Small Batch Cinnamon Rolls are the perfect solution for those craving a warm, comforting treat without the commitment of a full batch. This recipe delivers all the delightful cinnamon-sugar swirls and gooey frosting you love, scaled down for pure, unadulterated satisfaction.
Key Ingredients for Small Batch Cinnamon Rolls
- 1 ½ cups all-purpose flour, plus more for dusting
- ¼ cup granulated sugar
- 1 teaspoon instant yeast
- ½ teaspoon salt
- ¼ cup unsalted butter, softened
- ½ cup milk, warmed to about 105°F (40°C)
- 1 large egg, room temperature
For the Filling:
- ¼ cup packed light brown sugar
- 1 ½ tablespoons ground cinnamon
- 2 tablespoons unsalted butter, softened
For the Simple Glaze:
- ½ cup powdered sugar
- 1-2 tablespoons milk (or heavy cream for extra richness)
- ½ teaspoon vanilla extract
How to Make Small Batch Cinnamon Rolls
Whipping up these delightful Small Batch Cinnamon Rolls is surprisingly simple, promising a deeply satisfying homemade treat that’s surprisingly easy to achieve. The aroma alone will fill your kitchen with cozy warmth, and the soft, fluffy texture coupled with a rich, sweet glaze makes each bite pure bliss. Ready in about 2 hours, including rising time, these rolls are perfect for a weekend breakfast or a special occasion indulgence.
Step-by-Step Instructions
- Activate the Yeast (if needed) and Mix Dry Ingredients: In a small bowl, if your instant yeast is not guaranteed to be fresh, you can proof it by combining it with a pinch of sugar and ¼ cup of the warmed milk. Let it sit for 5-10 minutes until foamy. In a medium bowl, whisk together the all-purpose flour, granulated sugar, salt, and the instant yeast (if not proofed separately).
- Combine Wet Ingredients and Form Dough: In a separate small bowl, whisk together the remaining milk, the softened ¼ cup butter, and the room temperature egg until well combined and the butter is mostly broken up. Pour the wet ingredients into the dry ingredients.
- Knead the Dough: Stir with a spoon or spatula until a shaggy dough forms. Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes, or until the dough is smooth and elastic. It should bounce back slowly when gently poked. If the dough is too sticky, add a teaspoon of flour at a time. If it’s too dry, add a teaspoon of milk.
- First Rise: Lightly grease a clean medium bowl. Place the kneaded dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 45-60 minutes, or until doubled in size. This is a crucial step for developing that fluffy texture in your Small Batch Cinnamon Rolls.
- Prepare the Filling: While the dough is rising, prepare the filling. In a small bowl, mix together the packed light brown sugar and ground cinnamon until well combined.
- Shape the Dough: Once the dough has doubled, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a rectangle approximately 9×12 inches.
- Spread Butter and Sprinkle Filling: Evenly spread the 2 tablespoons of softened butter over the surface of the dough, leaving a small border along one of the long edges. Generously sprinkle the cinnamon-sugar mixture evenly over the buttered surface.
- Roll and Cut: Starting from the long edge opposite the border you left, tightly roll up the dough into a log. Pinch the seam to seal it. Using a sharp knife or dental floss, cut the log into 6 equal pieces. Dental floss can provide cleaner cuts, preventing squishing.
- Second Rise (in Pan): Lightly grease an 8×8 inch baking dish or a comparable small baking pan. Arrange the cut cinnamon rolls in the prepared pan, cut-side up, leaving a little space between them as they will expand. Cover the pan loosely with plastic wrap or a damp towel and let them rise again in a warm place for another 20-30 minutes.
- Preheat Oven and Bake: Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise. Bake the Small Batch Cinnamon Rolls for 18-22 minutes, or until they are golden brown on top and cooked through. The centers should be set, not doughy.
- Prepare the Glaze: While the rolls are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, 1 tablespoon of milk, and the vanilla extract until smooth and pourable. Add more milk, a teaspoon at a time, if a thinner glaze is desired.
- Glaze and Serve: Once the cinnamon rolls are out of the oven, let them cool in the pan for about 5-10 minutes. Drizzle the glaze generously over the warm rolls. Serve immediately and enjoy your delicious Small Batch Cinnamon Rolls!
Why You’ll Love This Small Batch Cinnamon Rolls
You’ll adore these Small Batch Cinnamon Rolls for their incredibly soft, fluffy texture and the perfectly balanced sweet cinnamon swirl that hints at autumn comfort any time of year. Making these at home is not only incredibly rewarding but also remarkably budget-friendly, offering a gourmet treat without the bakery price tag. The simple yet decadent vanilla glaze adds a final touch of sweetness that really elevates these rolls, making them a delightful alternative to a full-sized batch, perfect for satisfying that craving without any waste.
Forget the hassle and expense of a large crowd-pleasing recipe when you only need a few! These Small Batch Cinnamon Rolls are your answer for a cozy, intimate indulgence. They bring that same irresistible bakery magic right into your kitchen, perfect for a quiet morning, a treat for two, or a satisfying solo moment. Don’t wait for a special occasion; gather your ingredients and whip up a batch today to experience pure, unadulterated bliss.
Storing and Reheating Tips
To keep your Small Batch Cinnamon Rolls tasting as fresh as possible, it’s best to store any leftovers in an airtight container at room temperature for up to 2 days. If you anticipate needing them for longer, you can refrigerate them in an airtight container for up to 4 days.
To reheat:
- For a bakery-fresh feel: Gently warmindividual rolls in a microwave for 10-15 seconds. Alternatively, for a crispier bottom and slightly warmed top, place them in a toaster oven at 300°F (150°C) for 3-5 minutes.
- To freeze for later: Once completely cooled, wrap individual cinnamon rolls securely in plastic wrap, then place them in a freezer-safe bag or container. They will keep well in the freezer for up to 2 months. To reheat from frozen, remove the plastic wrap and warm in a microwave or toaster oven until heated through. You may wish to re-glaze after reheating for the freshest flavor.
Final Thoughts
These Small Batch Cinnamon Rolls are a testament to the fact that you don’t need a lot to create something truly delicious and comforting. Giving them a try will surely brighten your day with their delightful aroma and sweet, cinnamony goodness. So go ahead, bake a little happiness today!
try also :
- Air Fryer Sweet Potatoes
- Crockpot Beef Fajitas
- Ground Turkey Sweet Potato Bake
- Cheesy Pumpkin Stuffed Pretzel Bites
- Find more in Pinterest
- Medium
Small Batch Cinnamon Rolls
Ingredients
Equipment
Method
- In a small bowl, if your instant yeast is not guaranteed to be fresh, you can proof it by combining it with a pinch of sugar and ¼ cup of the warmed milk. Let it sit for 5-10 minutes until foamy. In a medium bowl, whisk together the all-purpose flour, granulated sugar, salt, and the instant yeast (if not proofed separately).½ cup milk, ¼ cup granulated sugar, 1 teaspoon instant yeast, 1 ½ cups all-purpose flour, ½ teaspoon salt
- In a separate small bowl, whisk together the remaining milk, the softened ¼ cup butter, and the room temperature egg until well combined and the butter is mostly broken up. Pour the wet ingredients into the dry ingredients.½ cup milk, ¼ cup unsalted butter, 1 large egg
- Stir with a spoon or spatula until a shaggy dough forms. Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes, or until the dough is smooth and elastic. It should bounce back slowly when gently poked. If the dough is too sticky, add a teaspoon of flour at a time. If it’s too dry, add a teaspoon of milk.
- Lightly grease a clean medium bowl. Place the kneaded dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 45-60 minutes, or until doubled in size.
- While the dough is rising, prepare the filling. In a small bowl, mix together the packed light brown sugar and ground cinnamon until well combined.¼ cup packed light brown sugar, 1 ½ tablespoons ground cinnamon
- Once the dough has doubled, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a rectangle approximately 9×12 inches.
- Evenly spread the 2 tablespoons of softened butter over the surface of the dough, leaving a small border along one of the long edges. Generously sprinkle the cinnamon-sugar mixture evenly over the buttered surface.2 tablespoons unsalted butter, ¼ cup packed light brown sugar, 1 ½ tablespoons ground cinnamon
- Starting from the long edge opposite the border you left, tightly roll up the dough into a log. Pinch the seam to seal it. Using a sharp knife or dental floss, cut the log into 6 equal pieces. Dental floss can provide cleaner cuts, preventing squishing.
- Lightly grease an 8×8 inch baking dish or a comparable small baking pan. Arrange the cut cinnamon rolls in the prepared pan, cut-side up, leaving a little space between them as they will expand. Cover the pan loosely with plastic wrap or a damp towel and let them rise again in a warm place for another 20-30 minutes.
- Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise. Bake the Small Batch Cinnamon Rolls for 18-22 minutes, or until they are golden brown on top and cooked through. The centers should be set, not doughy.
- While the rolls are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, 1 tablespoon of milk, and the vanilla extract until smooth and pourable. Add more milk, a teaspoon at a time, if a thinner glaze is desired.½ cup powdered sugar, 1-2 tablespoons milk, ½ teaspoon vanilla extract
- Once the cinnamon rolls are out of the oven, let them cool in the pan for about 5-10 minutes. Drizzle the glaze generously over the warm rolls. Serve immediately and enjoy your delicious Small Batch Cinnamon Rolls!½ cup powdered sugar, 1-2 tablespoons milk, ½ teaspoon vanilla extract