Small Batch Cinnamon Rolls

4.3 from 51 votes

Small Batch Cinnamon Rolls

This recipe for Small Batch Cinnamon Rolls makes just four cinnamon rolls— perfect for when you want them fresh & without leftovers.

Prep Time1 hr

Cook Time15 mins

Total Time1 hr 15 mins

Course: Breakfast, Dessert

Cuisine: American

Keyword: Breads & Donuts, Breakfast, Cinnamon Buns, Cinnamon Rolls

Servings: rolls

Calories: 421kcal

Author: Mike Johnson

Ingredients

For the Cinnamon Rolls:

75 g milk warm (110°F)
2 tsp instant dry yeast
15 g granulated sugar
125 g all-purpose flour
45 g unsalted butter melted
¼ tsp sea salt

For the Filling:

30 g unsalted butter melted
45 g light brown sugar
1 tsp ground cinnamon
⅛ tsp ground cloves (optional)

For the Frosting:

85 g cream cheese softened
40 g powdered sugar
½ tsp vanilla bean paste
splash of milk

Metric - US Customary

Instructions

Make the dough: In a small cup, mix together the yeast with the milk and a pinch of granulated sugar. Let the mixture sit in a warm place until bubbly/foamy, about 10 minutes.
In a small bowl, whisk together the flour, remaining tablespoon of sugar, and salt in a small bowl. Stir the yeast mixture into the flour, followed by the melted butter. Stir until a dough forms and then lightly knead with your hands for about 5 minutes. If your dough is sticky, add up to one additional tablespoon of flour.
After lightly kneading, form the dough into a ball and transfer it back to the bowl. Cover the dough loosely with plastic wrap, a paper towel, or aluminum foil and let sit in a warm place for 20-30 minutes.
Make the filling: While the rolls are rising, make the filling. Add the melted butter, light brown sugar, cinnamon, and cloves to a small bowl and stir until combined. Set aside.
Grease the bottom and sides of a rounf 6-inch baking pan or pan of an equivalent size. (Optional: sprinkle up to a tablespoon of brown sugar on the bottom of the pan for rolls with a lightly caramelized bottom.) Turn the risen dough out onto a lightly floured work surface, punch it down and, using a rolling pin, roll into an 8×4-inch rectangle. Make sure the dough is smooth and evenly thick.
Spread the cinnamon sugar filling all over the dough. Tightly roll up the dough to form an 8-inch-long log and cut into 4 even rolls. Arrange them in the prepared baking pan. Cover the pan and allow the rolls to rise for 15-20 minutes.
Preheat oven to 400°F (200°C).
Bake the rolls for 13-15 minutes, until the rolls are lightly golden brown on top and cooked through. Remove pan from the oven and allow to cool on a wire rack for about 10 minutes as you make the frosting.
Make the frosting: In a small bowl, whisk the softened cream cheese until creamy. Add the remaining icing ingredients to the bowl and whisk until smooth and combined. If the icing is too thin, add a little more powdered sugar; if it's too thick, add more milk. Spread icing over warm rolls.

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