🥐✨ Mini Cinnamon Rolls (Makes ~300)
Perfect for bake sales, parties, holidays, or church gatherings. This recipe is scaled for a large batch and can be divided if needed.
🛒 Ingredients
Dough
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20 cups all-purpose flour (about 2.5 kg)
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2½ cups granulated sugar
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3 tbsp salt
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6 packets (about 13½ tsp) active dry yeast
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5 cups warm milk (110°F / 43°C)
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2 cups unsalted butter, melted
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6 large eggs
Filling
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3 cups unsalted butter, softened
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6 cups brown sugar
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½ cup ground cinnamon
Glaze
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12 cups powdered sugar
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1½ cups milk (adjust for consistency)
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2 tbsp vanilla extract
👩🍳 Instructions
1️⃣ Activate Yeast
In a very large bowl or food-safe container, combine warm milk and yeast. Let sit 5–10 minutes until foamy.
2️⃣ Make Dough
Add sugar, melted butter, eggs, and salt. Gradually mix in flour until a soft dough forms.
Knead 8–10 minutes (you may need to divide into batches unless using a commercial mixer).
Cover and let rise 1–1½ hours until doubled.
3️⃣ Roll & Fill
Divide dough into 6 portions for easier handling.
Roll each portion into a large rectangle (about ¼ inch thick).
Spread softened butter evenly.
Mix brown sugar and cinnamon, then sprinkle generously over butter.
4️⃣ Roll & Cut
Roll tightly from the long side.
Slice into very small pieces (about 1 inch thick).
You should get about 50 mini rolls per section × 6 batches = ~300 rolls.
Place on lined baking sheets or large pans.
Cover and let rise 30–40 minutes.
5️⃣ Bake
Bake at 350°F (175°C) for 12–15 minutes (shorter than full-size rolls).
Remove when lightly golden.
6️⃣ Glaze
Whisk powdered sugar, milk, and vanilla.
Drizzle or dip rolls while slightly warm.
🍽️ Pro Tips for Large Batches
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Use a pizza cutter for faster slicing.
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Freeze unbaked rolls on trays, then store in freezer bags.
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For super soft rolls, avoid overbaking.
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Keep covered with foil after baking to prevent drying out.
If you’d like, I can also calculate a half batch (150 rolls) or give a quick no-yeast version for faster prep.