Description
Delicious homemade mini cinnamon rolls made from scratch with a soft, tender dough, filled with a cinnamon-sugar mixture, and topped with a smooth vanilla glaze. Perfect for breakfast or a sweet snack.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 teaspoons active dry yeast
- 3/4 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
Filling Ingredients
- 1/4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, softened
Glaze Ingredients
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, ground cinnamon, and salt thoroughly.
- Add Yeast: Stir in the active dry yeast evenly to distribute it throughout the dry ingredients.
- Combine Wet and Dry: Pour the warm milk into the dry ingredients and stir until the mixture starts to come together forming a shaggy dough.
- Add Remaining Wet Ingredients: Add the melted butter, large egg, and vanilla extract to the bowl, mixing until a soft dough forms.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes until it’s smooth and elastic.
- First Rise: Place the dough back into the bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- Deflate Dough: Gently punch down the risen dough to release trapped air bubbles.
- Roll Out Dough: Roll the dough into a 1/4-inch thick rectangle on a floured surface.
- Prepare Filling: Mix the brown sugar and ground cinnamon in a small bowl for the filling.
- Spread Butter: Evenly spread the softened butter over the rolled dough using a spatula or butter knife.
- Add Filling: Sprinkle the cinnamon sugar mixture evenly on top of the buttered dough.
- Roll Dough Log: Starting from a long side, tightly roll the dough into a log shape.
- Slice Rolls: Using a sharp knife or dental floss, slice the dough into 12 equal pieces.
- Arrange Rolls: Place the cinnamon rolls in a greased 9-inch round baking pan, leaving some space between each.
- Second Rise: Cover the pan with a kitchen towel and let the rolls rise for 30 minutes until puffed.
- Preheat Oven: Preheat the oven to 375°F (190°C) while the rolls are rising.
- Bake Rolls: Bake the cinnamon rolls in the oven for 15 to 20 minutes or until golden brown on top.
- Make Glaze: While baking, whisk powdered sugar, milk, and vanilla extract together in a small bowl until smooth.
- Cool Slightly: Remove the rolls from the oven and let them cool for a few minutes to avoid melting the glaze completely.
- Glaze Rolls: Drizzle the prepared glaze over the warm cinnamon rolls and spread evenly with a spoon or brush.
- Serve: Serve the mini cinnamon rolls warm to enjoy the best texture and flavor.
Notes
- Ensure the milk is warm but not hot to activate the yeast properly.
- Kneading is important to develop gluten for a soft, elastic dough.
- Use dental floss to slice the rolls for clean cuts without squashing.
- Allowing the rolls to rise twice ensures a fluffy texture.
- The rolls are best served warm but can be stored in an airtight container and reheated.
