These little cinnamon buns with vanilla cream cheese frosting are the epitome of perfection—they’re sweet, delicate, and just the right size. They may be prepared in around one hour, beginning to end, making them ideal for those moments when a sweet tooth strikes.
Everyone adores the sweet, cream cheese icing, as well as the caramely, cinnamon-y, scrumptious filling and fluffy, supple, savory dough. You receive the ideal sweet taste because they are tiny and have Madagascar vanilla essential oil added to flavor them.
These are crowd-pleasing, soft pastries with a hint of sweetness that are almost impossible to mess up. This new recipe will be ideal during this time when we’re seeing fewer people and have less opportunities for sharing because it’s smaller in size and only requires half the dough. Let me show you how to prepare them; just like the original recipe, they’re still tasty and well worth the time.
Ingredients:
Here is what you need to make mini Cinnamon rolls:
- 1 and a 3/4 cups heated to 110 degrees water
- One-fourth cup vegetable oil
- Half a cup granulated sugar
- Three tablespoons active dry yeast
- Half a teaspoon of salt
- Two big eggs
- Six to eight cups of all-purpose flour
Stuffing
- 2/3 cup white granulated sugar
- 2/3 cup of brown sugar
- One tablespoon of cinnamon
- One cup of butter
Vanilla Cream Cheese Icing
- Four ounces of softened cream cheese
- Three to four drops or one teaspoon of vanilla essence or DoTerra Madagascar Vanilla Oil
- Three cups of powdered sugar
- Two to three tablespoons of milk
Instructions on how to make mini Cinnamon rolls:
- In a stand mixer or large mixing bowl, combine warm water, sugar, oil, and active dry yeast.
- After giving it a couple stirs, leave it alone for a full fifteen minutes.
- Now, set oven temperature to 400 degrees.
- Verify that the yeast has frothed.
- Next, incorporate the flour, eggs, and salt into the yeast mixture.
- Add the remaining 2 1/2–3 cups of flour gradually, starting with roughly half of it.
- After adding all of the flour, knead the mixture for ten minutes on low speed.
- Climb a little higher on the mixer, watch it, and push it down if necessary.
- After that, mix the dough for at least 10 minutes. If necessary, blend it for a few more minutes.
- Cover the dough and let it rest for 10 minutes. It should double in size.
- Meanwhile, combine the filling ingredients in a small basin. To make a paste, combine the sugars and cinnamon and stir into the softened butter.
- Check the dough; once it has doubled in size, dust your countertop.
- Divide the dough in half, then use a rolling pin to shape the first half into a rectangle.
- Spread half of the butter mixture over the dough, leaving the long edges free of paste to make rolling easier.
- However, distribute the butter paste to the edges of the remaining two sides.
- Use a pizza cutter to cut the dough down the center, allowing you to make smaller cinnamon rolls.
- Roll tightly into a log, then cut into 12 even-sized pieces.
- Repeat on the other side.
- Put little cinnamon rolls in a muffin pan or baking dish that has been coated with nonstick cooking spray.
- Give it five more minutes to rise. In the oven, they will continue to rise.
- The top should faintly brown after 10 to 12 minutes of baking.
- In a medium-sized bowl, combine all of the frosting’s ingredients with a hand mixer and beat until smooth while the rolls bake. If necessary, add extra DoTerra Madagascar Vanilla after tasting the frosting. A tiny pinch of salt can bring out the tastes.
- After the oven timer sounds, remove the rolls from the oven, allow them to cool for a minute or two, and then spread icing over top, allowing it to melt into the rolls.
