Description
These Mini Cinnamon Rolls (Pillowy Soft) are a delightful bakery-style treat made with a hint of honey and packed with cinnamon flavor! Perfect for breakfast or a cozy snack, this simple recipe makes a batch of 60 irresistible rolls that everyone will love.
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
Instructions
- Warm the milk in the microwave for 30-40 seconds until it reaches 110-113°F. Add it to the bowl with the yeast and 1 tablespoon of sugar. Whisk and let sit for 5 minutes until foamy.
- Add honey, remaining sugar, Greek yogurt, eggs, egg yolk, and vanilla. Mix briefly to combine.
- Incorporate the bread flour and salt. Mix on low speed until a shaggy dough forms, about 2 minutes. Let the dough rest uncovered for 10 minutes.
- Switch to the dough hook and knead on medium speed for 5-6 minutes until the dough is smooth and elastic.
- With the mixer on low, gradually add softened butter. Continue kneading for another 4-5 minutes until the dough is slightly tacky.
- Transfer the dough to a greased bowl and cover with plastic wrap. Allow it to rise in a warm place for 45-60 minutes until puffy.
- Mix softened butter, brown sugar, cinnamon, salt, and vanilla in a bowl to create the filling.
- Roll the dough into a 20×18-inch rectangle. Spread the filling evenly over the surface of the dough.
- Cut the dough into 3 equal strips, and then cut each strip into 20 small rolls. Place them in a greased baking pan.
- Cover the rolls and let them rise for 15-30 minutes until puffy. Preheat the oven to 350°F.
- Warm the heavy cream slightly and pour it around the rolls. Bake for 22-25 minutes until lightly golden and the internal temperature is about 185–190°F.
- Beat cream cheese and butter together until smooth. Add powdered sugar, vanilla, and salt. Mix until creamy, adjusting with cream or milk as needed. Spread over warm rolls.
Notes
Ensure the milk is neither too hot nor too cold for yeast activation.
These rolls are best enjoyed warm with frosting right after baking.
You can store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 roll
- Calories: 120
- Sugar: 4g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg