Name: Mini Cinnamon Rolls with Heavy Cream
Prep time: 1 h
Cook time: 22 min
Total time: 1 h 22 min
Yield: 15 rolls
Cuisine: American
Ingredients: 0.5 cup whole milk; 1.5 tablespoons granulated sugar; 2.25 teaspoons dry yeast; 2 eggs; 1 tsp vanilla extract; 2.5 cups all-purpose flour; 0.5 tsp fine sea salt; 6 tablespoons unsalted butter; 1 tbsp unsalted butter; 0.333 cup dark brown sugar; 1 tbsp ground cinnamon; 0.5 cup heavy cream; 2 tablespoons unsalted butter; 2 ounces cream cheese; 1 cup powdered sugar; 1 tbsp heavy cream

These mini cinnamon rolls with heavy cream make any breakfast or brunch that much more special! When baked in heavy cream, the brioche soaks it up and transforms into the softest, most plush cinnamon rolls. Their miniature size makes them so cute and perfect to feed a crowd!

Dessert

1 h 22 m

American

Sloane’s Table

March 14, 2026

Atsloanestable.com

Mini Cinnamon Rolls with Heavy Cream cover

From the Cook

1/6

Mini Cinnamon Rolls with Heavy Cream

Sloane’s Table Verified

Atsloanestable.com

Ingredients

Warning0 allergens identified

Mini Cinnamon Rolls with Heavy Cream

Brioche

½ cup whole milk

1 ½ tablespoons granulated sugar

2 ¼ teaspoons dry yeast

2 eggs

1 tsp vanilla extract

2 ½ cups all-purpose flour

½ tsp fine sea salt

6 tablespoons unsalted butter

Filling and Topping

1 tbsp unsalted butter

⅓ cup dark brown sugar

1 tbsp ground cinnamon

½ cup heavy cream

Cream Cheese Glaze

2 tablespoons unsalted butter

2 ounces cream cheese

1 cup powdered sugar

1 tbsp heavy cream

Instructions

Visit Blog

Instructions

In a glass measuring cup, heat the milk to 110 degrees F and stir in the sugar and yeast. If using active dry yeast, allow to sit for 15 minutes for the yeast to activate. If using instant yeast, simply move on to the next step.

Mix the eggs and vanilla into the milk yeast mixture.

In the bowl of a stand mixer fitted with a dough hook, mix the flours and salt together.

Pour the wet ingredients into the flour and mix on low-medium speed for about 3 minutes, or until it forms a ball around the hook.

Add in a few pieces of butter at a time, allowing them to fully incorporate before adding more.

Once all of the butter is incorporated, turn the mixer up to medium-high speed and mix for 8-12 minutes. The dough will eventually pull away from the sides of the bowl and have a silky smooth texture with minimal stickiness. To check if the dough is ready, use the windowpane test - tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing. If it tears, mix for another minute or two and check again.

Once the dough is ready, transfer it to a lightly greased bowl, cover, and allow to proof overnight in the fridge. Alternatively, you can let the dough rise in a warm place for about 1 hour or until doubled in size.

On a lightly floured surface, roll the dough out to a long rectangle about 24"x5".

Brush the softened butter all over the dough. Then, sprinkle the brown sugar and cinnamon evenly over the top.

Roll the dough up into a log. Use a serrated knife to score lines every 1 ½” to get 15 rolls. Use unflavored dental floss to cut each roll by placing the floss under the dough, wrapping around, and pulling to cut through.

Arrange the rolls in a 9" round pan. Cover with plastic wrap and allow to rise for about 30 minutes or until nearly room temperature, but still slightly cool to the touch. When pressed with a finger, the dough will slowly spring back.

While the rolls are proofing, preheat the oven to 350 degrees F.

Just before baking, pour the heavy cream all over the cinnamon rolls. Place the pan on top of a baking sheet, then place in the oven. Bake for about 20-25 minutes or until evenly golden on top.

In a medium bowl, whisk together the melted butter and cream cheese until smooth.

Whisk in the sifted powdered sugar until no lumps remain. Then, mix in the heavy cream.

Once the cinnamon rolls come out of the oven, immediately pour the glaze on top.

Allow the cinnamon rolls to cool for about 30 minutes before serving.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Proof Yeast Properly for Maximum Rise 🍞
Activate dry yeast in warm milk (110°F) with a pinch of granulated sugar for 5-10 minutes until foamy before mixing into dough, ensuring optimal fermentation and soft, pillowy rolls.
Chill Dough for Easier Rolling 🧊
After initial rise, refrigerate the dough for at least 30 minutes before rolling out—this prevents sticking and gives you better control when spreading the cinnamon-brown sugar filling evenly.
Room Temperature Butter for Perfect Swirls 🧈
Use softened unsalted butter (not melted) when spreading between layers, ensuring it distributes smoothly without tearing the dough and creates distinct, beautiful cinnamon ribbons.
Bake in Heavy Cream for Luxurious Texture 🍶
Pour heavy cream around (not over) the rolls in the baking pan before baking—the rolls absorb it from the bottom, creating an impossibly soft, brioche-like crumb that's moist and decadent.
Frost While Warm with Cream Cheese Glaze ✨
Apply cream cheese frosting mixed with powdered sugar and vanilla extract immediately after baking while rolls are still warm, allowing it to melt slightly into the crevices for maximum flavor and visual appeal.