Description
These Mini Cinnamon Rolls (Pillowy Soft) are a delightful treat with their soft texture and delicious cinnamon filling. Made with simple ingredients like honey and Greek yogurt, they are perfect for breakfast or a snack, satisfying your sweet tooth effortlessly.
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
- Warm the milk in the microwave until it reaches 110-113°F. Combine it with the yeast and 1 tablespoon of sugar in a bowl and let it foam for 5 minutes.
- Add honey, the remaining sugar, Greek yogurt, eggs, egg yolk, and vanilla to the mixture. Stir briefly to combine.
- Incorporate bread flour and salt, mixing on low until a shaggy dough forms, then let it rest for 10 minutes.
- Switch to a dough hook and knead for 5-6 minutes until the dough is smooth and elastic.
- Gradually add the softened butter while kneading on low speed, ensuring each tablespoon is fully mixed in before adding the next. Knead for another 4-5 minutes.
- Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise in a warm place for 45-60 minutes until puffy.
- While the dough rises, combine softened butter, brown sugar, cinnamon, salt, and vanilla in a bowl to create the filling.
- Roll the dough into a rectangle measuring 20×18 inches on a floured surface. Spread the filling evenly over the dough.
- Cut the dough into strips and roll them into cinnamon rolls. Place them in a greased 9×13-inch baking pan, arranging them closely.
- Cover the rolls and let them rise for an additional 15-30 minutes until puffy. Preheat the oven to 350°F.
- Pour warmed heavy cream around the rolls and bake for 22-25 minutes until lightly golden. Allow them to cool for 10 minutes.
- Beat cream cheese and butter until smooth, then add powdered sugar, vanilla, and salt. Mix until creamy, adjusting consistency with cream or milk as needed. Frost the warm cinnamon rolls.
Notes
Ensure the milk is at the right temperature to activate the yeast properly.
You can substitute Greek yogurt with sour cream if preferred.
These cinnamon rolls can be made ahead of time and baked fresh in the morning.
Nutrition
- Serving Size: 1 roll
- Calories: 182
- Sugar: 8g
- Sodium: 135mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 37mg