Description
These Mini Cinnamon Rolls are pillowy soft and bursting with flavor, made with simple ingredients like honey and Greek yogurt. They’re perfect for sharing at breakfast or as a delightful dessert!
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
Instructions
- Activate the yeast by warming the milk to 110-113°F and whisking it with the yeast and 1 tablespoon sugar. Let it sit for 5 minutes until foamy.
- Mix in honey, remaining sugar, Greek yogurt, eggs, egg yolk, and vanilla with the mixer using the paddle attachment.
- Add bread flour and salt, mixing on low until a shaggy dough forms. Let it rest covered for 10 minutes.
- Knead the dough on medium speed with a dough hook for 5-6 minutes until smooth and elastic.
- Gradually add softened butter, one tablespoon at a time, mixing until smooth and slightly tacky.
- Transfer the dough to a greased bowl, cover, and let it rise in a warm place for 45-60 minutes.
- Prepare the filling by mixing softened butter, brown sugar, cinnamon, salt, and vanilla in a bowl until spreadable.
- Roll out the dough into a 20×18-inch rectangle and spread the filling evenly over it.
- Cut the dough into strips and roll each into mini cinnamon rolls. Arrange them in a greased baking pan.
- Cover and let the rolls rise again for 15-30 minutes while preheating the oven to 350°F.
- Pour warmed heavy cream around the rolls and bake for 22-25 minutes until golden brown. Cool for 10 minutes.
- For the frosting, beat cream cheese and butter until smooth, then mix in powdered sugar, vanilla, salt, and cream to achieve a soft consistency. Spread over warm rolls.
Notes
Make sure all dairy ingredients are at room temperature for best results.
Cover the rolls tightly during their second rise to prevent them from drying out.
Add extra frosting if desired for a sweeter treat.
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 8g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg