Directions

Please Note: This is a half batch of my regular cinnamon roll recipe. My mini rolls are approximately ⅓ the size of my regular rolls. So cute!

1. Olive Oil Note: This cinnamon roll recipe is an old family favorite and includes olive oil in the dough. Olive oil creates an incredibly soft, fluffy roll that stays tender for days. If preferred, you may substitute it with an equal amount of melted butter. Simply allow the butter to cool slightly before adding it to your dough mixture.

Step One: Prepare Dough

1. In a large mixing bowl, dissolve 1 ½ TBSP yeast, ¼ cup granulated sugar, and 1 ½ cups lukewarm water.

2. To the same mixing bowl, add the olive oil, salt, and remaining ¼ cup granulated sugar. Mix well.

3. Add 5-6 cups of flour, one cup at a time, mixing well after each addition. Stop adding flour once the dough becomes stiff and no longer sticky. Knead the dough using the dough hook on medium speed for about 10 minutes.

4. Place kneaded dough into large greased bowl and cover with cloth.
5. Let rise for approximately 1-3 hours or until doubled.

Add the Filling

1. Punch down dough and divide into three sections. Each section should weight approximately 320 grams.

2. Sprinkle flour onto countertop and roll one of your three dough balls into a rectangle ¼ inch thick.

3. Spread approximately 2 TBSP of the softened butter onto your first rolled rectangle.

4. Sprinkle ⅓ of the cinnamon mixture over the butter.

5. Beginning with the wider side of the rectangle, roll dough into tube shape.

6. Cut tube into slices approximately 1-¼ inch thick.

7. *Repeat these steps with the two remaining 320 gram dough balls.

8. Place the sliced cinnamon rolls 1 inch apart into your greased baking pans. If using these pans, I place (6) total per pan.

9. Cover with cloth and allow rolls to rise until puffy and nearly doubled in size, about 45 min to 1 hour depending on room temperature. Note: do not allow rolls to rise too long/overproof or they will deflate after baking.

Bake the Cinnamon Rolls

1. Bake at 350 degrees until the center rolls reach 190°F internally or until lightly golden (approx. 13 minutes).

Frost the Cinnamon Rolls

1. Using an electric mixer, mix together the melted butter, evaporated milk, vanilla, and powdered sugar.

2. Consistency should be thin but not runny.

3. Brush or pour over tops of cinnamon rolls 5 minutes after they’ve been removed from the oven.

Package Your Mini Cinnamon Rolls

1. I keep my minis in their original baking pans and top with a wrap/sticker. See packaging video.