Minis Recipe

Warm milk and bloom yeast

Gently warm the milk to about 105–110°F (warm to the touch but not hot). In a small bowl stir the warm milk with the instant yeast and 1 tablespoon of the granulated sugar. Let sit 5–7 minutes until foamy.

Combine dry ingredients

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

Make dough

Add the foamy yeast-milk, softened butter (cut into pieces), and the egg to the dry ingredients. Mix on low until the flour is incorporated, then increase to medium and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes.

First rise

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

Prepare fillings

While dough rises, prepare the selected fillings: For cinnamon filling — mix brown sugar, ground cinnamon, and softened butter until fully combined and spreadable. For chocolate version — have mini chocolate chips ready. For cream cheese glaze — beat the softened cream cheese with powdered sugar and vanilla until smooth; if too stiff, add 1 teaspoon milk to loosen.

Roll out dough

After the dough has doubled, punch it down gently and turn it onto a lightly floured surface. Roll into a rectangle about 12 x 16 inches and roughly 1/4 inch thick.

Add filling

Brush the rolled dough lightly with the softened filling butter (or melted butter). Sprinkle the cinnamon-sugar evenly over the surface if using, pressing lightly so it adheres. If using chocolate, sprinkle mini chocolate chips evenly across. You may also spread a thin layer of the cream cheese mixture for a tangy version (use sparingly to avoid sliding).

Cut into minis

Roll the dough tightly from the long edge into a log. Using a sharp knife or unflavored dental floss, slice the log into 20 equal pieces (about 3/4 inch each) to make minis. Alternatively, for unrolled minis, cut the rectangle into 20 squares and fold or top as desired.

Second rise

Place the mini rolls on a parchment-lined baking sheet or into a greased 9x13 pan, spacing them about 1/2 inch apart for slightly separated minis or closer for pull-apart minis. Cover loosely and let rise 25–35 minutes until puffy.

Egg wash and bake

Preheat the oven to 350°F (175°C). Brush the tops with the beaten egg wash and optionally sprinkle coarse sugar. Bake for 12–15 minutes, rotating halfway, until golden brown and cooked through. For slightly larger minis, bake 15–18 minutes.

Finish

Remove from oven and brush immediately with 1 tablespoon melted butter if using. Let cool 5–10 minutes before glazing or serving.

Cream cheese glaze (optional)

If using the cream cheese glaze prepared earlier, spoon or pipe it over warm minis so it softens and spreads into the crevices. For a simple powdered glaze instead, whisk 1/2 cup powdered sugar with 1–2 teaspoons milk and 1/4 tsp vanilla until pourable and drizzle over cooled minis.

Serve

Serve minis warm or at room temperature. Store cooled minis in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days. Rewarm gently in a 300°F oven for 5–7 minutes before serving.