Go Back
0 from 0 votes
Top-down view of a small batch of cinnamon rolls in a round cake tin with icing on top, with butter knife and coffee cup on the side.
Print Recipe
Small Batch Cinnamon Rolls
Prep Time
15 mins
Cook Time
20 mins
Proof Time
4 hrs 30 mins
Total Time
5 hrs 5 mins
 

My Small Batch Cinnamon Rolls make 4 easy, soft, gooey rolls with buttery cinnamon sugar and cream cheese frosting—perfect for small families.

Servings: 4 rolls
Author: Gemma Stafford
Ingredients
Small Batch Cinnamon Roll Dough
  • 1 cup plus 1 tablespoon (5 ⅓ oz / 150 g) all-purpose flour
  • 1 tablespoon granulated sugar
  • ¾ teaspoon instant yeast
  • ¼ teaspoon salt
  • 1 large egg yolk , at room temperature
  • ⅓ cup (2 ½ fl oz / 80 ml) whole milk , lukewarm
  • 2 tablespoons (1 oz / 28 g) butter , melted and slightly cooled
  • Egg wash
Small Batch Cinnamon Roll Filling
  • 2 tablespoons (1 oz / 28 g) butter , softened
  • ⅓ cup (2 oz / 57 g) dark brown sugar
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon salt
Small Batch Cream Cheese Frosting
Instructions
To Make and Proof the Small Batch Cinnamon Roll Dough

  1. In a medium bowl, whisk together the flour, sugar, yeast, and salt. In a small measuring jug, whisk together the egg yolk, milk, and butter.

  2. Stir wet ingredients into the flour mixture until a thick, sticky dough forms.

  3. Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.

  4. Place the dough in a lightly greased bowl, cover with cling wrap and a kitchen towel, and let rise in a warm place for 1 ½ to 2 hours, or until doubled in size.

To Make the Small Batch Cinnamon Roll Filling

  1. In a small bowl, stir together the butter, brown sugar, cinnamon and salt. Set aside.

To Shape the Small Batch Cinnamon Rolls

  1. Grease and line a 6 inch (15 cm) round baking dish with parchment paper.

  2. Turn the dough onto a lightly floured surface and gently roll it into a 5 x 15 inch (13 x 38 cm) rectangle.

  3. Spread the cinnamon roll filling evenly over the dough, almost to the edges. Roll the dough tightly from a short end into a log.

  4. Cut the log into 4 equal-sized rolls using a serrated knife and place them cut-side up in the prepared baking dish.

To Proof the Small Batch Cinnamon Rolls

  1. Cover the rolls with cling wrap and a kitchen towel and proof in a warm place for 1 ½ to 2 hours, or until doubled in size.

To Bake the Small Batch Cinnamon Rolls

  1. Toward the end of the proofing time, preheat the oven to 375°F (190°C).

  2. Brush the proofed rolls with the egg wash.

  3. Bake for about 20 minutes, or until golden brown. Let cool for 10 minutes before frosting.

To Make the Small Batch Cream Cheese Frosting

  1. In a medium bowl, whisk together the cream cheese, butter, and vanilla extract until smooth. 

  2. Add in the powdered sugar and mix until combined.

  3. Spread the frosting over the warm cinnamon rolls.

To Serve and Store the Small Batch Cinnamon Rolls

  1. Serve warm with a hot cup of coffee. Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 15 to 20 seconds before serving.

Recipe Notes
  • Have the milk slightly warmed. Slightly warm liquid is key to activating the yeast.
  • Use a ruler. Measuring the rolled-out dough is easier than guessing.
  • Note: The dough should be sticky. Add only enough flour to make the dough workable, and don't add too much.
  • Cover the dough when proofing. This will keep it from drying out.
  • For both the first rise and the second rise, proof until doubled. Go by the look of the dough, not just by the clock.
  • Let the cinnamon filling come to room temperature. The filling shouldn't be so warm that the butter is melting, but it also shouldn't be so cold that it's hard to spread.
  • Don't press too hard while rolling—you'll lose air. After the first rise, roll the dough out gently. Avoid pressing or rolling too aggressively.
  • Spread filling almost to the edge. Leave a narrow border so the filling doesn't leak out.
  • Roll from the short side to create tall, bakery-style rolls. Roll carefully to avoid gaps so the filling stays in place.
  • Cut with a serrated knife or floss. When slicing, use a serrated knife, and carve—don't use a chef's knife and press down forcefully. You can also use unflavored dental floss, which gives clean cuts without squashing the dough.
  • Cut rolls in a uniform thickness. This will ensure the batch bakes evenly.
  • Be sure to use parchment. Lining the baking dish with parchment paper will make lifting out the rolls much easier.
  • Make sure your cream cheese is soft before making frosting. This will keep the frosting from being lumpy.
  • Frost warm rolls. This ensures the frosting melts into every crevice.