller version of a classic favorite. The soft yeast dough, buttery cinnamon-brown sugar filling, and creamy cream cheese frosting make them ideal for breakfast, brunch, or whenever you want a homemade sweet treat.

Because the filling and frosting can be prepared ahead, they’re also a great recipe to keep in your weekend baking rotation.

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