Mini Cinnamon Rolls (Pillowy Soft)

Mini cinnamon rolls are a delightful twist on a classic treat that will have you craving them morning, noon, and night. These little bites of yum are soft, fluffy, and swirled with just the right amount of cinnamon and sugar, all coated in a rich cream cheese frosting. What sets these mini cinnamon rolls apart? Their pillowy texture and the comforting aroma that fills your home as they bake create an irresistible invitation to gather around the kitchen table.

I first fell in love with mini cinnamon rolls during a brisk autumn morning when the scent filled my home like a warm hug. Since then, I have perfected this recipe to ensure they come out soft and buttery every single time. Whether you’re making them for a brunch gathering, a cozy weekend breakfast, or just because, these treats are bound to put a smile on your face. So gather your ingredients and get ready to bake something truly special!

How to Make Mini Cinnamon Rolls (Pillowy Soft)

1. Activate the Yeast: Warm the milk in the microwave for 30-40 seconds until it reaches 110-113°F. Combine it with the yeast and 1 tablespoon (12g) of sugar in a large bowl or the bowl of a stand mixer. Give it a whisk and let it sit for about 5 minutes until it becomes foamy.
2. Mix the Wet Ingredients: Add honey, the remaining sugar (38g), Greek yogurt, eggs, egg yolk, and vanilla to the yeast mixture. Mix briefly with the paddle attachment until combined.
3. Add the Dry Ingredients and Rest: Introduce the bread flour and salt, mixing on low speed until a shaggy dough forms, about 2 minutes. Let the dough rest uncovered for 10 minutes; this relaxes the gluten while allowing the flour to absorb moisture.
4. Knead to Develop Gluten: After the resting period, switch to the dough hook and knead on medium speed for 5–6 minutes until the dough is smooth and elastic, pulling away from the bowl’s sides.
5. Add the Butter and Knead Again: With the mixer on low, gradually add the softened butter, one tablespoon at a time. Allow each piece to incorporate fully before adding the next. Knead for an additional 4–5 minutes until smooth, stretchy, and slightly tacky.
6. First Rise: Transfer the dough to a lightly greased bowl. Cover it with plastic wrap and let it rise in a warm place for about 45-60 minutes, until puffy but not fully doubled; a warmed oven works great.
7. Make the Filling: While the dough rises, create the filling by mixing the softened butter, brown sugar, cinnamon, salt, and vanilla in a medium bowl until combined into a spreadable paste.
8. Roll the Dough and Spread the Filling: Lightly grease a 9×13-inch metal baking pan. Transfer the dough to a flour-dusted surface and roll it into a 20×18-inch rectangle, with the long edge facing you. Spread the filling evenly over the dough, reaching all edges.
9. Cut and Roll the Cinnamon Rolls: Using a pizza cutter, slice the dough into 3 equal strips along the 18-inch edge. Next, cut each strip into 1-inch sections. You’ll end up with 60 tiny strips. Carefully roll these strips into mini cinnamon rolls and place them in the prepared baking pan, arranged 10 rolls down and 6 across.
10. Second Rise: Cover the rolls tightly and let them rise again for 15-30 minutes until noticeably puffy. Preheat your oven to 350°F.
11. Add the Cream and Bake: Warm the heavy cream slightly, then pour it slowly around and between the rolls, avoiding the tops. Bake for 22-25 minutes until they’re lightly golden brown on the top, and the internal temperature reaches about 185–190°F. Let them cool for 10 minutes.
12. Make the Frosting: Beat the cream cheese and butter together until smooth. Then add powdered sugar, vanilla, and salt, mixing until creamy. Add 1–2 tablespoons of cream or milk as needed to achieve a soft, spreadable consistency, and then glaze the warm cinnamon rolls with the frosting.

Storing & Reheating

For optimal freshness, store your Mini Cinnamon Rolls in an airtight container at room temperature for up to 2 days. If you have leftovers, refrigerate them for up to a week. You can also freeze these little gems for up to 3 months. To reheat, pop them in the microwave for about 15-20 seconds or until warmed through. Just keep in mind that the texture may change slightly after freezing, so a quick drizzle of extra cream or frosting can help refresh their deliciousness.

Mini cinnamon rolls are more than just a treat; they’re a moment of joy, a token of comfort, and an opportunity to share something special with your loved ones. Perfectly fluffy, aromatic, and drizzled in creamy frosting, they make for an outstanding addition to any meal or a delightful snack. I encourage you to try this recipe and don’t hesitate to let your own creativity shine through. Vary the spices, change the filling, and enjoy every moment of the baking process!

Recipe FAQs

Can I use all-purpose flour instead of bread flour?

You can use all-purpose flour, but keep in mind that bread flour has a higher protein content, which contributes to a chewier and fluffier texture. If you choose to substitute, your rolls may be slightly less soft but still delicious.

How can I make these cinnamon rolls ahead of time?

To make ahead, you can prepare the dough and fill it the night before. Cover the rolls tightly and refrigerate. In the morning, let them come to room temperature while preheating the oven, then bake as directed.

What if my cream cheese frosting is too thick?

If your frosting turns out too thick, gradually add more heavy cream or milk, one tablespoon at a time, mixing until you achieve a soft and spreadable consistency. This will make it easier to frost your warm rolls.

Can I omit the heavy cream from the baking process?

While omitting the heavy cream will result in slightly drier rolls, you could substitute it with milk for a similar effect. The cream adds moisture while baking, ensuring your rolls remain pillowy soft.

More Breakfast Recipes

• Blueberry Banana Bread
• High Protein Pancake Bowl
• Almond Flour Lemon Blueberry Muffins (Paleo, Soft & Moist)
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📖 Recipe Card

Mini Cinnamon Rolls (Pillowy Soft)

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• Author: Anna
• Prep Time: 55 minutes
• Cook Time: 152 minutes
• Total Time: 3 hours 27 minutes
• Yield: 60 mini rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

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Description

These Mini Cinnamon Rolls are delightfully fluffy and bursting with flavor. Made with honey, Greek yogurt, and a rich cream cheese frosting, they are perfect for a cozy breakfast or delightful dessert.

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Ingredients

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• 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

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Instructions

1. Warm the milk in the microwave until it reaches 110-113°F. Mix it with the yeast and 1 tablespoon of sugar in a bowl and let it sit for 5 minutes to activate.
2. Add honey, the remaining sugar, Greek yogurt, eggs, and vanilla to the yeast mixture and briefly mix together.
3. Incorporate the bread flour and salt, mixing on low speed until a shaggy dough forms. Allow the dough to sit uncovered for 10 minutes to rest.
4. Switch to the dough hook and knead the dough for 5-6 minutes on medium until smooth and elastic.
5. Gradually add softened butter, mixing well after each addition, and knead for an additional 4-5 minutes until the dough is slightly tacky and smooth.
6. Transfer the dough to a greased bowl, cover it, and let it rise in a warm area for 45-60 minutes, until puffy but not fully risen.
7. In a medium bowl, combine softened butter, brown sugar, cinnamon, salt, and vanilla to create a filling.
8. Roll out the dough into a 20×18-inch rectangle. Spread the filling evenly over the dough.
9. Cut the dough into 3 strips, then slice each strip into 1-inch pieces, rolling them into mini cinnamon rolls. Place them in a greased baking pan.
10. Cover the rolls and let them rise for another 15-30 minutes until puffy. Preheat the oven to 350°F.
11. Warm heavy cream and pour it around the rolls before baking. Bake for 22-25 minutes until golden brown and the internal temperature is 185-190°F. Allow cooling for 10 minutes.
12. For the frosting, beat cream cheese and butter together until smooth. Add powdered sugar, vanilla, and salt. Adjust consistency with cream or milk if needed. Spread over warm rolls.

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Notes

Ensure the milk is at the correct temperature when activating yeast for the best results.
Use a thermometer to check the internal temperature of the rolls for perfect baking.
Feel free to sprinkle additional cinnamon on top of the frosting for extra flavor.

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Nutrition

• Serving Size: 1 roll
• Calories: 150
• Sugar: 5g
• Sodium: 150mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 25mg

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