Small Batch Cinnamon Rolls
Small Batch Cinnamon Rolls are perfect when you want homemade cinnamon rolls without making a huge pan. This recipe makes 5 to 6 soft, fluffy rolls with a buttery cinnamon brown sugar filling, cream cheese frosting, and an optional splash of heavy cream for that extra gooey bakery-style center.
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Cinnamon Rolls Are My Love Language
Cinnamon rolls are absolutely one of my love languages. I make them way too often, and somehow I keep finding new ways to justify another batch. I’ve made banana bread cinnamon rolls, apple pie cinnamon rolls, sweet potato cinnamon rolls, sourdough cinnamon rolls, and now these small batch cinnamon rolls needed to happen because apparently I cannot be trusted around a full tray.
This recipe gives you 5 to 6 soft, gooey cinnamon rolls, which feels much safer for everyone involved.
Why You’ll Love These Small Batch Cinnamon Rolls
- These cinnamon rolls make 5 to 6 rolls, so they’re perfect for a smaller family, weekend breakfast, or holiday morning when you do not need a giant batch.
- The dough is soft and fluffy with milk, butter, egg, vanilla, and bread flour.
- The filling is simple and classic with softened butter, brown sugar, and cinnamon.
- A little heavy cream can be poured between the rolls before baking for extra gooey, Cinnabon-style centers.
- The cream cheese frosting is thick, smooth, and spreads beautifully over warm cinnamon rolls.
Ingredients Needed To Make Small Batch Cinnamon Rolls
- Cinnamon Rolls Dough:
- Milk: Warmed to about 110°F so it helps activate the yeast without getting too hot.
- Butter: Melted and cooled slightly before mixing into the dough for richness and flavor.
- Egg: Helps create a soft, tender dough. Room temperature is best so it blends in smoothly.
- Granulated sugar: Adds sweetness to the dough and helps feed the yeast.
- Vanilla extract: Adds warm bakery-style flavor to the dough.
- Bread flour: Gives the rolls structure and a soft, chewy texture. All-purpose flour can also be used.
- Rapid rise instant yeast: Helps the dough rise and gives the cinnamon rolls their fluffy texture.
- Salt: Balances the sweetness and brings out the flavor in the dough.
- Heavy cream: Optional, but it makes the rolls extra soft and gooey when poured between them before baking.
- Filling:
- Butter: Softened butter helps the cinnamon sugar stick to the dough.
- Brown sugar: Gives the filling that rich caramel-like sweetness.
- Cinnamon: The main flavor in the filling and what gives these rolls that classic cinnamon roll taste.
- Frosting:
- Butter: Adds richness and helps make the frosting smooth.
- Cream cheese: Gives the frosting that classic tangy cinnamon roll flavor.
- Vanilla extract: Adds warmth and sweetness.
- Powdered sugar: Sweetens and thickens the frosting.
- Milk: Thins the frosting to the right spreadable consistency.
How To Make Small Batch Cinnamon Rolls
- Make the dough by mixing the warm milk, melted butter, egg, sugar, vanilla, yeast, flour, and salt until a soft dough forms. Knead with the dough hook for 5 to 8 minutes, then cover and let rise until doubled, about 1 hour.
- Mix the brown sugar and cinnamon for the filling. Roll the dough into a rectangle, spread softened butter over the top, and sprinkle with the cinnamon sugar mixture.
- Roll the dough up tightly, cut into 5 to 6 rolls, and place them in a buttered 7×10-inch baking dish. Cover and let rise again for 30 to 45 minutes, or until puffy.
- Pour the heavy cream between the rolls if using, then bake at 350°F for 28 to 32 minutes, until golden and baked through.
- While the rolls cool for about 10 minutes, beat together the cream cheese frosting. Spread it over the warm rolls and serve.
Tips For The Best Small Batch Cinnamon Rolls
- Make sure the milk is warm, not hot. Around 110°F is ideal for yeast dough.
- Use room temperature egg, butter, and cream cheese so everything mixes smoothly.
- Do not add too much extra flour when rolling. A little flour is fine, but too much can make the rolls dry.
- Roll the dough tightly so the cinnamon rolls hold their shape.
- Use a sharp knife or unflavored dental floss to cut clean rolls.
- Let the rolls get very puffy during the second rise. This helps them bake up soft and fluffy.
- Pouring heavy cream between the rolls is optional, but it gives them a gooey, bakery-style texture.
- Frost the rolls while they are warm, not piping hot. This lets the frosting soften without completely melting away.
Can I Make These Cinnamon Rolls Overnight?
- Yes. After shaping the cinnamon rolls and placing them in the buttered baking dish, cover tightly and refrigerate overnight.
- The next morning, remove the rolls from the refrigerator and let them sit at room temperature for about 45 to 60 minutes, or until puffy. Then bake as directed.
How To Store Small Batch Cinnamon Rolls
- Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Reheat individual rolls in the microwave for about 15 to 20 seconds, or until soft and warm.
Can You Freeze Cinnamon Rolls?
- Yes. You can freeze shaped, unbaked cinnamon rolls or fully baked cinnamon rolls.
- To freeze unbaked rolls, shape them, place them in the pan, cover tightly, and freeze. Thaw overnight in the refrigerator, then let rise at room temperature until puffy before baking.
- To freeze baked rolls, let them cool completely, then freeze in an airtight container for up to 2 months. Thaw and reheat before serving.
Small Batch Cinnamon Rolls
Equipment
- Stand mixer with dough hook
- 7×10-inch baking dish
Video
Ingredients
Dough
- 3/4 cup milk (warmed to 110°F)
- 3 tbsp butter (melted and cooled)
- 1 large egg (room temperature)
- 1/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 2 3/4 cups bread flour (or all-purpose flour)
- 1 packet rapid rise instant yeast (or 2 1/4 teaspoons)
- 1/2 tsp salt
- 1/8 cup heavy cream (optional for gooey rolls)
Filling
- 3 tbsp butter (room temperature)
- 1/2 cup packed brown sugar
- 2 tsp ground cinnamon
Frosting
- 2 tbsp butter (room temperature)
- 4 ounces cream cheese (room temperature)
- 1 tsp pure vanilla extract
- 1 cup powdered sugar
- 1/2 tbsp milk
Instructions
Prepare The Dough
- Warm the milk to about 110°F. It should be warm, not hot.
- Melt the butter and let it cool slightly.
- In a mixing bowl, whisk together the egg, sugar, vanilla, warm milk, and melted butter.
- Sprinkle the yeast over the top and let it sit for 2 to 3 minutes.
- Add the flour and salt.
- Mix with a dough hook on speed 2 for 5 to 8 minutes, or until the dough forms a soft ball.
First Rise
- Cover the bowl tightly with plastic wrap and a towel.
- Let the dough rise in a warm spot until doubled in size, about 1 hour.
Prepare the Pan and Filling
- Butter a 7×10-inch baking dish.
- In a small bowl, mix together the brown sugar and cinnamon.
Shape the rolls
- Lightly flour a clean surface.
- Roled butter evenly over the dough.
- Sprinkle the cinnamon brown sugar mixture over the butter.
- Roll the dough tightly from the ll the dough into a rectangle.
- Spread the softenong side.
- Cut into 5 to 6 even rolls and place them in the buttered baking dish.
Second Rice
- Cover the baking dish with plastic wrap and a towel.
- Let the rolls rise for 30 to 45 minutes, or until very puffy.
Bake
- Preheat the oven to 350°F.
- Pour the heavy cream between the rolls, if using.
- Bake for 28 to 32 minutes, or until the tops are golden brown and the centers are baked through.
Frosting
- While the rolls cool for 10 minutes, beat the butter, cream cheese, vanilla, powdered sugar, and milk until smooth.
- Spread the frosting over the warm cinnamon rolls and serve.
Notes
- Make sure the milk is warm, not hot. If it is too hot, it can kill the yeast.
- One packet of rapid rise instant yeast is usually 2 1/4 teaspoons.
- Let the dough rise until doubled during the first rise.
- Let the shaped rolls get very puffy before baking.
- The heavy cream is optional, but it makes the rolls softer and gooier.
- Use room temperature cream cheese and butter for the smoothest frosting.
- If the frosting is too thick, add a little more milk. If it is too thin, add a little more powdered sugar.
- These cinnamon rolls can be made ahead. Shape the rolls, cover tightly, and refrigerate overnight. Let them sit at room temperature until puffy before baking.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Freeze baked cinnamon rolls for up to 2 months. Thaw and reheat before serving.
Nutrition
Frequently Asked Questions
This recipe makes 5 to 6 cinnamon rolls, depending on how thick you slice them. If you want taller, thicker rolls, cut 5. If you want slightly smaller rolls, cut 6.
Yes. After shaping the rolls and placing them in the buttered baking dish, cover them tightly and refrigerate overnight. The next morning, let them sit at room temperature for 45 to 60 minutes, or until puffy, then bake as directed.
You can. Bread flour gives the cinnamon rolls a little more structure and chew, but all-purpose flour will still work. The rolls may be slightly softer and less chewy, but still delicious.
The milk should be warm, about 110°F. It should feel warm to the touch, not hot. If the milk is too hot, it can kill the yeast and the dough may not rise.
The most common reasons are milk that was too hot, expired yeast, or a kitchen that was too cool. Make sure your yeast is fresh, your milk is around 110°F, and the dough rises in a warm spot.
No. The heavy cream is optional. Pouring a little cream between the rolls before baking makes them extra gooey and soft, but the cinnamon rolls will still bake up beautifully without it.
Yes. You can mix the dough by hand and knead it on a lightly floured surface until it becomes soft and smooth. It will take a little longer, but it works.
The tops should be lightly golden brown, and the centers should no longer look doughy. If the tops are browning too quickly but the centers need more time, loosely cover the pan with foil for the last few minutes.
Let the cinnamon rolls cool for about 10 minutes before frosting. They should still be warm, but not piping hot. This lets the frosting melt slightly into the rolls without completely disappearing.
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat individual rolls in the microwave for 15 to 20 seconds.
You can freeze baked cinnamon rolls for up to 2 months. Let them cool completely, wrap well, and freeze. Thaw and reheat before serving. You can also freeze shaped unbaked rolls, then thaw overnight in the refrigerator and let them rise before baking.
Yes. You can double the recipe if you want a larger batch. Use a larger baking dish and keep an eye on the bake time, since a fuller pan may need a few extra minutes.
