Copycat Burger King Cini Minis Recipe

If you grew up with that iconic little box of soft, spiraled cinnamon rolls and a side of silky icing for dunking, these Burger King Cini Minis probably live rent-free in your memory. Whether you devoured them on a backseat road trip or snuck a four-pack into class before first bell, there’s something about that warm swirl of cinnamon and sugar paired with sweet icing that still hits just right.

This copycat Burger King Cini Minis recipe brings back all the nostalgia, but lets you make them fresh, gooey, and golden in your own kitchen. They’re mini-sized, dunk-friendly, and baked just like the originals. The icing is pourable and sweet, perfect for dipping rather than drizzling, just like the white cup that came in every box.

Make a batch for brunch, movie night, or late-night sweet cravings. These are warm, soft, cinnamon-swirled memories you can now bake on demand.

How to make Burger King Cini Minis

Start with a soft, enriched dough made with milk, egg, and a touch of butter and oil for that signature tender bite. Roll it out, layer it with brown sugar and cinnamon, then slice into bite-sized swirls. The secret is slightly flattening each mini before the second rise so they bake evenly and look like the BK classic.

Bake until just golden, then serve warm with a dip cup of vanilla icing that’s silky and just thick enough to coat every bite.

Nutrition facts (4 minis + icing)

• Calories: 430
• Total Fat: 17 g
• Saturated Fat: 8 g
• Carbohydrates: 62 g
• Sugar: 31 g
• Protein: 7 g

Ingredients

Prep Time: 25 minutes (plus 1 hr rising)
Cook Time: 12–14 minutes
Total Time: 1 hr 40 minutes
Yield: 16 minis (4 servings of 4 minis each)

For the dough:

• 2 cups all-purpose flour (plus more for dusting)
• 2 tbsp sugar
• 1 tbsp dry milk powder (or use warm milk for liquid)
• 1½ tsp instant yeast
• ½ tsp fine salt
• 1 small egg
• ¼ cup warm water
• ¼ cup warm milk
• 1 tbsp melted butter
• 1 tbsp neutral oil (canola or vegetable)
• 1 tsp light corn syrup
• ½ tsp molasses (for color and softness)
• Small pinch of baking soda (about ⅛ tsp)

For the cinnamon sugar filling:

• 6 tbsp light brown sugar
• 1 tbsp ground cinnamon
• 3 tbsp very soft butter

For the dipping icing:

• 1½ cups powdered sugar
• 3 tbsp milk (plus more as needed)
• 1 tsp light corn syrup
• ½ tsp vanilla extract
• Pinch of salt

Tools you’ll need

• Stand mixer or large mixing bowl
• Rolling pin
• Sharp knife or dental floss
• Baking sheet
• Parchment paper
• Small bowls
• Measuring cups and spoons
• Small ramekins or cups for dipping icing

Instructions

Make the dough

In a mixing bowl, combine flour, sugar, salt, and milk powder. In a separate cup, whisk warm milk and water with yeast, egg, corn syrup, molasses, melted butter, and oil. Add wet ingredients to dry and mix to form a soft dough. Knead for 8–10 minutes until smooth and elastic.

Cover and let rise in a warm spot for about 1 hour, or until doubled in size.

Roll and fill

Turn dough onto a lightly floured surface. Roll into a 10×8-inch rectangle. Spread softened butter evenly over the surface, then sprinkle the brown sugar and cinnamon mixture.

Roll up tightly from the long edge and pinch the seam to seal.

Cut and shape

Slice into 16 even pieces (about ½–¾ inch thick). Place on a parchment-lined baking sheet, spiral-side up. Gently press each piece down with your palm so they flatten slightly. This helps them bake into mini rolls like the original.

Cover and let rise again for 25–30 minutes.

Bake

Preheat oven to 375°F (190°C). Bake the minis for 12–14 minutes, or until lightly golden. Don’t overbake, they should stay soft and tender.

Make the icing

While baking, whisk together powdered sugar, milk, corn syrup, vanilla, and a pinch of salt. Add a splash more milk if needed to reach a pourable consistency. Divide into dip cups for serving.

Serve

Serve 4 minis per portion with a little cup of icing on the side. Best eaten warm, when they’re pillowy and fresh.

Tips

• Slightly flattening the mini rolls before the final proof makes them bake more evenly and look closer to the BK original.
• Keep the icing in its own cup, it’s half the nostalgia.
• Want to prep ahead? Make the dough and refrigerate overnight, then shape and bake in the morning.
• Don’t overproof during the second rise. You want lift, but not over-expansion.

What to serve with

Classic fast-food style

• Tater tots or hash browns – If you’re leaning into that breakfast nostalgia, a crispy side of tots rounds out the combo with salt and crunch.
• Orange juice or cold brew – For that fast-food breakfast pairing. A chilled juice cuts the sweetness, and coffee gives balance.

Cozy home brunch

• Scrambled eggs and sausage patties – The sweet-salty dynamic plays well here. A savory protein adds depth, especially when the minis act like your morning “bread.”
• Yogurt with granola – A cooling contrast to the warm rolls, with texture and creaminess that doesn’t steal the spotlight.

Sweet snack platter

• Fresh apple slices with peanut butter – Crisp and nutty, these play beautifully against the soft cinnamon warmth of the minis.
• Chocolate milk or a chai latte – A rich drink turns this into a real dessert moment. Chai’s spice notes echo the cinnamon in the minis.

Variations

Mini Cinnamon Roll Pops

Skewer each baked mini with a short stick or toothpick and serve with dip cups for a party platter. Cute, easy to grab, and perfect for brunch boards.

Cini Mini Bake

Place all 16 mini rolls in a small square baking dish, touching slightly. Let rise and bake as a pull-apart tray, then serve with a drizzle of icing across the top like a cinnamon roll casserole.

Caramel Dipping Cup

Swap the vanilla icing for a homemade or store-bought caramel dip. Richer and gooier, great for fall brunches or a midnight snack twist.

Cream Cheese Icing

Replace the vanilla icing with a cream cheese glaze (just add 2 oz softened cream cheese to the icing mix). Gives it more of a Cinnabon edge if you want that bakery finish.

Savory twist (yep, really)

Reduce sugar in the filling by half, add a pinch of cayenne or chili powder, and serve with a drizzle of hot honey. Think spicy-sweet Southern breakfast fusion.

Ingredient substitutes

Flour

• Original: All-purpose flour
• Substitutes: Bread flour (for chewier minis), pastry flour (for extra tenderness), or gluten-free baking blend with xanthan gum

Milk powder

• Original: Dry milk powder
• Substitutes: Replace warm water with warm milk instead, or skip entirely for a slightly less rich dough

Egg

• Original: One small egg
• Substitutes: 2 tbsp plain Greek yogurt, 1 tbsp ground flax + 3 tbsp water, or a vegan egg replacer

Butter and oil

• Original: Mix of melted butter and neutral oil
• Substitutes: All butter (richer but firmer when cool), margarine, or coconut oil for a dairy-free option

Cinnamon sugar filling

• Original: Brown sugar and cinnamon
• Substitutes: Coconut sugar for a deeper flavor, maple sugar for a woodsy edge, or mix in a dash of cardamom or nutmeg

Icing

• Original: Powdered sugar with milk, corn syrup, and vanilla
• Substitutes: Use maple syrup instead of corn syrup for a more natural twist, almond extract for a different flavor, or swap with cream cheese glaze or Greek yogurt drizzle