Mini cinnamon rolls capture everything you love about a classic cinnamon roll in a smaller, more shareable package. These use the same soft, enriched brioche-style dough from my popular cinnamon roll recipe, finished with a thin cream cheese glaze that drizzles into the spirals so the swirls remain visible. They bake up golden and fluffy on a half sheet pan and make 30 irresistible minis.
This recipe is part of the 2026 cinnamon rolls series, featuring a new cinnamon roll recipe each month. For the full collection and guides on doughs and frostings, check my cinnamon roll hub page.
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After sharing my brioche-style cinnamon rolls, which use a tangzhong (a cooked flour-and-milk paste) for extended softness, I wanted a version that felt lighter per bite. Full-size rolls include butter in several places and a cream bath in the pan—perfect for a single large roll but heavy if you plan to eat several. For minis I reduced the butter slightly and removed the heavy cream pan bath while keeping the tangzhong and brioche-style enrichment that give the dough its pillowy texture. The result is the same tender, rich dough but a little less heavy per bite—ideal when you’ll likely have more than one.
There’s something undeniably delightful about thirty little spirals, golden and puffy with glaze settled into each crease. They’re perfect for brunch or gatherings, and they’re easy to share.
Why This Mini Cinnamon Rolls Recipe Works
- Tangzhong keeps them soft for days. Cooking a small portion of flour and milk into a paste before adding it to the dough traps moisture so the minis stay tender longer than typical small rolls.
- Brioche-style enrichment without heaviness. Butter is incorporated after the gluten develops, as with traditional brioche, giving a rich, tender crumb. The butter amount is reduced slightly so you can enjoy multiple minis without feeling weighed down.
- Strip-and-roll shaping. Cutting the filled dough into strips, halving each strip, and rolling each piece into an individual spiral preserves a visible swirl and concentrates the filling at the center for a satisfying bite.
- A thin glaze, not thick frosting. A pourable cream cheese glaze settles into the grooves and highlights the spirals rather than covering them up.
Ingredients You’ll Need
- Tangzhong: Just all-purpose flour and whole milk cooked into a thick paste. It takes a few minutes and dramatically improves shelf life and softness.
- Dough: A mix of all-purpose and bread flour for a tender but structured dough, plus active dry yeast, sugar, eggs, vanilla bean paste, salt, and butter. The softened butter is kneaded in after the dough has developed gluten (brioche-style).
- Filling: Softened butter, packed brown sugar, ground cinnamon, and optional cardamom for a warm, floral note.
- Cream cheese glaze: Powdered sugar, a small amount of cream cheese, melted butter, vanilla bean paste, a pinch of salt, and milk to thin. Keep it pourable so it drips into the swirls.
How to Make Mini Cinnamon Rolls
- Make the tangzhong. Whisk flour and milk in a small saucepan and cook over medium heat, stirring constantly, until it thickens into a glossy paste that shows lines when you drag a whisk through it. Cool to room temperature.
- Mix and knead the dough. Bloom yeast in warm milk and sugar, then combine with the flours, salt, tangzhong, melted butter, vanilla, and eggs in a stand mixer. Knead until smooth and elastic, then add softened butter one tablespoon at a time until incorporated.
- First rise and chill. Let the dough rise until doubled, then refrigerate for at least 2 hours or overnight. Chilled dough rolls and cuts much more easily.
- Fill, cut, and shape. Roll chilled dough to roughly 16×15 inches, spread the filling, cut into 15 strips along the long side, then cut each strip in half to make 30 pieces. Roll each piece from the center cut into a tight spiral and place in a half sheet pan in a 5×6 grid.
- Second rise. Proof shaped rolls 20–30 minutes until puffy but not overproofed.
- Bake and glaze. Bake at 350°F for 18–20 minutes until golden. Let cool 5 minutes, then drizzle with the thin cream cheese glaze so it settles into the swirls.
Tips for the Best Mini Cinnamon Rolls
- Chill the dough. Cold dough is far easier to roll thin and cut into even strips.
- Watch the proof time. Minis proof faster than full-size rolls; 20–30 minutes is usually enough. If an indent doesn’t spring back at all, they’ve likely overproofed.
- Keep the glaze thin. Thin it with milk a tablespoon at a time until it drizzles cleanly from a spoon—thicker glaze will hide the swirls.
How to Store Mini Cinnamon Rolls
Store leftovers covered at room temperature for up to 3 days. The tangzhong helps them stay soft longer than typical rolls. Reheat individual rolls in the microwave for 15–20 seconds.
To freeze, place baked unglazed rolls in a single layer on a sheet pan and freeze until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 350°F for 8–10 minutes, then add glaze.
Can You Make These Mini Cinnamon Rolls Overnight?
Yes. After shaping and arranging the rolls, cover the pan tightly and refrigerate overnight. In the morning let them sit at room temperature for about 30–45 minutes to take the chill off, then bake as directed. This is a convenient option for holiday mornings or brunch.
More Cinnamon Roll Recipes
If you love cinnamon rolls, explore other variations and techniques on my cinnamon rolls hub page for different doughs, fillings, and frostings.
Frequently Asked Questions
Yes. Use the same amount (2 1/4 teaspoons). With instant yeast you can add it directly to the dry ingredients and skip the blooming step.
This dough is quite sticky and benefits greatly from a stand mixer. If you don’t have one, be prepared for a more labor-intensive hand-kneading process and ensure proper gluten development.
Common causes are adding too much flour, not allowing sufficient rise time, or under-kneading. Measure flour by spooning into the cup and leveling off, or use grams for accuracy.
The dough uses the same brioche-style tangzhong base, but with slightly reduced butter for a lighter bite. The shaping differs—this method cuts strips and rolls each piece into a spiral—plus the recipe uses a drizzleable cream cheese glaze instead of thick frosting so the swirls remain visible.
You can, but the tangzhong is key to keeping these minis soft for days. Without it they will dry out more quickly, which is more noticeable with smaller rolls.
Mini Cinnamon Rolls
Ingredients
Tangzhong
- 3 tbsp all-purpose flour
- 1/2 cup whole milk
Dough
- 3/4 cup whole milk, warmed to 100–110°F
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/4 cup butter, melted or very soft
- 1 tsp vanilla bean paste
- 2 large eggs, room temperature
- 1 1/4 tsp salt
- 2 1/2 cups all-purpose flour
- 1 cup bread flour
- 3 tbsp butter, softened and added after kneading (brioche-style)
Filling
- 1/3 cup butter, softened
- 1 1/4 cups brown sugar, packed
- 1 tbsp ground cinnamon
- 1/4 tsp ground cardamom (optional)
Cream Cheese Glaze
- 1 cup powdered sugar, sifted
- 2 tbsp butter, melted
- 2 oz cream cheese, softened
- 1 tsp vanilla bean paste
- Pinch of salt
- 3 tbsp milk, to thin
Instructions
Make the Tangzhong
- Whisk 3 tablespoons (about 16 g) flour with 1/2 cup (120 ml) milk in a small saucepan until smooth. Cook over medium heat, whisking constantly, until it forms a glossy paste and leaves visible lines when you drag a whisk through it, 2–4 minutes. Cool to room temperature or refrigerate until needed.
Activate & Mix the Dough
- Whisk 3/4 cup (180 ml) warmed milk with 1/4 cup (50 g) sugar, sprinkle the yeast over the top, and wait 5 minutes until foamy. In the bowl of a stand mixer fitted with a dough hook, combine the flours and salt. Add the cooled tangzhong, milk-yeast mixture, 1/4 cup melted butter, vanilla, and eggs. Mix on low until a soft dough forms.
Knead & Enrich
- Knead on medium speed 5–8 minutes until smooth and elastic. Gradually add the 3 tablespoons softened butter, one tablespoon at a time, until fully incorporated. The dough should be smooth and slightly tacky but not sticky.
First Rise & Chill
- Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1–2 hours. After the first rise refrigerate 2–8 hours or overnight—cold dough is essential for rolling thin and cutting strips.
Make the Filling
- Mix 1/3 cup softened butter with 1 1/4 cups packed brown sugar, 1 tablespoon ground cinnamon, and optional 1/4 teaspoon cardamom into a spreadable paste.
Shape the Mini Rolls
- Turn chilled dough onto a lightly floured surface and roll into a 16×15-inch rectangle. Spread the filling, leaving a 1/2-inch border along the far long edge. Cut the dough into 15 strips along the 15-inch side, then cut each strip in half to make 30 pieces. Starting from the center cut of each piece, roll into a tight spiral and pinch to seal. Arrange cut-side up in a half sheet pan in a 5×6 grid.
Second Rise
- Cover loosely and let rise 20–30 minutes until puffy and nearly doubled. Minis proof quickly, so watch closely.
Bake
- Preheat oven to 350°F. Bake 18–20 minutes until golden and centers register about 190°F (88°C). Let rest 5 minutes in the pan before glazing.
Make the Cream Cheese Glaze
- Whisk melted butter and softened cream cheese until smooth. Add sifted powdered sugar, vanilla, and a pinch of salt and whisk until lump-free. Add milk 1 tablespoon at a time until the glaze is thin and pourable. Drizzle over warm rolls so the glaze settles into the spirals.
Nutrition
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Carbohydrates: 20g
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Protein: 2g
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Fat: 7g
Nutrition information is automatically calculated and should be used as an approximation.