Easy Mini Cinnamon Rolls (Cinna-Minis)

Helpful Tips

1. Make filling; store covered on the counter up to 1 day until ready to use.Make the frosting ahead of time and store it in an airtight container in the fridge. Remove it from the fridge when you start the cinnamon rolls so it comes to room temperature. Give it a good stir before spreading.Remove butter, eggs, yeast and cream cheese from the fridge, allow to come to room temp for recipe.

Make the Cinnamon Roll Dough

1. In a small saucepan over low heat; add butter (3 TBL), milk (½ cup), sugar (¼ cup) and kosher salt (¼ tsp), stirring until warmed, not higher than about 120° F. Careful it can go from warm to hot fast. If too hot (greater than 130° F), let sit until cools slightly. Butter may not be completely melted, but that's okay. Use a thermometer to measure temperature, if you don’t have one it shouldn’t be to hot - test a few drops on your wrist.
2. While milk is warming (or cooling) place bread flour (1 cup) into bowl of a stand mixer with batter attachment, add yeast and mix on low to combine.
3. Slowly pour in warmed milk mixture into flour and yeast mixture, mixing on low. It will be thick and sticky.
4. With the mixer on low, add room-temperature egg (1) and the remaining 1 ¼ cups of flour, mixing well to combine.
5. Next, replace the paddle attachment with the J hook for kneading; knead the dough for 5-10 minutes on a low setting, until the dough is smooth and elastic. Add up to ¼ cup additional flour if needed.
6. Spread a teaspoon of unflavored oil into a medium bowl, using a paper towel to spread it all over the bowl. Plop your cinnamon roll dough into the bowl and turn to "grease" the top and bottom. Seal with plastic wrap and set in a warm place for 15-30 minutes to rest. Note that at this point, you may cover the dough well and store it in the fridge overnight; proceed with the recipe in the morning.

How to Create a Warm Proofing Place

1. I set my oven on the proof setting at about 75-80° F. If no proof setting, turn your oven on to 100° F, let it preheat, then TURN OFF, then place the dough inside for first rising.

Make Cinnamon Filling

1. Meanwhile, in a small mixing bowl or stand mixer, mix together softened butter (½ cup), packed brown sugar (½ cup) and cinnamon (1 ½ tablespoons) and kosher salt (¼ teaspoon). Mix on medium-high speed until smooth and creamy, set aside.

Roll Out Dough (two separate rollings)

1. Once your dough has rested, it will be easy to roll—like playdough. Divide the dough into two portions. Remove one of the portions, and on a floured surface, roll the dough into a large rectangle, between 6 x 13-20 inches or so. It should be long and skinny.
2. Spread half the cinnamon filling evenly over the dough, leaving about ½ - 1 inch around the edges. I like using a small offset spatula to spread the cinnamon filling easily.
3. Roll tightly from the long side, pinching edges to seal. Use water on seams if necessary. Tuck in ends for evenness, then turn seam side down. Cut into 20 1-inch pieces using a sharp serrated knife, dental floss or sharp kitchen shears. Repeat with second piece of dough until you have about 36-40 mini cinnamon rolls.
4. Place in a well-greased or parchment-lined Jelly Roll, you may also use mini cupcake pan or 9x13 inch pan. Cover loosely with plastic wrap and a tea towel and allow to rise for 1- 1 ½ hours until doubled.Adjust the oven rack to the middle position and preheat the oven to 350° F (175° C).
5. Bake rolls for about 14-18 minutes until slightly golden. While baking or during rising time, make the frosting.

Make Cream Cheese Frosting.

1. In the bowl of a stand mixer or hand mixer, beat room-temperature butter (2 TBL) and cream cheese (2 ounces) on medium-high for 4 minutes until light and fluffy. Reduce speed to low, and add powdered sugar (1 cup), vanilla (½ teaspoons), and pinch of salt - if needed, add 1-2 teaspoons of milk or cream to achieve desired consistency. May be made 2 days ahead, cover and refrigerate, removing from the fridge as you start making the rolls.
2. Remove cinnamon rolls from the oven when golden brown and the middle rolls spring back when lightly touched.Everyone likes their cinnamon rolls baked differently. For softer, gooey rolls, bake on the lower side, and for more firm rolls, bake on the longer side.
3. Allow the rolls to cool for about 10 minutes before spreading the frosting on the tops. Or cool completely and serve with frosting on the side!