Mini Cinnamon Rolls

I love cinnamon rolls, and it is definitely one of my favorite pastry in the morning. These cinnamon rolls are very easy to make, soft and so fragrant and addictive. YUM!

Mini Cinnamon Rolls

Photo: Natalie Levin

5 from 4 votes

Mini Cinnamon Rolls

Servings 18 mini cinnamon rolls
Author Natalie


For the dough:

  • 280 grams (2 cups) all-purpose flour
  • 8 grams (2 tsp.) active dry yeast
  • 125 ml. (1/2 cup) milk
  • 2 large egg yolks
  • 50 grams (1/4 cup) sugar
  • 100 grams (1/2 cup) soft butter
  • 1 tsp. vanilla extract
  • Pinch of salt

Cinnamon filling:

  • 150 grams (3/4 cup) light brown sugar
  • 50 grams (1/4 cup) butter
  • 1 heaping tsp. ground cinnamon
  • Pinch of salt
  • 1 tbsp. milk
  • 1 large egg white
  • 30 (3 tbsp.) cornstarch
  • Beaten egg for brushing

For the glaze:

  • 50 grams (1/4 cup) sugar
  • 60 ml. (1/4 cup) water


  1. Dough: in a bowl of a mixer with dough hook put flour, yeast, milk, egg yolks, sugar, butter, vanilla and salt and knead for 10-12 minutes until the dough is soft.
  2. Cover the bowl and let rise in warm place for about 1-2 hours or until it doubles in volume.
  3. Cinnamon filling: mix sugar, butter, cinnamon, salt, milk, egg white and cornstarch until the mixture is smooth in texture of a paste.
  4. Divide the dough into 2 parts.
  5. On a floured surface, roll each part into a rectangle about 1/2 cm thick and spread about 1/2 the amount of filling.
  6. Roll tight and cut into 1-2 cm thick rolls.
  7. Place the cinnamon rolls on an oven pan lined with baking paper.
  8. Repeat with the second part of the dough and the remaining filling.
  9. Cover the rolls and let rise for about an hour or until the almost double the volume.
  10. Preheat oven to 170c degrees.
  11. Gently brush the rolls with egg and bake for about 15-20 minutes or until golden brown and set.
  12. Glaze: in a small pot put sugar and water and heat over high heat until the sugar dissolves.
  13. Brush the pastry generously with syrup, let cool slightly and serve at room temperature.

Recipe Notes

  • Serve warm or at room temperature.
  • Keep the rolls in an airtight bag in the freezer for up to 2-3 weeks.
Mini Cinnamon Rolls

Photo: Natalie Levin