Description

These Mini Cinnamon Rolls are irresistibly fluffy and packed with flavor. Easy to make with simple ingredients like whole milk, honey, and Greek yogurt, they make a delightful breakfast or snack—perfect for sharing!

Ingredients

Scale

¾ cup whole milk warmed to 110-113°f
2 ¼ teaspoons instant yeast 1 standard packet
⅓ cup honey
¼ cup granulated sugar divided
½ cup full-fat plain greek yogurt or sour cream, room temperature
2 large eggs + 1 egg yolk room temperature
1 teaspoon vanilla bean paste or vanilla extract
4 ¼ cups bread flour
1 ½ teaspoons salt
6 tablespoons unsalted butter very soft but not melted
½ cup heavy cream warmed slightly
½ cup unsalted butter very soft
1 cup light brown sugar packed
2 tablespoons ground cinnamon
¼ teaspoon salt
½ teaspoon vanilla bean paste or vanilla extract
4 oz full-fat block cream cheese softened to room temperature
4 tablespoons unsalted butter softened to room temperature
1 ¼ cups powdered sugar
1 teaspoon vanilla extract
pinch salt
1 tablespoon heavy cream or milk as needed

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Instructions

Activate the yeast (5 min): Warm the milk in the microwave for 30-40 seconds, until it’s 110-113°F. Combine with yeast and 1 tablespoon of sugar, whisk together and let sit for 5 minutes until foamy.
Mix the wet ingredients (2 min): Add honey, remaining sugar, Greek yogurt, eggs, egg yolk, and vanilla. Mix briefly to combine.
Add the dry ingredients and rest the dough (12 min): Include bread flour and salt, mixing on low until a shaggy dough forms, then let rest for 10 minutes.
Knead to develop the gluten (6 min): Switch to the dough hook and knead on medium speed for 5–6 minutes until smooth and elastic.
Add the butter and knead again (6 min): Gradually add softened butter with the mixer on low, knead for another 4-5 minutes until the dough is slightly tacky and smooth.
First rise (45 min): Place dough in a greased bowl, cover, and let rise in a warm area for 45-60 minutes until puffy but not fully doubled.
Make the filling (5 min): Mix softened butter, brown sugar, cinnamon, salt, and vanilla into a spreadable paste in a bowl.
Roll the dough and spread the filling (8 min): Roll the dough into a rectangle, dollop and spread the filling evenly across.
Cut and roll the cinnamon rolls (15 min): Cut dough into strips, then roll tightly into mini cinnamon rolls and place in a greased baking pan.
Second rise (30 min): Cover and let rise again for 15-30 minutes until noticeably puffy while preheating the oven to 350°F.
Add the cream and bake (25 minutes): Pour warm heavy cream between the rolls, then bake until lightly golden brown and fully cooked.
Make the frosting (5 min): Beat cream cheese and butter until smooth, then mix in powdered sugar, vanilla, and salt, adding cream or milk to reach desired consistency.

Notes

For best results, ensure your ingredients are at room temperature before starting.
The rolls can be prepared in advance and stored in the refrigerator before their second rise for a fresh-baked experience later.
Feel free to customize the filling with nuts or dried fruit for added texture.

Nutrition

Serving Size: 1 roll
Calories: 174
Sugar: 7g
Sodium: 90mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 33mg