Description
Delectable mini cinnamon rolls bring warmth and comfort to your breakfast table with minimal effort. Perfectly portioned for two, these little swirls of sweetness promise a delightful morning indulgence you’ll savor with every tender bite.
Ingredients
Scale
Dough:
- 2.5 to 2.75 cups (270–300 grams) all-purpose flour
- 1 large egg
- 1/4 cup (60 milliliters) warm water
- 1/4 cup (60 milliliters) warm milk
- 3 tablespoons (57 grams) unsalted butter, softened to room temperature and cut into 4-6 pieces
- 1 and 1/8 teaspoons (3.5 grams) dry active yeast or half of one packet
- 2.5 tablespoons (32 grams) granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
Filling:
- 1/4 cup (50 grams) granulated sugar
- 1/4 cup (50 grams) firmly packed light brown sugar
- 1.5 tablespoons ground cinnamon
- 2 tablespoons (28 grams) unsalted butter, melted
Cream Cheese Frosting:
- 2 ounces (57 grams) cream cheese, softened to room temperature
- 2 tablespoons (28 grams) unsalted butter, softened to room temperature
- 3/4 cup (90 grams) powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch of salt
Instructions
- Dissolve yeast in warm milk, stirring gently until completely incorporated and slightly frothy.
- Combine flour, sugar, and salt in a mixing bowl, creating a soft, uniform dry mixture.
- Pour the yeast mixture into the dry ingredients, mixing until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 3-4 minutes until smooth and elastic, developing its gluten structure.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm area for approximately 45 minutes until doubled in volume.
- Roll out the risen dough into a rectangular shape, approximately 1/4 inch thick, ensuring an even surface.
- Spread softened butter evenly across the dough, leaving a small border around the edges.
- Sprinkle a generous layer of cinnamon and brown sugar over the buttered surface, creating a rich, aromatic filling.
- Carefully roll the dough from the long edge, creating a tight, uniform log with the filling sealed inside.
- Slice the log into 4-5 equal rounds using a sharp knife or dental floss for clean cuts.
- Place the rolls in a small, greased baking dish, allowing slight space between each roll for expansion.
- Let the rolls proof for an additional 20 minutes in a warm environment to enhance their volume.
- Preheat the oven to 375°F and bake for 15-18 minutes until golden brown and fragrant.
- While cooling, prepare the cream cheese glaze by whisking cream cheese, powdered sugar, vanilla, and a touch of milk until smooth.
- Drizzle the glaze over warm rolls, allowing it to cascade and create an enticing finish.
Notes
- Opt for room temperature ingredients to ensure smooth mixing and consistent texture in your dough.
- Measure flour precisely by spooning and leveling to prevent dense, heavy rolls that won’t rise properly.
- Use fresh active dry yeast and check its expiration date for guaranteed soft, fluffy results every time.
- Consider substituting gluten-free flour and dairy-free milk for a celiac or lactose-intolerant friendly version of these mini rolls.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 425
- Sugar: 36g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg