These mini cinnamon rolls have two filling and frosting options and can be made in advance or overnight to serve a crowd!
For the dough:
1/2 cup (120 gm) milk, lukewarm
2 tablespoons water, lukewarm
1/2 tablespoon active dry yeast
3 tablespoons unsalted butter, melted but not too hot
1 large egg
2 tablespoons brown sugar
2 tablespoons sugar
1–1/2 cups all-purpose flour
¾ cup bread flour
1/4 teaspoon salt
For the filling:
3 tablespoons unsalted butter, melted
1 tablespoon cinnamon
6 tablespoons brown sugar
For the frosting (see notes for glaze alternative):
4 ounces cream cheese, at room temperature
¼ cup (55 gm) unsalted butter, at room temperature
1 cup (115 gm) powdered sugar
2+ tablespoons of milk
To prepare the dough:
In the bowl of a stand mixer or a large bowl, combine the milk and water and sprinkle the yeast over top of it. Allow the yeast to dissolve, about 5 minutes. Stir in the butter, egg, and brown sugar, and sugar until smooth. In a small bowl, combine the flour, bread flour, and salt. Dump about half of the dry ingredients into the yeast mixture and stir until combined. Pour in the remaining dry ingredients and knead in the bowl using the dough hook attachment until smooth and slightly tacky, about 7 minutes. If you notice your dough isn’t pulling away from the sides of the bowl or it’s too wet, add flour 1 tablespoon at a time until the dough pulls away from the sides of the bowl and forms a little dough “tornado” around the dough hook. Once done kneading, place the dough into a large lightly greased bowl and cover tightly with plastic wrap to double in size, about 1-1/2 hours.
Once the dough has risen, dump it out onto a lightly floured surface and cut it in half. Use a rolling pin to roll one half into a large rectangle about 6”x22” in size. Pour the melted butter and spread it out over top. Combine the cinnamon and brown sugar and sprinkle evenly over the buttered dough. Starting with one of the long ends, tightly roll the dough from end to end and pinch the edges together to seal. Cut the dough into about 20- 1” sections and lay them out pop each on spiral up in a lightly greased mini muffin tin. Repeat this process with the remaining dough. Cover with plastic wrap and allow to rise again, about 40 minutes.
In the meantime, preheat the oven to 350 degrees. Once preheated, bake in the oven for about 15-17 minutes or until the edges are barely golden and the internal temp of a roll is 190 degrees. Remove from the oven and prepare your frosting.
To prepare the frosting:
Cream the cream cheese and butter in large bowl at medium speed until smooth, about 1 minute. Add the powdered sugar and milk and beat to combine. Add additional milk to thin out the frosting or more powdered sugar to thicken it. You can also gently warm the frosting to pour over the rolls as a glaze. Cinnamon rolls are best enjoyed warm.
As an alternative to the, you can spread a thin layer of Nutella and proceed with the instructions.
As an alternative to the thick frosting, you can make a glaze for the rolls by combining 2 cups confectioner’s sugar with ¼ cup milk and ½ teaspoon vanilla extract. Dip the tops of each warm roll into the glaze and allow to set up.
You can make these overnight by putting the freshly spiraled cinnamon rolls into the fridge overnight and baking first thing in the morning!