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Small Batch Cinnamon Rolls - one cinnamon roll on a plate
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4.31 from 52 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: 4 rolls
Calories: 421kcal
Author: Mike Johnson


For the Cinnamon Rolls:

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

For the Filling:

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

For the Frosting:

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


  • 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. 


Serving: 1roll | Calories: 421kcal | Carbohydrates: 49g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 63mg | Sodium: 228mg | Potassium: 119mg | Fiber: 2g | Sugar: 24g | Vitamin A: 760IU | Calcium: 63mg | Iron: 2mg