Activate the yeast

• Warm a small portion of the milk and mix with the yeast and a little of the sugar.
• Let sit until foamy.

Make the dough

• In the bowl of a stand mixer fitted with the dough hook, combine the yeast mixture, remaining milk, egg, egg yolk and vanilla.
• Add the flour, remaining sugar, cinnamon and salt.
• Mix on low speed until a dough forms, then knead until smooth and elastic.

Knead in the butter

• Add the softened butter in a few additions.
• Continue kneading until the dough is smooth, soft and elastic.

First rise

• Place the dough in a greased bowl and cover.
• Let rise until doubled in size.

Roll out the dough

• Roll the dough into a very large, thin rectangle, about ⅛–¼ inch thick.

Make the filling

• Mix the softened butter, sugar and cinnamon until smooth and well combined.
• Spread the filling evenly over the entire dough.

Cut the strips

• Using a pizza cutter, divide the dough into 4 sections with one horizontal and one vertical cut.
• Cut each section into thin strips.

Shape the mini rolls

• Roll each strip tightly into a mini cinnamon roll.
• Arrange them close together in a greased square baking dish.

Second rise

• Cover and let rise until noticeably puffy.

Bake

• Bake at 160 °C until lightly golden and fully baked in the center.

Cool

• Let the cinnamon rolls cool slightly.

Make the frosting

• Beat together the butter, cream cheese, powdered sugar, vanilla and heavy cream until smooth and creamy.

Finish

• Spread the frosting over the cinnamon rolls and enjoy!