These Cinna-Mini Cinnamon Rolls are a classic ooey, gooey cinnamon roll topped with a rich cream cheese frosting in a fun mini size perfect for a party. Betcha can’t eat just one.

A while back, my sweet friend Annalise, Completely Delicious, hosted a pot luck baby shower brunch for our good friend Becky, Vintage Mixer. When you go to a pot luck party with food bloggers, you know you’re going to eat well, and the pressure’s on to make something extra special.

Becky mentioned in a comment on my Simply Sinful Cinnamon Muffins post that one of her only pregnancy cravings has been cinnamon rolls, so I couldn’t resist making cinnamon rolls to take to the shower. To make them easy to eat and serve at a pot lucky party, I decided to make mini cinnamon rolls like the ones you can get at the mall.

Amanda, Kevin and Amanda, baked some cute baby cinnamon rolls for a virtual baby shower last year. It’s a super easy, quick version made with crescent roll dough, but I wanted to use a traditional sweet yeast dough. I found just what I was looking for on the King Arthur Flour website. Their “Cinnabon clone” recipe.

I filled them with the King Arthur Baker’s Cinnamon Filling, but if you don’t have that, I’ve given the ingredients for a substitute. I baked them in mini muffin tins, but you could also bake them on a baking sheet if you don’t have mini muffin pans. You can use dental floss or a serrated knife to cut your rolls, but I like to use my plastic dough scraper.


  •  4-4 1/2 cups Unbleached All-Purpose Flour
  •  1/2 cup sugar
  •  2 1/4 teaspoons (1 package) instant yeast
  •  1 3/4 teaspoons salt
  •  1 cup milk
  •  1/3 cup unsalted butter, cut up
  •  2 large eggs, room temperature
  •  1/2 cup water*
  •  1 cup Baker's Cinnamon Filling mix*
  •  *Or substitute 1/3 cup (2 5/8 ounces) unsalted butter, softened, 1 cup (7 1/4 ounces) brown sugar, packed, 3 tablespoons (3/4 ounce) ground cinnamon
  •  one 3-ounce package cream cheese, softened
  •  4 tablespoons unsalted butter, softened
  •  1 1/2 cups glazing or confectioners’ sugar
  •  1/2 teaspoon vanilla extract
  •  1 tablespoon milk


  1. In the bowl of a stand mixer, using the paddle attachment, combine 3 1/2 cups flour, sugar, yeast, and salt.
  2. In saucepan or microwave safe dish, heat milk and butter until warm (120°–130°F). Add heated milk and butter to flour mixture. Mix in eggs. Blend at low speed until moistened. Beat 3 minutes at medium speed.
  3. .........................................

for full instruction plese see : www.barbarabakes.com

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