Fluffy mini bite-sized cinnamon rolls with a 5-ingredient dough made from scratch in just 30 minutes, all topped with the best cream cheese frosting.
Cinnamon rolls have to be at the top of my favorite breakfasts, no questions asked. But then, I’ll take a cinnamon roll any time of day, doesn’t have to be breakfast, so they just might be one of my favorite food items period. They’re not far behind tacos and that is really saying something. There’s just something about the doughy roll plus cinnamon sugary filling and cream cheese frosting that speaks to me.
And it really does need to be cream cheese frosting. Straight frosting without the cream cheese, it’s just lacking the umph a good cinnamon roll really needs. This frosting is my go-to and I always end up making a double batch since half of it ends up going bowl to spoon to mouth without ever touching the food item it’s really intended for. Regular vanilla or chocolate frosting don’t have that effect on me, it’s gotta be a rich cream cheese frosting.
These little baby cinnamon rolls are so adorable I want to adopt them. After I eat them. Wait, that sounded weird… you know what I mean. They’re cute! So cute that they make incredible neighbor gifts or party desserts. You could even serve them instead of cake for a birthday party and stick candles in them. Come to think of it, I think that is exactly what I’ll be having for my next birthday. Cinnamon rolls in lieu of cake. I like it.
And these cinnamon rolls are both easy and insanely delicious. They are made from scratch with a simple 30-minute dough. Do not, I repeat, do not be afraid of the yeast in this dough – this is by far the easiest yeast dough ever to exist and you will find yourself whipping up additional batches of these cuties for every occasion. Don’t believe me? Try it, I dare ya. Just don’t blame me when you join Cinnamon Roll-aholics Anonymous. In fact give me a call, I’ll carpool with you.
- 1⅓ cups warm water
- 1 tablespoon active dry yeast
- 2 tablespoons honey
- 3½ cups flour
- 1 teaspoon salt
- 4 tablespoons buter, completely softened
- ⅓ cup sugar
- ⅓ cup brown sugar
- 1 tablespoon cinnamon
- 2 tablespoons butter, softened
- 2 ounces cream cheese, softened
- 1 teaspoon vanilla
- 3 cups powdered sugar
- Preheat oven to 375 and lightly grease a muffin pan. Add water, yeast, and honey to the bowl of a stand mixer fitting with a dough hook and stir to combine. Allow to rest for 5 minutes (mixture will rise and foam).
- Add flour and salt to bowl. Turn the mixer on low and allow to mix until ingredients come together, then increase mixing speed to medium-low for 5 minutes. Remove dough from bowl and allow to rise for 10 minutes on a lightly floured surface.
- While dough is rising, prepare the filling by whisking together sugars in a bowl.
- Use a floured rolling pin to roll dough into a 9x15 inch rectangle. Use a pizza cutter to trim off the sides if it isn't perfectly rectangular. Spread softened butter over the surface of the dough. Sprinkle cinnamon-sugar mixture over the butter.
- Tightly roll one 15-inch side (the long side) of the dough toward the other 15-inch side to create a long log. Pinch the seam so it closes off the log. Use a very sharp knife or a pizza cutter to cut the ends off and then to cut the log into 24 equal parts. Place each cinnamon roll in the greased muffin tins. Bake 15-20 minutes until golden brown.
- While cinnamon rolls are baking, prepare the frosting. Cream together butter and cream cheese. Mix in the vanilla. Gradually add powdered sugar and mix until combined. Add milk 1 tablespoon at a time until frosting reaches a spreadable consistency. When cinnamon rolls are finished baking, drizzle or spread frosting over rolls and serve.