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How to Make Homemade Mini Cinnamon Rolls - A Step-by-Step Guide

Looking for a delightful treat to enjoy with your morning coffee or to satisfy your sweet tooth cravings? Then look no further than these Homemade Mini Cinnamon Rolls! These bite-sized mini cinnamon rolls are the perfect combination of soft, sweet dough and a warm, comforting cinnamon filling, all topped off with a delectable cream cheese icing.

Making these homemade mini cinnamon rolls is a fun and rewarding experience that will fill your home with the irresistible aroma of cinnamon ...

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Ingredients

  • ¾ cup milk
  • ¼ cup water
  • 4 cups bread flour or all-purpose flour
  • ⅓ cup sugar
  • 1 (.25 ounce) package active dry yeast
  • ½ teaspoon salt
  • 2 large eggs, lightly beaten
  • ⅓ cup butter, melted
  • ⅔ cup brown sugar
  • 1 ½ teaspoons cinnamon
  • 4 tablespoons butter, softened
  • 3 ounces cream cheese, softened
  • 1 tablespoon butter, softened
  • 1 tablespoon milk
  • ½ teaspoon vanilla extract
  • 2 cups powdered sugar

Information

  • Prep Time: 35 mins
  • Rise Time: 2 hrs 30 mins
  • Bake Time: 22 mins
  • Cool Time: 10 mins
  • Total Time: 3 hrs 45 mins
  • Servings: 8
  • Yield: 32 mini cinnamon rolls

  • Mix together milk and water in a glass measuring cup for the dough. Microwave mixture until it reaches 105 degrees F to 115 degrees F (40 degrees C to 46 degrees C), 30 to 60 seconds.
  • Whisk together flour, sugar, yeast, and salt in a large bowl. Add eggs, melted butter, and milk mixture. Beat with an electric mixer at medium speed until a soft dough forms and begins to pull away from sides of bowl, 3 to 5 minutes. (Dough will be sticky.) Lightly grease a bowl. Transfer dough to the bowl and turn to coat. Chill, covered, until dough is easy to handle, at least 2 hours or up to overnight.
  • Grease two 9-inch round cake pans or two 8x8-inch baking pans.
  • Stir together brown sugar and cinnamon in a small bowl. Punch down dough; divide in half. Roll out one portion of dough on a lightly floured surface into a 6x16-inch rectangle. (If dough springs back when rolling, let rest for 5 to 10 minutes.) Spread 2 tablespoons softened butter over the dough. Sprinkle half of the cinnamon-brown sugar mixture over butter; gently pat mixture so it adheres to the dough.
  • Starting on a long side, roll up dough and pinch along seam to seal. Slice dough log into 16 (1-inch-thick) pieces. Put rolls, cut sides down, in one of the prepared pans. Repeat with the remaining dough, cinnamon-sugar, and softened butter. Let rise, covered, in a warm place until rolls nearly double in size, about 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bake until rolls until golden brown, 17 to 22 minutes. Cool in pan on a wire rack 10 minutes.
  • Meanwhile for the icing, beat cream cheese, softened butter, milk, and vanilla with an electric mixer at medium speed until creamy, 1 to 2 minutes. Gradually beat in powdered sugar until smooth. Drizzle rolls with icing and serve warm.

    • Nutrition

    642 cal.

    • Total Fat: 21g
    • Saturated Fat: 13g
    • Cholesterol: 99mg
    • Sodium: 283mg
    • Total Carbohydrate: 103g
    • Dietary Fiber: 2g
    • Protein: 11g
    • Potassium: 176mg

    Categories

    Breakfast recipes
    Dessert recipes
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    Snack recipes
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