Craving cinnamon rolls, but don’t want a huge batch you’ll never finish? This small-batch cinnamon roll recipe is perfect for satisfying that sweet craving without the leftovers. Soft, fluffy, topped with a sweet frosting, and filled with brown sugar cinnamon. This small batch cinnamon rolls recipe is just the right amount for a cozy treat with six rolls.
Cinnamon Roll Origin
The origin of cinnamon rolls traces back to Northern Europe. In Sweden, they are called kanelbulle, while in Germany, a similar pastry is known as schnecken. In the 18th century, German settlers brought schnecken to Pennsylvania, where it became a treat in Pennsylvania Dutch communities. By the 20th century, American baking emphasized more butter and sugar in baked goods, transforming cinnamon rolls into the indulgent treat we know today.
Ingredients
- 1 ½ tsp instant yeast
- Activates the dough for a light and fluffy texture
- 1 tsp sugar
- ½ cup warm milk
- Needs to be 110°F to activate the yeast. When the milk is too hot, it will kill off the yeast.
- 1 tbsp melted butter
- Adds richness to the cinnamon rolls
- 1 small egg: Helps with creating a fluffy texture
- 1 cup all-purpose flour
- ¼ tsp salt
- Balances the sweetness
Filling:
- 2 tbsp butter, softened
- Make sure the butter softens, so it is easily spreadable
- ¼ cup brown sugar
- Adds the caramel sweetness
- 1 ½ tsp cinnamon
- Adds warmth to the sweetness
Frosting:
- 1 oz cream cheese, softened
- Make sure the cream cheese softens, so it does not become lumpy when mixing
- 1 ½ tbsp softened butter
- 1–2 tsp milk
- ¼ cup powdered sugar
- Sweetens the frosting without causing grittiness
- ½ tsp vanilla extract
- Adds warmth to the flavor
Small Batch Cinnamon Rolls Instructions
Warm the milk to around 110°F.
Add the sugar and yeast to the milk. Let it sit for about 5 minutes, or until foamy.
Add the egg and melted butter, then mix to combine.
Add the flour and salt. Knead for 6–7 minutes, or until the dough is smooth.
Place the dough in a bowl, cover, and let it proof for 1 hour or until doubled in size.
While the dough is proofing, prepare the filling by mixing the butter, brown sugar, and cinnamon.
Roll out the dough into a rectangle.
Spread the filling evenly over the dough.
Roll the dough lengthwise and cut it into equal pieces.
Cover the rolls and let them proof for 30 minutes.
Preheat the oven to 350°F. Bake the rolls for 18–22 minutes, or until golden brown.
Allow the cinnamon rolls to cool slightly.
While the rolls are cooling, whisk together the cream cheese and softened butter until fluffy.
Add the powdered sugar, vanilla extract, and milk, and whisk until smooth and fluffy.
Spread the frosting over the warm cinnamon rolls.
Enjoy!
Small Batch Cinnamon Rolls
Ingredients
- * 1 ½ tsp instant yeast
- * 1 tsp sugar
- * ½ cup warm milk (around 110F) – too hot will kill the yeast
- * 1 tbsp melted butter
- * 1 small egg
- * 1 cup all-purpose flour
- * ¼ tsp salt
- Filling:
- * 2 tbsp butter softened
- * ¼ cup brown sugar
- * 1 ½ tsp cinnamon
- Frosting:
- * 1 oz cream cheese softened
- * 1 ½ tbsp softened butter
- * 1–2 tsp milk
- * ¼ cup powdered sugar
- * ½ tsp vanilla extract
Instructions
- Warm the milk to around 110°F.
- Add the sugar and yeast to the milk. Let it sit for about 5 minutes, or until foamy.
- Add the egg and melted butter, then mix to combine.
- Add the flour and salt. Knead for 6–7 minutes, or until the dough is smooth.
- Place the dough in a bowl, cover, and let it proof for 1 hour.
- While the dough is proofing, prepare the filling by mixing the butter, brown sugar, and cinnamon.
- Roll out the dough into a rectangle.
- Spread the filling evenly over the dough.
- Roll the dough lengthwise and cut it into equal pieces.
- Cover the rolls and let them proof for 30 minutes.
- Preheat the oven to 350°F. Bake the rolls for 18–22 minutes, or until golden brown.
- Allow the cinnamon rolls to cool slightly.
- While the rolls are cooling, whisk together the cream cheese and softened butter until fluffy.
- Add the powdered sugar, vanilla extract, and milk, and whisk until smooth and fluffy.
- Spread the frosting over the warm cinnamon rolls.
- Enjoy!
Storage Tips
You can store the cinnamon rolls in an airtight container at room temperature for 1-2 days.
Store in an airtight container in the fridge for up to 1 week. Warm in the microwave before eating to restore fluffiness.
You can individually wrap each cinnamon roll, and then store it in a freezer-safe bag and freeze it for up to 3 months. Thaw at room temperature or microwave for 30 seconds.
Small Batch Cinnamon Rolls Tips
Do not use hot milk. Hot milk will kill the yeast.
Knead the dough until it is smooth and elastic.
Do not rush the proofing process. It should double in size. Proofing helps develop the flavor and fluffiness.
Roll about 1/4″ thickness.
When rolling, make sure it is snug so it does not unravel.
Use a sharp knife to cut. Do not use a dull knife or it will smush the roll.
If you enjoyed this small batch cinnamon roll recipe, you might also like my small batch brown butter chocolate chip cookies recipe.
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