Mini Cinnamon Rolls
These Mini Cinnamon Rolls are small in size but big on comfort and flavor! Soft, fluffy, and swirled with that irresistible cinnamon-sugar. Baked golden and topped with a light cream cheese glaze.
Equipment
- 2 mixing bowl
- 1 spatula
- 1 baking tray small
- 1 parchment paper sheet
- 1 whisk small
- 1 knife
Ingredients
- 1 puff pastry dough sheet
- For the filling
- ½ cup butter (vegan) melted
- 2 tbsp cinnamon powder
- ⅔ cups sugar brown
- 3 tbsp granulated sugar optional
- For the glaze
- ¾ cup cream cheese room temperature
- ½ cup butter (vegan) melted
- 1 tsp vanilla extract
- 1 ½ tbsp honey
- ¾ cups icing sugar
Instructions
- Combine the 2 tbsp cinnamon powder, ⅔ cups sugar , and 3 tbsp granulated sugar in one bowl using a small whisk. Set it aside.
- Preheat the oven to 200℃.
- Remove the puff pastry from the package and gently roll it out with a rolling pin until it’s smooth.
- Coat the puff pastry with ½ cup butter (vegan), melted. Make sure to lightly coat the dough before adding the filling.
- Start by rolling both ends of the dough into a log. Use a knife to cut into small, bite-sized rolls
- Line the parchment paper on the baking pan.
- Transfer the mini rolls onto the parchment paper.
- Pop the tray into the oven and bake for 20 minutes or until brown.
- In a separate bowl, combine the ¾ cup cream cheese, ½ cup butter (vegan) 1 tsp vanilla extract, 1 ½ tbsp honey, and ¾ cups icing sugar.
- Once the cinnamon rolls are baked and slightly cooled, drizzle the glaze generously over each one. If you’ve got extra icing left, it's fine. I always make a little more so I can go back and give each mini roll an extra touch.
- Serve with ice cream or with extra cinnamon.