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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

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 Mini Cinnamon 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. It becomes creamy, and the richness of the butter accents the caramel flavor of the brown sugar.

And the frosting – cream cheese with browned butter! Wow – enjoy these rolls soon. This recipe makes 48 little rolls. Figure on two (or four or six or eight) per person. Serve with some scrambled eggs and crisp bacon for a wonderful breakfast anytime, but especially for Christmas morning.

Why this recipe for Mini Cinnamon Rolls works:

  • Puff pastry is the perfect ingredient for making pastries at home. You must thaw it according to package directions.
  • Don’t let the puff pastry get too warm or the butter that is sandwiched in between the dough layers will melt. That means the pastry will not puff up when it is baked. Water in the dough and in the butter turns to steam in the oven’s heat and separates the dough layers.
  • Browning butter caramelizes the milk solids, creating new deep nutty flavors that make the frosting delicious.



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 is a bestselling cookbook author and home economist who has written 50 books (49 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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