Quick and easy, these Mini Cinnamon Rolls are made without yeast, so they come together in minutes. Because the recipe uses no yeast, there’s no kneading or proofing required. You don’t need a special pan or muffin tin—simply roll the dough into a long rope, cut into 1-inch pieces, and bake on a regular baking sheet.
Below you’ll find a clear, step-by-step recipe to make these bite-sized cinnamon rolls. Photos can help visualize the process, but the instructions are simple and straightforward.
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Mini Cinnamon Rolls
Author: Kitchen Nostalgia
Ingredients
-
3 1/2
cups
all-purpose flour -
2
tsp
baking powder -
2
eggs -
1/2
cup
cold butter
125 g -
1
cup
firm yogurt or sour cream
like Greek yogurt -
1/2
cup
sugar -
1/2
tsp
salt - FOR FILLING:
-
melted butter
brown sugar and cinnamon, to taste
Instructions
-
Combine all dough ingredients in a food processor and pulse until the mixture comes together. Form the dough into a ball, wrap in plastic wrap, and chill for 30 minutes. Chilling isn’t required but makes the dough easier to roll.
-
Divide the dough into three equal portions. Lightly flour your work surface and roll out one portion into a very thin rectangle. Brush with melted butter, then sprinkle evenly with brown sugar and cinnamon. Starting from a short side, roll the dough into a long rope and cut into 1-inch pieces. Repeat with the remaining portions.
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Arrange the mini rolls on a baking sheet lined with parchment paper. Brush the tops with beaten egg. Bake in a 300°F (150°C) oven for 15–20 minutes, until set and lightly golden. Let cool on the baking sheet before serving.