Description

These Mini Cinnamon Rolls (Pillowy Soft) feature a delightful flavor thanks to the honey and cinnamon filling, easy preparation, and a creamy frosting, making them a favorite for breakfast or a sweet treat.

Ingredients

Scale

¾ cup whole milk warmed to 110-113°f
2 ¼ teaspoons instant yeast 1 standard packet
⅓ cup honey
¼ cup granulated sugar divided
½ cup full-fat plain greek yogurt or sour cream, room temperature
2 large eggs + 1 egg yolk room temperature
1 teaspoon vanilla bean paste or vanilla extract
4 ¼ cups bread flour
1 ½ teaspoons salt
6 tablespoons unsalted butter very soft but not melted
½ cup heavy cream warmed slightly
½ cup unsalted butter very soft
1 cup light brown sugar packed
2 tablespoons ground cinnamon
¼ teaspoon salt
½ teaspoon vanilla bean paste or vanilla extract
4 oz full-fat block cream cheese softened to room temperature
4 tablespoons unsalted butter softened to room temperature
1 ¼ cups powdered sugar
1 teaspoon vanilla extract
pinch salt
1 tablespoon heavy cream or milk as needed

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Instructions

Activate the yeast: Warm the milk in the microwave for 30-40 seconds until it reaches 110-113°F. Combine it with the yeast and 1 tablespoon of sugar in a bowl and let sit for 5 minutes until foamy.
Mix the wet ingredients: Add the honey, remaining sugar, Greek yogurt, eggs, egg yolk, and vanilla to the yeast mixture. Blend briefly with a paddle attachment.
Add the dry ingredients: Incorporate the bread flour and salt, mixing on low speed for about 2 minutes until a shaggy dough forms. Allow the dough to rest for 10 minutes.
Knead the dough: Switch to a dough hook and knead on medium speed for 5-6 minutes until it becomes smooth and elastic.
Add the butter: With the mixer on low, gradually add the softened butter until fully incorporated, then continue kneading for another 4-5 minutes.
First rise: Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 45-60 minutes until it's puffy.
Make the filling: Combine softened butter, brown sugar, cinnamon, salt, and vanilla into a paste in a medium bowl.
Roll and spread: Grease a 9×13-inch baking pan. Roll out the dough into a 20×18-inch rectangle and spread the filling evenly over it.
Cut and roll: Cut the dough into strips and roll them tightly into mini cinnamon rolls, placing them in the pan.
Second rise: Cover the rolls and let them rise for another 15-30 minutes until puffy. Preheat the oven to 350°F.
Add cream and bake: Pour warmed heavy cream around the rolls and bake for 22-25 minutes until golden brown. Cool for 10 minutes.
Make the frosting: Beat cream cheese and softened butter until smooth, then mix in powdered sugar, vanilla, and salt. Add cream or milk as needed for consistency.

Notes

Make sure to warm the milk to the right temperature to activate the yeast properly.
Allow the dough to rest for the time specified, as this helps with gluten development and texture.
Feel free to adjust the frosting consistency by adding more cream or milk as needed.

Nutrition

Serving Size: 1 roll
Calories: 150
Sugar: 8g
Sodium: 120mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0g
Protein: 2g
Cholesterol: 30mg