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Small Batch Cinnamon Rolls

Small Batch Cinnamon Rolls

These 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.
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Prep Time 30 minutes
Cook Time 20 minutes
Rising Time 1 hour
Total Time 2 hours
Servings: 6 rolls
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 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

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Mixing bowls
  • Whisk
  • Spatula
  • Rolling Pin
  • Sharp Knife
  • Dental Floss (optional)
  • Baking Dish (8x8 inch)
  • Plastic wrap
  • Damp kitchen towel
  • Oven
  • Microwave (for reheating)
  • Toaster Oven (for reheating)

Method
 

  1. 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
  2. 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
  3. 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.
  4. 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.
  5. 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
  6. 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 9x12 inches.
  7. 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
  8. 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.
  9. Lightly grease an 8x8 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.
  10. 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.
  11. 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
  12. 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

Notes

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat gently in the microwave or toaster oven. Freeze for up to 2 months.