These mini cinnamon rolls are a bite-sized version of a classic cinnamon roll with a soft, pillowy interior and a golden brown exterior that crisps up slightly with a sweet glaze. These bites are made with half the sugar of other cinnamon roll recipes and are just as delicious!
Why We Love These Mini Cinnamon Rolls
If you love the taste of Cinnamon Rolls but are looking for a healthier option, these Mini Cinnamon Rolls are for you! Made from soft, whole grain flour and sweetened with a touch of sugar, these mini rolls are a delicious and nutritious twist on classic pastries.
I knew I wanted a healthy cinnamon roll recipe on my site for a long time. My daughter is really good at making Cinnamon Rolls, and there were several weekends when we enjoyed them. However, the recipe we usually use was butter-drenched, with large amounts of brown sugar, white sugar, and cinnamon. Don’t get me wrong… they were amazing. But I knew we could do better, and I knew that with just a few modifications, we could still make them delicious while cutting down on most of the sugar we were using.
And we did it! These mini cinnamon rolls are so delicious, easy to make and you won’t feel heavy after eating them!
Ingredients required for this recipe
- Flour: If you want the benefits of whole wheat flour but like the texture of baked goods made with all-purpose flour, a good compromise is whole wheat flour. This type of flour is made from finely ground whole wheat and has a lower protein content than regular wheat flour. It can be used as a substitute for all-purpose flour in many recipes, including cinnamon rolls. It adds a slightly nutty flavor and can give the rolls a slightly denser texture.
- Yeast: This recipe requires active dry yeast. This type of yeast needs to be activated in a small amount of warm water or milk before adding it to your recipe.
- Milk: Unsweetened, with at least 1% milk fat is what I recommend for this recipe. Milk adds moisture to the dough and helps in making a soft and supple texture. It also adds richness and flavor to Cinnamon Rolls.
- Butter: Unsalted is best.
- Egg: One large egg is required. It helps to bind the ingredients together. It also contributes to the color and texture of the finished roll.
- Brown Sugar: Helps create a caramelized, sticky center when baked.
- Cream Cheese: Required for the glaze.
What is whole wheat flour?
These Cinnamon Rolls start with some whole wheat pastry flour. Regular wheat flour is heavier and more dense. When you want to make a more delicate pastry but are trying to use as much whole wheat as possible, whole wheat flour is a great option. According to the Bob’s Red Mill site,
Many people ask how whole wheat flour is different from whole wheat flour. It’s simple: Whole wheat flour is milled from white soft wheat, while regular whole wheat flour is made from red hard wheat. It has a lower protein content than regular wheat flour and makes whole grain baked goods such as pie crusts, muffins, quick breads, pastries and cookies surprisingly tender, yet it retains the nutrients of the bran and germ. Retains. (source)
Which Yeast Is Best for Mini Cinnamon Rolls?
There are two main types of yeast used in baking. Active dry yeast and instant yeast.
Active dry yeast is made by drying yeast cells in a process that removes some of the moisture. As a result, it is less potent than instant yeast and takes longer to rise. Active dry yeast should be dissolved in warm water (110-115°F) before adding to flour. It is best to proof the yeast (test it to be sure it is active) by mixing it with a small amount of sugar (or honey) in a small amount of warm water and waiting for it to become frothy before using it in your recipe. Do it. ,
Instant yeast, also known as rapid-rise or fast-acting yeast, is finer-grained than active dry yeast and has a higher moisture content. It is more potent than active dry yeast and does not need to be dissolved in water before adding to flour. It also requires less mounting time.
In general, you can use instant yeast or active dry yeast in a recipe, but you may need to adjust the rising time slightly. If you are using active dry yeast in a recipe that calls for instant yeast, you may need to increase the rising time and proof the yeast before adding it to the flour.
How to make Mini Cinnamon Rolls?
- Mix. Begin by mixing the warm milk and yeast. Leave it like this for 5 minutes till the yeast becomes frothy. This is important with active dry yeast. You will mix the rest of the ingredients together and then simmer for 5-7 minutes as needed. I always use my stand mixer with the dough hook.
- rise. You will let this dough rise for 1-2 hours depending on how warm your house is. Once it has roughly doubled in size, it has risen sufficiently.
- wander. This is the fun part! Punch down the dough and then you’ll roll it into a rectangle. The size really matters here because when you roll it out, you want it to be long and thin so that you can cut lovely little pieces of dough that will fit in your mini muffin tins. You will need to roll the dough into a rectangle that is 9 inches by 18 inches.
- Spread, In a small bowl, mix brown sugar and cinnamon. Spread the softened butter over the surface of the dough, then sprinkle the cinnamon-sugar mixture over the top. Roll the dough well in the shape of a ball.
- piece. With a sharp knife, or a piece of dental floss, cut the dough into 24 equal pieces that are about 1 inch wide. Place the mini rolls in a greased mini muffin tin. Cover the rolls with a towel and let them rise for another 30 minutes.
- bake. Preheat your oven to 350°F. Bake the rolls for 12-15 minutes or till they are golden brown. Let them cool for a few minutes before applying the glaze.
What Happens If Your Cinnamon Roll Takes Too Long?
As the dough rises, air pockets are created in the dough. If the dough rises for too long, the dough may become too puffy and may not hold its shape when baked. Cinnamon rolls can also be very large, which can make it difficult to bake them evenly.
If you notice that the dough is rising too quickly, you can punch it to release some air and then let it rise again for a short period of time. You can also refrigerate the dough to slow down the rising process.
Tips to Make Amazing Mini Cinnamon Rolls
- Use fresh yeast: If your yeast is old, it may not be as potent and your cinnamon rolls will not rise properly. If you’re using dry yeast, make sure it’s still active by proofing it in warm water before adding it to the dough.
- Knead the dough well: Kneading the dough helps develop the gluten, which gives the roll its soft and supple texture. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
- Do not over bake the rolls: The mini cinnamon rolls cook very quickly, so keep an eye on them while they bake. They should be golden brown and cooked through, but still soft and tender.
More Favorite Baked Treats
- 2 1/4 cup whole wheat pastry flour or white whole wheat flour
- 1 tablespoon active dry yeast
- 3/4 cup milk Hot
- 2 big spoon unsalted butter molten
- 1 Huge Egg
- 2 big spoon brown sugar
- 1/2 small spoon Salt
- 2 ounce cream cheese Soft
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/2 small spoon vanilla extract
In a small bowl, mix warm milk and yeast. Leave it like this for 5 minutes till the yeast becomes frothy.
In bowl of stand mixer with dough hook, add melted butter, egg, brown sugar, and salt. Add yeast mixture and mix to combine.
Add the whole wheat flour to the bowl and mix until the dough comes together. If dough is too sticky, add more flour 1 tablespoon at a time as needed. The dough should be sticky, but not sticky. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
Place the dough in a greased bowl and cover it with a towel. Let it rise in a warm place for 1-2 hours or till it doubles in size.
Once the dough has risen, punch it down and roll out on a floured surface into a large rectangle that is 9 by 18 inches.
In a small bowl, mix brown sugar and cinnamon. Spread the softened butter over the surface of the dough, then sprinkle the cinnamon-sugar mixture over the top.
Roll the dough tightly into a ball, then cut it into 24 pieces that are about 1 inch wide. Place the mini rolls in a greased mini muffin tin.
Cover the rolls with a towel and let them rise for another 30 minutes. Preheat oven to 350°F. Bake the rolls for 12-15 minutes or till they are golden brown. Let them cool for a few minutes and glaze.
To make glaze, place softened cream cheese in a medium-sized mixing bowl. With a hand mixer, beat cream cheese until smooth. Add powdered sugar, milk and vanilla and beat until smooth and creamy. Spread on mini cinnamon rolls and enjoy!
Calories: 93kcal , Carbohydrates: 15Yes , Protein: 2Yes , thick: 3Yes , Saturated fat: 2Yes , Polyunsaturated Fat: 0.3Yes , monounsaturated fat: 1Yes , Trans Fats: 0.1Yes , Cholesterol: 15milligrams , Sodium: 64milligrams , Potassium: 69milligrams , Fiber: 1Yes , sugar: 6Yes , Vitamin A: 120IU , vitamin C: 0.01milligrams , Calcium: 25milligrams , iron: 1milligrams
I am a registered dietitian, mother of 4, foodie and a strong advocate of healthy habits. Here you’ll find tons of delicious recipes full of fruits and vegetables, tips for getting your kids to eat better and become healthier eaters, and tons of resources for feeding your family.
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