Small Batch Cinnamon Rolls Recipe

Why Make This Recipe

Small Batch Cinnamon Rolls are perfect for those who love fresh, warm rolls but don’t want a dozen sitting around. This recipe is simple, quick, and yields just enough rolls for a cozy breakfast or a sweet treat. You get to enjoy the delicious, comforting flavors of cinnamon rolls without the guilt of leftover pastries.

How to Make Small Batch Cinnamon Rolls

Making Small Batch Cinnamon Rolls is easier than you might think. You will have warm, gooey cinnamon rolls ready in no time. Let’s get started!

Ingredients

• 1/3 cup warm milk (110°F or 45°C)
• 1 & 3/4 tsp active dry yeast
• 3 tbsp granulated sugar (divided)
• 3 tbsp unsalted butter, softened
• 1 whole egg (at room temperature)
• 1/2 tsp salt
• 2 cups all-purpose flour (Start with 1 & 2/3 cup and add 1 tablespoon at a time, until your dough comes together.)
• 2 tbsp unsalted butter (softened)
• 1/2 cup brown sugar (packed)
• 1 tbsp cinnamon
• 2 tbsp butter (softened)
• 1 cup powdered sugar
• 1-3 tbsp milk
• ¼ tsp vanilla extract (or vanilla bean paste)
• Pinch of salt

Directions

1. For the Cinnamon Rolls: In a bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let it sit for about 5-10 minutes until it becomes frothy.

2. In a larger bowl, mix the softened butter, remaining granulated sugar, egg, and salt. Add the yeast mixture and stir until combined. Gradually add flour, mixing until a soft dough forms.

3. Knead the dough on a lightly floured surface for about 5 minutes until smooth. Place the dough in a greased bowl, cover, and let it rise for 30-45 minutes, or until doubled in size.

4. For the Cinnamon Roll Filling: Once the dough has risen, roll it out into a rectangle. Spread the softened butter on top, then sprinkle with brown sugar and cinnamon.

5. Roll the dough tightly into a log and slice into rolls. Place the rolls in a greased baking dish and let them rise for another 20-30 minutes.

6. Preheat the oven to 350°F (175°C). Bake the rolls for about 20-25 minutes or until golden brown.

7. For the Vanilla Bean Glaze: In a bowl, whisk together powdered sugar, milk, vanilla extract, and a pinch of salt until smooth.

8. Once the rolls are cool, drizzle the glaze on top. Enjoy!

How to Serve Small Batch Cinnamon Rolls

Serve these warm cinnamon rolls straight from the oven, drizzled with the sweet vanilla glaze. Pair them with a cup of coffee or tea for a delightful breakfast or afternoon snack.

How to Store Small Batch Cinnamon Rolls

If you have any leftover cinnamon rolls, store them in an airtight container at room temperature for up to 2 days. For longer storage, place them in the fridge for up to a week. You can also freeze them for up to a month. Just make sure to reheat them in the oven or microwave before serving.

Tips to Make Small Batch Cinnamon Rolls

• Ensure your milk is warmed to the right temperature for the yeast to activate properly.
• Don’t skip the rising time; it helps create fluffy rolls.
• Experiment with different fillings like nuts or fruit for added flavors.

Variation

Feel free to customize these rolls! You can add chopped nuts, raisins, or even cream cheese filling for an extra treat.

FAQs

Can I use bread flour instead of all-purpose flour?
Yes, using bread flour will result in a chewier texture, which many people enjoy.

Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it overnight. Just let it come to room temperature and rise before baking.

How do I know when the rolls are done baking?
The rolls are done when they are golden brown on top and sound hollow when tapped on the bottom. You can also check with a toothpick; it should come out clean.

Small Batch Cinnamon Rolls

Delicious, warm cinnamon rolls made in a small batch, perfect for a cozy breakfast or sweet treat without leftovers.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Breakfast, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

For the Dough

• 1/3 cup warm milk (110°F or 45°C) Ensure milk is warmed to the right temperature for yeast activation.
• 1 & 3/4 tsp active dry yeast
• 3 tbsp granulated sugar (divided) 1 tbsp for yeast mixture, 2 tbsp for dough.
• 3 tbsp unsalted butter, softened
• 1 whole egg (at room temperature)
• 1/2 tsp salt
• 2 cups all-purpose flour Start with 1 & 2/3 cup and add 1 tablespoon at a time until dough comes together.

For the Filling

• 2 tbsp unsalted butter (softened)
• 1/2 cup brown sugar (packed)
• 1 tbsp cinnamon

For the Glaze

• 1 cup powdered sugar
• 1-3 tbsp milk Adjust to reach desired consistency.
• 1/4 tsp vanilla extract (or vanilla bean paste)
• a pinch salt

Method

 

Preparing the Dough

1. In a bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let it sit for about 5-10 minutes until it becomes frothy.
2. In a larger bowl, mix the softened butter, remaining granulated sugar, egg, and salt. Add the yeast mixture and stir until combined.
3. Gradually add flour, mixing until a soft dough forms.
4. Knead the dough on a lightly floured surface for about 5 minutes until smooth.
5. Place the dough in a greased bowl, cover, and let it rise for 30-45 minutes, or until doubled in size.

Preparing the Filling and Baking

1. Once the dough has risen, roll it out into a rectangle. Spread the softened butter on top, then sprinkle with brown sugar and cinnamon.
2. Roll the dough tightly into a log and slice into rolls.
3. Place the rolls in a greased baking dish and let them rise for another 20-30 minutes.
4. Preheat the oven to 350°F (175°C). Bake the rolls for about 20-25 minutes or until golden brown.

Making the Glaze

1. In a bowl, whisk together powdered sugar, milk, vanilla extract, and a pinch of salt until smooth.
2. Once the rolls are cool, drizzle the glaze on top.

Notes

Serve warm with coffee or tea. To store leftovers, keep in an airtight container at room temperature for up to 2 days, in the fridge for up to a week, or freeze for up to a month. Reheat before serving.