Easy 1 Hour Mini Cinnamon Roll Bites – High Altitude Friendly
Soft, fluffy, and coated in buttery cinnamon sugar, they’re everything you crave in a cinnamon roll – just smaller, faster, and even more addictive. These mini cinnamon rolls are perfect for breakfast, brunch, or a sweet afternoon treat — and they’re high altitude friendly too!
Inspired by the famous cinnamon rolls from Jumer’s restaurant in Peoria, Illinois.
This Mini Cinnamon Roll recipe is made at 8,000 ft elevation. This recipe only needs 1 adjustments for high altitude or sea level. To adjust the recipe for other elevations check out high altitude baking adjustments.
Why You’ll Love This Recipe:
- READY IN 1 HOUR – From mixing to baking, these mini cinnamon rolls come together fast – perfect for busy mornings or spontaneous cravings
- BAKE ANYWHERE – tested at 8,000 feet and sea level, this recipe rises beautifully with only 1 ingredient change
- NOT OVERLY SUGARY – these bites are sweet but balanced — no frosting, no glaze, just buttery cinnamon sugar that lets the flavor shine
- PERFECTLY BITE-SIZE – these two-bite rolls are easy to share (or not!) and make a fun, crowd-pleasing addition to any brunch or breakfast spread
- NOSTALGIC FLAVOR – inspired by the beloved cinnamon rolls from Jumer’s in Peoria, IL, these bring a comforting old-school bakery vibe right into your kitchen
- NO STAND MIXER NEEDED – you can make the dough by hand with just a bowl and spoon — no fancy equipment needed
Copy Cat Jumer’s Cinnamon Rolls
Anyone that grew up in Central Illinois has heard of Jumer’s cinnamon rolls. Jumer’s Castle Lodge was an iconic spot for locals and visitors alike. Their Sunday brunches were legendary, and those little cinnamon bites were always the first thing to disappear off the buffet line.
Light, tender, and just sweet enough — they felt like something special without being over-the-top. I knew I had to recreate them, and I’m so thrilled to share this copy cat recipe with you.
Recommended Tools:
- MIXING BOWLS – a large bowl for the dough, a medium bowl for the cinnamon sugar mixture, and a small bowl for the yeast mixture
- PASTRY CUTTER – makes mixing in the cold butter easier but using your fingers works also
- ROLLING PIN – check out my favorite rolling pin in the link below
- BAKING PAN – the pan should be around jelly roll pan size (10 inch x 15 inch)
Ingredients:
- ALL PURPOSE FLOUR – creates the base of the dough
- BAKING POWDER & YEAST – creates the perfect amount of leavening. NOTE: at high altitude, LEAVE OUT the baking powder
- WARM & COLD WATER – adds the perfect amount of moisture
- COLD BUTTER – adds a richness and fat to the dough which creates a light, fluffy dough
- SALT – don’t skip the salt! A little bit goes a long way to help enhance the flavors
- MELTED BUTTER – helps the cinnamon sugar stick to the inside and top of the cinnamon rolls
- WHITE SUGAR & CINNAMON – creates the classic cinnamon roll flavor
TIP: for accurate measuring of flour never scoop flour up, always spoon it into the measuring cup and level it off
Find the full ingredients list in the recipe box below
How To Make Bite Size Cinnamon Rolls:
- PREHEAT OVEN – this recipe only takes a few minute to prepare to start preheating at 350 degrees F
- MIX YEAST AND WARM WATER – in a small bowl combine yeast and warm water, set to the side
- MIX DRY INGREDIENTS – combine flour, baking powder, and salt in a large bowl
- CUT IN BUTTER – add cold butter to the flour mixture and use a pastry cutter to mix in the butter until the pieces of butter are pea size or smaller
- ADD IN WATER – add the warm water mixture into the flour and the additional cold water
- KNEAD – knead the dough for 1-2 minutes
- REST THE DOUGH – rest the dough for 10 minutes in a warm place, prepare the cinnamon sugar mix while it is resting
- MIX SUGAR & MELT BUTTER – melt the remaining butter and mix the cinnamon and sugar
- DIVIDE & ROLL OUT DOUGH – OPTIONAL: divide the dough into 4 equal parts for easier rolling. Roll each piece of dough into a rectangular shape approximately 5 inches x 10 inches.
- ADD FILLING – brush each rolled out dough with melted butter and sprinkle half of the cinnamon sugar onto the butter
- ROLL UP – roll each rectangle up, starting on the long side
- CUT DOUGH ROLLS – place each of the 4 rolled up doughs on the baking sheet. Cut the dough 3/4 of the way through every 1 – 1.5 inch.
- ADD BUTTER & SUGAR – brush the tops of the rolls with melted butter and sprinkle the remaining cinnamon sugar on top of the butter
- BAKE – bake for 20-25 minutes and serve warm. Enjoy!
Ingredient Variations:
Brown Sugar
Looking for a slightly richer flavor in the cinnamon roll. Exchange the white sugar for brown sugar.
High Altitude Miniature Cinnamon Rolls
Enjoy these bite size cinnamon rolls at high altitude with one simple change. Baking powder and yeast creates too much leavening at high altitude due to the lower atmospheric pressure.
Simply leave out the baking powder when baking at 8,000 ft or decrease the amount if baking at a lower altitude. Follow this guide for other altitude…HIGH ALTITUDE BAKING ADJUSTMENTS.
Other High Altitude Recipes:
If you make this delicious Mini Cinnamon Roll recipe please rate this recipe and leave a comment below about how it turned out. If you have any questions, post them below and I would love to help you out.
Quick 1 Hour Mini Cinnamon Roll Bites – High Altitude Friendly
Wild Flour Recipes | Baking at 8,000 ft
www.wildflourrecipes.com
Equipment
- mixing bowls
- Pastry Cutter optional
- Rolling Pin
- Baking pan approx 10"x15"
Ingredients
Dough
- 1 ½ tsp Yeast instant or dry active
- ½ cup Warm Water 100-110° F
- 3 ½ cups All Purpose Flour
- 1 ½ tsp Baking Powder leave out for high altitude
- 1 ½ tsp Salt
- ½ cup Butter COLD
- ¾ cup Cold Water
Filling & Topping
- 6 tbsp Butter melted
- ¾ cup White Sugar
- 3 tsp Cinnamon ground
Instructions
- PREHEAT OVEN – preheat oven to 350° F.
- MIX YEAST & WARM WATER – in a small bowl combine the yeast and warm water (100-110° F), set to the side.
- MIX DRY INGREDIENTS – in a large bowl combine the flour, baking powder, and salt.
- CUT IN BUTTER – add the cold butter to the flour mixture and use a pastry cutter or your fingers to mix in the butter until the pieces of butter are pea size or smaller.
- ADD IN WATER – add the warm yeast mixture into the flour and the cold water into the flour.
- KNEAD – sprinkle a small amount of flour on a clean surface and knead the dough for 1-2 minutes. Set the dough to the side for 10 minutes in a warm place.
- MIX SUGAR & MELT BUTTER – melt the butter for the filling and separately mix the cinnamon and sugar in a small bowl.
- DIVIDE & ROLL OUT THE DOUGH – divide the dough into 4 equal pieces (this helps rolling out the dough into equal sizes). Roll each piece of dough into a rectangular shape approximately 5 inches x 10 inches. The dough should be 1/4 inch thick and no more than 5 inches wide.
- ADD FILLING – brush each rolled out dough with melted butter and sprinkle half of the cinnamon sugar onto the butter.
- ROLL UP – roll each rectangle up, starting on the long side. Place each of the 4 rolled up dough on the baking sheet seam side down.
- CUT THE ROLLS – Cut each rolled up dough every 1-1.5 inch ONLY 3/4 of the way through. This will help the rolls keep their shapes while baking.
- ADD BUTTER & SUGAR – brush the tops of the long rolls with melted butter and sprinkle the remaining cinnamon sugar on top of the butter.
- BAKE – bake for 20-25 minutes and serve warm. Enjoy!
