How do you make mini cinnamon rolls from scratch?

Start with a simple yeast dough, roll it thin, fill with cinnamon sugar, slice, and bake until golden.

How long to bake mini cinnamon rolls?

Most bake in 12–15 minutes at 350°F (175°C), but check early if using a smaller pan or muffin tin.

Can you freeze mini cinnamon rolls?

Yes — freeze unbaked rolls on a tray, then store in a bag for up to 2 months. Thaw in the fridge before baking.

What’s the best icing for mini cinnamon rolls?

Cream cheese frosting adds tang, while a simple powdered sugar glaze gives a lighter sweetness.

Can I make mini cinnamon rolls without yeast?

Yes — use biscuit dough, puff pastry, or 2-ingredient yogurt dough for a no-rise option.

Can I bake mini cinnamon rolls in a muffin tin?

Absolutely — just grease well and reduce bake time slightly to prevent overbrowning.

Can I add heavy cream before baking like TikTok rolls?

Yes, but monitor closely as the extra moisture may extend bake time.

How far in advance can I prepare them?

Assemble up to 18 hours ahead, refrigerate, then bring to room temperature before baking.

Mini Cinnamon Rolls

Name: Mini Cinnamon Rolls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; ½ cup warm milk; ¼ cup warm water; 2 tbsp sugar; 2 tbsp melted butter; 1 tsp active dry yeast; ¼ tsp salt; 1 can (8 oz) crescent rolls or biscuit dough; 1 sheet puff pastry, thawed; 1 cup self-rising flour; 1 cup Greek yogurt; 3 tbsp unsalted butter, melted; ¼ cup granulated sugar; 2 tbsp cinnamon; ¼ tsp nutmeg or ¼ tsp cardamom (optional); ¼ cup brown sugar (optional swap); ¼ cup chopped apples, bananas, or pecans; 2 tbsp caramel drizzle, pumpkin puree, or strawberries; 2 oz cream cheese; 2 tbsp butter; ½ cup powdered sugar; 1–2 tbsp milk; 1 cup powdered sugar + 2–3 tbsp milk (for icing); 1 cup powdered sugar + 2 tbsp maple syrup + 1 tbsp milk (for maple drizzle)

Description

Soft, gooey mini cinnamon rolls with rich cinnamon-sugar filling and creamy glaze, perfect for breakfast or brunch.

Ingredients

2 cups all-purpose flour
½ cup warm milk
¼ cup warm water
2 tbsp sugar
2 tbsp melted butter
1 tsp active dry yeast
¼ tsp salt
1 can (8 oz) crescent rolls or biscuit dough
1 sheet puff pastry, thawed
1 cup self-rising flour
1 cup Greek yogurt
3 tbsp unsalted butter, melted
¼ cup granulated sugar
2 tbsp cinnamon
¼ tsp nutmeg or ¼ tsp cardamom (optional)
¼ cup brown sugar (optional swap)
¼ cup chopped apples, bananas, or pecans
2 tbsp caramel drizzle, pumpkin puree, or strawberries
2 oz cream cheese
2 tbsp butter
½ cup powdered sugar
1–2 tbsp milk
1 cup powdered sugar + 2–3 tbsp milk (for icing)
1 cup powdered sugar + 2 tbsp maple syrup + 1 tbsp milk (for maple drizzle)

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Instructions

Prepare the Dough: For yeast dough, dissolve yeast in warm milk and water, add sugar, butter, and salt, mix in flour, knead 6–8 minutes, and let rise 1–1½ hours. For store-bought dough, unroll and proceed to filling.
Roll and Fill: Roll dough into a 6×12 inch rectangle, brush with melted butter, sprinkle cinnamon-sugar mixture, and add optional nuts or fruit.
Cut and Shape: Roll tightly into a log, cut with kitchen scissors, and place in a prepared pan with space between rolls.
Bake: Bake at 350°F (175°C) for 12–15 minutes, or air fry at 320°F (160°C) for 6–8 minutes, checking early for muffin tins.
Finish and Serve: Cool slightly, then top with glaze or frosting. Brush warm rolls with light glaze for extra softness before adding final drizzle.

Notes

Use brown sugar for richer flavor. Grease muffin tins well to prevent sticking. Freeze unbaked rolls for up to 2 months. Nutritional values are estimated.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 mini roll
Calories: 90
Sugar: 6g
Sodium: 85mg
Fat: 3g
Saturated Fat: 2g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0g
Protein: 2g
Cholesterol: 10mg