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mini cinnamon rolls on plate | hearth health happiness
Melanie Lorick

Mini Cinnamon Rolls

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Mini cinnamon rolls in the cast iron make breakfast feel extra cozy. All you need is a little pizza dough, light brown sugar, cinnamon, salt, and the topping of your choice creating a homemade breakfast that will have everyone begging for more!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

For Cinnamon Rolls
  • 2½ cups pizza dough
  • 5 tablespoons light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • pinch flour for rolling out dough
For Glaze
  • 1½ cups powdered sugar
  • 4-5 tablespoons almond milk add one tablespoon at a time to sugar
  • 1½ teaspoons pure vanilla extract

Method
 

  1. Preheat oven to 365º F.
  2. On a lightly-floured surface, roll out pizza dough until thin, approximately ⅛th of an inch thick. This should make a rectangle about 12" long and 9" wide. To make a thicker dough, the rectangle can be smaller.
  3. Sprinkle light brown sugar, ground cinnamon, and salt over the open dough. Use a butter knife or spatula to spread the ingredients evenly. This promotes an equal amount of gooey filling in each bite.
  4. Gently roll the rectangle length-wise, making the "turns" tight. Using a sharp knife, cut 1" slices, creating about 16 mini cinnamon rolls. Place them on cast iron skillet.
  5. Bake for about 30 minutes, or until the dough turns a golden brown.
  6. In a small bowl, add powdered sugar. Slowly add milk 1 tablespoon at a time, until the glaze becomes a thick liquid that can be drizzled over the cinnamon rolls. Add pure vanilla extract and stir until incorporated. If you use less milk, add only 1 teaspoon of vanilla extract.
  7. Allow to cool and use spatula to remove from skillet. Some cinnamon will leak out of rolls during baking, so I like to flip them over to serve and showcase the shiny coating. Drizzle with glaze after about 10 minutes from removal from oven. Enjoy!

Notes

This recipe creates more glaze than is needed for these cinnamon rolls. You can easily store for later use (stored up to one week, refrigerated). 

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