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.
Sometimes, you just need a dessert or indulgent breakfast without the leftovers. And that’s where this recipe shines! Whether you’re treating yourself or sharing a special moment with a loved one, these cinnamon rolls deliver bakery-quality flavor with minimal effort. Plus, they’re ready in just a couple of hours, making them perfect for spur-of-the-moment baking or a lazy weekend morning.
Make these gooey cinnamon rolls when you want a cozy breakfast in bed, for Christmas morning brunch, or a midweek pick-me-up. Bake them fresh for the best taste, and enjoy them warm with your favorite coffee, tea, or hot cocoa. Take it from me, these rolls are guaranteed to make any day sweeter.
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!
Small batch cinnamon rolls Tips and Tricks
- 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.
- 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.
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
Can I use instant yeast instead of active dry yeast?
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.
How do I store leftover small batch cinnamon rolls?
Store your leftovers in an airtight container. They will last for 1-2 days at room temperature or at least 3-4 days in the fridge.
Can I freeze these cinnamon rolls?
Yes! You can also freeze baked rolls and reheat them in the oven or microwave when ready to serve them.
Can I prepare this recipe ahead of time?
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.
Can I add mix-ins to the filling?
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.
How about the Glaze?
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.
How do I ensure the rolls are soft and fluffy?
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.
Can I make cream cheese frosting for these cinnamon rolls?
Absolutely! I used a simple butter powdered sugar glaze, but you can also use my small-batch cream cheese frosting recipe if you prefer!
The Best Small Batch Cinnamon Rolls
Small Batch Cinnamon Rolls Recipe
Ingredients
For the Dough:
- ⅓ cup warm milk (110°F or 45°C)
- 1 & ¾ teaspoon active dry yeast
- 3 tablespoon granulated sugar divided
- 2 tablespoon unsalted butter, softened
- 1 whole egg at room temperature
- ½ teaspoon salt
- 2 cups all-purpose flour Start with 1 & ⅔ cup and add 1 tablespoon at a time, until your dough comes together.
For the Filling:
- 2 tablespoon unsalted butter softened
- ½ cup brown sugar packed
- 2 teaspoon cinnamon
For the Glaze:
- 3 tablespoon butter softened
- 1 cup powdered sugar
- 1-2 tablespoon milk
- ¼ teaspoon vanilla extract or vanilla bean paste
- pinch of salt
Instructions
For the cinnamon rolls
- In a small bowl, mix warm milk, yeast, and 1 tablespoon of sugar. Let it sit for 5-10 minutes until foamy.⅓ cup warm milk, 3 tablespoon granulated sugar, 1 & ¾ teaspoon 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.2 tablespoon unsalted butter, softened, 1 whole egg, ½ teaspoon 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.½ cup brown sugar, 2 teaspoon 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 tablespoon 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.3 tablespoon butter, 1 cup powdered sugar, 1-2 tablespoon milk, ¼ teaspoon vanilla extract, pinch of salt
- Enjoy your soft, sweet cinnamon rolls fresh out of the oven! Perfect for a cozy treat!
Nutrition
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