Homemade Mini Cinnamon Rolls: A Step-by-Step Guide to Baking Perfection

Who can resist the warm, comforting aroma of freshly baked cinnamon rolls? These bite-sized treats are perfect for breakfast, brunch, or a sweet snack any time of day. While store-bought cinnamon rolls are convenient, nothing beats the satisfaction and flavor of homemade. This recipe will guide you through creating irresistible mini cinnamon rolls, from making the dough to swirling in that delicious cinnamon-sugar filling and topping them with a creamy glaze.

Why Mini Cinnamon Rolls?

Mini cinnamon rolls offer several advantages over their larger counterparts:

• Portion Control: It’s easier to indulge without feeling guilty.
• Faster Baking Time: Smaller rolls bake quicker, perfect for when you’re short on time.
• Perfect for Sharing: They’re ideal for parties, potlucks, or gifting to friends and neighbors.
• Cute Factor: Let’s face it, they’re just adorable!

The Secret to Fluffy, Delicious Cinnamon Rolls

The key to achieving soft, fluffy cinnamon rolls lies in a well-developed dough and proper proofing. Here’s a breakdown of the essential components:

• Yeast: Use either active dry yeast or instant yeast. Active dry yeast needs to be proofed in warm water before adding it to the other ingredients, while instant yeast can be added directly.
• Warm Milk: Warm milk activates the yeast and provides moisture for the dough.
• Sugar: Sugar feeds the yeast and adds sweetness to the dough.
• Butter: Butter adds richness, flavor, and tenderness to the dough.
• Eggs: Eggs contribute to the dough’s structure and richness.
• Flour: Use all-purpose flour for a soft and tender crumb.
• Salt: Salt balances the sweetness and enhances the other flavors.

Recipe: Homemade Mini Cinnamon Rolls

Yields:

Approximately 36-48 mini cinnamon rolls

Prep time:

30 minutes (plus 1-2 hours proofing time)

Bake time:

12-15 minutes

Ingredients:

For the Dough:

• 1 cup warm milk (105-115°F)
• 2 1/4 teaspoons active dry yeast or instant yeast (1 packet)
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted
• 1 large egg, lightly beaten
• 1/2 teaspoon salt
• 3 1/2 – 4 cups all-purpose flour, plus more for dusting

For the Filling:

• 1/2 cup unsalted butter, softened
• 3/4 cup packed light brown sugar
• 2 tablespoons ground cinnamon

For the Cream Cheese Glaze:

• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup milk, plus more as needed
• 1/2 teaspoon vanilla extract

Equipment:

• Large mixing bowl
• Measuring cups and spoons
• Rolling pin
• 9×13 inch baking pan
• Parchment paper (optional)
• Small saucepan or microwave-safe bowl (for melting butter)

Instructions:

Step 1: Prepare the Dough

1. Activate the Yeast (if using active dry yeast): In a large mixing bowl, combine the warm milk and sugar. Sprinkle the active dry yeast over the mixture and let it sit for 5-10 minutes, until foamy. If using instant yeast, skip this step.
2. Add the Wet Ingredients: Stir in the melted butter and beaten egg until well combined.
3. Add the Dry Ingredients: Gradually add the flour and salt to the wet ingredients, mixing until a shaggy dough forms. Start with 3 1/2 cups of flour and add more as needed, until the dough is no longer sticky but still slightly tacky.
4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. You can also use a stand mixer with a dough hook for this step.
5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-2 hours, or until doubled in size.

Step 2: Make the Filling

1. Combine the Ingredients: In a medium bowl, cream together the softened butter, brown sugar, and cinnamon until well combined and smooth.

Step 3: Assemble the Cinnamon Rolls

1. Roll Out the Dough: Once the dough has doubled in size, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
2. Spread the Filling: Evenly spread the cinnamon-sugar filling over the entire surface of the dough.
3. Roll Up the Dough: Starting from one of the long edges, tightly roll up the dough into a log.
4. Cut the Rolls: Use a sharp knife or unflavored dental floss to cut the log into 1-inch thick slices. You should get approximately 36-48 mini cinnamon rolls.
5. Second Rise: Arrange the mini cinnamon rolls in a lightly greased or parchment-lined 9×13 inch baking pan. Cover with plastic wrap or a clean kitchen towel and let them rise for another 30-45 minutes, or until puffy.

Step 4: Bake the Cinnamon Rolls

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Bake: Bake the cinnamon rolls for 12-15 minutes, or until golden brown.
3. Cool: Let the cinnamon rolls cool in the pan for a few minutes before frosting.

Step 5: Make the Cream Cheese Glaze

1. Combine the Ingredients: In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
2. Add the Powdered Sugar: Gradually add the powdered sugar, beating until well combined.
3. Add the Milk and Vanilla: Stir in the milk and vanilla extract until the glaze is smooth and of desired consistency. Add more milk, 1 tablespoon at a time, if needed.

Step 6: Frost and Serve

1. Frost: Generously frost the warm cinnamon rolls with the cream cheese glaze.
2. Serve: Serve immediately and enjoy!

Tips for Success

• Use Fresh Yeast: Make sure your yeast is not expired. To test its viability, dissolve a small amount in warm water with sugar. If it doesn’t foam within 10 minutes, it’s likely dead and should be replaced.
• Don’t Overheat the Milk: Overheating the milk can kill the yeast. Use a thermometer to ensure it’s between 105-115°F (40-46°C).
• Don’t Overwork the Dough: Over-kneading the dough can result in tough cinnamon rolls. Knead just until smooth and elastic.
• Proof in a Warm Place: A warm environment helps the dough rise properly. A slightly warm oven (turned off) or a sunny spot in your kitchen are ideal.
• Use a Sharp Knife or Dental Floss: Using a sharp knife or unflavored dental floss to cut the rolls will prevent them from being squished.
• Don’t Overbake: Overbaking will result in dry cinnamon rolls. Bake until golden brown and slightly firm to the touch.
• Adjust the Glaze Consistency: Add more or less milk to the cream cheese glaze to achieve your desired consistency.

Variations and Additions

• Nuts: Add chopped pecans, walnuts, or almonds to the filling or sprinkle them on top of the glaze.
• Raisins: Add raisins to the filling for a classic touch.
• Apple Cinnamon: Add diced apples to the filling for an apple cinnamon twist.
• Orange Zest: Add orange zest to the dough or the glaze for a citrusy flavor.
• Maple Glaze: Replace the cream cheese glaze with a maple glaze made with maple syrup, butter, powdered sugar, and milk.
• Chocolate Chips: Add chocolate chips to the filling or sprinkle them on top of the glaze.

Storage Instructions

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the microwave or oven before serving.

Freezing Instructions

Cinnamon rolls can be frozen before or after baking.

• Unbaked Rolls: Arrange the cut cinnamon rolls in a baking pan, cover tightly with plastic wrap and foil, and freeze for up to 2 months. When ready to bake, thaw overnight in the refrigerator and let them rise for 30-45 minutes before baking as directed.
• Baked Rolls: Let the baked cinnamon rolls cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. Freeze for up to 2 months. Thaw at room temperature or in the refrigerator and reheat before serving.

Conclusion

Making homemade mini cinnamon rolls may seem like a daunting task, but with this detailed recipe and step-by-step instructions, you’ll be enjoying warm, delicious treats in no time. Don’t be afraid to experiment with different flavors and variations to create your own signature cinnamon rolls. Happy baking!