The best mini cinnamon rolls just 90 minutes!

The best mini cinnamon rolls just 90 minutes!

Try these 90-minute mini cinnamon rolls, you will love their soft, sweet center and irresistible cream cheese frosting!

If you need a variation of the classic cinnamon rolls, you can always try this bite-sized version, or even our maple leaf bacon cinnamon rolls!

Ready in 90 minutes!

I don’t know you, but I absolutely love cinnamon rolls! We make them for special occasions, and they are always the first thing to disappear. We decided to try mini cinnamon rolls instead of making big cinnamon rolls as usual!

These are great for gatherings, because one batch can make two dozen bite-sized rolls. This is the perfect slimy finger food. But to be honest, there are no excuses needed to make these delicious rolls-they are also a great choice for weekend breakfast.

They only need one rare A few more minutes of preparation than regular cinnamon rolls (you would use a pizza cutter to cut strips instead of making a big roll and slicing), it’s totally worth it, trust me! Plus, these mini cinnamon rolls can be completed in less than 90 minutes…not too shabby, right?

How to make them

Dough. In a large bowl or the bowl of a stand mixer, combine the flour, yeast, and salt. In a small microwave safe bowl (or glass measuring cup), mix sugar, butter, water, and milk. Heat in the microwave until the mixture is hot and the butter is almost melted (it takes about 1 minute to heat in my microwave). Let the mixture drop to 120 degrees. Gradually add the milk mixture to the flour mixture. Add the eggs and mix until a soft and sticky dough is formed.

oven. Preheat ovEn to 200 degrees.

Kneading + rest. If using a stand mixer, switch to the dough hook and set to the lowest mixing setting for 4 minutes, or until the dough becomes elastic or knead by hand on a lightly floured surface for 3-4 minutes. Cover the dough with plastic wrap and let it sit on the counter for 10 minutes.

filling. After the dough rests, roll it out into a 24×16 inch rectangle on a lightly floured surface. Mix all the ingredients except butter in a small bowl to prepare the filling. Spread butter on the rolled dough and cover with filling.

Cutting + rolling. Using the pizza roller/cutter, cut out 24 strips of dough (as shown in the picture below). Roll each roll into a tight roll.
Put the rolls in a lightly greased 9×13 baking pan, and then gently place a piece of aluminum foil on it.

rise. Turn off your oven and leave the covered rolls to rise for 45 minutes.

bake. Remove the rolls from the oven and turn the oven on to 375 degrees. After heating, remove the aluminum foil and bake the roll for 15-18 minutes or until the center is light golden.

Frost. Remove from the oven and let cool for a few minutes before frosting. When the rolls are cool, mix all the ingredients in a small bowl and mix them with your hands or a hand mixer until smooth to prepare the frosting. Spread on top of the rolls.

Tips for making mini cinnamon rolls

Remember these tips when making these delicious mini snacks!

• After heating the milk, sugar, butter, and milk in the microwave, let the mixture cool to about 120°F, then gradually add it to the flour mixture.
• If you are not using a stand mixer, just knead the dough by hand on a lightly floured surface for 3-4 minutes until it becomes elastic.
• When kneading flour by hand, only use a little flour to avoid sticking to the counter. Adding too much flour will cause the rolls to become dense and hard during baking.
• You can use all-purpose flour or bread flour in the recipe.
• After kneading the dough, make sure to let it sit for a full 10 minutes.
• Wait for the mini cinnamon rolls to frost until they cool.

Changes and troubleshooting

Variety: My family loves these rolls, so we don’t make any changes often, but of course you can. You can easily replace the cream cheese topping with a simple vanilla glaze or sprinkle with powdered sugar. You can also change the spices and add some of your favorite things, such as nutmeg or use pumpkin spice. Finally, what if you are one of those weird people? Those who like to roll into raisins can sprinkle some before rolling.

Why is my volume not rising? These are the simplest volumes ever! However, baking can sometimes cause problems even the smallest changes. Here are a few common problems that may cause your volume to not rise normally.

• Expired yeast or use too hot/too cold water to kill the yeast.
• There is not enough time for the dough to rise.
• When proofing the dough, the temperature of the oven is higher than 200°F. If the oven is too hot, the rolls will start to bake and stop rising. If you are worried that this will happen, just heat the oven to 200°F and turn it off as the rolls rise. The oven will stay long enough for the rolls to rise.

Make and store cinnamon rolls ahead of time

in advance: You can make and shape the dough in advance, and then store it for later use. What I have to remind is that they don’t seem to expand as well as when they were freshly baked. Nevertheless, they are still very delicious. You can store the formed rolls in the refrigerator or put them in the refrigerator.

• Refrigerator: Put the formed rolls in the baking tray. Spray one side of the plastic wrap with cooking spray and cover the roll with the spray side down. (This will help prevent the dough from sticking to the plastic during fermentation.) Store in the refrigerator overnight. The dough will rise, but much slower. When you are ready to bake them, remove the pan from the refrigerator and let the dough rise on the counter for 30-45 minutes.
• Freezer: Use a freezer-safe baking tray to put the rolls in. Cover with plastic and then foil again. Freeze for 1-2 months. When you are ready to bake, remove the aluminum foil and plastic. Spray the plastic side, then put the spray side down and put it back. Let the rolls rise for a few hours. You can speed up the rise time by putting the rolls in the oven. Preheat it to 200°F, then turn it off. Don’t use a plastic lid, but put a bowl of hot water in the oven with the rolls. Let the rolls thaw and rise. They should be larger than the original size, but cannot be doubled.

Store: You can store these frosted or unfrosted products in an airtight container for 3-4 days at room temperature. They can also be frozen for up to 6 months. When freezing them, be sure to wrap them in plastic film, then wrap them in foil, or put them in the Ziploc refrigerator.

Reheat: Let the frozen rolls thaw and reheat them in the oven. Preheat it to 350⁰F, then heat it for 10-15 minutes or until the whole process is hot. You can also reheat them in the microwave. Eat them before they cool, otherwise they will become very hard and stale.

The 90 minutes required to make these babies is totally worth it. I think your family will agree. 😉

For more cinnamon roll recipes, try:

Course breakfast

American cuisine

Preparation time 1 hour 15 minutes

Cooking time 15 minutes

Total time 1 hour 30 minutes

24 rolls

Calories 169 kcal

Author Little Luna

Cinnamon rolls

• 2 3/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter
• 1 egg
• 1 tablespoon instant yeast
• 1/2 cup water
• 1/4 cup whole milk
• 1 teaspoon salt

Cream cheese frosting

• 4 ounces cream cheese, room temperature
• 1/4 cup unsalted butter, room temperature
• 1 cup powdered sugar
• 1-2 tablespoons whole milk (to the desired thickness)
• 1/2 teaspoon vanilla extract

• In a large bowl or the bowl of a stand mixer, combine the flour, yeast, and salt.

• In a small microwave safe bowl (or glass measuring cup), mix sugar, butter, water, and milk. Heat in the microwave until the mixture is hot and the butter is almost melted (it takes about 1 minute to heat in my microwave). Let the mixture drop to 120 degrees. Gradually add the milk mixture to the flour mixture. Add the eggs and mix until a soft and sticky dough is formed.

• Preheat the oven to 200 degrees.

• If using a stand mixer, switch to the dough hook and set to the lowest mixing setting for 4 minutes, or until the dough becomes elastic or knead by hand on a lightly floured surface for 3-4 minutes. Cover the dough with plastic wrap and let it sit on the counter for 10 minutes.

• After the dough rests, roll it out into a 24×16 inch rectangle on a lightly floured surface. Mix all the ingredients except butter in a small bowl to prepare the filling. Spread butter on the rolled dough and cover with filling. Using the pizza roller/cutter, cut out 24 strips of dough (as shown in the picture below). Roll each roll into a tight roll.

• Place the rolls in a lightly greased 9×13 baking pan, and then gently place a piece of aluminum foil on top. Turn off your oven and leave the covered rolls to rise for 45 minutes.

• Remove the rolls from the oven and turn the oven on to 375 degrees. After heating, remove the aluminum foil and bake the roll for 15-18 minutes or until the center is light golden.

• Remove from the oven and let cool for a few minutes before frosting. When the rolls are cool, mix all the ingredients in a small bowl and mix them with your hands or a hand mixer until smooth to prepare the frosting. Spread on top of the rolls.

The page you are looking for does not exist (404)

Discover more articles in our categories Recipes & News and Tips and Tricks.

This Article is produced by foodmorning.fr Staff which is a team of expert writers and editors led by Serena Robert trusted by millions of readers worldwide.