Miniature Cinnamon Rolls

Miniature Cinnamon Rolls are bite-sized, gooey, and impossible to eat just one – they’re proof that the best things really do come in small packages.

Aren’t these the cutest.

So itty bitty.

We had family come in from out of town last weekend to spend the night.  Because I’m me, I had these elaborate plans to have this fantastic breakfast prepared when they got up – the smell of freshly brewed coffee, perfect scrambled eggs, bacon, fresh orange juice and fresh baked cinnamon rolls.

I didn’t get up on time.   

I was supposed to get up at a certain time (like early, early) to let the dough rise, but it appears that I failed to set my alarm – either that or I turned it off in my sleep. I have been known to do both in the past. 

Now, don’t think I was sleeping until noon. Sleeping in for me is about 7 to 7:30 am. Just ask my husband, he all but says I never sleep. He also says I don’t eat anything.

The man exaggerates.

Anyway, I got up about the time that the dough should have been rising. So much for my perfect-family-breakfast plans. Breakfast ended up being just ok. We had eggs, bacon and toast. Nobody suffered from not having a picture perfect breakfast, although I was pissed off about the picture perfect breakfast plans being crushed.

It’s ok, I got over it.

My cinnamon rolls were made later (and rose much longer than an hour – like 4). That didn’t hurt ’em.

Why You’ll Love Miniature Cinnamon Rolls

This is a version of Minimalist Baker’s cinnamon rolls – I loved how easy her recipe was with such few ingredients.

I changed up a few things, like the type of butter, etc. and I used my mini muffin pan to make them cute little baby versions.

I think these are great – I don’t have to mutilate an entire huge cinnamon roll when I just want a bite or two. You’ll also like how easy these are to make. It’s a super straightforward recipe that’s pretty hard to mess up. After you make them one time, you’ll be making them on the regular.

Serve these with some fresh fruit, smoked salmon, soft boiled eggs, or even miniature quiche!

Here’s the printable –

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Miniature Cinnamon Rolls

Yield: 12-15 mini rolls

Prep Time: 1 hour 30 minutes

Cook Time: 25 minutes

Total Time: 1 hour 55 minutes

Pillowy soft, topped with icing, and impossible to eat just one - my Miniature Cinnamon Rolls are proof that the best things really do come in small packages.

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Ingredients

• 1 packet instant yeast
• 1 cup whole milk
• ½ cup butter, divided
• ¼ tsp salt
• 3 cups all purpose flour
• ½ Tbsp cinnamon
• ¼ cup + 1 tbsp sugar, divided
• 3 cups confectioner's sugar
• ¼ cup whole milk

Instructions

1. In a large sauce pan, heat the milk and 3 tbsp of butter until warm and melted, but do not let it come to a boil.
2. Remove from heat and let cool. It should be warm but not too hot; 103° - 107° is what I find to be the sweet spot.
3. Transfer mixture to a large mixing bowl and sprinkle on yeast. Let sit for 10 minutes, then add 1 tbsp sugar and the salt and stir.
4. Add in flour ½ cup at a time, stirring as you go.
5. Transfer dough to a lightly floured surface (it will be sticky at this point) and knead for a few minutes, until it forms a loose ball.
6. Coat a medium size bowl with olive oil, and add your dough ball. Cover with a kitchen towel and let rise in a warm place for 1 hour, or until doubled in size.
7. On a lightly floured surface, roll out the dough into a rectangle and brush with 3 Tbsp melted butter and top with ¼ cup sugar and 1 tbsp cinnamon.
8. Starting at one end, tightly roll up the dough and continue to roll seam side down about a quarter of the way through.
9. Slice the dough at the end of the dough to make a skinny log.
10. With a serrated knife, cut the dough into 0.5" sections and place in a buttered pan (I used a mini cupcake pan).
11. Brush with remaining 2 Tbsp butter and cover with plastic wrap. Let rise again while you preheat oven to 350°.
12. Bake rolls for 25-30 minutes or until slightly golden brown.
13. Whisk together the confectioner's sugar and milk, adding more sugar if needed.
14. Remove rolls from pan and let cool for 10 minutes.
15. Drizzle with glaze and serve.

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