Single Serve Cinnamon Roll
Single Serve Cinnamon Roll
Ingredients
For the Dough
- 1/4 cup warm milk, (60ml)
- 1 teaspoon active dry yeast
- 1 tablespoon granulated sugar
- 1 tablespoon unsalted butter, melted
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 cup all-purpose flour, (60g)
For the Filling
- 1 tablespoon unsalted butter, melted
- 1 tablespoon light brown sugar
- 1/2 teaspoon ground cinnamon
For the Cream Cheese Frosting
- 1 tablespoon unsalted butter, softened
- 1 tablespoon cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- 1
In a small bowl, combine 1/4 cup warm milk (60ml), 1 teaspoon active dry yeast, and 1 tablespoon granulated sugar. Stir until combined, then let it sit for 5 minutes until foamy.
⏱️ 5 min
- 2
To the foamy yeast mixture, add 1 tablespoon melted unsalted butter, 1/4 teaspoon vanilla extract, and 1/8 teaspoon salt. Stir until these ingredients are combined. Gradually add 1/2 cup all-purpose flour (60g) and mix until a shaggy dough forms. Transfer the dough to a clean, lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. Place the kneaded dough in a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
⏱️ 95 min
- 3
While the dough is rising, prepare the filling. In a separate small bowl, combine 1 tablespoon melted unsalted butter, 1 tablespoon light brown sugar, and 1/2 teaspoon ground cinnamon. Mix these ingredients thoroughly until well combined and paste-like.
⏱️ 5 min
- 4
Once the dough has risen, gently punch out the air. On a lightly floured surface, roll the dough into a rectangular shape, approximately 6x4 inches. Spread the prepared cinnamon filling evenly over the entire surface of the dough, leaving a small border (about half an inch) on one of the longer edges. Starting from the long edge opposite the clean border, carefully roll the dough tightly into a log. Trim off any uneven ends of the log. Cut the log into a single, thick cinnamon roll. Place the cinnamon roll into a lightly greased oven-safe dish or ramekin.
⏱️ 10 min
- 5
Cover the dish containing the cinnamon roll with plastic wrap. Let it rise again in a warm place for 30-45 minutes, or until it looks visibly puffed up.
⏱️ 45 min
- 6
Preheat your oven to 375°F (190°C). Bake the cinnamon roll for 10-12 minutes, or until it is golden brown on top and cooked through.
⏱️ 12 min•🌡️ 375
- 7
While the cinnamon roll is baking, prepare the cream cheese frosting. In a small bowl, combine 1 tablespoon softened unsalted butter and 1 tablespoon softened cream cheese. Mix until the mixture is smooth. Add 1/4 cup powdered sugar and 1 tablespoon milk, then continue mixing until the frosting is smooth and creamy.
⏱️ 5 min
- 8
Once the cinnamon roll is baked, remove it from the oven and let it cool for a few minutes. Spread the prepared cream cheese frosting generously over the warm cinnamon roll. Serve immediately and enjoy.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Single Serve Cinnamon Roll
For the Dough
- 1/4 cup warm milk, (60ml)
- 1 teaspoon active dry yeast
- 1 tablespoon granulated sugar
- 1 tablespoon unsalted butter, melted
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 cup all-purpose flour, (60g)
For the Filling
- 1 tablespoon unsalted butter, melted
- 1 tablespoon light brown sugar
- 1/2 teaspoon ground cinnamon
For the Cream Cheese Frosting
- 1 tablespoon unsalted butter, softened
- 1 tablespoon cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- 1
In a small bowl, combine 1/4 cup warm milk (60ml), 1 teaspoon active dry yeast, and 1 tablespoon granulated sugar. Stir until combined, then let it sit for 5 minutes until foamy.
⏱️ 5 min - 2
To the foamy yeast mixture, add 1 tablespoon melted unsalted butter, 1/4 teaspoon vanilla extract, and 1/8 teaspoon salt. Stir until these ingredients are combined. Gradually add 1/2 cup all-purpose flour (60g) and mix until a shaggy dough forms. Transfer the dough to a clean, lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. Place the kneaded dough in a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
⏱️ 95 min - 3
While the dough is rising, prepare the filling. In a separate small bowl, combine 1 tablespoon melted unsalted butter, 1 tablespoon light brown sugar, and 1/2 teaspoon ground cinnamon. Mix these ingredients thoroughly until well combined and paste-like.
⏱️ 5 min - 4
Once the dough has risen, gently punch out the air. On a lightly floured surface, roll the dough into a rectangular shape, approximately 6x4 inches. Spread the prepared cinnamon filling evenly over the entire surface of the dough, leaving a small border (about half an inch) on one of the longer edges. Starting from the long edge opposite the clean border, carefully roll the dough tightly into a log. Trim off any uneven ends of the log. Cut the log into a single, thick cinnamon roll. Place the cinnamon roll into a lightly greased oven-safe dish or ramekin.
⏱️ 10 min - 5
Cover the dish containing the cinnamon roll with plastic wrap. Let it rise again in a warm place for 30-45 minutes, or until it looks visibly puffed up.
⏱️ 45 min - 6
Preheat your oven to 375°F (190°C). Bake the cinnamon roll for 10-12 minutes, or until it is golden brown on top and cooked through.
⏱️ 12 min•🌡️ 375 - 7
While the cinnamon roll is baking, prepare the cream cheese frosting. In a small bowl, combine 1 tablespoon softened unsalted butter and 1 tablespoon softened cream cheese. Mix until the mixture is smooth. Add 1/4 cup powdered sugar and 1 tablespoon milk, then continue mixing until the frosting is smooth and creamy.
⏱️ 5 min - 8
Once the cinnamon roll is baked, remove it from the oven and let it cool for a few minutes. Spread the prepared cream cheese frosting generously over the warm cinnamon roll. Serve immediately and enjoy.
⏱️ 3 min