Mini Cinnamon Rolls, soft , fluffy rolls packed with flavorful cinnamon filling and glazed with cream cheese frosting.

Cinnamon rolls are our family favorites! Whenever we go to the nearby mall in our area, we get cinnamon rolls from the cinnabon shop because nowadays the kiddo likes this so much.

Though i like the store bought cinnamon rolls, sometimes, i feel like they are loaded with too much sugar and can't even finish even the small ones. So one day, i tried it on my own with moderate sugar and fat ! To my surprise it was turned out really great !

It was soft but not pillowy soft with enough sweet and cinnamon flavor without overpowering ! So now i've have started to bake this often at home. However, we still buy it outside but the frequency is reduced for sure :-)

So if you like cinnamon rolls and looking for a homemade cinnamon bun that's not overpowering then definitely give this recipe a try!

Dough

For this cinnamon roll recipe, i have used Tangzhong method for making the dough. Tangzhong is one of the bread making methods which originated in Japan. In this method, roux is used to make soft and fluffy bread. It's one of my favorite methods of making baked goods because it always gives such a soft bread/bun/roll.

The basic intention of Tangzhong method is to incorporate more liquids into the dough which is achieved by making flour roux and then mixing it with the rest of the ingredients.It gives such a soft baked goods without any eggs ! So it's ideal for eggless baking too.

What's roux and how is it prepared?

Roux is flour and milk or water or fat cooked together until it becomes a thick sauce like consistency or dough like consistency depends on the recipe. Roux is used in various cuisines for different purposes. It mainly used to thicken the sauce.

Here in baking, we use a part of flour and liquid to make roux. The roux locks in the liquid during the entire process of bread making and doesn't evaporate, therefore the baked product has more moisture in it and gives such a soft and fluffy bread.

Cinnamon Filling

Cinnamon is the key flavor in these rolls. So use good quality cinnamon powder. Make sure the cinnamon powder is fresh because overtime the cinnamon powder loses its flavor.

For the filling, you can use both the white and brown sugar.

Cream Cheese Frosting

To be honest, i like the cinnamon rolls even without the cream cheese frosting ! But for the recipe, i have included the recipe for cream cheese frosting too.

Also i like to apply a thin coat of cream cheese frosting on the top. But if you like to smother the cream cheese all over the rolls, then go ahead and make sure you double the ingredients. given in the recipe card.

Ok, Now let's check out on how to make these delicious and soft cinnamon rolls.

Mini Cinnamon Rolls | Cinnamon Bun

Preparation Time : 1 hr | Cooking Time : 20 mins | Makes : 8
Recipe Category: Rolls | Recipe Cuisine: Indian

Ingredients

All purpose flour - 1 cup
Sugar - 1 tbsp
Salt - 1/8 tsp
Instant yeast - 3/4 tsp
Butter - 1 tbsp
Warm Milk - 2 to 3 tbsp
For the flour roux
All purpose flour - 1 tbsp
Milk - 1/3 cup

For the Cinnamon Filling

Cinnamon Powder - 1 tbsp

Sugar - 2 tbsp

Cream Cheese Icing

Cream cheese - 1/4 cup

Powdered Sugar - 1/4 cup

Milk - 1 tbsp

Vanilla extract - 1/4 tsp

Procedure

Measure and take one cup of flour, take one tbsp of flour from that and put it in a sauce pan for making roux.

Add 1/3 cup of milk into the sauce pan and place it on heat, stir it continuously until it's thick. Remove from the flame and let it cool a bit.

In the remaining flour, add the yeast, sugar, cardamon powder & salt and mix it well. Then add the butter and the prepared flour roux, mix it well with hands. Next add milk little by little and make a soft dough.

Knead the dough for 10 mins or until it's smooth and place it on the bowl and cover it with cling wrap and set aside for 1 to 1.5 hrs or until it's doubled.

In the meantime, in bowl, add the sugar and cinnamon powder for the filling , mix it well and keep aside After 1.5 hrs, take the dough & punch out the gas from the dough and then transfer the dough into lightly greased work surface. With a rolling pin, roll the dough into a rectangle.

Sprinkle the sugar cinnamon mixture all over the dough expect on the one side(where we're going to seal the dough).

Start rolling the dough from the one side to the other and make sure you pinch the dough at the end so they stick together well. Then cut the dough into 8 pieces.

Place the dough on the baking tray and then let it proof for 30 mins. Now preheat the oven @ 375 F.

Once the dough is almost doubled, brush the top with milk and then put it in preheated oven and bake it for 20-25 mins.

After 20 mins, take it out and let it cool. In the mean time, take all the ingredients listed "Cream Cheese Icing" in a bowl and whisk it smoothly. Once the rolls are cooled, spread the cream cheese Icing on the top and enjoy!

Taste great when it's warm.

Related: Thengai Bun / Coconut Bun / Dilpasand

Notes:

You can store the leftover at the refrigerator and use it later.

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Friday, March 6, 2026