Irresistibly Gooey Mini Cinnamon Rolls with Cream Cheese Frosting

Delight in the sweet perfection of these homemade mini cinnamon rolls! Super soft, incredibly gooey, and topped with a luscious cream cheese icing, this recipe yields 24 bite-sized treats that are perfect for any occasion. Whether you’re hosting brunch, looking for a special kid-friendly snack, or simply craving a fun, sweet indulgence, these mini cinnamon rolls deliver all the classic flavor in a conveniently smaller size. We’ll guide you through every step with detailed tips and process photos to ensure your baking success. If you’re a fan of our classic homemade cinnamon rolls, you absolutely must try this adorable mini version!

Why You’ll Love These Mini Cinnamon Rolls

These mini cinnamon rolls are a true game-changer for anyone who adores the classic pastry but prefers a smaller portion. They capture all the signature warmth, tenderness, and rich cinnamon-sugar swirl of traditional rolls, but in a size that’s easy to serve and enjoy. They’re ideal for a variety of settings: perfect for adding a touch of sweetness to a brunch spread, a fantastic treat for children’s parties, or simply a delightful little indulgence for yourself without the commitment of a large roll. The recipe is designed to be straightforward, ensuring that even novice bakers can achieve bakery-quality results. Get ready to bake a batch of these charming, delicious mini cinnamon rolls that are sure to become a family favorite!

Essential Tips for Baking Perfect Mini Cinnamon Rolls

Achieving light, fluffy, and perfectly gooey mini cinnamon rolls is easier than you think with these expert tips:

• Activate Your Yeast Correctly: The foundation of any great yeast dough is fresh, active yeast. Always check the expiration date on your yeast packet. When warming your milk, aim for a temperature between 105-115°F (40-46°C). If the liquid is too hot, it will kill the yeast; too cold, and it won’t activate properly, leading to a poor rise. A quick check after 10 minutes should show foamy bubbles, indicating a happy, active yeast.
• Measure Flour Accurately: Compacted flour can significantly dry out your dough, resulting in dense, tough rolls. The best method is to spoon the flour lightly into your measuring cup and then level it off with a straight edge. Avoid scooping directly from the bag or pressing the flour down, as this can add up to 25% more flour than needed. Using a kitchen scale for precise measurement is even better if you have one.
• Create an Ideal Rising Environment: Yeast thrives in warmth. For the best rise, consider placing your covered bowl of dough in a slightly warm, draft-free spot. A great trick is to preheat your oven to its lowest setting (around 200°F or 95°C) for a few minutes, then turn it off completely. Place your covered dough in the warm oven, cracking the door slightly to prevent it from getting too hot. This provides a consistent, cozy environment for your dough to double in size beautifully.
• Achieve a Spreadable Cinnamon Filling: A common challenge is a filling that’s hard to spread. The secret lies in properly creaming the butter, brown sugar, and cinnamon. Beat these ingredients together on high speed for at least 2 full minutes. This process aerates the butter, much like when making cookie dough, transforming the mixture into a light, fluffy, and effortlessly spreadable consistency. This ensures every part of your roll gets that delicious cinnamon swirl.
• Room Temperature Ingredients are Key: For a smooth, well-integrated dough and frosting, always ensure your dairy ingredients (milk, eggs, butter, cream cheese) are at room temperature. Cold ingredients can cause the dough to be stiff and difficult to work with, and the frosting to be lumpy.
• Don’t Over-Knead the Dough: While kneading is crucial for developing gluten, over-kneading can make the dough tough. Knead until the dough is smooth and elastic. You can test for readiness by gently stretching a small piece of dough: if it forms a thin membrane without tearing easily (the “windowpane test”), it’s ready.

Step-by-Step Guide: Rolling and Assembling Your Mini Cinnamon Rolls

Transforming your beautifully risen dough into delightful mini cinnamon rolls is a fun and rewarding process. Follow these visual steps to ensure perfect rolls every time.

Storage and Freezing Instructions

To enjoy your mini cinnamon rolls at their best, it’s helpful to know how to store them properly. Freshly baked rolls, especially with cream cheese frosting, are best enjoyed within 1-2 days at room temperature in an airtight container. If you wish to extend their freshness, refrigerate them for up to 5 days. Reheat gently in the microwave for a few seconds to restore their warmth and gooey texture.

These mini cinnamon rolls are also excellent for freezing!

• To freeze unbaked rolls: After arranging the cut rolls in the baking pan, cover tightly with plastic wrap and then aluminum foil. Freeze for up to 1 month. When ready to bake, transfer to the refrigerator overnight to thaw and rise, then proceed with the recipe instructions (pouring cream and baking). You may need to add an extra 5-10 minutes to the baking time.
• To freeze baked rolls: Allow the rolls to cool completely without frosting. Wrap individual rolls or the entire pan tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw at room temperature, then warm in a preheated oven (300°F/150°C) for 10-15 minutes until heated through. Prepare the cream cheese frosting fresh and apply immediately after reheating.

Having a stash of these delightful mini cinnamon rolls in your freezer means you’re always just a short bake away from a fresh, comforting treat!

Delicious Variations to Try

While the classic mini cinnamon roll is undoubtedly a crowd-pleaser, don’t hesitate to get creative with flavors and toppings:

• Nutty Crunch: Add chopped pecans or walnuts to the cinnamon filling for extra texture and a rich, nutty flavor.
• Citrus Zest: Incorporate finely grated orange or lemon zest into the cream cheese frosting for a bright, refreshing twist.
• Pumpkin Spice: For a seasonal treat, add a touch of pumpkin pie spice to the cinnamon filling and a hint of maple extract to the frosting.
• Chocolate Drizzle: After frosting, drizzle melted chocolate (dark, milk, or white) over the rolls for an extra layer of decadence.
• Fruit Swirl: Mix finely diced dried cranberries or a thin layer of fruit jam (like raspberry or apple butter) into the cinnamon filling before rolling.

We hope you adore this mini cinnamon roll recipe! If you loved making and eating these treats, please consider leaving a star rating and a review to share your experience with other bakers. Don’t forget to tag us on Instagram @stephaniesweettreats with your delicious creations. For more baking inspiration and sweet ideas, make sure to follow us on Pinterest!

Mini Cinnamon Rolls Recipe

Mini Cinnamon Rolls

By Stephanie Rutherford

These mini cinnamon rolls are super gooey and soft, making 24 little cinnamon rolls topped with a rich cream cheese icing.

Prep Time:
1 hr

Cook Time:
20 mins

Resting Time:
1 hr 20 mins

Total Time:
2 hrs 40 mins

Servings:
24 cinnamon rolls

Ingredients

Dough

• 1/2 cup Milk, warmed to 110℉
• 2 1/4 tsp Active dry yeast, 1 packet
• 1 Large egg, room temperature slightly beaten
• 2 1/4 cups All-purpose flour
• 2 TBSP White granulated sugar
• 1/2 tsp Salt
• 5 TBSP Unsalted butter, room temperature and cubed

Cinnamon Filling

• 1/4 cup Unsalted butter, room temperature
• 1/3 cup Brown sugar, packed light or dark
• 1/2 TBSP Ground cinnamon
• 1/3 cup Heavy cream, for pouring

Cream Cheese Frosting

• 4 oz Cream cheese, room temperature
• 4 TBSP Unsalted butter, room temperature
• 1 cup Powdered sugar, sifted
• 1 tsp Pure vanilla extract

Instructions

Dough

1. Warm the milk in the microwave for 1 minute to reach 110℉. Sprinkle the yeast on top of the milk and let it sit for 10 minutes until foamy. Set aside.
2. In a large bowl, combine the all-purpose flour, granulated sugar, and salt, mixing thoroughly.
3. Add the activated milk and yeast mixture, the lightly beaten room temperature egg, and the cubed unsalted butter to the dry ingredients. If using a stand mixer with a dough hook, mix on low speed until a shaggy dough begins to form. (For hand-mixing instructions, see the notes section below.)
4. Increase the mixer speed to medium and knead the dough for 5 minutes until it becomes smooth and elastic. Lightly spray a large mixing bowl with nonstick spray. Transfer the dough to the bowl. For the best flavor and texture, this dough benefits greatly from an overnight chill in the refrigerator.
5. **Rising Options:**
   1. **For immediate baking:** Preheat your oven to 200℉ (95°C), then turn it off. Cover the bowl with a kitchen towel. Place the bowl in the warm oven, cracking the door slightly, and let the dough rise for 1 hour, or until doubled in size.
   2. **For overnight chilling:** Place plastic wrap directly over the dough in the bowl, then cover the bowl itself. Refrigerate overnight (for a maximum of 18 hours). This cold ferment develops deeper flavors.

Cinnamon Filling and Assembly

1. In a small bowl, using a hand mixer, beat the room temperature unsalted butter until lightly fluffy. Add the brown sugar and ground cinnamon. Mix on medium speed until just combined, then beat on high speed for 2 full minutes to aerate the butter, making the filling wonderfully light and easy to spread.
2. On a lightly floured surface, use a rolling pin to roll out the dough into a large rectangle, approximately 1/4 inch thick.
3. Evenly spread the prepared cinnamon filling over the entire surface of the dough, extending it all the way to the edges using an offset spatula.
4. Tightly roll the dough from one of the long sides to form a log. Using a sharp knife or unflavored dental floss, cut the log into 24 even strips. Gently shape each strip into a neat roll.
5. Spray a 9×13 inch baking pan generously with baking spray. Arrange the rolls in the prepared pan, leaving a small gap between each. Cover the pan with a kitchen towel and let the rolls rise for an additional 20 minutes in a warm spot.
6. Preheat your oven to 350℉ (175°C). Pour the heavy cream carefully around the base of the rolls in the pan, avoiding pouring it directly on top. Bake for 18-20 minutes, or until the tops are lightly golden brown and the rolls are puffy and cooked through.

Cream Cheese Icing

1. Begin preparing the icing as soon as the rolls come out of the oven. In a small bowl, using a hand mixer, beat the room temperature cream cheese and unsalted butter on high speed until completely smooth and creamy.
2. Gradually add the sifted powdered sugar, mixing on low speed until it’s just incorporated, then increase to medium speed and beat until smooth. Stir in the pure vanilla extract. Finally, beat on high speed for another minute until the icing is light and fluffy.
3. Immediately, while the rolls are still warm and bubbling from the oven, generously spread the cream cheese icing over them. The warmth will help the frosting melt slightly, creating that signature gooey finish. Serve warm and enjoy!

Notes

Flour Measurement: Always make sure to spoon and level your all-purpose flour or use a kitchen scale for accuracy. Compacted flour can lead to a dry, dense dough.

Room Temperature Ingredients: For optimal mixing and dough consistency, remember to pull out all dairy ingredients (milk, eggs, butter, cream cheese) from the refrigerator at least 2 hours before you plan to start baking.

Making the Dough by Hand: If you don’t have a stand mixer, you can absolutely make this dough by hand!

1. First, mix the wet ingredients into the dry ingredients using a sturdy rubber spatula.

2. Once a shaggy dough forms, transfer it to a lightly floured surface.

3. Knead the dough by hand for 5-8 minutes.

4. To check if the dough is sufficiently kneaded, perform the “windowpane test.” Gently stretch a small piece of dough between your fingers. If you can stretch it thin enough to see light through it without it tearing, your dough is ready.

Nutrition Facts (per serving)

Calories: 145kcal,
Carbohydrates: 19g,
Protein: 2g,
Fat: 9g,
Saturated Fat: 6g,
Polyunsaturated Fat: 0.4g,
Monounsaturated Fat: 2g,
Trans Fat: 0.2g,
Cholesterol: 25mg,
Sodium: 68mg,
Potassium: 39mg,
Fiber: 0.5g,
Sugar: 5g,
Vitamin A: 311IU,
Vitamin C: 0.03mg,
Calcium: 21mg,
Iron: 1mg