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mini cinnamon rolls

Mini Cinnamon Roll Bites

Fresh-baked homemade cinnamon rolls bring that comfort feeling to your breakfast or dessert table. This mini-version provides the same delicious flavors in a more manageable size. You can always have a second one!
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 24 rolls
Calories 187 kcal



  • 1 ½ cups milk about 110°F (may substitute water or plant-based milk)
  • 1 tbsp active dry yeast
  • 2 tbsp honey
  • 1 egg at room temperature
  • 1 egg yolk at room temperature
  • 3 ½ cups bread flour we prefer white-wheat
  • 1 tsp salt


  • 4 tbsp butter softened but not quite melted
  • cup sugar You may substitute Allulose or Swerve with excellent results if you are trying to cut the total sugars
  • cup brown sugar measured packed; again the Swerve product substitutes well, if need be.
  • 2 tbsp cinnamon more or less to preferred taste


  • 2 tbsp butter softened
  • 2 ounces cream cheese softened
  • 1 tsp vanilla
  • 3 cups powdered sugar To reduce your sugars, you may use Swerve confectioners sugar
  • 3 tbsp cream or milk


Prepare the Roll Dough

  • Preheat oven to 375. Lightly grease a muffin pan
  • Dissolve honey in the milk, making sure it stays near 110°F. You might need to heat the milk slightly more if it drops below 105°f but do not proceed with the next step until it is between 105-115°f.
  • Stir in yeast. Allow yeast to activate until it foams and is bubbly. This may take 5-15 minutes. If it fails to foam, the yeast is probably not active and will not work in your recipe.
  • Add flour and salt to the yeast mixture.
  • Mix in the egg and egg yolk.
  • Use the dough hook with your stand mixer and mix on low until the ingredients are combine.
  • Turn the speed up to medium-low and mix for an additional 5 minutes.
  • Dough will be slightly sticky but should pull away from the sides of the bowl. If needed, add flour, a small amount at a time, to reach the right consistency.
  • Remove from bowl and place on floured surface. Cover with a damp towel and allow to rest for about 30 minutes.

The filling

  • Put the sugar, brown sugar, and cinnamon in a medium-sized bowl.
  • Whisk until completely combined.

Assemble the rolls

  • Roll the dough out into a 9 x 15 rectangle. Trim the edges if not perfectly rectangular.
  • Spread the butter over the entire surface of the dough.
  • Sprinkle the sugar mixture evenly over the butter.
  • Starting from the long side (15" side) tightly roll the dough into a long log. It's essential to keep it tightly rolled.
  • Pinch the seam closed. You might use a little water on your fingers to seal it smoothly.
  • Using a very sharp knife or a pizza cutter (see my favorite in the description) cut the log into 24 equal pieces.
  • Place each in a muffin cup. Cover and let rise about 20 minutes or until they fill the muffin cup.
  • Bake for 15-20 minutes, until lightly browned.

Prepare the Frosting while rolls are baking

  • Cream together the butter and cream cheese.
  • Add in the vanilla.
  • Mix in the powdered sugar in small amounts, mixing in completely.
  • Add cream, mixing in one tablespoon at a time to reach a thick frosting consistency. You may need more of less than the given amount.

The finishing touches

  • Allow the rolls to cool slightly and put onto a serving tray or rack.
  • While still warm, spread the frosting over each roll.
  • We love these served warm but they are also good cooled.


Calories: 187kcalCarbohydrates: 37gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 22mgSodium: 121mgPotassium: 65mgFiber: 1gSugar: 23gVitamin A: 113IUVitamin C: 1mgCalcium: 39mgIron: 1mg
Keyword cinnamon
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