Mini Cinnamon Rolls with 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!

Author: Sloane’s Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 1 hour

Cook Time: 22 minutes

Total Time: 1 hour 22 minutes

Servings: 15 rolls

Calories: 262 kcal per serving

Ingredients

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
1 tbsp - unsalted butter
⅓ cup - dark brown sugar
1 tbsp - ground cinnamon
½ cup - heavy cream
2 tablespoons - unsalted butter
2 ounces - cream cheese
1 cup - powdered sugar
1 tbsp - heavy cream

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.

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