Ingredients:

  • 1 cup (240ml) whole or 2% milk, warmed (105°F–115°F)
  • 2 ¼ teaspoons active dry yeast
  • ¼ cup (50g) granulated sugar + 1 teaspoon for yeast
  • ½ cup (113g) unsalted butter, melted and cooled slightly
  • 2 large eggs, room temperature
  • 3 ½ to 4 cups (420g–480g) all-purpose flour, plus more for dusting
  • 1 teaspoon fine sea salt
  • ½ cup (113g) unsalted butter, softened (for filling)
  • ¾ cup (150g) light brown sugar, packed (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 4 ounces (113g) cream cheese, softened (for glaze)
  • ¼ cup (56g) unsalted butter, softened (for glaze)
  • 2 cups (240g) powdered sugar, sifted (for glaze)
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk or cream (for glaze consistency)

Instructions:

  1. Activate the Yeast: Combine the warm milk, 1 teaspoon of sugar, and the yeast in a small bowl. Let stand 5–10 minutes until foamy (this is the bloom).
  2. Mix the Dough: In a large bowl or stand mixer, whisk together the remaining granulated sugar, melted butter, and eggs. Add the bloomed yeast mixture. Gradually add the flour and salt; mix until a shaggy dough forms.
  3. Knead: Knead the dough (by hand or mixer with a dough hook) for 5–7 minutes until smooth and elastic. It should be slightly tacky but manageable.
  4. First Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size (approx. 1 to 1.5 hours).
  5. Prepare Filling: While the dough rises, cream together the softened butter, brown sugar, and cinnamon for the filling until evenly combined and spreadable.
  6. Roll Out: Gently punch down the risen dough. Turn it out onto a lightly floured surface and roll into a large rectangle, approximately 12x18 inches.
  7. Fill and Roll: Spread the cinnamon-butter mixture evenly over the dough, leaving a ½ inch border along one long edge. Starting from the long edge opposite the border, roll the dough tightly into a log.
  8. Slice the Minis: Using a sharp knife or unflavored dental floss, slice the log into 18–20 small, even pieces (about ¾ inch thick).
  9. Second Rise (Proofing): Arrange the Cinna-Minis snugly in a greased 9x13 inch baking pan. Cover loosely and let rise again for 30–40 minutes until puffy. Preheat the oven to 375°F (190°C) during the last 10 minutes of proofing.
  10. Bake: Bake for 15–18 minutes, rotating the pan halfway, until the tops are light golden brown and the center is set.
  11. Make the Glaze: While the rolls are warm, beat the cream cheese, butter, powdered sugar, and vanilla until smooth. Add milk or cream one tablespoon at a time until the desired drizzly consistency is reached.
  12. Serve: Drizzle generously with the glaze while the Cinna-Minis are still warm. Serve immediately.