Homemade Mini Cinnamon Rolls Recipe

Even little bakers may make these beautiful cinnamon rolls for a Christmas brunch or as gifts. Let your helpers choose from four fillings and roll the dough.

Dough – 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 Filling – ⅔ cup brown sugar – 1 ½ teaspoons cinnamon – 4 tablespoons butter, softened Icing – 3 ounces cream cheese, softened – 1 tablespoon butter, softened – 1 tablespoon milk – ½ teaspoon vanilla extract – 2 cups powdered sugar



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Mix milk and water in a glass measuring cup for dough. Heat ingredients in microwave for 30–60 seconds till 105–115 degrees F (40–46 degrees C).


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Combine flour, sugar, yeast, and salt in a large bowl. Dairy, eggs, and butter. 


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A medium-speed electric mixer generates soft, bowl-pulling dough in 3–5 minutes. Moist dough. Bathe bowl. Turn dough. Cool dough 2–12 hours until handleable.


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A total of two 8x8-inch baking pans or two 9-inch circular cake pans should be greased.


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Mix brown sugar and cinnamon in a small bowl. Dough punchdown/half. Make a 6x16-inch rectangle from lightly dusted dough.


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If rolling dough springs back, rest 5–10 minutes. Mix dough with 2 tablespoons softened butter. Spread half the cinnamon-brown sugar mixture on butter and gently form dough.


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Lengthwise dough. 16 (1-inch) dough log halves. Use a cut-side-down pan. Blend dough, cinnamon-sugar, and butter. To double, cover and warm rolls for 30 minutes.


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Pre-heat the oven to 375°F.Bake rolls 17–22 minutes till golden brown. Pan-cool on wire rack 10 minutes.


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For the icing, whisk cream cheese, softened butter, milk, and vanilla with an electric mixer at medium speed for 1–2 minutes until creamy. 


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 Slowly add powdered sugar until smooth. Serve warm icing-covered buns.


Also See

Orange Cinnamon Rolls Recipe