Small Batch Cinnamon Rolls
Small Batch Cinnamon Rolls
Ingredients
For the Dough
- 1/2 cup warm milk, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
For the Filling
- 2 tablespoons unsalted butter, melted
- 1/4 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk, or as needed
Instructions
- 1
In a large bowl, combine the warm milk, active dry yeast, and 1 tablespoon of the granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Add the melted butter, egg, and remaining granulated sugar to the yeast mixture. Whisk until well combined.
⏱️ 2 min
- 3
Gradually add the all-purpose flour and salt to the wet ingredients. Mix with a wooden spoon or in a stand mixer with a dough hook until a shaggy dough forms.
⏱️ 3 min
- 4
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or continue to knead in a stand mixer for 3-5 minutes, until the dough is smooth and elastic.
⏱️ 7 min
- 5
Lightly grease a clean bowl with butter or cooking spray. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 6
While the dough is rising, prepare the filling: In a small bowl, combine the light brown sugar and ground cinnamon. Set aside.
⏱️ 2 min
- 7
Once the dough has risen, punch it down gently to release the air. Turn the dough out onto a lightly floured surface and roll it into a rectangle approximately 12x8 inches.
⏱️ 5 min
- 8
Brush the melted butter evenly over the entire surface of the rolled-out dough, leaving a small border on one of the long edges. Sprinkle the brown sugar and cinnamon mixture evenly over the buttered dough.
⏱️ 3 min
- 9
Starting from one of the long edges, carefully and tightly roll the dough into a log. Pinch the seam closed to seal.
⏱️ 3 min
- 10
Using a sharp knife or a piece of unflavored dental floss, cut the log into 4 equal rolls. (For dental floss, slide it under the log, cross the ends over the top, and pull to slice cleanly).
⏱️ 2 min
- 11
Lightly grease a small baking dish (an 8x8 inch pan or similar) and arrange the cinnamon rolls in it, leaving a little space between them. Cover the dish with plastic wrap or a clean kitchen towel and let them rise again in a warm place for 30-45 minutes, or until visibly puffy.
⏱️ 45 min
- 12
Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
⏱️ 15 min•🌡️ 375
- 13
Bake the cinnamon rolls for 18-22 minutes, or until golden brown and cooked through. If they start to brown too quickly, you can loosely tent them with aluminum foil.
⏱️ 20 min•🌡️ 375
- 14
While the rolls are baking, prepare the cream cheese frosting: In a medium bowl, combine the softened cream cheese and softened butter. Beat with an electric mixer until smooth and creamy.
⏱️ 3 min
- 15
Add the powdered sugar, vanilla extract, and 1 tablespoon of milk to the cream cheese mixture. Beat until the frosting is smooth, light, and fluffy. If the frosting is too thick, add more milk, 1 teaspoon at a time, until desired consistency is reached.
⏱️ 3 min
- 16
Once the cinnamon rolls are out of the oven, let them cool in the pan for about 5-10 minutes. Then, spread the prepared cream cheese frosting generously over the warm rolls.
⏱️ 10 min
- 17
Serve immediately and enjoy your warm, fluffy small batch cinnamon rolls!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Small Batch Cinnamon Rolls
For the Dough
- 1/2 cup warm milk, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
For the Filling
- 2 tablespoons unsalted butter, melted
- 1/4 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk, or as needed
Instructions
- 1
In a large bowl, combine the warm milk, active dry yeast, and 1 tablespoon of the granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
Add the melted butter, egg, and remaining granulated sugar to the yeast mixture. Whisk until well combined.
⏱️ 2 min - 3
Gradually add the all-purpose flour and salt to the wet ingredients. Mix with a wooden spoon or in a stand mixer with a dough hook until a shaggy dough forms.
⏱️ 3 min - 4
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or continue to knead in a stand mixer for 3-5 minutes, until the dough is smooth and elastic.
⏱️ 7 min - 5
Lightly grease a clean bowl with butter or cooking spray. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 6
While the dough is rising, prepare the filling: In a small bowl, combine the light brown sugar and ground cinnamon. Set aside.
⏱️ 2 min - 7
Once the dough has risen, punch it down gently to release the air. Turn the dough out onto a lightly floured surface and roll it into a rectangle approximately 12x8 inches.
⏱️ 5 min - 8
Brush the melted butter evenly over the entire surface of the rolled-out dough, leaving a small border on one of the long edges. Sprinkle the brown sugar and cinnamon mixture evenly over the buttered dough.
⏱️ 3 min - 9
Starting from one of the long edges, carefully and tightly roll the dough into a log. Pinch the seam closed to seal.
⏱️ 3 min - 10
Using a sharp knife or a piece of unflavored dental floss, cut the log into 4 equal rolls. (For dental floss, slide it under the log, cross the ends over the top, and pull to slice cleanly).
⏱️ 2 min - 11
Lightly grease a small baking dish (an 8x8 inch pan or similar) and arrange the cinnamon rolls in it, leaving a little space between them. Cover the dish with plastic wrap or a clean kitchen towel and let them rise again in a warm place for 30-45 minutes, or until visibly puffy.
⏱️ 45 min - 12
Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
⏱️ 15 min•🌡️ 375 - 13
Bake the cinnamon rolls for 18-22 minutes, or until golden brown and cooked through. If they start to brown too quickly, you can loosely tent them with aluminum foil.
⏱️ 20 min•🌡️ 375 - 14
While the rolls are baking, prepare the cream cheese frosting: In a medium bowl, combine the softened cream cheese and softened butter. Beat with an electric mixer until smooth and creamy.
⏱️ 3 min - 15
Add the powdered sugar, vanilla extract, and 1 tablespoon of milk to the cream cheese mixture. Beat until the frosting is smooth, light, and fluffy. If the frosting is too thick, add more milk, 1 teaspoon at a time, until desired consistency is reached.
⏱️ 3 min - 16
Once the cinnamon rolls are out of the oven, let them cool in the pan for about 5-10 minutes. Then, spread the prepared cream cheese frosting generously over the warm rolls.
⏱️ 10 min - 17
Serve immediately and enjoy your warm, fluffy small batch cinnamon rolls!
⏱️ 1 min