These Mini Egg Stuffed Cinnamon Rolls bring the best of spring treats into one pan: soft, buttery rolls, warm cinnamon-sugar swirls, and melty chocolate mini eggs in the center of each spiral. They’re fun to make, even more fun to eat, and perfect for Easter brunch, a birthday breakfast, or a cozy weekend bake. The texture is soft and pillowy with pops of crunchy candy shell throughout.

If you’ve never tucked chocolate into cinnamon rolls before, you’re in for a happy surprise. This recipe is simple, approachable, and worth every minute.

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What Makes This Recipe So Good

Overhead shot of freshly baked Mini Egg Stuffed Cinnamon Rolls in a greased 9x13-inch pan, tops ligh

Soft and gooey: A tender dough and buttery filling give that classic bakery-style pull-apart texture.
Chocolate surprise: Mini eggs melt slightly inside, creating pockets of creamy chocolate with a gentle crunch from the shell.
Festive and fun: Bright candy pieces make these rolls look special without extra effort.
Make-ahead friendly: Prepare the rolls the night before and bake fresh in the morning.
Kid-approved: Rolling, sprinkling, and tucking in mini eggs is a great family activity.

What You’ll Need

For the dough:
- 3 1/4 cups all-purpose flour (plus extra for dusting)
- 1 packet (2 1/4 tsp) instant yeast
- 1/4 cup granulated sugar
- 1/2 tsp fine salt
- 1 cup warm milk (about 110°F/43°C)
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- 1 tsp vanilla extract
For the filling:
- 1/2 cup unsalted butter, very soft
- 3/4 cup light brown sugar, packed
- 1 1/2 tbsp ground cinnamon
- Pinch of salt
- 1 to 1 1/2 cups chocolate mini eggs, roughly chopped or lightly crushed
For the icing:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 2–3 tbsp milk or cream
- 1/2 tsp vanilla extract
- Pinch of salt
To finish:
- Extra mini eggs, chopped, for topping (optional)

Instructions

Close-up detail of a single Mini Egg Stuffed Cinnamon Roll pulled apart on a small white plate, show

Mix the dough: In a large bowl, whisk flour, yeast, sugar, and salt. Add warm milk, melted butter, egg, and vanilla.
Stir until a shaggy dough forms, then knead by hand 5–7 minutes (or in a mixer 4–5 minutes) until smooth and slightly tacky.
First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes.
Prepare the filling: In a small bowl, mix soft butter, brown sugar, cinnamon, and salt into a spreadable paste. Lightly crush the mini eggs—aim for a mix of halves and small chunks.
Roll it out: Punch down the dough and roll into a 12×16-inch rectangle on a floured surface. Spread the cinnamon butter evenly, leaving a 1/2-inch border on the long edge farthest from you.
Add the mini eggs: Sprinkle the crushed mini eggs evenly over the filling, pressing them in gently so they stick.
Shape the rolls: Starting from the long edge nearest you, roll the dough into a tight log.
Pinch the seam to seal. Trim the ends if messy, then slice into 12 even rolls using dental floss or a sharp knife.
Second rise: Arrange rolls in a greased 9×13-inch pan, cover lightly, and let rise until puffy, 30–45 minutes. Preheat oven to 350°F (175°C).
Bake: Bake 22–26 minutes, or until the centers read about 190°F (88°C) and the tops are lightly golden.
If browning too fast, tent with foil for the last 5 minutes.
Make the icing: Beat cream cheese and butter until smooth. Add powdered sugar, milk, vanilla, and salt. Mix until creamy and spreadable.
Finish and serve: Spread icing over warm rolls.
Top with extra chopped mini eggs if you like. Serve warm and gooey.

Storage Instructions

Room temperature: Keep covered up to 2 days. Rewarm 10–15 seconds in the microwave.
Refrigerator: Store (especially if iced) up to 4 days.
Warm gently before serving.
Freezer: Freeze baked, unfrosted rolls for up to 2 months. Thaw overnight in the fridge, warm in a 300°F (150°C) oven for 10–12 minutes, then ice.
Make-ahead: After shaping, cover the pan and refrigerate overnight. Bring to room temp 45–60 minutes before baking.

Health Benefits

Portion control: One roll satisfies a sweet craving without overdoing it.
Balance options: Pair with fruit or a protein-rich breakfast (eggs, yogurt) to steady energy.
Simple swaps: Use reduced-sugar chocolate eggs, half whole-wheat flour, or Greek yogurt icing to lighten things up.

Pitfalls to Watch Out For

Overheating the milk: If it’s too hot, it can kill the yeast.
Aim for warm, not hot.
Too much flour: A stiff dough makes dry rolls. Keep it slightly tacky and dust lightly as needed.
Crushing the eggs too fine: You’ll lose the crunchy pops. Leave some larger chunks.
Underbaking or overbaking: Check early.
The centers should be soft but cooked through.
Icing too soon or too late: Warm rolls melt icing beautifully. Piping-hot rolls will liquefy it; cold rolls won’t spread it well.

Variations You Can Try

Chocolate glaze: Swap cream cheese icing for a simple chocolate ganache drizzle.
Orange twist: Add 1 tbsp orange zest to the dough and icing for a bright, citrusy note.
Nutty crunch: Sprinkle chopped toasted hazelnuts or pecans with the mini eggs.
Extra cinnamon: Add 1 tsp cardamom or a pinch of nutmeg for a cozy spice blend.
Skillet style: Bake in a cast-iron skillet for crispier edges and a rustic look.

FAQ

Can I use store-bought dough?

Yes. Refrigerated pizza dough or crescent roll sheets work in a pinch.

The texture won’t be as rich, but it’s fast and still tasty.

Do mini eggs melt completely?

No. They soften and get creamy inside while the shell keeps small crunchy bits, which adds great texture.

How do I keep the rolls from unrolling?

Roll tightly, pinch the seam, and place the rolls seam-side down in the pan. Chilling the log for 10 minutes before slicing also helps.

Can I make these gluten-free?

Use a 1:1 gluten-free baking flour with xanthan gum and check that your mini eggs are gluten-free.

The dough may be softer; handle gently and expect a slightly different rise.

What if I don’t have cream cheese?

Make a simple icing with powdered sugar, milk, vanilla, and a pinch of salt. Start with 1 cup sugar and 2 tablespoons milk, then adjust.

How do I know when they’re done?

The tops should be lightly golden and the centers set. An instant-read thermometer should read about 190°F (88°C) in the middle roll.

In Conclusion

Mini Egg Stuffed Cinnamon Rolls are a joyful mash-up of cozy spice and festive chocolate.

They’re easy enough for a casual weekend and special enough for a holiday table. With a tender dough, melty centers, and creamy icing, every bite feels like a celebration. Keep a bag of mini eggs on hand—you’ll want to make these more than once.