Easy homemade cinnamon rolls bites!
The perfect choice to add to a baby shower brunch, mini cinnamon rolls are a wonderful bite-size portion of everyone’s favorite breakfast indulgence! The same recipe as my Easy Homemade Cinnamon Rolls, this adaptation is just as foolproof, with only a few adjustments on how to roll & prepare the rolls in their mini-form! This recipe is simple to make, and delicious! The best homemade cinnamon rolls I have found, and making them in a mini size makes them even better!
These were such a hit! THe size was perfect to just pop into your mouth, and they added a nice sweet balance to the other baby shower brunch food!
Ingredients you will need
Recipe Tips & Tricks
If you want super fluffy cinnamon rolls, make sure they are in a warm place when they rise, and let them rise for a maximum of 6 hours! 3 hours will do in a pinch, but they will be so fluffy and delicious!
Since I was making these for a baby shower, I bought these super cute tulip parchment liners! They worked out great and I love the extra dainty detail they added!
To make these the perfect “bite-size” pieces, I used a mini muffin tin. At first, I thought there was no way I can make a cinnamon roll small enough to fit, but- by cutting these 1 inch wide, and 4 inches long, I was able to roll them up to fit perfectly into the mini muffin tin, with space to rise!
Baking Tools I used
How to make mini cinnamon rolls video
Mini Cinnamon Rolls
Ingredients
Dough
- 1½ cups Warm Water (100-110°)
- 1 Tbs Yeast
- 1 Egg
- ½ Tbs Salt
- ½ cup Sugar
- 1 tsp Lemon Juice
- 4 Tbs Olive Oil
- 4½ cups Flour
Filling
- ½ cup Butter (softened)
- 1½ cups Brown Sugar
- 2½ Tbs Cinnamon
Frosting
- 1 – 8 oz package Cream Cheese (room temp)
- ½ cup Butter
- 3-4 cups Powdered Sugar (depending on desired thickness )
- 1 tsp Salt
- 2 tsp Vanilla
- 3-4 Tbs Milk (depending on desired thickness )
Instructions
- Microwave the water for 1 minute, making sure it is between 100-110°, then add the yeast and let it sit for 5 minutes. Option to add a tsp of sugar to help the yeast activate!
- In a stand mixer, add the egg, salt, sugar, oil, lemon juice, and sugar and mix so it is combined. Then add the yeast/water mixture.
- Add the flour, and with the dough attachment, mix the ingredients all the ingredients.
- Knead until it is a sticky dough, though it should not stick to the sides. Knead in the mixer for 4-5 minutes. Optional to knead with your hands for 2-3 minutes.
- Let the dough rise in a warm place for an hour! (a great warm place is your oven that is turned off – but with the oven light on!
- When the dough is almost done rising, mix the room temperate butter, brown sugar, and cinnamon until it is a paste-like constistancy. You do not want it to be runny. DO NOT melt the butter, otherwise the filling will slide out of the cinnamon roll.
- Shape the dough into a rectangle, then spread the filling mixture evenly over the dough.
- Use a pizza cutter, or knife to cut the dough into strips that are 1 inch wide, and 4 inches long. Roll up the strip and place into a lined mini muffin tin.
- Let the dough rise again for 3-4 hours
- Bake at 350 for 12-14 minutes.
- For the frosting, whip all the ingredients together, using 3-4 cups of powdered sugar depending on how think you like your frosting!
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