Mini Cinnamon Rolls Recipe with Coffee Icing (2024)

Try this cinnamon rolls recipe and delight in these mini cinnamon buns glazed with a creamy coffeeicing. They are miniature rolls that you can pop right into your mouth!

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Whenever I see photos of cinnamon rolls, I salivate. I drool over the sight of the decadent frosting melting over the soft warm buns fresh out of the oven. It is pure comfort food in my opinion.

Now that the weather here is getting colder, I just can’t get enough of warm, fresh bread and the smell it imparts to the house as they bake.

So last week, I baked what I was craving for and gave in to what the weather is enticing me to do: I wrote down this mini cinnamon rolls recipe and decided that I will make them cute, as in minis.

These little buns are so easy to consume. Easily handled with your fingers, you can pop these little treats in your mouth one after another.

These are frosted with a decadent coffee icing. The coffee flavor complements the cinnamon flavor very nicely, and every piece of these mini cinnamon rolls brings me so much comfort from the cold weather outside.

This recipe is beginner friendly. I love it because of the short time it can take for me to have freshly baked bread out of the oven, and how consistently the results always turn out.

So if you are on the lookout for a perfect and easy mini cinnamon rolls recipe, your search ends here.

Mini Cinnamon Rolls Recipe: The Process

In a large mixing bowl, combine flour, sugar, and salt. In another bowl, melt the butter in the microwave and add the milk and water. Heat this liquid mixture in the microwave until it reaches 110 F.

Add the butter mixture to the dry ingredients in the bowl. Mix together using a wooden spoon.

Add the egg, then mix everything together using a wooden spoon.

Add the remaining flour little by little, mixing after each addition. Only add sparingly-you will not need the entire 1/2 cup.You only need to see the dough gather in the center and cleaning the sides of the bowl. After this consistency is achieved, stop adding the flour.

Turn the dough over on a floured board. Knead for about ten minutes, adding a little flour just to avoid the dough from sticking to the board or to your hands.

KNEADING THE DOUGH

HERE ARE SOME INDICATION THAT WILL TELL YOU THAT YOU HAVE KNEADED ENOUGH:

• The dough will start to take shape as you knead.From being shaggy and sticky, it will be more smooth and more elastic
• If you poke the dough using a finger, the indention you create will quickly be filled up again by the dough rising or fighting back to your touch.
• If you pull out a small portion of dough and spread it with your fingers, the dough can stretch so thinly until it is translucent before finally breaking. This is called thewindow pane test.

Let the dough rest for ten minutes. Roll it into an 8 x 17 inches rectangle. Trim the edges to make the rectangle straight.

Spread the melted butter over the surface. Combine sugarand cinnamon and sprinkle this mixture over the butter.

With the long side nearest you, roll the dough into a tight log. Once rolled, squeeze and stretch the log so it becomes longer and thinner.

Use a sharp knife to cut the log into 1-inch portions. In between cuttings, squeeze and stretch the log from time to time to make it thinner and longer. You can make somewhere between 30-40 portions.

Place the mini rolls on a buttered 24 holes mini muffin tray (ortrays). If you only have one mini muffin tray, you can place the rest of the buns in any greased baking dish. Press the rolls down so that they are about the same height.

Let the dough rise: Cover the rolls with plastic wrap and let rise at room temperature for 12 hours OR pre-heat oven to 200 F. Once the oven reaches the temperature, turn off heat and place the rolls inside with the door closed. Let rise for 60 minutes. Then remove from oven.

Preheat oven to 350F. Bake the rolls for 15-20 minutes, or until lightly golden. If you used one muffin tray and one baking dish, the baking time will be different for each. The ones on the muffin tray will be done sooner so you have to watch closely.

Let the buns cool slightly then drizzle or spread the coffee icing on top.

Pointers for Mini Cinnamon Rolls Recipe:

• Once you have rolled the dough into a tight log, squeeze and stretch it lightly to make it longer and thinner. This will make the buns thinner so they can fit in the mini muffin tray.
• This recipe can yield 30-40 mini cinnamon buns. I used a mini muffin tray with 24 holes and put the rest of the rolls in a square baking dish, closely packed. The ones baked in a baking dish will not be as small as the ones baked in the mini muffin tray.

Wouldn’t it be so nice to just lounge indoors with a warm blanket, and a mug of hot chocolate and a plate of these mini buns? Yes, yes to that.

Let’s not go outside. Let’s not go to work. Let’s not go to the groceries. Let’s just stay inside and keep warm with these cute little treats. Yes, yes to that.

Need more bread and buns? Also, try these:

• Milk Bread
• Austrian Buchteln ( sweet mini buns)
• Sugar Buns
• Brioche Braid
• Chocolate Brioche

If you made this recipe, please hasthag #womanscribbles on Instagram. I would like to see your creations!