Mini Dessert Rolls Recipe – Bite-Sized Sweet Treats for Any Occasion

These mini dessert rolls are small, pretty, and dangerously easy to eat. They’re perfect for parties, snacks, or a light dessert after dinner. The best part is the filling is flexible, so you can go fruity, creamy, or chocolatey with simple swaps. If you’re new to baking, this is a friendly recipe that doesn’t require fancy tools. If you love to customize, you’ll have plenty of room to play.

What Makes This Special

Mini dessert rolls recipe – Mini Dessert Rolls Recipe – Bite-Sized Sweet Treats for Any Occasion These mini dessert rolls are sm

These rolls are made from a soft, slightly sweet dough that bakes up tender and golden. The filling is a quick cream cheese base that you can flavor with jam, Nutella, or lemon zest. Because they’re mini, they bake fast and cool quickly, so you can serve them sooner. They freeze well, travel well, and make great gifts. They’re simple, flexible, and reliably delicious—the kind of recipe you’ll make more than once.

Ingredients

Mini dessert rolls recipe – They’re perfect for parties, snacks, or a light dessert after dinner

• For the Dough:
  • 2 cups (250 g) all-purpose flour, plus extra for dusting
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 6 tablespoons cold unsalted butter, diced
  • 1 large egg
  • 1/2 cup whole milk (plus 1–2 teaspoons more if needed)
  • 1 teaspoon vanilla extract
• For the Filling:
  • 6 ounces cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons fruit jam (strawberry, raspberry, or apricot) or 2 tablespoons Nutella
  • Optional: zest of 1/2 lemon for brightness
• For Finishing:
  • 1 egg, beaten with 1 teaspoon water (egg wash)
  • 2 tablespoons coarse or granulated sugar for sprinkling
  • Powdered sugar for dusting (optional)

Instructions

Mini dessert rolls recipe – The best part is the filling is flexible, so you can go fruity, creamy, or chocolatey with simple sw

1. Prep the oven and pan. Heat the oven to 375°F (190°C). Line a baking sheet with parchment paper. This helps prevent sticking and promotes even browning.
2. Mix the dry ingredients. In a large bowl, whisk flour, sugar, baking powder, and salt. Keep it light and even so the dough rises uniformly.
3. Cut in the butter. Add the cold, diced butter to the dry mix. Use a pastry cutter or your fingertips to work it in until you see pea-sized pieces. Cold butter makes a tender, flaky roll.
4. Bring the dough together. In a small bowl, whisk the egg, milk, and vanilla. Pour into the flour mixture and stir with a fork until it forms a shaggy dough. If it seems dry, add 1–2 teaspoons more milk. Don’t overmix.
5. Knead briefly. Turn the dough onto a lightly floured surface and knead 4–5 times just to smooth it out. Pat into a rectangle. Over-kneading will make the rolls tough.
6. Chill the dough. Wrap and chill for 10–15 minutes. Cool dough is easier to roll and slice cleanly.
7. Make the filling. Beat cream cheese, powdered sugar, and vanilla until smooth. Stir in jam (or Nutella) and lemon zest if using. You want a spreadable, not runny, texture.
8. Roll out the dough. On a floured surface, roll the dough into a 10×14-inch rectangle (about 1/8–1/6 inch thick). Keep the edges as straight as you can.
9. Spread the filling. Leave a 1/2-inch border along one long edge. Spread the filling evenly over the rest. Thin, even layers help prevent oozing.
10. Roll it up. Starting from the long edge with filling, roll the dough into a tight log. Pinch the seam to seal. Place seam-side down.
11. Slice mini rolls. Use a sharp knife to cut 1-inch pieces. You should get about 12–16 mini rolls. Wipe the blade between cuts for clean slices.
12. Arrange and brush. Place rolls on the baking sheet, leaving a little space between them. Brush tops with egg wash and sprinkle with sugar.
13. Bake. Bake 13–16 minutes, until puffed and golden at the edges. The filling should be set, not bubbling out.
14. Cool and finish. Let cool 10 minutes on the pan, then transfer to a rack. Dust with powdered sugar if you like. Serve warm or at room temperature.

Keeping It Fresh

Store cooled rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 4 days. Reheat in a 300°F (150°C) oven for 5–7 minutes to refresh the texture. You can also freeze baked rolls for up to 2 months; thaw at room temperature and warm briefly in the oven.

Why This is Good for You

These mini rolls are small, so portion control is built in. You can use reduced-sugar jam or a light cream cheese to cut sweetness and richness without losing flavor. The dough is simple and butter-based, so there are no additives or mystery ingredients. Plus, homemade treats help you control the quality and the amount of sugar you use.

What Not to Do

• Don’t skip chilling the dough. Warm dough sticks, tears, and bakes unevenly.
• Don’t overload the filling. Too much creates leaks and soggy bottoms.
• Don’t overwork the dough. Gentle handling keeps the texture soft and tender.
• Don’t bake at too low a temperature. You’ll get pale, flat rolls instead of golden, puffed ones.
• Don’t slice with a dull knife. It squashes the log and smears the filling.

Variations You Can Try

• Cinnamon Sugar Swirl: Skip the cream cheese. Brush the rolled-out dough with 2 tablespoons melted butter, then sprinkle 1/3 cup brown sugar mixed with 1 teaspoon cinnamon. Roll, slice, and bake.
• Lemon Cheesecake: Add 1 tablespoon lemon juice and full zest of 1 lemon to the filling. Finish with a light lemon glaze (powdered sugar + lemon juice).
• Chocolate Hazelnut: Use Nutella as the filling and sprinkle with chopped toasted hazelnuts before rolling.
• Berry Pop: Use mixed berry jam and a few fresh raspberries crushed into the filling for tart bursts.
• Apple Pie Mini Rolls: Spread a thin layer of cream cheese, then add finely diced, sautéed apples tossed with cinnamon and a touch of brown sugar.
• Spiced Holiday: Add ground cardamom or nutmeg to the dough and orange zest to the filling.
• Gluten-Free: Use a 1:1 gluten-free baking flour blend with xanthan gum. Add 1–2 teaspoons extra milk if the dough seems dry.

FAQ

Can I make the dough ahead of time?

Yes. Wrap the dough tightly and refrigerate for up to 24 hours. Let it sit on the counter for 10–15 minutes before rolling so it’s pliable but still cool.

What if I don’t have cream cheese?

You can use mascarpone or thick Greek yogurt (strained) with powdered sugar and vanilla. The texture will be slightly lighter but still creamy.

How do I keep the filling from leaking out?

Spread a thin, even layer and leave a clean border. Roll tightly, pinch the seam, and chill the log for 10 minutes before slicing if it feels soft.

Can I use puff pastry instead of dough?

Absolutely. Thaw puff pastry, roll slightly, spread the filling, and bake at 400°F (200°C) for 12–15 minutes. It will be flakier and a bit richer.

How do I know they’re done?

Look for lightly golden edges and a set center. If the tops are pale but the bottoms are browning, tent loosely with foil and bake 2–3 minutes more.

Can I reduce the sugar?

Yes. Use less powdered sugar in the filling and choose a low-sugar jam. The dough has only a small amount of sugar, so it still bakes well.

What’s the best way to reheat leftovers?

Use the oven or toaster oven at 300°F (150°C) for 5–7 minutes. Microwaving is quick but can make the rolls soft rather than crisp.

Final Thoughts

These mini dessert rolls are the kind of treat that turns a regular day into something a little special. The dough is simple, the filling is flexible, and the results are consistently good. Once you master the base, try a few variations and find your favorite. Keep a batch in the freezer, and you’ll always be 15 minutes away from warm, homemade dessert.