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Mini Cinnamon Rolls

Gooey, sticky, sweet, itty bitty mini cinnamon rolls…

These are addictive! Ooey gooey, sticky, sweet, soft, cinnamony bite-sized cinnamon rolls: https://chocolatecoveredkatie.com/2014/10/20/mini-cinnamon-rolls/

Mini Vegan Cinnamon Rolls

These deliciously bite-sized mini cinnamon rolls have some serious addictive powers.

Just one glorious bite and suddenly you’ll look down at the plate and realize three or four mini cinnamon rolls have gone missing.

How did that happen???

homemade mini cinnamon rolls

vegan cinnamon rolls

Addictive powers, remember?

That’s how.

Side Note: also be sure to check out this recipe for Cinnamon Roll Baked Oatmeal!

Mini Vegan Cinnamon Rolls

The mini cinnamon buns even look good in iphone pictures!

Mini Cinnamon Rolls

Mini Cinnamon Rolls

Yield: Makes 24 Mini Cinnamon Rolls
Print This Recipe 5/5

Ingredients

  • 1/2 tbsp yeast
  • 1/2 cup milk of choice
  • 1 tbsp sweetener of choice, excluding xylitol or stevia
  • 1 1/4 cups spelt or all-purpose flour, or a combination of the two 
  • 1 tbsp baking powder
  • 2 tbsp granulated sugar of choice
  • 1/16 tsp uncut stevia, OR 2 more tbsp granulated sugar of choice
  • just over 1/4 tsp salt
  • 2 tsp cinnamon
  • 2 tbsp oil or melted full-fat butter-type spread
  • 1 tsp pure vanilla extract
  • 2-3 tbsp spelt or all-purpose flour
  • 1 1/2 tbsp sugar of choice (I like Sucanat)
  • 2 tsp cinnamon
  • scant 1/2 cup applesauce
  • dash salt

Instructions

Mini Cinnamon Rolls Recipe: Warm milk in a small bowl until warm but not boiling: if you own a candy thermometer, it should read 110 F. Stir the 1 tbsp sweetener in, sprinkle the yeast on top, and set aside 5 minutes. It should soon bubble up. (If it doesn’t, either your yeast is not good or milk was too hot or cold. ) In a large bowl, combine the 1 1/4 cups flour, baking powder, 2 tbsp sugar of choice, stevia, salt, and 2 tsp cinnamon. Stir well.
Stir the oil and vanilla into the milk mixture, then pour into the large bowl of dry ingredients and stir to form a dough. Especially if using spelt flour, you might need to add a little extra flour until it’s dry enough to form a dough. Form dough into a ball, then place it into a lightly-greased large bowl. Cover the bowl loosely with a towel. Set in a warm place to rise 20 minutes or until the ball is doubled in size. (A “bread proof” setting works well if your oven has one.) Meanwhile, stir together all remaining ingredients (except the extra 2-3 tbsp flour) in a medium bowl, and lightly grease a mini muffin tin. Set bowl and tin aside.
After dough has risen, punch it to deflate. Knead 5 minutes with your hands, adding the 2-3 tbsp flour as you knead so the dough is not sticking to your hands. On a lightly-floured surface, separate dough into two balls and roll each out into a very thin rectangle. Spread the contents of the medium bowl evenly on top. Use a large, sharp knife to slice dough into about 24 (1-inch) strips, wiping knife after each cut. It’s okay if some filling oozes out. Carefully roll up each strip. Place one roll into each mini muffin tin and return to the warm place for 30 minutes OR refrigerate overnight. Preheat oven to 325 F. Place rolls in the oven and bake 16 minutes. Glaze either with coconut butter or with the recipe below:
*For the Glaze:*

2/3 cup powdered sugar or Sugar-Free Powdered Sugar
1-2 tsp milk of choice, or more or less to achieve desired glaze thickness
Whisk ingredients to form a glaze. Drizzle glaze evenly over rolls with a spoon.

View Nutrition Facts

 

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Published on October 20, 2014

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Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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Reader Interactions

41 Comments

Leave a comment or reviewLeave a rating
  1. Kristin says

    These were delicious! Made them with my 5 year old daughter who had a blast making homemade healthier cinnamon rolls. My family hasn’t eaten cinnamon rolls in years due to the ingredients in the store bought version so this was a special treat that I didn’t feel guilty about feeding to the family. Will be making these again. Thanks for posting this recipe Katie, we really enjoy your website!

  2. Sophie says

    Hi Katie, or anyone willing to help… What would the the ingredients be in grams? Im from Ireland and I think our cups are either too big or too small….

  3. Delores Morris says

    I love anything made with Cinnamon. I am a diabetic, but I eat Kelloges “Cinnamon bons” cereal. It is good. I eat it for breakfast & sometime for lunch also. So any recipes made with cinnamon, send my way. I buy 20 boxes of my special cereal at a time. They have to be moist or I can’t eat them. Will look forward to more cinnamon recipes. Thanks Delores

    5/5

    5/5

  4. Jill says

    Can I bake them on a sheet rather than in mini muffin tins? Clearly making these last minute and don’t have the right tin.

  5. Jaime says

    I used the recipe for cinnamon rolls from your cookbook and essentially made mini ones, since my husband likes smaller ones better.

    The only issue I had was with the glaze. Maybe it’s because my homemade powdered sugar wasn’t ground down enough, but I needed quite a bit more milk for the glaze than what you call for (between 1/8 and 1/4 of a cup for half the recipe).

    Other than that, these came out amazingly. I was pleasantly surprised that the rolls stayed spiraled even after removing them!

    Thank you for the recipe!

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