Copycat Cinnabon Mini Rolls Recipe – Soft, Swirly, and Sweet

Warm, gooey mini cinnamon rolls that taste like the mall favorite? Yes, please. These copycat Cinnabon mini rolls bring that signature soft dough, buttery cinnamon filling, and silky cream cheese frosting right to your kitchen.

They’re bite-sized, easy to share, and surprisingly simple to make. No special equipment needed—just a little time and a cozy afternoon. Once you try them fresh from the oven, it’s hard to go back to store-bought.

What Makes This Recipe So Good

These mini rolls hit all the notes: soft, fluffy dough, a rich brown sugar-cinnamon swirl, and a tangy cream cheese icing that melts right into the spirals.

The dough uses milk, butter, and eggs to keep it tender and rich, just like the real thing. The mini size bakes faster and gives you perfect edges with a gooey center. Plus, the frosting is balanced—sweet but not cloying—so you can enjoy more than one.

Shopping List

• For the dough:
  • Whole milk (1 cup, warm)
  • Active dry yeast (2 1/4 teaspoons, one packet)
  • Granulated sugar (1/4 cup)
  • Unsalted butter (1/4 cup, melted and slightly cooled)
  • Large egg (1)
  • All-purpose flour (3 to 3 1/2 cups)
  • Kosher salt (1/2 teaspoon)
  • Vanilla extract (1 teaspoon)
• For the filling:
  • Unsalted butter (1/3 cup, very soft)
  • Brown sugar (3/4 cup, packed)
  • Ground cinnamon (1 1/2 tablespoons)
  • Pinch of salt
  • Optional: Cornstarch (1 teaspoon, helps keep filling from leaking)
• For the cream cheese icing:
  • Cream cheese (4 ounces, softened)
  • Unsalted butter (2 tablespoons, softened)
  • Powdered sugar (1 to 1 1/2 cups)
  • Vanilla extract (1 teaspoon)
  • Pinch of salt
  • Milk or cream (1–2 tablespoons, as needed for consistency)
• To finish:
  • Cooking spray or butter for the pan
  • Extra cinnamon sugar for sprinkling (optional)

Instructions

1. Activate the yeast. Warm the milk until it’s about 105–110°F—warm but not hot.Stir in the sugar and yeast. Let it sit for 5–10 minutes until foamy. If it doesn’t foam, start over with fresh yeast.
2. Make the dough. In a large bowl, whisk the melted butter, egg, vanilla, and salt into the foamy yeast mixture. Add 3 cups of flour and mix with a spatula until a shaggy dough forms. If very sticky, add more flour 1 tablespoon at a time.
3. Knead until smooth. Turn the dough onto a lightly floured surface. Knead for 6–8 minutes, until soft, smooth, and slightly tacky but not sticky.You can also use a stand mixer with a dough hook for 5–6 minutes on medium-low.
4. First rise. Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot until doubled, about 60–90 minutes. It should look puffy and spring back slowly when poked.
5. Make the filling. In a small bowl, mix the soft butter, brown sugar, cinnamon, salt, and cornstarch (if using) into a spreadable paste.
6. Roll it out. Punch down the dough and roll it into a rectangle, about 12×16 inches. Aim for even thickness so the minis bake uniformly.
7. Spread and roll. Spread the filling evenly over the dough, leaving a 1/2-inch border on one long edge.Starting from the opposite long edge, roll tightly into a log. Pinch the seam to seal.
8. Slice mini rolls. Trim the uneven ends. Slice the log into 24 small pieces, about 3/4 to 1 inch thick. Use unflavored dental floss for clean cuts: slide under the log, cross the ends, and pull to slice.
9. Second rise. Arrange rolls in a greased 9×13 pan or two smaller pans with a little space between each. Cover and let rise until puffy, 25–35 minutes.
10. Bake. Preheat the oven to 350°F (175°C). Bake 15–18 minutes, until lightly golden on top and around 195°F in the center. Don’t overbake—you want them soft.
11. Make the icing. Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Mix in milk a splash at a time until thick yet pourable.
12. Frost warm rolls. Spread half the icing over the warm rolls so it melts into the swirls.Wait 5 minutes, then add the rest for that classic glossy finish.

Keeping It Fresh

These are best the day they’re baked, but they stay soft for 2–3 days. Keep them covered at room temperature if your kitchen is cool, or refrigerate in an airtight container in warmer weather. Reheat gently for 10–15 seconds in the microwave to bring back the softness. For longer storage, freeze unfrosted rolls in a zip-top bag up to 2 months, then thaw and warm before icing.

Health Benefits

These are a treat, but there are a few upsides. Homemade means control—you choose real butter, quality flour, and how much sugar to use in the icing.

Portion control is easier with mini rolls, and one or two can hit the spot. You can also use part whole-wheat flour for more fiber, or reduce the icing slightly without losing flavor.

Pitfalls to Watch Out For

• Dead yeast: If the milk is too hot or the yeast is old, the dough won’t rise. Check the date and keep milk warm, not hot.
• Dough too dry or too sticky: Add flour gradually.The dough should be soft and slightly tacky. Too much flour makes tough rolls.
• Loose filling: If the filling leaks out, make sure it’s a paste, not melted butter. A bit of cornstarch helps lock it in.
• Overbaking: Mini rolls cook fast.Pull them when lightly golden. Dry rolls are usually just a few extra minutes in the oven.
• Rolling too loose: Roll the log snugly so you get tight swirls and even baking.

Recipe Variations

• Sticky bun style: Spread a thin layer of softened butter and brown sugar in the pan first. The bottoms caramelize as they bake.
• Orange icing: Add orange zest and a splash of orange juice to the icing for a bright twist.
• Maple pecan: Mix chopped toasted pecans into the filling and swap some powdered sugar for maple syrup in the icing.
• Chocolate swirl: Add mini chocolate chips to the filling or whisk in a spoonful of cocoa.
• Make-ahead overnight: After slicing, place the rolls in the pan, cover, and refrigerate overnight. Bring to room temp for 45–60 minutes, then bake.

FAQ

Can I use instant yeast instead of active dry yeast?

Yes. Use the same amount and skip the activation step. Mix instant yeast directly with the flour, then add the warm milk and other wet ingredients.

What if I don’t have a stand mixer?

No problem.

This dough is easy to knead by hand. It just takes a few extra minutes and a light dusting of flour to keep it from sticking.

How do I make bigger rolls instead of minis?

Slice the log into 12 pieces about 1 1/2 inches thick and bake 18–22 minutes. Keep an eye on the color and softness.

Can I reduce the sugar?

You can cut the filling sugar to 1/2 cup and the icing to 3/4 cup powdered sugar.

The rolls will be less gooey but still delicious.

How do I know the dough has risen enough?

It should double in size and feel puffy. Press a finger gently into the dough; if the indentation springs back slowly and not fully, it’s ready.

Why is my icing lumpy?

Your butter or cream cheese was too cold. Let them soften at room temperature and beat well before adding sugar.

A splash of warm milk can smooth things out.

Can I add raisins or other mix-ins?

Yes. Sprinkle up to 1/2 cup of raisins, finely chopped nuts, or mini chips over the filling before rolling.

What’s the best flour for soft rolls?

All-purpose flour works great. If you have bread flour, you can use half AP and half bread flour for a slightly chewier texture.

In Conclusion

These copycat Cinnabon mini rolls deliver everything you love about the classic, in a small, snackable size.

The dough is soft, the swirls are generous, and the icing seals the deal. With a few simple steps and some patience for the rise, you’ll have a pan of bakery-level treats at home. Keep this recipe handy—you’ll get requests for it again and again.