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Mini Cinnamon Rolls

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2 frozen puff pastry sheets, thawed
1/2 cup butter, softened
1 cup brown sugar
3 tablespoons granulated sugar
1 tablespoon cinnamon
1/4 cup butter
3 ounces cream cheese, softened
1-1/2 cups powdered sugar
1 teaspoon vanilla

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Mini Cinnamon Rolls

  • Serves 12
  • Easy

About This Recipe

I love cinnamon rolls and have been making them for decades. There’s nothing better for a special breakfast or brunch, especially during the holiday season. The bigger the better. I love them packed with cinnamon and brown sugar and frosted with lots of velvety frosting.

But, let’s face it, sometimes less is more. These mini cinnamon rolls are a case in point. They are so cute, and so good! And they are much easier to eat than a big, melting cinnamon roll.

These rolls start with puff pastry, which I think makes a fantastic cinnamon roll. Puff pastry would not work to make larger rolls, but it’s perfect for these little bites. The filling is a combination of butter, brown sugar, and cinnamon; that’s it! I think that mixing the butter with the sugar makes for a better filling.

And the frosting – cream cheese with browned butter! Wow – enjoy these rolls soon. Maybe for the first day of school? This recipe makes 48 little rolls. Figure on two (or four or six) per person.




Preheat the oven to 400°F. Spray 2 9" x 13" pans with nonstick baking spray containing flour and set aside.


Unroll both sheets of puff pastry and place them on a lightly floured surface.


In a medium bowl, combine the 1/2 cup softened butter, brown sugar, granulated sugar, and cinnamon and mix well. Spread this mixture on the puff pastry sheets.


Starting with the long side, roll up the puff pastry, enclosing the filling. Pinch ends to seal.


Cut each roll into 24 pieces and place 24 in each of the prepared baking pans. Bake for 15 to 20 minutes or until the rolls are golden brown.


Let the rolls cool in the pans for 5 minutes, then remove to a wire rack to cool.


For the frosting, melt 1/4 cup butter in a small saucepan over low heat. Cook the butter until it starts to turn brown. Pour the browned butter into a mixing bowl.


Beat the cream cheese and browned butter together. Add the powdered sugar and vanilla and beat well. You may need to add more powdered sugar for a thicker frosting, or add some milk or cream for a thinner consistency. Frost the rolls.


Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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