Mini Cinnamon Rolls: a Bakery Recipe

Get ready to fall in love with Mini Cinnamon Rolls: a Bakery Recipe! These bite-sized swirls of tender dough are packed with gooey cinnamon filling and finished with a sweet, melt-in-your-mouth glaze. Whether you’re baking for a cozy weekend breakfast, a special brunch, or simply want to treat yourself, these mini cinnamon rolls capture all the magic of your favorite bakery treats—just in a more adorable, perfectly portioned package. You’ll adore how each roll is golden, pillowy, satisfyingly sticky in the best possible way, and easy to share (if you must!). Let’s dive into this bakery recipe that’s close to my heart—you’re about to bring cinnamon roll bliss into your own kitchen!

Ingredients You’ll Need

Delicious baking doesn’t have to be complicated! The ingredients for Mini Cinnamon Rolls: a Bakery Recipe are simple but each one plays a unique role in making your rolls soft, flavorful, and beautifully golden. Here’s what you’ll need, plus some insider tips for bakery-worthy results right at home.

• All-Purpose Flour: The perfect foundation for a soft and tender dough that still holds its shape in mini form.
• Instant Clearjel: This secret bakery ingredient keeps the dough and filling extra soft and gooey, just like professional cinnamon rolls.
• Instant Yeast: The powerhouse that puffs up your dough for that iconic cinnamon roll rise—use a brand like SAF for reliability.
• Egg: Adds moisture and richness to your dough, bringing everything together for that soft, bakery-style bite.
• Salt: Essential for flavor balance; don’t skip it, or your rolls will taste flat.
• Sugar: Sweetens the dough just enough and helps feed the yeast for a better rise.
• Vegetable Oil: Keeps the dough tender and adds a subtle richness without overpowering the classic cinnamon flavor.
• Hot Water (about 120 degrees): The perfect temperature to activate your yeast quickly—just hot to the touch.
• Light Brown Sugar: Gives the filling that signature caramel-like stickiness and deep flavor.
• Cinnamon: For that classic warming aroma and spice—use a fresh, high-quality brand for max flavor.
• All-Purpose Flour (filling): Helps the filling cling and stay gooey in every spiral.
• Salted Butter (softened): For spreading and brushing—salted butter balances the sweetness perfectly.
• Powdered Sugar: The key to your luscious, creamy glaze that drips over each roll.
• Water (for glaze): Mixes with the powdered sugar for a perfectly pourable finish.
• Extra Flour (for dusting): Keeps dough manageable and makes rolling a breeze—use just enough to prevent sticking.

How to Make Mini Cinnamon Rolls: a Bakery Recipe

Step 1: Mix the Cinnamon Roll Dough

Start by grabbing two bowls—one for dry, one for wet ingredients. Whisk together the flour, Instant Clearjel, and instant yeast in the medium bowl. In a larger bowl, blend egg, salt, sugar, and oil until smooth. Pour hot water (around 120 degrees) over the egg mixture, but wait—don’t stir just yet! Add in your flour mixture right on top, then use a sturdy spatula to mix until you have a sticky, shaggy dough. This dough doesn’t want kneading; just a couple of minutes of vigorous stirring will make it stretchy and unified. Leave it in the bowl, scrape down the sides, and watch it thicken as it absorbs all those flavors.

Step 2: Let the Dough Rise and Rest

Let your dough rise at room temperature until it doubles in size, which usually takes about an hour. After that, wrap the bowl loosely in plastic wrap and pop it in the fridge for anywhere from four to twenty-four hours. This extended rest lets the gluten relax and the yeasty flavors develop, making your Mini Cinnamon Rolls: a Bakery Recipe even more irresistible. The cold dough will also be easier to handle and less likely to stick when you roll it out tomorrow.

Step 3: Prepare the Filling

While your dough chills, take a minute to prep the filling. Mix the brown sugar and cinnamon together, breaking up any sugar lumps with your fingers so the cinnamon is evenly distributed. Stir the Instant Clearjel and flour together, and set both mixtures aside in airtight containers until you’re ready to fill your rolls. If you want to save time in the morning, soften your butter now so it’s ready to mix and spread.

Step 4: Roll Out and Fill

On baking day, brush your chosen baking pan generously with melted butter—this ensures the rolls don’t stick and get that lovely, buttery crust. Dust your work surface with flour and gently scrape the cold dough out of the bowl. Don’t shape it into a ball or overwork it; just dust the sticky parts and press it lightly into a rectangle. Roll the dough into an 18 by 8-inch rectangle, dusting underneath as needed to prevent sticking. Mix your softened butter with the ready Clearjel-flour blend, then spread this creamy mixture edge to edge. Sprinkle the cinnamon-sugar filling evenly over the butter—don’t skimp!—and spread it all the way to the sides for gooey bites in every spiral.

Step 5: Roll, Cut, and Arrange

Carefully roll up your dough into a tight log, tucking in the sides so the filling stays put. When you reach the end, pinch the seam firmly and place the seam side down. Score the log into 12 even pieces and use a sharp knife or bench scraper to cut your mini rolls. Arrange them in your buttered pan with a bit of room between—they’ll rise again and snuggle close together, making those irresistible pull-apart edges. Gently press the tops so they’re even and round, then brush with more melted butter.

Step 6: Second Rise and Bake

Let your cut rolls rise one last time at room temperature, about an hour, until they’ve puffed up beautifully. Preheat your oven to 350 degrees. Bake the rolls for 8 minutes, then lower the heat to 325 degrees and continue baking: 6-8 minutes for a smaller batch, 10-12 minutes for a double. Keep an eye on them—look for a golden brown top and a springy texture when gently pressed.

Step 7: Glaze and Serve

While the warm aroma fills your kitchen, whisk together powdered sugar and water to form a smooth, pourable glaze. Once your mini cinnamon rolls are hot from the oven, give them a final brush with melted butter, then drizzle generously with glaze. Let it melt into every swirl. Eat them warm for the ultimate soft, gooey experience—they’re truly bakery-style bliss!

How to Serve Mini Cinnamon Rolls: a Bakery Recipe

Garnishes

A generous drizzle of sweet glaze is classic, but you can take your Mini Cinnamon Rolls: a Bakery Recipe over the top by adding a dusting of powdered sugar, a sprinkle of chopped toasted nuts (pecans or walnuts are perfect), or even a bit of orange zest for brightness. For special occasions, edible flowers or a dash of cinnamon on top add a beautiful, bakery-style flourish!

Side Dishes

These mini delights pair wonderfully with a creamy cup of coffee, a steamy mug of chai, or a glass of cold milk. For a full brunch spread, serve alongside a fruit salad, crispy bacon, or breakfast sausages—the sweet and salty combo is absolutely irresistible. They also shine on holiday tables as a cozy, crowd-pleasing centerpiece.

Creative Ways to Present

Pile your mini cinnamon rolls high on a cake stand for a stunning visual centerpiece, or arrange them in cupcake wrappers for grab-and-go treats at parties. They also make adorable edible gifts: tuck a dozen into a bakery box lined with parchment, tie with twine, and share the love. For brunch buffets, offer a cinnamon roll “bar” with toppings like chopped nuts, flavored glazes, or fresh berries!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), cool the rolls completely, then store them in an airtight container at room temperature for up to 2 days. They’ll stay soft and delicious, though they’re best enjoyed fresh. If you want them to last a touch longer, pop them in the fridge, but make sure to bring them back to room temperature or warm them gently before serving to revive that bakery-fresh texture.

Freezing

Mini Cinnamon Rolls: a Bakery Recipe freeze beautifully! Once fully cooled, arrange them in a single layer on a tray and freeze until firm, then transfer to a zip-top freezer bag or airtight container. They’ll last up to 2 months—just thaw overnight in the fridge or at room temperature, and finish with fresh glaze if desired for that just-baked flavor.

Reheating

To recapture that pillowy softness and gooey center, reheat your mini cinnamon rolls either in the microwave (about 10–15 seconds per roll) or in a 300 degree oven for 5–7 minutes, covered loosely with foil to prevent drying. If you’ve stored them with glaze, add a little extra after reheating for the perfect finish. Warmed rolls are simply irresistible!

FAQs

Can I make Mini Cinnamon Rolls: a Bakery Recipe without Instant Clearjel?

Yes! While Instant Clearjel gives that ultra-soft, gooey bakery-style result, you can omit it if you don’t have any—your cinnamon rolls will still be delicious, just slightly less tender and sticky in the center. Consider using a bit more flour to help with structure if skipping Clearjel.

What if I don’t have a kitchen thermometer for the water temperature?

No worries! Hot water for the dough should feel quite hot, almost uncomfortable, but not scalding to the touch. If it’s too hot for you to touch comfortably, let it cool a moment—it’s better to be a little too cool than too hot, since overheating can kill the yeast.

Can I make Mini Cinnamon Rolls: a Bakery Recipe in advance?

Absolutely! You can assemble the rolls, cover the pan tightly, and refrigerate overnight before the final rise and bake. In the morning, simply let them rise at room temperature for about an hour while your oven preheats, then bake as directed—fresh cinnamon rolls with minimal morning effort!

How do I keep the rolls from sticking to the pan?

A thorough brush of melted butter on the pan (bottom, sides, and corners) is key, especially with Mini Cinnamon Rolls: a Bakery Recipe, which tends to get extra sticky at the edges. Lining your pan with parchment paper also helps ensure no stubborn sticking, and makes cleanup a breeze.

Can I use a different size pan or make larger rolls?

Definitely! A 9×13 inch pan is perfect for 12 mini rolls, while a larger 11×15 inch pan works for doubling the recipe. If you want bigger cinnamon rolls, cut fewer pieces from the log. Just keep in mind thicker rolls may need a few extra minutes in the oven.

Final Thoughts

Now you’re armed with bakery secrets, easy steps, and plenty of ways to make these Mini Cinnamon Rolls: a Bakery Recipe your own. It’s a treat for any occasion—fresh from your oven, meltingly soft, and brimming with joy. Try a batch and see just how quickly they disappear. I can’t wait for you to fall in love with each sweet, cinnamon-swirled bite!

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