Small Batch Cinnamon Rolls
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These small batch cinnamon rolls recipe makes a perfect batch of four cinnamon rolls! A fluffy yeasted dough spread with a cinnamon sugar filling, and topped with a easy cinnamon roll icing. When you have those cinnamon roll cravings but don’t want a full pan sitting around this small batch of cinnamon rolls is the answer!
These small-batch cinnamon rolls are like my secret weapon. Why? Well, for starters, they’re like the pint-sized superheroes of the baking world – compact, cute, and bursting with flavor. Plus, being a baker, I don’t always need a gazillion rolls tempting me from the kitchen counter. This recipe’s got my back, making just enough to satisfy my sweet tooth without turning my kitchen into a cinnamon-scented bakery.
Because small batch recipes are the perfect solution to the “I want some dessert but not a lot” – like small batch cheesecake and small batch chocolate chip cookies. So I figured why not apply the same concept to my favorite breakfast treat (maybe with a side of small batch sausage muffins to round it all out)?
This small batch cinnamon roll recipe starts with my easy cinnamon roll recipe but just scaled down so it makes four generous sized cinnamon rolls. I prefer to make my dough in my stand mixer to make the kneading dough process much easier and faster but you can knead the dough by hand (it will just take longer). You will want to let the yeast dough rest in a warm place before filling and baking.
To cut the rolls I recommend using a sharp knife or use dental floss to make a clean cut! Just make sure it’s not the minty kind! I topped these rolls with an easy cream cheese glaze, but you could also use my easy cinnamon roll icing.
So, if you’re on the lookout for a decadent breakfast treat that won’t leave you with a giant pan after tempting you all week long, then these small batch cinnamon rolls are your golden ticket. Because a warm cinnamon roll is always a good idea isn’t it?
See Also:
- Move over pumpkin! This butternut squash bread recipe is an easy loaf bread to make in the Fall.
- For more whole grain goodness, try my whole wheat blueberry muffins. These are the best breakfast treat!
- Sugar donuts are a fun breakfast treat to make with yeast! Dipped in sugar these donuts are light and fluffy.
- For a traditional Swedish breakfast treat during the holidays try making these St Lucia buns flavored with saffron!
Why You Will Love These Small Batch Cinnamon Rolls
- Quick and Easy Delight: These small-batch homemade cinnamon rolls offer a scrumptious cinnamon-infused treat without the time commitment of traditional recipes, making them perfect for a speedy baking session.
- Perfect Portion Control: With a yield of just four rolls, this recipe is ideal for smaller households or those who want a delightful cinnamon roll experience without the temptation of a large batch.
- Make-Ahead Convenience: The option to prepare the rolls the night before allows for a stress-free morning. Simply pop them in the oven, and in no time, enjoy freshly baked, gooey cinnamon goodness without the fuss.
Note: The entire recipe, with ingredient quantities and recipe directions can be found at the bottom of the page. Scroll to the bottom or click “Jump To Recipe” button at the top of the post.
Ingredients Needed for Small Batch Recipe.
Dough:
- 1/2 cup (120 ml) milk lukewarm (about 105-110°F)– I always use whole milk for my cinnamon rolls because it has a higher fat content which will yield a more tender roll, but low-fat milk could also be used.
- 2 tablespoons unsalted butter, melted (and slightly cooled)
- ¾ teaspoons instant yeast- I used instant yeast, but you can also use active dry yeast in this recipe in a 1 to 1 exchange. However, the rising times will vary (I put the differences in times in the recipe for you). I always use and recommend Red Star’s yeast – it’s by far the best yeast and always yields amazing results. You can read more here about What is active dry yeast?
- 2 tablespoons granulated sugar divided
- 1 ½ cups (180 g) all-purpose flour spooned and leveled– I always use all-purpose flour for my cinnamon rolls. I know some recipes call for bread flour to give the dough more structure but I find that all-purpose flour works just fine.
- 1/2 teaspoons salt
- 1 egg yolk – Because this is a small batch recipe, we only need the egg yolk!
Filling:
- 3 Tablespoons ( g) unsalted butter- Make sure it’s very soft or it will tear the dough.
- ¼ cup (53 g) packed light brown sugar
- 1 ½ teaspoons ground cinnamon
- 2 tablespoons heavy cream slightly – Make sure it’s warmed slightly. This helps make for a rich, soft cinnamon roll and is my secret weapon! But make sure it’s not cold or it can inhibit the rolls from rising properly in the oven.
Cream Cheese Frosting:
- 2 ounces cream cheese – Soften the cream cheese to room temperature
- 2 tablespoons (57 g) unsalted butter softened – Softened to room temperature
- 1/2 teaspoon vanilla extract
How to Make Small Batch Cinnamon Rolls
Make the Cinnamon Rolls
Proof Yeast:
In a stand mixer or large bowl, combine warmed milk, melted butter, yeast, and 1 teaspoon sugar. Allow to sit for 5-10 minutes until the yeast mixture becomes foamy and bubbly.
If your yeast doesn’t bubble then your milk may have been too warm and killed the yeast or your yeast was expired. Be sure to check the expiration date on your yeast packet. You can read more here about How To Activate Yeast.
Make Dough:
Using a stand mixer with a paddle attachment, mix the remaining sugar, flour, salt, egg yolk until a shaggy dough forms.
Knead the Dough:
With a dough hook attachment, knead at medium speed for 6-8 minutes. Adjust with additional flour if needed. If kneading by hand, knead on a floured surface for 8-10 minutes, maintaining a slightly sticky yet smooth and elastic dough. Do not exceed 5 cups of flour.
Let the Dough Rise:
Lightly grease a large bowl, place the dough inside, turning once to coat. Cover the bowl to let it rise.
You want to let the dough rise in a warm, draft free place. I like to let the dough rise in my oven (with the oven OFF!!!) but with just the oven light on. You can also try letting it rise in a high place, like the top of your fridge.
Choose the warmest place in your room and let it rise until doubled in size, about 1 to 1 1/2 hours.
To test the dough to see if its risen for long enough you want to poke the dough about 1 inch in and then watch the dough rise back out. If the dough bounces back quickly it’s not ready. If it stays sunk, then it’s overproofed – nothing you can do but use it immediately! It should slowly rise back up if it’s proofed enough.
Roll Out the Dough:
Turn the dough onto a floured surface and roll it out with a rolling pin into a 15 by 5-inch rectangle.
Spread Filling:
Spread softened butter over the dough, leaving a ½-inch border. You want the butter to be VERY soft so it doesn’t tear the dough as your brush it on.
I used a silicone brush, but you could even just use clean hands! This is a fun part for the kids to get involved in!
In a small bowl, mix brown sugar and cinnamon, then sprinkle over the butter. I leave one end without filling so it’s easier and less messy to roll up.
Cut Rolls:
Starting from the short edge with the filling, tightly roll the dough into a log.
Pinch to seal. Cut into 4 equal rolls using a serrated knife or thread (or dental floss – just don’t use the minty kind!). To cut with a knife, I use a sawing motion back and forth so I don’t squish the roll. Or if using floss (or thread) I place a piece under the log, and bring up the ends and crisscross the string and pull so it cuts through the log.
You can also cut into six smaller rolls if you want instead of the 4 larger rolls.
Let Rolls Rise:
Grease a 6” baking dish and place rolls in it, spiral side up. I recommend the smaller baking dish instead of an 8″ pan so the edges of the rolls touch. They will rise higher and have softer edges. If you do use an 8-inch cake pan, I found the edges of the rolls to be a bit crispier on the edges.
Cover and let them rise for 30-45 minutes until slightly puffy. To check to see if they are ready, I press my finger into the dough to see if it bounces back. It should bounce back slowly.
Bake Rolls:
Preheat the oven to 350°F/177°C. Pour slightly warmed heavy cream over the rolls. Make sure the cream is not cold or it will inhibit the rolls from rising properly in the oven. This heavy cream is what will make super soft, tender rolls!
Bake for 25-30 minutes until golden brown. Cool in the pan for about 20 minutes.
Make the Cream Cheese Icing
Beat Cream Cheese and Butter:
Using a hand mixer or stand mixer with a paddle attachment, beat cream cheese and butter on medium-high speed for about 2 minutes until smooth.
Add Sugar:
Mix in confectioners sugar or powdered sugar on low speed until combined.
Add Vanilla:
Incorporate vanilla extract until combined. Beat on medium-high speed for an additional 1-2 minutes until fluffy and light.
Ice Rolls:
Spread cream cheese icing over the slightly warm cinnamon rolls, allowing it to melt into them. Enjoy!
Recipe Notes:
- Warm Whole Milk- I always use whole milk for my cinnamon rolls. I haven’t tested these with non-dairy milk. You want your milk to be lukewarm, not cold straight from the fridge, so it can begin to activate the yeast. Cold milk will slow down the rising time. I aim to warm my milk somewhere between 105-110°F.
- Butter– I always bake with unsalted butter vs. salted butter because it’s fresher and I can control the salt amount. If you do you want to use salted butter than you will you want to reduce the salt in the dough by 1/4 teaspoon
- Cream Cheese- I used cream cheese in the frosting that gets spread on top after they bake. I recommend full-fat cream cheese, but low-fat would also work. I do not recommend fat-free or the whipped tub varieties.
- Before Baking: After the first rise, roll, fill and cut the rolls. Place in a freezer-safe pan, cover well and then freeze for up to 3 months. When ready to bake, let them thaw overnight in the fridge, then bring them out about an hour before baking them to bring them to room temperature and allow to rise. Then bake as normal.
- After Baking: Once they are baked, let them cool to room temperature before freezing. You can freeze the whole pan if you choose or individual cinnamon rolls. For individual rolls, place in a freezer safe container or bag and wrap well and freeze for 3 months. When ready to eat, you can defrost overnight in the fridge, or at room temperature quickly and warm in your microwave for 10-15 seconds, or in a 350oF preheated oven for 10-15 minutes.
- Use Parchment Paper: Consider lining the baking dish with parchment paper for easy removal and cleaning.
- Even Rolling: Roll the dough into a precise 15 by 5-inch rectangle for consistent and well-proportioned cinnamon rolls.
- Measure Correctly: You may want to use a kitchen scale like this one to make sure everything is measured correctly.
Recipe Variations
- Larger Pan: You can also bake in 8 inch pan but rolls may the rolls may not rise as tall and will have crispy edges instead of fluffy ones and may bake up a bit faster.
- Smaller Rolls: You can also cut into smaller rolls. Cut six rolls instead of 4 rolls. Bake in 8-inch cake pan and bake for about 15-20 minutes.
- Fruity Twist: Add a layer of your favorite fruit preserves or fresh berries over the softened butter before sprinkling the brown sugar and cinnamon, introducing a fruity burst to the classic cinnamon roll experience.
- Add Chocolate: For chocolate lovers, incorporate chocolate chips into the filling or drizzle a little bit of melted chocolate over the rolls before serving, transforming them into a chocolatey delight.
Storage Instructions
Due to the cream cheese icing, it’s recommended to store the rolls in the fridge in an airtight container to maintain freshness and prevent the icing from softening too much. You can store the rolls in the fridge for up to 5 days. Beyond this period, the texture and flavor may be affected.
You can freeze them before or after baking for up to 3 months. If freezing before hand, shape them and then freeze without letting them rise. Then thaw overnight in the fridge and let rise on the counter before baking. If freezing baked cinnamon rolls, allow to cool then freeze solid and keep in an airtight container. Thaw at room temperature. I like to warm up again in the microwave or oven briefly before enjoying.
Recipe FAQs
Yes, you can substitute active dry yeast in a 1 to 1 exchange. Keep in mind that the rising times may vary, and you may need to extend them.
Add additional flour a little at a time if needed. The dough should be slightly sticky but feel smooth and elastic. Try adding just enough flour so it’s not sticky. The more flour you add the drier your rolls will be in the end.
Certainly! After the first rise, roll out the dough, add the filling, roll up, and cut the rolls. Place them in the baking pan, cover with plastic wrap, and refrigerate overnight. Then let them rise at room temperature for about one hour then bake.
More Breakfast Recipes
If you’re craving more brunch treats, then be sure to try my kolaches recipe, which are like a yeasted Danish filled with different jams and fillings! They’re super fluffy and delicious! Or try these cinnamon rolls with self rising flour!
Or try my easy butter swim biscuits! They are made with melted butter so no biscuit cutters or rolling out of dough. Top with my honey butter for a yummy, easy breakfast recipe.
Popular Recipes to Try
- Self Rising Flour Biscuits
- Lemon Cookies
- Brown Sugar Chocolate Chip Cookies
- 20 Self Rising Flour Recipes
- Milk Bar Cake
Small batch cinnamon rolls
Ingredients
Dough:
- 1/2 cup 120 ml milk lukewarm (about 105-110°F)
- 2 tablespoons (28 g) unsalted butter melted (and slightly cooled)
- ¾ teaspoons instant yeast see note
- 2 tablespoons granulated sugar divided
- 1 ½ cups 180 g all-purpose flour spooned and leveled
- 1/2 teaspoons salt
- 1 large egg yolk room temperature
Filling:
- 3 Tablespoons (42 g) unsalted butter very soft
- ¼ cup (53 g) packed light brown sugar
- 1 ½ teaspoons cinnamon
- 2 tablespoons heavy cream slightly warmed for pouring on rolls before baking
Cream Cheese Frosting:
- 2 ounces cream cheese softened to room temperature
- 2 tablespoons (57 g) unsalted butter softened to room temperature
- 3/4 cups (170 g) confectioners sugar
- 1/2 teaspoon vanilla extract
Instructions
Make the cinnamon rolls
- Proof yeast. In your stand mixer, or large bowl, stir together the warmed milk, melted butter, yeast, and 1 teaspoon of the sugar. Let sit for 5-10 minutes until the yeast mixture becomes foamy and bubbly.
- Make dough. In a bowl of your stand mixer with a paddle attachment, add in the rest of the sugar (5 teaspoons), flour, salt, egg yolk, and stir to combine until a shaggy dough comes together.
- Knead the dough. Fit the mixer with a dough hook attachment, and knead at medium speed for 6-8 minutes. If the dough is super sticky, add additional flour a little at a time if needed. If you are kneading the dough by hand, then turn the dough out onto a lightly floured surface and knead for 8-10 minutes by hand. Dough will be sticky at first, and get less sticky as you knead, so I add extra flour a tablespoon at a time if needed. The dough should still be slightly sticky to the touch but feel smooth and elastic. Do not use more than 5 cups of flour and not overknead or your cinnamon rolls will become out dense and chewy!
- Let the dough rise. Lightly grease a large bowl, and place dough into the bowl, turning once to coat. Cover the bowl and allow to rise until doubled in size, about 1 to 1 1/2 hours. If you're using active dry yeast, the rise time will take longer.
- Roll out the dough. Turn the dough out onto a lightly floured surface, and roll out the dough into about a 15 by 5 inch rectangle.
- Spread filling. Spread the dough with the softened, leaving about a ½-inch border at the top long edge. In a small bowl, stir together the brown sugar and cinnamon. Sprinkle over the butter, pressing down lightly to adhere.
- Cut rolls. Starting on the long edge with filling, roll up the dough tightly into a log. Pinch the dough to seal. Using a serrated knife cut the log into 4 equal rolls. You can also cut the rolls using a piece of thread or unflavored dental floss,which I find gives the cleanest cuts. I place a long piece of thread underneath the dough, bring up the thread on each side, criss cross it, and then pull the thread through the dough so it cuts right through leaving the spiral intact.
- Let rolls rise. Grease a 6” baking dish with butter or non-stick cooking spray. Place rolls into pan spiral side up. Cover the baking dish and let rise in a warm, draft free place for 30-45 minutes until the rolls are slightly puffy, and nearly doubled in size..
- Bake rolls. Near the end of the second rise time, position a rack in the center of your oven and preheat the oven to 350°F/177°C. Pour the slightly warmed heavy cream over the rolls right before baking. Bake rolls in the preheated oven for 25-30 minutes until golden brown. Let cool in the pan for about 20 minutes, then spread the frosting on. I like to spread on the frosting on when they are still slightly warm so it melts into the rolls a bit.
Make the cream cheese icing
- Beat cream cheese and butter. In a large mixing bowl with a hand mixer, or in the bowl of your stand mixer with a paddle attachment, beat the cream cheese and butter together on medium-high speed, for about 2 minutes until smooth and combined.
- Add sugar. Add in the confectioners sugar, and mix on low speed until combined.
- Add vanilla. Then beat in vanilla extract until combined. Beat on medium-high speed for about an extra 1-2 minutes until fluffy and light in texture.
- Ice rolls. Spread the cinnamon rolls with the cream cheese icing. I like to ice the rolls while they are still slightly warm so the icing melts on top of the rolls a bit.
Notes
- Larger Pan: I baked these rolls in a 6-inch round cake pan but you can also bake in 8 inch pan but rolls may the rolls may not rise as tall and will have crispy edges instead of fluffy ones and may bake up faster.
- Smaller Rolls: You can also cut into smaller rolls. Cut six smaller rolls instead of the 4 larger rolls. Bake in 8-inch cake pan and bake for about 15-20 minutes.
- Storage: Because of the frosting I store these in the fridge for up to 5 days. You can always re-warm in the oven, or microwave before serving.
- Make ahead: After the first rise, roll out the dough, spread on the filling, roll up and cut out. Then place in your pan and cover with plastic wrap and pop in your fridge to rise overnight. The next morning, let rise at room temperature for about 45 minutes to an hour until they are puffy and then bake as directed.
- Freezing: Yes you can freeze cinnamon rolls before or after baking for up to 3 months. Before baking: After the first rise, roll, fill and cut the rolls. Place in a freezer-safe pan, cover well and then freeze for up to 3 months. When ready to bake, let them thaw overnight in the fridge, then bring them out about an hour before baking them to bring them to room temperature and allow to rise. Then bake as normal. After baking: Once they are baked, let them cool to room temperature before freezing. You can freeze the whole pan if you choose or individual cinnamon rolls. For individual rolls, place in a freezer safe container or bag and wrap well and freeze for 3 months. When ready to eat, you can defrost overnight in the fridge, or at room temperature quickly and warm in your microwave for 10-15 seconds, or in a 350oF preheated oven for 10-15 minutes.
- Bread maker: I haven’t tried but follow the instructions on your bread maker for making the dough and you should be all set! If you do let me know in the comment section below.
- All-purpose Flour – I always use all-purpose flour for my cinnamon rolls. I know some recipes call for bread flour to give the dough more structure but I find that all-purpose flour works just fine.
- Instant Yeast – I used instant yeast, but you can also use active dry yeast in this recipe in a 1 to 1 exchange. However, the rising times will vary (I put the differences in times in the recipe for you). I always use and recommend Red Star’s yeast – it’s by far the best yeast and always yields amazing results.
- Milk – I always use whole milk for my cinnamon rolls because it has a higher fat content which will yield a more tender roll, but low-fat milk could also be used. I haven’t tested these with a non dairy milk. You want your milk to be lukewarm, not cold straight from the fridge, so it can begin to activate the yeast. Cold milk will slow down the rising time. I aim to warm my milk somewhere between 105-110°F.
- Unsalted butter – I always bake with unsalted butter vs. salted butter because it’s fresher and I can control the salt amount. If you do you want to use salted butter than you will you want to reduce the salt in the dough by 1/4 teaspoon.
- Cream Cheese – I used cream cheese in the frosting that gets spread on top after they bake. I recommend full-fat cream cheese, but low-fat would also work. I do not recommend fat free or the whipped tub varieties.
These cinnamon buns were delicious and fluffy. I needed to add quite a bit more flour – my dough was very sticky (I think I had a jumbo yolk in my large egg).
The amount of cream cheese frosting was very generous, which my husband loved.
aw that’s wonderful Larissa! I’m so glad you loved them 🙂
These rolls were so good. I never tried pouring cream over cinnamon rolls before baking. I think it really made a difference. I didn’t want to open a carton of heavy cream for 2 tablespoons so I just used half and half and didn’t notice anything off. They were soft and fluffy. I loved that it was a small batch for my family of 3. I cut the rolls into six (baked 25 – 30 mins) and instead of the cream cheese icing, I used the easy cinnamon roll icing on this website. I will most definitely make these again!
aw that’s awesome Laurie! I’m so glad you loved them! And glad the half and half worked for you as well 🙂
These rolls were delicious! The smaller quantity was great for my family. My only issue with the recipe is that I was confused about how many to cut to use an 8-inch pan. At first I tried 6 rolls, but they were too tall and didn’t fit the pan at all. So then, I cut those in half to make 12 rolls, and of course that was too many. I think 8 or 9 rolls would have been just right. Regardless, they rose beautifully and were delicious. I used leftover frosting from Christmas cookies instead of the cream cheese frosting. 🤣 Looks crazy, but my kids loved them!
Hi Marisa! Glad you loved the rolls. I’ve updated the instructions to make it clearer on how many rolls to get into the 8-inch pan. You can still do the 4 larger, or cut into six rolls instead of the 4. Love the idea of using leftover frosting from Christmas cookies…great idea 🙂
This recipe didn’t work for me. I think it’s me and dough and yeast. I’m definately going to try again. I have to fix what I think went wrong.
Heather,
I am confused by this recipe. I was attracted to it because of the name “small batch” and the description of making four cinnamon rolls. But the actual recipe speaks of cutting the dough into 12 strips, or if using a larger pan, cutting the dough into six strips. So that is a recipe for 12 or 6 rolls, not four, right? So it is not a small batch. Please clarify. Thank you.
Hi Reg, my apologies that was a typo. It makes 4 rolls thanks for catching that!
You bet. I see that it has been corrected. Thanks for helping me learn to bake.
Of course thank you Reg for catching that and letting me know 🙂 glad to help as always!