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Mini cinnamon rolls are everything you love about a classic cinnamon roll, just smaller, cuter, and way more shareable. These use the same soft, enriched brioche-style dough from my popular cinnamon rolls, but shaped into tiny individual spirals that bake up golden in a half sheet pan. Instead of a thick cream cheese frosting, they get a thin cream cheese glaze that drizzles right into the swirls so you can actually see those gorgeous spirals.
This recipe is part of my 2026 cinnamon rolls series, where I’m sharing a new cinnamon roll recipe every month. You can find every flavor (plus tips on dough types, frostings, and more) on my cinnamon rolls hub page.
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Back in October, I shared my brioche-style cinnamon rolls and they quickly became one of the most popular recipes on my site. The dough is incredible. It’s soft, pillowy, slightly rich, and it uses a tangzhong (a cooked flour-milk paste) that keeps them tender for days. I loved everything about them, but I kept thinking about how fun it would be to shrink them down.
The original recipe is rich. There’s butter in the dough, butter kneaded in after, butter in the filling, and heavy cream poured into the bottom of the pan. For full-size rolls, that richness is perfect because each roll is a whole experience. But for minis? You’re eating more than one (let’s be honest, probably four), so all that butter and cream starts to add up fast.
So I pulled back just a little. I removed the heavy cream pan bath entirely and reduced the butter slightly in both the dough and the filling. Nothing dramatic, just enough so you can eat a few of these without feeling like you need to lie down. The dough is still the same soft, enriched, brioche-style base. It still uses tangzhong. It still tastes like the original. It’s just a little lighter per bite, which is exactly what you want when the rolls are this small.
And can we talk about how cute these are? Thirty little spirals lined up in a pan, all golden and puffy, with glaze pooling into every crevice. They’re the kind of thing you bring to a brunch and everyone immediately reaches for one. Kyle couldn’t stop eating them, which is always a good sign.
Table of Contents
Why This Mini Cinnamon Rolls Recipe Works
- Tangzhong keeps them soft for days. The tangzhong method (cooking a small amount of flour and milk into a paste before adding it to the dough) traps moisture so these minis stay soft and tender well beyond day one. It’s the same technique used in Japanese milk bread and it’s the reason these don’t dry out the way most mini rolls do.
- Brioche-style enrichment without being heavy. The butter is added after the gluten develops, just like traditional brioche. This gives you a rich, tender crumb without making the dough greasy or difficult to work with. I reduced the amount slightly from my original recipe so the minis don’t feel too heavy when you’re eating a few at a time.
- The strip-and-roll shaping method. Instead of rolling the dough into a log and slicing, you cut the filled dough into strips, cut those strips in half, and roll each piece into an individual spiral. This is what gives each mini that beautiful visible swirl pattern and a slightly different texture than a traditional sliced roll.
- A thin glaze, not a thick frosting. The whole point of these minis is the swirl. A thick cream cheese frosting would cover that up completely. This thin cream cheese glaze has just enough cream cheese for flavor, but it’s pourable and settles into the grooves of each spiral so you can see every layer.
Ingredients You’ll Need
- For the tangzhong: Just flour and whole milk. You cook these together into a thick paste that gets added to the dough. It takes about 3 minutes and it makes a massive difference in how soft these rolls turn out.
- For the dough: A mix of all-purpose and bread flour gives you the best of both worlds, tender but with enough structure to hold the spiral shape. Active dry yeast, sugar, eggs, vanilla bean paste, salt, and butter round it out. The softened butter gets kneaded in after the gluten has developed, brioche-style.
- For the filling: Softened butter, brown sugar, cinnamon, and vanilla bean paste. I also like adding a little cardamom, but that’s completely optional. It adds a warm, slightly floral note that pairs beautifully with cinnamon.
- For the cream cheese glaze: Softened butter, a small amount of cream cheese, powdered sugar, vanilla bean paste, a pinch of salt, and milk to thin it out. The key is keeping it thin enough to drizzle, not spread.
How to Make Mini Cinnamon Rolls
- Make the tangzhong. Whisk flour and milk together in a small saucepan over medium heat until it thickens into a paste. You’ll know it’s ready when you can drag a whisk through it and see lines. Let it cool completely before adding it to the dough.
- Mix and knead the dough. Activate your yeast in warm milk and sugar, then combine everything in a stand mixer with the dough hook. Knead until smooth and elastic, then add the softened butter one tablespoon at a time. This is the brioche method and it’s what gives the dough its rich, tender texture.
- First rise, then chill. Let the dough rise until doubled, then refrigerate for at least 2 hours (or overnight). Cold dough is so much easier to roll out and cut into strips. Don’t skip this step because this dough is super sticky!
- Fill, cut, and shape. Roll the chilled dough into a 16×15-inch rectangle. Spread the cinnamon filling all over, then cut into 15 strips. Cut each strip in half so you have 30 pieces, then roll each piece into a tight spiral. Arrange them in a half sheet pan in a 5×6 grid.
- Second rise. Let the shaped minis proof for 20-30 minutes. They’re small, so they proof faster than full-size rolls. Don’t let them go too long or they’ll overproof.
- Bake and glaze. Bake at 350 degrees for 18 to 20 minutes until golden. Let them cool for about 5 minutes, then drizzle the thin cream cheese glaze over the top. The warmth helps it settle into every swirl.
Tips for the Best Mini Cinnamon Rolls
- Chill the dough. I can’t stress this enough. Warm, room-temperature dough is sticky and impossible to roll thin. Cold dough handles like a dream and makes cutting strips so much easier.
- Watch the proof time. These are small, which means they proof faster than you’d expect. 20 to 30 minutes is usually plenty. If you poke one and the indent doesn’t spring back at all, they’ve gone too far.
- Keep the glaze thin. Add milk a tablespoon at a time until it’s pourable. If you can’t drizzle it from a spoon in a steady stream, it’s too thick. The whole point is seeing those beautiful swirls underneath.
How to Store Mini Cinnamon Rolls
Store leftover mini cinnamon rolls covered at room temperature for up to 3 days. The tangzhong in the dough helps them stay soft much longer than most cinnamon roll recipes. To reheat, microwave individual rolls for 15 to 20 seconds.
To freeze, place baked, unglazed rolls in a single layer on a sheet pan and freeze until solid, then transfer to a freezer bag. They’ll keep for up to 2 months. Reheat from frozen at 350 degrees for 8 to 10 minutes, then glaze.
Can You Make These Mini Cinnamon Rolls Overnight?
Yes. After shaping and arranging the rolls in the pan, cover tightly with plastic wrap and refrigerate overnight. In the morning, pull them out and let them sit at room temperature for about 30 minutes to take the chill off, then bake as directed. This is a great option for holiday mornings or brunch hosting when you want fresh cinnamon rolls without any morning prep.
More Cinnamon Roll Recipes
And if you’re as obsessed with cinnamon rolls as I am, don’t forget to check out my cinnamon rolls hub page for every flavor and dough type I’ve shared so far.
Frequently Asked Questions
Yes. Use the same amount (2 1/4 tsp) but skip the blooming step. Add the instant yeast directly to the flour mixture along with the other dry ingredients.
No, this recipe requires the use of a stand mixer because it is very sticky.
The most common reason is too much flour. Measure by spooning flour into the measuring cup and leveling it off, or use the gram measurements for accuracy. Over-kneading or not letting the dough rise long enough can also cause density.
The dough is the same brioche-style tangzhong base, but the butter is slightly reduced since you’re eating more than one. The shaping is completely different. Instead of rolling into a log and slicing, you cut strips, halve them, and roll each piece into an individual spiral. The frosting is also swapped for a thinner glaze so the spirals stay visible.
You can, but I wouldn’t. The tangzhong is what keeps these mini rolls soft and tender for days. Without it, they’ll dry out faster, which is more noticeable in smaller rolls since there’s less dough to hold moisture.
Mini Cinnamon Rolls
Ingredients
Tangzhong
- 3 tbsp all-purpose flour
- 1/2 cup whole milk
Dough
- 3/4 cup whole milk warmed to 100–110°F
- 2 & 1/4 tsp active dry yeast 1 packet
- 1/4 cup granulated sugar
- 1/4 cup butter melted or very soft
- 1 tsp vanilla bean paste
- 2 large eggs room temperature
- 1 & 1/4 tsp salt
- 2 & 1/2 all-purpose flour
- 1 cup bread flour
- 3 tbsp butter softened, added after kneading, brioche style
Filling
- 1/3 cup butter softened
- 1 & 1/4 cup brown sugar light or dark brown sugar, packed
- 1 tbsp ground cinnamon
- 1/4 tsp ground cardamom optional
Cream Cheese Glaze
- 1 cup powdered sugar sifted
- 2 tbsp butter melted
- 2 oz cream cheese softened
- 1 tsp vanilla bean paste
- Pinch of salt
- 3 tbsp milk to thin
Instructions
Make the Tangzhong
- In a small saucepan, whisk together 2 tbsp (16 g) flour and 1/2 cup (120 ml) milk until smooth and no lumps remain.3 tbsp all-purpose flour, 1/2 cup whole milk
- Cook over medium heat, whisking constantly, until the mixture thickens to a paste that leaves visible lines when you whisk through it. This takes 2–4 minutes.
- Transfer to a small bowl and let cool to room temperature, about 20 minutes. You can also cover and refrigerate until ready to use.
Activate & Mix the Dough
- In a small bowl, whisk the warm 3/4 cup (180 ml) milk and 1/4 cup (50 g) sugar until dissolved. Sprinkle yeast over top and let sit for 5 minutes until foamy.3/4 cup whole milk, 2 & 1/4 tsp active dry yeast, 1/4 cup granulated sugar
- In the bowl of a stand mixer fitted with the dough hook, combine 2 1/2 cups (313 g) all-purpose flour, 1 cup (130 g) bread flour, and 1 1/4 tsp salt. Add the cooled tangzhong, milk-yeast mixture, 1/4 cup (57 g) melted butter, 1 tsp vanilla bean paste, and 2 eggs. Mix on low speed until a soft dough forms.1/4 cup butter, 1 tsp vanilla bean paste, 2 large eggs, 1 & 1/4 tsp salt, 2 & 1/2 all-purpose flour, 1 cup bread flour
Knead & Enrich
- Knead on medium speed for 5–8 minutes until the dough is smooth and elastic. Gradually add the 3 tbsp (42 g) softened butter, one tablespoon at a time, until fully incorporated. The dough should be smooth, elastic, and slightly tacky but not sticky.3 tbsp butter
First Rise & Chill
- Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1–2 hours.
- Refrigerate the dough for 2–8 hours or overnight after the first rise. This dough is impossible to roll without chilling, so account for that!
Make the Filling
- In a small bowl, mix together 1/3 cup (76 g) softened butter, 1 1/4 cups (250 g) brown sugar, 3 tbsp cinnamon, and cardamom (if using) until well combined into a spreadable paste.1/3 cup butter, 1 & 1/4 cup brown sugar, 1 tbsp ground cinnamon, 1/4 tsp ground cardamom
Shape the Mini Rolls
- Turn the chilled dough out onto a lightly floured surface. Roll into a 16×15-inch rectangle, with the long edge facing you.
- Spread the cinnamon-sugar butter mixture evenly over the entire surface of the dough, leaving a 1/2-inch border at the far long edge.
- Using a pizza cutter or sharp knife, cut the dough into 15 strips (each about 1 inch wide), cutting along the 15-inch side. Then cut each strip in half right at the center, giving you 30 pieces.
- Starting from the center cut of each piece (where the filling is thickest), roll each piece into a tight spiral working toward the outer edge. The center has more cinnamon filling on it, so starting there gives you a filling-packed core with every roll. Pinch the end to seal.
Second Rise
- Arrange the rolls cut-side up in a quarter sheet pan (9×13), spacing them in a 5×6 grid. They'll expand and touch as they rise.
- Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for 20-30 minutes, until puffy and almost doubled in size.
Overnight Option
- After shaping and arranging the rolls in the pan, cover tightly with plastic wrap and refrigerate overnight. In the morning, remove from the refrigerator and let the pan sit at room temperature for about 45 minutes to take the chill off before baking. They should look puffy.
Bake
- Preheat oven to 350°F.
- Remove the cover and bake for 18–20 minutes, or until the rolls are golden brown on top and the centers register about 190°F (88°C) on an instant-read thermometer. Let rest in the pan for 5 minutes before glazing.
Make the Cream Cheese Glaze
- In a medium bowl, whisk together the melted butter and softened cream cheese until smooth.2 tbsp butter, 2 oz cream cheese
- Add the sifted powdered sugar, vanilla bean paste, and a pinch of salt. Whisk until completely smooth and no lumps remain.1 cup powdered sugar, 1 tsp vanilla bean paste, Pinch of salt
- Add milk, 1 tablespoon at a time, whisking after each addition, until you reach a thin, pourable consistency. You want it thin enough to drizzle so it runs into the spiral grooves of each roll.3 tbsp milk
- Drizzle the glaze over the warm rolls, letting it settle into the swirls. The warmth of the rolls will help the glaze melt into the crevices while keeping the spiral pattern visible.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
