Mini Cinnamon Rolls Recipe

Prepare the dough

In a large mixing bowl, combine the flour, sugar, yeast, and salt.

In a small saucepan or microwave-safe bowl, heat the milk and butter together until the butter is melted and the mixture is warm (about 110°F/43°C).

Add the milk-butter mixture and the egg to the dry ingredients. Stir until a shaggy dough forms.

Knead the dough on a floured surface for about 5–7 minutes until smooth and elastic. Alternatively, use a stand mixer with the dough hook for 4–5 minutes.

Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 60–90 minutes, or until doubled in size.

Make the filling

In a small bowl, mix together the brown sugar and cinnamon. Set aside.

After the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 12x9 inches.

Spread the softened butter evenly over the surface of the dough, then sprinkle the cinnamon-sugar mixture evenly on top.

Tightly roll the dough from the longer side into a log shape. Slice the log into 24 even pieces (about ½ inch thick).

Place the slices into a greased mini muffin tin or arrange them on a parchment-lined baking sheet, cut side up.

Bake the rolls

Preheat oven to 350°F (175°C). Cover the rolls lightly with plastic wrap and let them rise for 20–30 minutes until slightly puffy.

Bake for 15–18 minutes or until the tops are golden brown. Remove from the oven and allow to cool slightly.

Prepare the icing

In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.

Drizzle the icing over the warm mini cinnamon rolls before serving.