Mini Cinnamon Rolls are Just the Right Size

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What are Your Perfect-Sized Cinnamon Rolls?

My perfect cinnamon rolls are small. Let’s face it, the older that I get, the less fat and sugar I can put into my body. Not only does it cause uncomfortable blood sugar spikes, but with slowing metabolism due to age, it adds to weight gain. I want to eat a treat but not feel like I just destroyed my diet for a month. So, I wrote these recipe instructions for “Mini Cinnamon Rolls are Just the Right Size” to achieve just that. These cinnamon rolls are 1/3 the size of traditional large American cinnamon rolls. Try this recipe and see if you agree. P.S. I won’t tell if you need to eat more than one to ensure they’re just the right size! The point here is you have the choice.

Just the right size…

What to Know about this Cinnamon Rolls Recipe?

This recipe is inspired by America’s Test Kitchen Ultimate Cinnamon Buns recipe found in the cookbook Bread Illustrated. You can find a review and even order it on my Recommended Products page. The recipe uses a brioche bread. You should read through the tips & tricks below to get it right. Then follow the instructions in the recipe for dividing and making up mini cinnamon rolls.

What is Brioche?

Brioche is a French method for enriched bread making. The brioche method results in layers of soft, buttery, sweet dough. The trick to preparing this recipe just right is to get the brioche method correct. Here’s a few tips to ensure you do just that.

Recipe Tips & Tricks

  1. Make sure the unsalted butter is softened to room temperature, this is the best way to soften it to the right consistency. I do not suggest you use a microwave to try to soften the butter because it usually ends in melted butter – do not used melted butter!
  2. Ensure the rest of your ingredients are at room temperature, to include the eggs and milk. If you need to take the chill off refrigerated eggs, place the shelled eggs in a bowl and run them under very warm tap water for 5 minutes.
  3. Do not use bread flour for this recipe, you must use All Purpose Flour with the added cornstarch, as it says in the recipe. This creates a very soft consistency for the final cinnamon roll.
  4. Pay strict attention to how the recipe states to add the ingredients. The developing dough will be dry and chunky before you add the butter. However, make sure you follow the instructions and add the butter at the end. It’s the softened butter incorporated into the dry dough that creates the desired layers in the final dough.
  5. Use an electric mixer. An electric mixer can better handle the thick dough and easily incorporates the softened butter. Hand kneading the dough is not recommended.
  6. Do not skimp on the butter in this recipe, use the recommended amounts. It may seem like a lot but it truly makes a nice dough.

A Few Notes about the Filling and Topping for Cinnamon Rolls

Brown Sugar & Substitutes

When preparing the filling use brown sugar, as recommended. Brown sugar is called Muscovado sugar in Europe and is usually available in large grocery store chains (like Sainsbury’s, Carrefour, Auchan, etc.). Brown or Muscovado sugar contains molasses and really adds to the flavor in the final product. The sugar is thick, brown and has a moist consistency. No brown sugar? Make your own by mixing 1 Cup White Sugar + 1 T of syrup sweetener (like molasses, honey, maple syrup, dark cane syrup, etc.).

Mini Cinnamon Rolls

Cinnamon (the key component to cinnamon rolls)

Always choose a strong, freshly ground cinnamon. You can typically find ground cinnamon in most grocery stores. Just ensure you are using a freshly opened bottle. The longer it sits open, the more flavor it looses. Let’s face it, cinnamon is a key component to these mini cinnamon rolls so you don’t want to skimp here.

Cream Cheese Topping & Substitutes

For the topping, I prefer Philadelphia Cream Cheese, which is now available in overseas grocery stores. If you can not find cream cheese, use an Italian mascarpone cheese, which is normally available in overseas locations. Worse comes to worse, use an icing (powdered) sugar topping mixed with milk and flavored with vanilla extract.

Sharing is Caring

Thanks for visiting! Would you do me a favor? Follow Christina’s Bread Bakes on Facebook, Instagram or Twitter @christinasbreadbakes. Tag me in a post of your home made goodies inspired by my recipes. Lastly, share your beautiful mini cinnamon rolls with a friend, coworker, family member or neighbor. Nothing says love more than a homemade treat. Thanks for helping me achieve my vision of “Bake One Share One; Great Bread for All!” Happy baking, bread bakers.

Signature Christina
Mini Cinnamon Rolls

Mini Cinnamon Rolls

Christina
This is a recipe and instructions for 24 mini cinnamon rolls. They are just the right size for 3-4 bites per roll.
5 from 16 votes
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 25 minutes
Proofing Time 3 hours
Total Time 4 hours 25 minutes
Course afternoon tea, Breakfast, Tea Time
Cuisine American
Servings 24 rolls

Equipment

  • 1 Digital Metric Scale
  • 1 Stand Mixer with bowl and dough hook
  • 1 Rolling Pin
  • 1 Bench scraper
  • 1 Sheet Pan half sheet size (13" x 18" or 33 cm x 45 cm)
  • 1 Whisk

Ingredients
  

Dough

  • 600 grams All Purpose Flour
  • 56 grams Cornstarch
  • 2¼ tsp Instant Yeast
  • 1½ tsp Sea Salt
  • 170 grams Whole Milk warmed to 100F°
  • 3 ea Large Eggs room temperature
  • 85 grams Granulated Sugar
  • 170 grams Unsalted butter softened at room temperature

Filling

  • 300 grams Light Brown Sugar
  • 1½ T Ground Cinnamon
  • ¼ tsp Sea Salt
  • 4 T Unsalted butter softened at room temperature

Topping

  • 170 grams Powdered Sugar
  • 113 grams Cream Cheese
  • 1 T Whole Milk
  • 1 tsp Vanilla Extract
  • ¼ tsp Sea Salt

Instructions
 

  • Scaling
  • Scale all ingredients using a digital metric scale.
  • Mixing the Dough
  • Whisk the flour, corn starch, *instant yeast, sugar, and salt together in bowl of a stand mixer.
    *HINT: If using active dry or fresh yeast, combine yeast in warm milk and allow to dissolve until foamy.
  • Add milk and eggs to flour mixture. Using dough hook, mix on low speed for 2 minutes until no dry flour remains.
  • Scrape down sides of bowl. Switch to speed 2 and add butter one tablespoon at a time while continuing to mix for 6-8 minutes.
  • Dough is done mixing when butter is thoroughly mixed in and dough is smooth and elastic.
  • Dump dough onto a smooth work surface and knead a few times until a smooth ball is formed.
  • Place ball into a greased bowl covered with plastic wrap.
  • Bulk Fermenting
  • Bulk ferment this dough until is doubled in size, may take 1½-2 hours.
  • Folding/Punching
  • Dump fermented dough onto a smooth work surface prepared with flour.
  • Press on the dough to expel some air.
  • Fold dough into thirds (like a letter). Cover with a kitchen towel.
  • Bench Rest
  • Bench rest the dough under the kitchen towel for 10 minutes.
  • Meanwhile, mix together the filling ingredients (brown sugar, cinnamon, salt).
  • Line the half sheet baking pan (13"x18" pan) with parchment paper or alumninum foil. Spray with vegetable oil.
  • Making Up
  • Uncover and using a rolling pin, roll out the relaxed dough into an 18" wide x 24" long rectangle, maintaining equal thickness.
  • Uniformly spread 4 T softened butter onto the rectangle leaving a 1" gap at the top.
  • Sprinkle the brown sugar & cinnamon blend on top of the butter. Press the sugar into the butter using palms of your hands.
  • Roll the dough away from you towards the unsugared gap at the top. Tighten the dough as you go in order to create a 24" long uniformly thick cylinder.
  • Moisten the gap at the end of the dough with some water. Pinch the seam together.
  • Roll dough onto the seam (so seam side is down on the counter).
  • Dividing
  • Using a bench scraper or serrated knife, cut the cylinder into 24 one inch pieces. To do this easily, first cut the dough in half. Next, cut those halves into half leaving you with four pieces. Then, cut each of those four pieces in half, rendering eight pieces. Lastly, cut each of those eight pieces into three pieces.
  • Panning
  • Place the 24 pieces into the pan four across and six down, spaced about 1" apart.
  • Proofing
  • Cover the pan with plastic wrap and set aside to proof until doubled, approximately 45 minutes. Rolls should soft and fluffy once doubled.
  • Baking
  • Preheat oven to 350F°/175C°
  • Uncover the rolls and bake for 20-25 minutes until golden brown and filling is bubbling.

Topping

  • While rolls are baking mix the topping ingrdients.
  • Whisk the cream cheese until soft and smooth. Add the milk, vanilla, salt, and powdered sugar, whisk until smooth.
  • Cooling
  • Remove baked rolls from the oven and top with ½ of the topping while still hot. Remove rolls to cooling rack.
  • After buns have cooled (about 20 minutes) top with remainder of the cream cheese topping, serve.
  • Storing
  • Store left over rolls in an air tight container in the refrigerator. Remove and reheat in microwave for 20-30 seconds before eating. Can also be frozen for later. Remove from freezer and allow to unthaw at room temperature or place in microwave for 45 seconds.
Keyword breakfast, breakfast bread, breakfast pastry, cinnamon rolls, Mini cinnamon rolls

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32 thoughts on “Mini Cinnamon Rolls are Just the Right Size”

  5. Linda S

    5 stars
    I’ve never made mini cinnamon buns before or brioche and this recipe was so helpful in making it a good experience! These are so yummy!

    Reply
    1. Christina

      Lisa, you’ve stopped by the right blog because I write every recipe with easy to follow, step-by-step instructions so you can find success. Enjoy!

      Reply

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