Description
These Mini Cinnamon Rolls (Pillowy Soft) are a delightful treat, featuring a fluffy dough filled with cinnamon and topped with creamy frosting. Perfect for breakfast or dessert!
Ingredients
Scale
- ¾ cup whole milk warmed to 110-113°f
- 2 ¼ teaspoons instant yeast 1 standard packet
- ⅓ cup honey
- ¼ cup granulated sugar divided
- ½ cup full-fat plain greek yogurt or sour cream, room temperature
- 2 large eggs + 1 egg yolk room temperature
- 1 teaspoon vanilla bean paste or vanilla extract
- 4 ¼ cups bread flour
- 1 ½ teaspoons salt
- 6 tablespoons unsalted butter very soft but not melted
- ½ cup heavy cream warmed slightly
- ½ cup unsalted butter very soft
- 1 cup light brown sugar packed
- 2 tablespoons ground cinnamon
- ¼ teaspoon salt
- ½ teaspoon vanilla bean paste or vanilla extract
- 4 oz full-fat block cream cheese softened to room temperature
- 4 tablespoons unsalted butter softened to room temperature
- 1 ¼ cups powdered sugar
- 1 teaspoon vanilla extract
- pinch salt
- 1 tablespoon heavy cream or milk as needed
Instructions
- Activate the yeast by warming the milk to 110-113°F, whisking it with yeast and 1 tablespoon of sugar, then letting it sit until foamy for 5 minutes.
- Mix wet ingredients by adding honey, remaining sugar, Greek yogurt, eggs, egg yolk, and vanilla, then combining briefly with a paddle attachment.
- Add bread flour and salt, mix until a shaggy dough forms, then rest uncovered for 10 minutes to relax the gluten.
- Knead the dough for 5-6 minutes with a dough hook until smooth and elastic, ensuring it pulls away from the bowl's sides.
- Incorporate softened butter gradually while kneading until the dough is smooth, stretchy, and slightly tacky.
- Place dough in a greased bowl, cover with plastic wrap, and let rise for 45-60 minutes until puffy but not doubled.
- Prepare the filling by mixing softened butter, brown sugar, cinnamon, salt, and vanilla in a bowl until it forms a paste.
- Roll the dough into a 20×18-inch rectangle, spread the filling evenly over it, and cut into strips.
- Roll up the strips to form mini cinnamon rolls and arrange them in a greased baking pan.
- Cover and let rise for another 15-30 minutes until puffy, meanwhile preheating the oven to 350°F.
- Pour warmed heavy cream around the rolls, then bake for 22-25 minutes until golden brown and internal temperature reaches 185–190°F.
- Prepare the frosting by beating cream cheese and butter until smooth, adding powdered sugar, vanilla, and salt, and mixing until creamy; adjust with cream as needed.
Notes
Ensure the milk is at the right temperature for yeast activation for best results.
Allow the rolls to cool slightly before frosting to prevent melting.
Steps can be adjusted for smaller batches if preferred.
Nutrition
- Serving Size: 1 mini roll
- Calories: 150
- Sugar: 8g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg