Mini Cinnamon Rolls Recipe

Prepare yeast mixture

Warm the milk to about 105–115°F (warm to the touch but not hot). In a small bowl, combine warm milk with 1 tsp of the sugar and the yeast. Stir and let sit 5–8 minutes until foamy (if using instant yeast, this step can be shortened or yeast can be mixed directly into flour).

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), whisk together the flour, remaining 1 tbsp sugar, and salt.

Form dough

Add the foamy yeast mixture, melted butter, and the egg to the dry ingredients. Mix on low until combined, then increase speed to medium and knead 4–6 minutes until a smooth, slightly tacky dough forms. If dough is too sticky, add up to 2 tbsp extra flour, 1 tbsp at a time.

First rise

Shape dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Prepare filling

While dough is rising, stir together the softened butter, brown sugar, cinnamon, and a pinch of salt until smooth and spreadable. Break up any big clumps of brown sugar so the mixture is even.

Roll out dough

After the dough has doubled, punch it down and turn out onto a lightly floured surface. Roll the dough into a rectangle about 12 x 9 inches and roughly 1/4 inch thick. Keep edges even for uniform rolls.

Spread filling

Using an offset spatula or the back of a spoon, spread the cinnamon-brown sugar filling evenly over the rolled dough, leaving a 1/4-inch bare border on one long edge to help seal.

Form log and cut

Starting from the long edge opposite the bare border, tightly roll the dough into a log. Pinch the seam to seal. Use a sharp serrated knife or unfloured dental floss to cut the log into 12 equal pieces (about 1 inch each) for mini rolls.

Second rise

Place the mini rolls cut-side up in a greased 9x13-inch pan (or two 8x8 pans) leaving a little space between them. Cover loosely with plastic wrap or a towel and let rise until puffy, 30–40 minutes. Meanwhile, preheat the oven to 350°F (175°C).

Bake the risen mini cinnamon rolls in the preheated oven for 18–22 minutes, until the tops are golden brown and the centers are set. Rotate the pan halfway through baking for even browning if your oven has hot spots. If the tops brown too quickly, tent lightly with foil for the last 5 minutes.

Remove the rolls from the oven and let them rest in the pan for 5 minutes before glazing so they settle slightly but are still warm.

Make glaze

While rolls rest, whisk together powdered sugar, vanilla, and 1 tbsp milk. Add the second tablespoon of milk only if needed to reach pourable but thick consistency. For a richer glaze, whisk in the optional melted butter.

Drizzle or spread the glaze over the warm rolls. Serve warm. Unused glaze can be refrigerated up to 3 days; stir before using.