Small Batch Cinnamon Rolls
Small Batch Cinnamon Rolls
Ingredients
For the Tangzhong
- 2 tablespoons bread flour
- 1/2 cup whole milk
For the Dough
- 2 1/4 cups bread flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1/4 cup whole milk, warmed to 105-115°F
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted and cooled slightly
For the Filling
- 1/4 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
For the Gooey Base
- 1/4 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
For the Cream Soak
- 1/2 cup heavy cream
For the Vanilla Bean Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla bean paste
- 1 tablespoon whole milk, as needed, for consistency
Instructions
- 1
Prepare the Tangzhong: In a small saucepan, whisk together 2 tablespoons bread flour and 1/2 cup whole milk until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens to a paste-like consistency (about 3-5 minutes). Remove from heat and let cool completely.
⏱️ 10 min
- 2
Combine Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook attachment, combine 2 1/4 cups bread flour, 1/4 cup granulated sugar, 1 1/2 teaspoons active dry yeast, and 1/2 teaspoon salt. Mix briefly to combine.
⏱️ 2 min
- 3
Add Wet Ingredients: To the dry ingredients, add 1/4 cup warmed whole milk, 1 room temperature large egg, 1 teaspoon vanilla extract, 1/4 cup melted and cooled unsalted butter, and the cooled tangzhong mixture. Mix on low speed until a shaggy dough forms.
⏱️ 3 min
- 4
Knead the Dough: Increase mixer speed to medium-low and knead for 8-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should be slightly tacky but not sticky.
⏱️ 10 min
- 5
First Rise: Lightly grease a large bowl. Transfer the dough to the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 6
Prepare the Filling: While the dough rises, in a small bowl, combine 1/2 cup packed light brown sugar and 1 tablespoon ground cinnamon. Set aside.
⏱️ 2 min
- 7
Roll the Dough: Once risen, gently punch down the dough. On a lightly floured surface, roll the dough into a rectangle approximately 12x9 inches.
⏱️ 5 min
- 8
Apply Filling: Spread 1/4 cup softened unsalted butter evenly over the entire surface of the dough, leaving a small border on one of the long edges. Sprinkle the cinnamon-sugar mixture generously over the butter.
⏱️ 3 min
- 9
Roll and Cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Using a sharp knife or unflavored dental floss, cut the log into 6 equal pieces.
⏱️ 5 min
- 10
Prepare Gooey Base: In a small bowl, combine 1/4 cup melted unsalted butter and 1/2 cup packed light brown sugar. Stir until well combined. Spread this mixture evenly over the bottom of an 8x8 inch square baking dish or a similar oval dish.
⏱️ 3 min
- 11
Arrange Rolls and Cream Soak: Place the cut cinnamon rolls on top of the gooey base in the prepared baking dish. Pour 1/2 cup heavy cream evenly over the unbaked rolls.
⏱️ 2 min
- 12
Second Rise: Cover the baking dish loosely with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for another 30-45 minutes, or until visibly puffy.
⏱️ 45 min
- 13
Bake the Rolls: Preheat your oven to 375°F. Bake the cinnamon rolls for 20-25 minutes, or until golden brown and puffed up. The internal temperature should reach 200-205°F.
⏱️ 25 min•🌡️ 375
- 14
Prepare the Frosting: While the rolls are baking, in a medium bowl, beat 4 ounces softened cream cheese and 1/4 cup softened unsalted butter with an electric mixer until light and fluffy. Gradually add 1 1/2 cups powdered sugar, beating until smooth. Stir in 1 teaspoon vanilla bean paste. If the frosting is too thick, add 1 tablespoon whole milk, as needed, until desired consistency is reached.
⏱️ 5 min
- 15
Frost and Serve: Once the cinnamon rolls are out of the oven, let them cool for 5-10 minutes. Generously spread the vanilla bean frosting over the warm rolls. Serve immediately and enjoy!
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Small Batch Cinnamon Rolls
Ingredients
For the Tangzhong
- 2 tablespoons bread flour
- 1/2 cup whole milk
For the Dough
- 2 1/4 cups bread flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1/4 cup whole milk, warmed to 105-115°F
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted and cooled slightly
For the Filling
- 1/4 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
For the Gooey Base
- 1/4 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
For the Cream Soak
- 1/2 cup heavy cream
For the Vanilla Bean Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla bean paste
- 1 tablespoon whole milk, as needed, for consistency
Instructions
- 1
Prepare the Tangzhong: In a small saucepan, whisk together 2 tablespoons bread flour and 1/2 cup whole milk until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens to a paste-like consistency (about 3-5 minutes). Remove from heat and let cool completely.
⏱️ 10 min - 2
Combine Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook attachment, combine 2 1/4 cups bread flour, 1/4 cup granulated sugar, 1 1/2 teaspoons active dry yeast, and 1/2 teaspoon salt. Mix briefly to combine.
⏱️ 2 min - 3
Add Wet Ingredients: To the dry ingredients, add 1/4 cup warmed whole milk, 1 room temperature large egg, 1 teaspoon vanilla extract, 1/4 cup melted and cooled unsalted butter, and the cooled tangzhong mixture. Mix on low speed until a shaggy dough forms.
⏱️ 3 min - 4
Knead the Dough: Increase mixer speed to medium-low and knead for 8-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should be slightly tacky but not sticky.
⏱️ 10 min - 5
First Rise: Lightly grease a large bowl. Transfer the dough to the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 6
Prepare the Filling: While the dough rises, in a small bowl, combine 1/2 cup packed light brown sugar and 1 tablespoon ground cinnamon. Set aside.
⏱️ 2 min - 7
Roll the Dough: Once risen, gently punch down the dough. On a lightly floured surface, roll the dough into a rectangle approximately 12x9 inches.
⏱️ 5 min - 8
Apply Filling: Spread 1/4 cup softened unsalted butter evenly over the entire surface of the dough, leaving a small border on one of the long edges. Sprinkle the cinnamon-sugar mixture generously over the butter.
⏱️ 3 min - 9
Roll and Cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Using a sharp knife or unflavored dental floss, cut the log into 6 equal pieces.
⏱️ 5 min - 10
Prepare Gooey Base: In a small bowl, combine 1/4 cup melted unsalted butter and 1/2 cup packed light brown sugar. Stir until well combined. Spread this mixture evenly over the bottom of an 8x8 inch square baking dish or a similar oval dish.
⏱️ 3 min - 11
Arrange Rolls and Cream Soak: Place the cut cinnamon rolls on top of the gooey base in the prepared baking dish. Pour 1/2 cup heavy cream evenly over the unbaked rolls.
⏱️ 2 min - 12
Second Rise: Cover the baking dish loosely with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for another 30-45 minutes, or until visibly puffy.
⏱️ 45 min - 13
Bake the Rolls: Preheat your oven to 375°F. Bake the cinnamon rolls for 20-25 minutes, or until golden brown and puffed up. The internal temperature should reach 200-205°F.
⏱️ 25 min•🌡️ 375 - 14
Prepare the Frosting: While the rolls are baking, in a medium bowl, beat 4 ounces softened cream cheese and 1/4 cup softened unsalted butter with an electric mixer until light and fluffy. Gradually add 1 1/2 cups powdered sugar, beating until smooth. Stir in 1 teaspoon vanilla bean paste. If the frosting is too thick, add 1 tablespoon whole milk, as needed, until desired consistency is reached.
⏱️ 5 min - 15
Frost and Serve: Once the cinnamon rolls are out of the oven, let them cool for 5-10 minutes. Generously spread the vanilla bean frosting over the warm rolls. Serve immediately and enjoy!
⏱️ 10 min