Are you craving fluffy cinnamon rolls that melt in your mouth? Look no further. These adorable cinnamon rolls are deliciously soft. Plus, they come in the perfect bite-sized pieces.
We promise these cinnamon rolls are the best you’ll ever make. Follow our fool-proof recipe and amaze all your friends and family!
Why You’ll Love These Soft Mini Cinnamon Rolls
- Fluffy Pull-Apart Rolls: These cinnamon rolls use a secret Tanzhong method normally applied to fluffy Asian bread. They pull apart wonderfully and are extremely soft and moist in the middle.
- Adorable Portion Sizes: The mini sizes mean you get more cinnamon filling versus regular cinnamon rolls.
- A Special Frosting: Cinnamon rolls are never complete without a sweet frosting. We pair our cinnamon rolls with a cream cheese frosting that’s both familiar and unlike any other!
How to Make Soft Mini Cinnamon Rolls
Without further ado, here’s how to make the best soft mini cinnamon rolls of your life!
Ingredients
For the Tangzhong Paste:
- 3 tbsp bread flour
- 1 cup water
For the Bread:
- 4 ½ cups sifted bread flour
- 5 tbsp sugar
- 2 tsp salt
- 2 tsp milk powder or powdered creamer
- 2 tsp active dry yeast
- 1 egg
- Tangzhong
- 1 cup milk
- 3 tbsp room temperature butter
- 1 egg yolk + 2 tbsp milk (for egg wash)
For the Cinnamon Filling:
- ½ cup good quality butter
- 2 tsp cinnamon powder
- 1 cup coconut or muscovado sugar
For the Frosting:
- 4 tbsp softened butter
- 4 oz room temperature cream cheese
- 1 tsp vanilla
- 1 cup sifted powdered sugar
- 1 pinch salt
To Make the Rolls
- To make the Tangzhong paste, mix bread flour with water in a saucepan. Heat it on low heat until it starts to thicken. Stop the heat and keep cooking and stirring with the residual heat.
- Transfer the paste to a bowl and refrigerate it for an hour. The Tangzhong should have a thick gravy-like consistency.
- Next, combine the bread flour, sugar, salt, milk powder, and yeast in a large mixing bowl. Stir all the dry ingredients together, then make a well in the center.
- Pour in the egg, milk, and all of the Tangzhong paste. Stir the ingredients with a wooden spoon until you form a ball.
- Lightly flour your worktop and turn the dough over for kneading. As you’re kneading, use small amounts of the butter at a time to prevent sticking. Knead the dough for ten minutes or until smooth and elastic. (Avoid adding extra flour during this time.)
- Once done, place the dough in a well-oiled bowl. Cover it with a damp cloth, then let it rise for two hours.
- Punch the dough down, then divide it into four. Roll each out to a rectangular shape with a ⅛ inch thickness.
- Spread the butter generously over the flat dough, taking care not to cover the edges. Sprinkle the cinnamon and sugar generously over the buttered surface. Repeat the same process with the other pieces of dough.
- After this, roll the dough to form a mini log. Cut the log into 1-inch cinnamon rolls!
- Place the cinnamon rolls close to each other on a lined baking tray. Let the cinnamon rolls rise for 15 more minutes, then brush the tops with egg wash.
- Finally, bake the mini cinnamon rolls at 355°F for 20 minutes.
To Make the Cream Cheese Frosting
- Combine all ingredients in a mixing bowl and whisk it with a hand mixer until fluffy.
- Spread the frosting over the cinnamon rolls once they are cool. Dust the tops of the frosted cinnamon rolls with cinnamon or cocoa powder, then serve!
Final Thoughts
There you have it, the softest cinnamon rolls you’ll ever make. Enjoy them by yourself, or give them away for the holidays. We’re confident that everyone will love these soft mini cinnamon rolls!
If you liked learning how to make soft mini cinnamon rolls, consider visiting our website for more tips and recipes.
Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.