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These Small Batch Cinnamon Rolls satisfy your craving without making a huge batch. In just a few simple steps, you’ll have a comforting treat made with fluffy yeast dough, a sweet cinnamon sugar filling, and a creamy glaze topping.
Want the bakery-style version next? Try my brioche cinnamon rolls. They use a soft tangzhong dough for that pillowy, melt-in-your-mouth texture just like a high-end bakery.
Let’s Chit Caht!
I don’t always need a full dozen cinnamon rolls in front of me, especially since most of my family isn’t close by. When it’s just me (and Kyle, and my little brother), I love having cozy, bakery-style treats without a mountain of leftovers staring at me from the counter.
That’s exactly why I made this recipe. It gives you that soft, gooey cinnamon roll moment, but in a smaller batch that feels special, not overwhelming. Perfect for those quiet mornings when you want something warm and homemade… without committing to 12 rolls.
Since you are here and love cinnamon roll recipes, check out these Pumpkin Cinnamon Rolls, these Valentine’s Day Heart Shaped Cinnamon Rolls, my small batch chocolate chip cookies, or this Cinnamon Roll Sugar Cookies Recipe.
Ingredients for these small batch cinnamon rolls
Here are the ingredients you will need to make this recipe. Scroll down to the recipe card at the end of this post for the detailed ingredient measurements.
Dough Ingredients
- Warm Milk: provides the liquid base for the dough and activates the yeast. For proper yeast activation, you will want the milk to be around 110°F or 45°C.
- Active Dry Yeast: is the leavening agent for the dough and adds a unique and helpful flavor.
- Granulated Sugar: sweetens the dough and feeds the yeast to aid in fermentation.
- Unsalted Butter: adds richness and tenderness to the dough. You will want it to be softened so pull it out of the fridge prior to starting the recipe.
- Whole Egg: helps bind the ingredients and adds moisture for a soft dough.
- Salt: balances the sweetness and enhances the flavor of the dough.
- All-purpose Flour: provides the structure and base for the cinnamon rolls.
For the Filling
- Unsalted Butter: acts as a base to help the filling stick to the dough.
- Brown Sugar: creates a sweet and caramel-like layer inside the rolls.
- Cinnamon: adds the signature spiced flavor that defines cinnamon rolls.
This is the base filling of cinnamon rolls but you can play around with the spices and add some ground ginger, nutmeg, and cloves to that cinnamon filling for a more Christmas vibe or whatever else you’re celebrating!
For the Glaze
- Butter: adds richness and flavor.
- Powdered Sugar: provides sweetness and smooth texture.
- Milk: helps to thin out the consistency of the glaze.
- Vanilla Extract: enhances the flavor with a hint of warmth. I also love using this vanilla bean paste to add to the flavor as well as to the look of these rolls!
- Pinch of Salt: balances the sweetness in the glaze for a well-rounded flavor.
How to make these small-batch cinnamon rolls
This is how you can make the best cinnamon rolls. Make sure to scroll down to the recipe card at the end of this post for the oven temp, rise time, bake time, and full step-by-step instructions!
- In a small bowl, combine the warm milk, yeast, and one tablespoon of sugar. Let the mixture sit until it becomes foamy.
- In a large mixing bowl, stir together the yeast mixture, remaining sugar, softened butter, egg, and salt. Gradually add the flour, mixing until a soft dough forms. Knead the dough by hand or with a dough hook attachment in a stand mixer until it is smooth and elastic.
- Place the cinnamon roll dough in a greased bowl, cover it with a clean towel or plastic wrap, and let the dough rise in a warm spot until it doubles in size. This is the first rise.
- In a small bowl, mix together the brown sugar and cinnamon for the filling.
- Roll the risen dough on a lightly floured work surface with a rolling pin into a rectangle measuring roughly 11×9 inches.
- Spread the softened butter evenly over the surface, then sprinkle the cinnamon-sugar mixture on top. Roll the dough tightly from the longer side, and cut it into 6 equal pieces using a sharp knife or unflavored dental floss.
- Arrange the rolls in a greased 8-inch round or rectangular baking pan. Cover and let the dough rise for a second time.
- Preheat your oven and bake the cinnamon rolls until they are lightly golden brown on top.
- While the rolls are baking, whisk together the powdered sugar, milk, and vanilla extract until smooth to make the glaze.
- Once the rolls are out of the oven, drizzle the glaze over them while they are still warm.
- Serve your freshly baked cinnamon rolls and enjoy their soft, sweet goodness!
Want bakery-style cream cheese frosting instead? Swap the glaze for cream cheese and whip in a splash of heavy cream for the softest, fluffiest frosting. I’ll link my full frosting guide soon!
Small Batch Cinnamon Rolls Tips and Tricks
- Kneading Tips: If kneading by hand, use a lightly floured surface to prevent sticking, but avoid adding too much flour, as it can make the rolls dense.
- Perfect Yeast Activation: Ensure your milk is warmed to about 110°F (45°C) for activating the yeast. If it is too hot, it can kill the yeast. If it is too cool, it won’t activate properly. The foamy texture indicates the yeast is alive and ready to work.
- Soft and Tender Dough: For best results, ensure your fridge ingredients are at room temperature for better incorporation into the dough. This creates a smoother, more pliable texture.
- Proper Ingredient Measurements: Use a kitchen scale to measure your dry ingredients more accurately.
- Optimal Rising: Let the dough rest and rise in a warm place. If your kitchen is cool, you can place the dough in an oven that’s turned off but with the light on to create a cozy environment.
Why do you need to make this small batch of cinnamon rolls recipe?
- Not everyone needs a dozen cinnamon rolls! This small batch recipe yields just six rolls, making it ideal for couples, small families, or just for yourself!
- This easy cinnamon roll recipe is great for first-time bakers and is the best way to build confidence in the kitchen.
- Nothing beats the smell and flavor of making homemade cinnamon rolls. You might never get store-bought ever again.
- This small batch cinnamon roll recipe only requires simple ingredients that you can easily find at any grocery store.
Frequently Asked Questions – FAQ
Yes, you can! If using instant yeast, you can skip the step of proofing it in warm milk. Mix it directly with the dry ingredients, and continue with the recipe as written.
Yes, you can! If using instant yeast, you can skip the step of proofing it in warm milk. Mix it directly with the dry ingredients, and continue with the recipe as written.
Yes! You can also freeze baked rolls and reheat them in the oven or microwave when ready to serve them.
You can freeze the unbaked rolls after slicing and arranging them in the pan. Thaw them overnight in the refrigerator, let them rise for 30 minutes at room temperature, and then bake as directed.
Absolutely! Add chopped nuts like pecans or walnuts, or add raisins to the cinnamon-sugar mixture before spreading it on the dough for extra texture and flavor.
Of course! That’s the beauty of making them at home! Swap out the vanilla and different extracts to liven it up. You could try almond, hazelnut, or a lemon or orange zest and juice for a citrusy touch.
Avoid over-baking! Check the rolls after the exact baking time on the recipe card and remove them once they are lightly golden. Also, avoid overmixing the dough, as this can make the rolls dense.
Absolutely! I used a simple butter powdered sugar glaze, but you can also use my small-batch cream cheese frosting recipe if you prefer!
Want a richer, bakery-style version for special mornings? Try my brioche cinnamon rolls, they’re extra pillowy thanks to a tangzhong starter.
Small Batch Cinnamon Rolls Recipe
Ingredients
For the Dough:
- 1/3 cup warm milk (110°F or 45°C)
- 1 & 3/4 tsp active dry yeast
- 3 tbsp granulated sugar divided
- 3 tbsp unsalted butter, softened
- 1 whole egg at room temperature
- 1/2 tsp salt
- 2 cups all-purpose flour Start with 1 & 2/3 cup and add 1 tablespoon at a time, until your dough comes together.
For the Filling:
- 2 tbsp unsalted butter softened
- 1/2 cup brown sugar packed
- 1 tbsp cinnamon
For the Glaze:
- 2 tbsp butter softened
- 1 cup powdered sugar
- 1-3 tbsp milk
- ¼ tsp vanilla extract or vanilla bean paste
- pinch of salt
Instructions
For the cinnamon rolls
- In a small bowl, mix warm milk, yeast, and 1 tbsp of sugar. Let it sit for 5-10 minutes until foamy.1/3 cup warm milk, 3 tbsp granulated sugar, 1 & 3/4 tsp active dry yeast
- In a mixing bowl, combine the yeast mixture, remaining sugar, butter, egg, and salt. Gradually add the flour, mixing until a soft dough forms. Knead for 5-7 minutes by hand or with a dough hook until smooth and elastic.3 tbsp unsalted butter, softened, 1 whole egg, 1/2 tsp salt, 2 cups all-purpose flour
- Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1 hour, or until doubled in size.
For the cinnamon roll filling
- Mix brown sugar, and cinnamon in a small bowl.1/2 cup brown sugar, 1 tbsp cinnamon
- Roll the dough into a 11X9 inch rectangle. Spread the butter on top of the dough with an offset spatula, then sprinkle filling evenly over the dough. Roll tightly from the longer side and slice into 6 equal pieces.2 tbsp unsalted butter
- Place the rolls in a greased 8-inch round or medium rectangular pan. Cover and let rise for another 30 minutes.
- Preheat your oven to 350°F . Bake the rolls for 18-22 minutes, or until lightly golden.
for the vanilla bean glaze
- Whisk together powdered sugar, softened butter, milk, salt, and vanilla extract or vanilla bean paste until smooth. Drizzle over warm rolls.2 tbsp butter, 1 cup powdered sugar, 1-3 tbsp milk, ¼ tsp vanilla extract, pinch of salt
- Enjoy your soft, sweet cinnamon rolls fresh out of the oven! Perfect for a cozy treat!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are the best cinnamon rolls I’ve ever made! I love that there’s only six. I did let them rise a little longer in the pan and baked them a little longer, but every house is different. I will make these often!!
Ahhh Kim, this makes me SO happy!!
I’m thrilled you loved them, and yes, every kitchen has its own little personality, so I’m glad you trusted your gut with the rise + bake time. Six rolls really are the perfect amount, right?!
Thank you for taking the time to come back and leave a review. Can’t wait for you to make them again!
These are amazing! Just finished “breakfast for dinner” and made these…so easy to make and so so good. Will definitely make often.
Breakfast for dinner is ELITE behavior and I fully support it!!!
So glad these were easy and turned out delicious for you, Kim! This little small-batch recipe is truly one of my favorites too.
Thank you for the kind review, it means so much!