Mini Cinnamon Rolls: Bite-Sized Swirls of Sweet, Buttery Perfection

Why You’ll Love This Recipe

These Mini Cinnamon Rolls are small in size but big on flavor — soft, fluffy, and filled with warm cinnamon sugar that melts into every bite. They’re the perfect treat for breakfast, brunch, or an afternoon snack. Each mini roll is golden on the outside, tender on the inside, and finished with a drizzle of creamy vanilla icing that makes them irresistible. I once made these using oat milk in the glaze, and it added a subtle, comforting flavor that worked beautifully. Whether you serve them fresh from the oven or prepare them ahead for a grab-and-go treat, these mini delights capture all the cozy flavors of classic cinnamon rolls in adorable, bite-sized form.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour – The base for a soft, tender dough that holds its shape while staying fluffy.

Active dry yeast – The secret to the pillowy rise and airy texture. Make sure your yeast is fresh and properly activated.

Milk – Warm milk helps activate the yeast and adds moisture to the dough. You can use almond or oat milk for a dairy-free option.

Butter – Adds richness and flavor to both the dough and the filling. Unsalted butter works best for control over saltiness.

Granulated sugar – Feeds the yeast and gives a touch of sweetness to the dough.

Salt – Balances the sweetness and enhances the buttery flavor.

Brown sugar – The key ingredient in the filling that caramelizes beautifully with cinnamon.

Ground cinnamon – Brings warmth and aroma — the defining flavor of any good cinnamon roll.

Powdered sugar – Used in the glaze for a smooth, sweet finish.

Vanilla extract – Adds a touch of richness to the icing that ties the whole dessert together.

Cream or milk (for icing) – Adjusts the icing’s consistency, making it drizzle easily over the warm rolls.

Directions

In a small bowl, combine warm milk (about 110°F/43°C), yeast, and a pinch of sugar. Let it sit for 5–10 minutes until foamy.

In a large mixing bowl, combine flour, sugar, and salt. Add melted butter and the yeast mixture, then mix until a soft dough forms. Knead the dough on a floured surface for about 5–7 minutes until smooth and elastic. Place it in a lightly greased bowl, cover, and let rise for 1 hour, or until doubled in size.

While the dough rises, mix together the brown sugar and cinnamon for the filling.

Once the dough has risen, roll it out on a floured surface into a rectangle about ¼ inch thick. Brush with melted butter, then sprinkle evenly with the cinnamon sugar mixture. Roll the dough tightly into a log and slice into small pieces, about 1 inch thick.

Place the mini rolls into a greased muffin tin or baking dish, spacing them slightly apart. Cover and let rise again for 20–30 minutes.

Preheat the oven to 350°F (175°C). Bake the rolls for 12–15 minutes, or until golden brown and puffed.

For the icing, whisk together powdered sugar, vanilla extract, and cream or milk until smooth. Drizzle over the warm rolls and serve immediately for gooey, melt-in-your-mouth perfection.

Equipment needed :

Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:**

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

This recipe makes 18–20 mini cinnamon rolls.
Prep time: 25 minutes
Rise time: 1 hour 30 minutes
Baking time: 15 minutes
Total time: 2 hours 10 minutes

Storage/reheating

Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the microwave for 10–15 seconds or in a 300°F (150°C) oven for 5 minutes to restore their softness. You can also freeze baked rolls (without icing) for up to 2 months; thaw and warm before glazing.

Variations and Customizations

Cream Cheese Icing
Replace the glaze with a tangy cream cheese frosting for a richer flavor.

Nutty Cinnamon Rolls
Add chopped pecans or walnuts to the filling for a satisfying crunch.

Caramel Drizzle Rolls
Top with warm caramel sauce instead of icing for a decadent twist.

Apple Cinnamon Rolls
Add finely diced apples to the filling for a fruity, cozy upgrade.

Pumpkin Spice Version
Swap cinnamon for pumpkin spice and add a tablespoon of pumpkin purée to the dough for a fall-inspired treat.

Maple Glazed Rolls
Replace the vanilla in the icing with maple syrup for a warm, earthy sweetness.

Chocolate Cinnamon Rolls
Sprinkle mini chocolate chips inside the filling for a gooey chocolate surprise.

Vegan Mini Rolls
Use plant-based milk and vegan butter — they come out just as soft and delicious.

Orange Zest Rolls
Add orange zest to the dough and icing for a citrusy twist that pairs beautifully with cinnamon.

Overnight Mini Rolls
Prepare the rolls the night before, refrigerate overnight, and bake fresh in the morning.

FAQs

Can I use store-bought dough?
Yes, crescent roll or pizza dough works in a pinch — just roll, fill, and bake.

Can I make them ahead of time?
Yes, shape the rolls, refrigerate overnight, and bake in the morning.

Do I have to use a muffin tin?
No, you can use a baking dish; the rolls will expand and touch for a pull-apart effect.

Can I freeze the dough?
Yes, freeze after rolling and slicing. Thaw and let rise before baking.

Can I make these gluten-free?
Use a 1:1 gluten-free flour blend suitable for yeast baking.

What if I don’t have yeast?
Try a quick biscuit-style dough with baking powder for a no-rise version.

Why are my rolls dense?
The dough may not have risen long enough — ensure your yeast is active and the dough doubles in size.

Can I add icing while they’re hot?
Yes, it’ll melt slightly for that gooey bakery-style finish.

How do I prevent the bottoms from burning?
Use a light-colored baking pan and don’t overbake — check at 12 minutes.

Can I double the recipe?
Absolutely — just bake in two batches or use two muffin tins.

Conclusion

These Mini Cinnamon Rolls pack all the sweetness, warmth, and comfort of the classic version into an adorable bite-sized treat. With their fluffy texture, buttery cinnamon filling, and luscious glaze, they’re impossible to resist. Whether served fresh out of the oven with morning coffee or as a festive brunch centerpiece, they bring cozy bakery vibes straight to your kitchen. Once you make them, they’ll become a staple recipe — proof that the best things really do come in small packages.

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