Soft and fluffy mini cinnamon rolls filled with a buttery cinnamon-sugar swirl and topped with rich cream cheese frosting — a bite-sized treat perfect for breakfast or dessert.
1–2 tablespoons milk (to thin frosting, as needed)
Instructions
In a large bowl, mix warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy.
Add melted butter, egg, and salt. Stir to combine.
Add flour gradually and knead the dough for about 5–7 minutes until smooth and elastic. Cover and let rise for 1 hour or until doubled in size.
Roll out dough on a floured surface into a 12×10-inch rectangle.
Spread softened butter over dough, then sprinkle evenly with brown sugar and cinnamon.
Roll up the dough tightly from the long side and cut into 24 mini rolls.
Place rolls in a greased 9×13-inch baking dish. Cover and let rise for another 20–30 minutes.
Preheat oven to 350°F (175°C) and bake rolls for 15–18 minutes until golden.
While baking, prepare the frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and a bit of milk to reach desired consistency.
Spread frosting over warm rolls and serve.
Notes
For quicker prep, use store-bought refrigerated dough.
Rolls can be made ahead and refrigerated overnight before baking.
Let cream cheese and butter come to room temperature for a smoother frosting.