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Easy Mini Cinnamon Rolls (Cinna-Minis)

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These Easy Mini Cinnamon Rolls, also known as Cinna-Minis, are soft, fluffy, and packed with buttery cinnamon-sugar filling. Finished with a creamy homemade cream cheese frosting, these bite-sized rolls are perfect for breakfast, brunch, holidays, or a sweet homemade treat.

Ingredients

  • 1/2 cup whole milk
  • 3 tablespoons butter, room temperature
  • 1/4 cup sugar
  • 1/4 teaspoon kosher salt
  • 1 large egg, room temperature
  • 2 1/4 cups bread flour
  • 1 1/8 teaspoons instant yeast
  • 2 tablespoons additional bread flour for high altitude, optional
  • 1/4 cup butter, room temperature, for the filling
  • 1 1/2 tablespoons ground cinnamon
  • 1/2 cup packed brown sugar, light or dark
  • 2 tablespoons butter, room temperature, for frosting
  • 2 ounces cream cheese, room temperature
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt
  • 1–2 teaspoons cream or milk, as needed

Instructions

  1. Warm the milk until lukewarm, not hot. Add it to a large mixing bowl with the butter, sugar, salt, egg, flour, and instant yeast.
  2. Mix until a soft dough forms. Knead by hand or with a stand mixer for about 5–7 minutes, until the dough is smooth and elastic.
  3. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about 60–90 minutes, or until doubled in size.
  4. While the dough rises, prepare the cinnamon filling by mixing the softened butter, cinnamon, and brown sugar into a smooth spread. The filling can be made up to 1 day ahead and refrigerated.
  5. Roll the risen dough into a rectangle on a lightly floured surface. Spread the cinnamon filling evenly over the dough.
  6. Starting from one long side, roll the dough tightly into a log. Cut the log into small, even pieces to create mini cinnamon rolls.
  7. Arrange the rolls in a lightly greased baking dish or pan, leaving a little space between them. Cover and let them rise for another 30–45 minutes.
  8. Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for about 18–22 minutes, or until lightly golden and cooked through.
  9. While the rolls bake, make the frosting. Beat the softened butter and cream cheese until smooth. Add the powdered sugar, vanilla, and a pinch of salt. Mix until creamy, adding 1–2 teaspoons of cream or milk as needed to reach a spreadable consistency.
  10. Allow the cinnamon rolls to cool for a few minutes, then spread or drizzle the cream cheese frosting over the warm rolls.
  11. Serve warm and enjoy.

Notes

  • For the softest rolls, avoid adding too much flour. The dough should be soft and slightly tacky but manageable.
  • If using active dry yeast instead of instant yeast, proof it according to the package instructions and allow additional rising time.
  • The cinnamon filling can be prepared up to 1 day ahead and refrigerated.
  • The cream cheese frosting can be prepared up to 2 days ahead. Store it covered in the refrigerator and let it soften before spreading.
  • Whole milk gives the rolls a richer texture, but other milk varieties can also be used.
  • For high-altitude baking, add about 2 tablespoons of bread flour as needed.

Find it online: https://ayoubrecipe.com/easy-mini-cinnamon-rolls-cinna-minis/