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A person holding up a plate of cinnamon rolls.

Mini Cinnamon Rolls

Mini Cinnamon Rolls
Prep Time 15 minutes
Cook Time 35 minutes
Cool Time 10 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine Italian


  • Loaf Pan
  • Parchment Paper
  • Flour
  • Nonstick Spray


  • 1 package Birrittellas Traditional Pizza Dough
  • 4 tbsp Softened Unsalted Butter
  • 3/4 cup Brown Sugar
  • 2 tbsp Cinnamon
  • 1/2 tsp Salt
  • 4 oz Cream Cheese (for the icing)
  • 1 cup Powedered Sugar (for the icing)
  • 2-3 tbsp Milk or Heavy Cream (for the icing)
  • 1 tsp Vanilla Extract (for the icing)
  • 1 tbsp Butter (for the icing)
  • Pinch of Salt (for the icing)


  • Preheat oven to 350 degrees.
  • Let your dough come to room temperate and roll out into a long rectangle with flour and parchment paper if necessary.
  • Smear all over with softened butter.
  • Mix together your cinnamon, brown sugar and salt.
  • Sprinkle generously all over with cinnamon sugar mixture.
  • Roll the dough lengthwise away from you and pinch seam together.
  • Cut into 12 even sections.
  • Spray nonstick spray on baking pan.
  • Bake for 30-35 mins.
  • While baking mix together powdered sugar, cream cheese, butter, vanilla extract, and salt in a large bowl with a hand mixer.
  • Remove cinnamon rolls from oven and let cool for 5-10 mins. Invert onto a serving platter.
  • Apply icing all over cinnamon rolls.
  • Enjoy!
Keyword Cinnamon, Dough, Rolls, Traditional

Important Dough Guidelines

  1. Keep in the fridge for up to 50 days.
    ** Speed up proofing by placing the vacuum-sealed dough in a bowl of hot water. Let it sit for 20 minutes or until the center reaches room temperature. **

  2. Round the dough with flour to prevent sticking, brush with olive oil, put in a bowl, and cover.

  3. Let the dough rise for at least 3.5 hours before using.

  4. Preheat your oven to 475°F or higher, if possible.

    Rounding pizza dough is a crucial step in the pizza-making process.