Mini Cinnamon Roll Platter Recipe

Warm milk & bloom yeast

Heat the milk in a small saucepan until warm (about 110°F / 43°C), remove from heat and stir in 1 tablespoon granulated sugar and 1 tablespoon of the butter (or reserve the butter for dough). In a small bowl, sprinkle the active dry yeast over the warm water (105–115°F) and let sit 5–10 minutes until foamy.

Combine wet ingredients

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the warm milk mixture, the foamy yeast, the eggs, and vanilla extract. Mix to combine.

Incorporate dry ingredients

Add 2 cups of the flour and the salt and mix on low until combined. Continue adding the remaining flour 1/2–1 cup at a time until a soft, slightly tacky dough forms (about 4–5 cups total; you may need up to 5 1/4 cups depending on humidity). The dough should clean the sides of the bowl but still be pliable.

Knead

Knead the dough with the stand mixer on medium for 5–7 minutes (or by hand on a lightly floured surface for 8–10 minutes) until smooth and elastic. If dough is too sticky, add up to 2 tablespoons more flour.

First rise

Lightly oil a large bowl, place the dough inside, cover with plastic wrap or a clean towel, and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Prepare filling

While dough rises, combine softened butter, brown sugar, ground cinnamon, nutmeg (if using), and 1/4 teaspoon fine salt in a bowl. Mix until it forms a spreadable paste with no large lumps. Set aside at room temperature so it stays spreadable.

Roll out dough

After the dough has doubled, punch it down and turn onto a lightly floured surface. Divide dough in half for easier handling. Roll one half into a rectangle roughly 12 x 8 inches and about 1/8–1/4 inch thick. Repeat with second half.

Spread filling

Evenly spread half of the cinnamon filling over the rolled rectangle, leaving a 1/4-inch border on the far long edge. Repeat for the second piece of dough.

Roll tightly & slice

Starting from the long edge nearest you, roll the dough tightly into a log. Pinch the seam to seal. Using a sharp serrated knife or dental floss, cut the log into 18 equal slices (about 3/4-inch thick) to yield ~36 mini rolls total from both logs.

Arrange in pans

Place rolls cut-side up into parchment-lined rimmed baking sheets or well-buttered 9x13 pans, spacing them about 1/2 inch apart (they will puff and touch). Repeat with second log.

Second rise

Cover loosely with plastic wrap or a damp towel and let rise in a warm place until puffy, about 30–45 minutes. Preheat oven to 350°F (175°C) during the last 10 minutes of rising.

Egg wash & bake

Whisk the egg with 1 teaspoon water and gently brush the tops of the risen rolls. Bake in preheated 350°F oven for 15–18 minutes, or until golden brown on top and cooked through (internal temperature ~190°F if using a thermometer). Rotate pans halfway through if baking multiple sheets.

Brush with butter

Remove rolls from oven and immediately brush with 2 tablespoons melted butter to keep them glossy and soft. Let cool 8–10 minutes before glazing.

Make glaze

While rolls cool slightly, beat together the softened cream cheese and 4 tablespoons softened butter until smooth. Add powdered sugar and beat on low to incorporate, then add vanilla and 1–2 tablespoons milk as needed to reach a spreadable but slightly pourable glaze consistency. Adjust salt to taste. Beat until glossy.

Glaze rolls

Spoon or drizzle the cream cheese glaze over warm rolls so it melts slightly into the spirals. For a thicker coating, wait 5 minutes, then spread additional glaze. Serve warm or at room temperature.

Platter assembly

Arrange mini cinnamon rolls on a catering platter in rows or concentric circles. If transporting, allow rolls to cool slightly and place glaze in a sealed container to apply onsite if desired. Keep covered at room temperature for up to 4 hours, or refrigerate (uncovered) up to 24 hours — rewarm gently before serving.

Yield & storage: Recipe yields approximately 36 mini cinnamon rolls (serves 12–18 depending on portioning). Store cooled glazed rolls in an airtight container in the refrigerator up to 3 days; refresh in a 300°F oven for 5–7 minutes before serving.