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.

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

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Instructions

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.
Add honey, the remaining sugar, Greek yogurt, eggs, and vanilla to the yeast mixture and briefly mix together.
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.
Switch to the dough hook and knead the dough for 5-6 minutes on medium until smooth and elastic.
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.
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.
In a medium bowl, combine softened butter, brown sugar, cinnamon, salt, and vanilla to create a filling.
Roll out the dough into a 20×18-inch rectangle. Spread the filling evenly over the dough.
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.
Cover the rolls and let them rise for another 15-30 minutes until puffy. Preheat the oven to 350°F.
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.
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.

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.

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