Mini Cinnamon Rolls

Single mini cinnamon roll with cream cheese glaze pulled from the pan showing soft texture

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Soft, pillowy mini cinnamon rolls made with brioche-style tangzhong dough, warm cinnamon brown sugar filling, and a thin cream cheese glaze that settles into every swirl. The dough is enriched with butter kneaded in after the gluten develops for a tender, pull-apart crumb. Make the dough the night before and bake them fresh in the morning with minimal effort. Makes 30 adorable minis on a half sheet pan.

Prep Time45

Cook Time18

Rising & chilling6

Total Time7 3

Course: Dessert

Cuisine: American

Servings:

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

US Customary - Metric

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 16x15-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 (9x13), spacing them in a 5x6 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