Description

These Mini Cinnamon Rolls (Pillowy Soft) are irresistibly delicious. With their perfect sweetness and fluffy texture, they are made with simple ingredients like honey, Greek yogurt, and heavy cream, ideal for breakfast or a comforting treat.

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

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Instructions

Activate the yeast: 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, whisk, and let sit for 5 minutes until foamy.
Mix the wet ingredients: Add honey, the remaining sugar, Greek yogurt, eggs, egg yolk, and vanilla to the yeast mixture. Mix briefly to combine using a paddle attachment.
Add the dry ingredients and rest the dough: Incorporate bread flour and salt, mixing on low speed until a shaggy dough forms. Rest uncovered for 10 minutes to relax the gluten.
Knead to develop gluten: Switch to the dough hook and knead on medium for 5-6 minutes until smooth and elastic, pulling away from the bowl's sides.
Add butter and knead again: Add softened butter gradually while mixing on low. Knead for an additional 4-5 minutes until the dough is smooth and slightly tacky.
First rise: Place the dough in a greased bowl, cover, and let it rise in a warm place for 45-60 minutes until puffy but not fully doubled.
Make the filling: Mix softened butter, brown sugar, cinnamon, salt, and vanilla into a spreadable paste.
Roll the dough and spread filling: Roll the dough into a rectangle and spread the filling evenly over it.
Cut and roll the cinnamon rolls: Cut the rectangle into strips and roll them tightly into mini cinnamon rolls. Arrange them in a greased baking pan.
Second rise: Cover the rolls and let them rise for 15-30 minutes until puffy. Preheat the oven to 350°F.
Add cream and bake: Pour warmed heavy cream over the rolls and bake for 22-25 minutes until lightly golden and cooked through. Let cool for 10 minutes.
Make the frosting: Whip cream cheese and butter smooth, then add powdered sugar, vanilla, and salt. Adjust with cream or milk if needed, then spread over warm rolls.

Notes

For best results, ensure the milk is warm but not too hot to avoid killing the yeast.
These cinnamon rolls are best enjoyed fresh, but can be stored for up to 2 days at room temperature or frozen for later consumption.
Consider adding chopped nuts or raisins to the filling for additional texture and flavor.

Nutrition

Serving Size: 1 roll
Calories: 180
Sugar: 9g
Sodium: 150mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 0g
Protein: 3g
Cholesterol: 20mg