These mini cinnamon rolls are quick and easy, with amazing flavor and no rise time required thanks to Krusteaz Buttermilk Pancake Mix!

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Mini Cinnamon Rolls

This recipe is sponsored by Krusteaz. 

Cinnamon rolls are synonymous with the holidays for me. A warm gooey bun with sweet frosting and a hot cup of coffee is one of my favorite ways to start my day. The only problem? They take FOREVER to make. Typically, you need to proof your dough and let it rise multiple times, which means if you want cinnamon rolls in the morning, you better start the night before. I don’t know about you – but when I want something, I want it fast. These Mini Cinnamon Rolls are just that – fast (and delicious). 

Enter Krusteaz Buttermilk Pancake Mix – the secret ingredient to making fluffy, delicious cinnamon rolls in under an hour, start to finish. You can whip these up in the morning (or whenever you want a sweet treat), and they’re perfect for hosting and sharing with guests and loved ones alike. 

Mini Cinnamon Rolls

Making Mini Cinnamon Rolls

Thanks to Krusteaz, these are an absolute breeze to make. You’ll whip up a quick dough, make an easy filling, and roll it all up just like a regular cinnamon roll. Then, cut them up, bake, and make a quick and easy cinnamon cream cheese frosting to top them while they’re warm. Then put it all together and voila – cinnamon deliciousness on your table in under an hour. 

For the rolls themselves, you’ll need:

You’ll combine the ingredients, knead together your dough, and then roll it out onto a floured surface. Then brush with melted butter and sprinkle with your cinnamon mixture, which consists of:

  • Brown sugar
  • Cinnamon
  • Butter
  • Granulated sugar 
Mini Cinnamon Rolls

Then, roll up your dough (long side if making minis, short side if making big ones) and use dental floss to slice. You can cut with a sharp knife, though you’ll need to re-shape your rolls a bit. To ensure they keep their shape, I like to take a piece of floss, slide it under the roll, then close the loop and pull the pieces of floss together to cut the rolls. Then you’ll just bake, glaze, and enjoy! 

Mini Cinnamon Rolls

Mini Cinnamon Rolls

Jacklin Altman
No rise time, no fuss – these mini cinnamon rolls are made easier with Krusteaz Buttermilk Pancake Mix!
5 from 3 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast, Dessert
Cuisine American
Servings 12
Calories 191 kcal

Equipment

  • Mixing Bowls
  • 9×9 Pan
  • Oven
  • Hand Mixer

Ingredients
  

Dough:
  • 2 cups Krusteaz Buttermilk Pancake Mix
  • 3/4 cup buttermilk
  • 2 tbsp granulated sugar
  • 1 Tsp cinnamon optional
Filling:
  • 1/2 cup dark brown sugar
  • 1 tbsp granulated sugar
  • 1/2 tbsp cinnamon
  • 1 tbsp butter melted
Other:
  • 1 tbsp butter melted to brush on dough
  • 2-3 tbsp flour or Krusteaz mix to dust surface prior to rolling out dough
Cinnamon Cream Cheese Frosting:
  • 2 oz cream cheese block kind, softened
  • 2 tbsp butter softened
  • 1/2 tsp vanilla extract
  • 1 cup powdered sugar
  • 1/2 Tsp cinnamon
  • 1 tbsp milk more as needed

Instructions
 

  • Preheat the oven to 375 F.
  • In a large mixing bowl, combine Krusteaz buttermilk pancake mix, sugar, and buttermilk. Mix until fully incorporated and you have a shaggy dough with no dry bits left. Set aside while you make your filling.
  • In a separate bowl, combine brown sugar, granulated sugar, cinnamon and 1 tablespoon of melted butter. Mix to combine fully.
  • Sprinkle 2-3 tablespoons of flour or Krusteaz Buttermilk Pancake mix over the surface where you’ll be rolling out your dough to prevent dough from sticking. Using hands and/or a rolling pin, roll and shape dough into a rectangle that is about 1/2″ thick. Brush with 1 tablespoon melted butter and sprinkle filling mix over butter, then gently smooth and press filling mix over dough to distribute all over.
  • Roll dough and filling up from the long side. Using a piece of dental floss or string, gently slide string under the rolled up log and pull ends together to neatly cut your cinnamon rolls into 15 minis. They should be about 3/4 of an inch-1 inch thick.
  • Place cinnamon rolls in 9×9 pan that has been brushed with butter or sprayed with cooking spray to prevent sticking.
  • Bake for 18-23 minutes or until the tops start to turn golden brown. Remove from oven.
  • For the frosting, beat together room temperature butter and cream cheese until fully combined. Add vanilla and continue to mix until uniform. Add powdered sugar and cinnamon and continue beating until fully incorporated and smooth. Add milk to thin it out a bit so that you can easily dollop it on your cinnamon rolls. I like to put icing on the cinnamon rolls while they’re still hot, so that it melts all over!

Nutrition

Calories: 191kcalCarbohydrates: 31gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 29mgSodium: 166mgPotassium: 89mgFiber: 1gSugar: 23gVitamin A: 234IUVitamin C: 0.2mgCalcium: 85mgIron: 0.5mg
Keyword dessert, breakfast, cinnamon buns, cinnamon, Pancakes, krusteaz
Tried this recipe?Add your thoughts below in the comments or post on social media and tag @foodbythegram!

4 thoughts on “Mini Cinnamon Rolls”

  1. 5 stars
    I’ve been searching for a from-scratch cinnamon roll recipe that wasn’t too difficult (baking isn’t my strong suit) but flavorful. So glad I found this one! The dough is delicious and I could literally eat the whole bowl of frosting.

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