Small Batch Cinnamon Rolls

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These Small Batch Cinnamon Rolls are fluffy, gooey and covered in cream cheese icing. They double as a breakfast and a dessert!

Small Batch Cinnamon Rolls in a 6 inch cake pan

These Small Batch Cinnamon Rolls make just 4 soft and fluffy rolls. They’re perfect to share with another person or just to eat by yourself throughout the week! You can even make the dough the night before and bake them in the morning for a delicious cinnamon roll breakfast. And like any good cinnamon roll, these babies get topped with a super easy cream cheese icing! For more small batch recipes try my Small Batch Chocolate Chip Cookies or Small Batch Cheesecake!

Ingredient Breakdown

Buttermilk – makes the dough so flavorful and fluffy.

Granulated sugar – sweetens and tenderizes the dough.

Instant yeast – makes the dough rise.

Butter – adds flavor and tenderizes the dough. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt.

Egg yolk – makes the dough so soft and fluffy!

All-purpose flour – gives the cinnamon rolls structure. You can substitute some or all of the flour with bread flour.

How To Make Small Batch Cinnamon Rolls

1. Make the Cinnamon Roll Dough: Heat the buttermilk until lukewarm (110°F) then whisk with granulated sugar in a mixing bowl and sprinkle yeast on top.

2. In a separate small bowl combine the melted butter, egg yolk and salt then whisk into the yeast mixture.

3. Place on a stand mixer fitted with a dough hook and add about 1/4 cup of flour. Mix on low speed until mostly combined then repeat until all the flour is gone. The dough should pull away from the sides of the bowl and be slightly tacky but not sticky.

4. Knead dough in the mixer or by hand for an additional 5 minutes. Transfer dough to a greased bowl then cover and allow to rise in a warm place for an hour or until doubled in size.

Small Batch Cinnamon Roll dough

5. Make the Cinnamon Sugar Filling: In a small bowl, whisk the melted butter, brown sugar and cinnamon.

6. On a lightly floured surface roll dough into a 8×16 inch rectangle. Evenly spread the cinnamon sugar filling across the dough. Tightly roll the dough towards you then cut 4 even rolls and place in a lightly greased 6 inch cake pan. Cover and allow to rise in a warm place for an hour or until doubled in size.

7. Bake rolls at 350°F for 20 minutes or until lightly browned. Allow to cool on a wire rack.

Small Batch Cinnamon Rolls in a 6 inch cake pan

8. Make the Cream Cheese Icing: using a stand mixer fitted with the paddle attachment or a hand mixer cream the butter and cream cheese. Mix in the confectioners’ sugar, vanilla extract and milk until smooth. Add salt to taste. Spread over slightly warm rolls. Store Small Batch Cinnamon Rolls in an airtight container in the fridge for up to a week. Reheat rolls in the microwave for 15-25 seconds or eat cold!

Pro Tips For Small Batch Cinnamon Rolls

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
  • Do not overheat the buttermilk or you’ll kill the yeast! Yeast dies at 140°F.
  • Once rolls are filled use dental floss or a sharp chef’s knife for the cleanest cuts. If using a knife avoid sawing the dough and instead try to cut in one swift motion.
  • After slicing filled rolls make sure to give them enough space to grow.
  • Do not over bake. Take out when tops begin to slightly brown to get the softest rolls!

More Desserts You Can Eat For Breakfast

Small Batch Cinnamon Rolls with cream cheese icing in a 6 inch cake pan

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

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5 from 1 vote

Small Batch Cinnamon Rolls

These Small Batch Cinnamon Rolls are fluffy, gooey and covered in cream cheese icing. They double as a breakfast and a dessert!
Course Breakfast, Brunch, Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Rising Time 2 hours
Total Time 2 hours 50 minutes
Servings 4 rolls
Calories 446kcal
Author Maria Azzarelli

Equipment

  • Stand mixer
  • 6-inch cake pan
  • Rolling Pin

Ingredients

Cinnamon Roll Dough

  • 80 g (1/3 cup) buttermilk, 110°F
  • 33 g (3 tbsp) granulated sugar
  • 1 ½ tsp instant yeast
  • 42 g (3 tbsp) unsalted butter, melted
  • 1 egg yolk
  • ¼ tsp salt
  • 180 g (1 1/2 cups) all-purpose flour

Cinnamon Sugar Filling

  • 66 g (1/3 cup) brown sugar
  • 42 g (3 tbsp) unsalted butter, melted
  • 2 tsp cinnamon
  • pinch of salt

Cream Cheese Icing

  • 28 g (2 tbsp) unsalted butter, softened
  • 2 oz cream cheese, softened
  • 90 g (3/4 cup) confectioners' sugar
  • 15 g (1 tbsp) milk
  • ½ tsp vanilla extract
  • salt, to taste

Instructions

Cinnamon Roll Dough

  • Heat the buttermilk until lukewarm (110°F) then whisk with granulated sugar in a mixing bowl and sprinkle yeast on top.
  • In a separate small bowl combine the melted butter, egg yolk and salt then whisk into the yeast mixture.
  • Place on a stand mixer fitted with a dough hook and add about 1/4 cup of flour. Mix on low speed until mostly combined then repeat until all the flour is gone. The dough should pull away from the sides of the bowl and be slightly tacky but not sticky.
  • Knead dough in the mixer or by hand for an additional 5 minutes. Transfer dough to a greased bowl then cover and allow to rise in a warm place for an hour or until doubled in size.

Cinnamon Sugar Filling

  • In a small bowl, whisk the melted butter, brown sugar and cinnamon.
  • On a lightly floured surface roll dough into a rectangle about 1/4 inch thick. Evenly spread the cinnamon sugar filling across the dough. Tightly roll the dough towards you then cut 4 even rolls and place in a lightly greased 6 inch cake pan. Cover and allow to rise in a warm place for an hour or until doubled in size.
  • Bake rolls at 350°F for 20 minutes or until lightly browned. Allow to cool on a wire rack.

Cream Cheese Icing

  • Using a stand mixer fitted with the paddle attachment or a hand mixer cream the butter and cream cheese. Mix in the confectioners' sugar, vanilla extract and milk until smooth. Add salt to taste. Spread over slightly warm rolls.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
 
  • Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/4 tsp salt.
 
 
  • Store Small Batch Cinnamon Rolls in an airtight container in the fridge for up to a week. Reheat rolls in the microwave for 15-25 seconds or eat cold!
 
  • Rolls can be made ahead of time: after filling and slicing cover the rolls and place in the fridge overnight. Allow to rise at room temperature for an hour or until doubled in size before baking.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.

Nutrition

Calories: 446kcal | Carbohydrates: 52g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 280mg | Potassium: 155mg | Fiber: 2g | Sugar: 48g | Vitamin A: 814IU | Vitamin C: 0.1mg | Calcium: 115mg | Iron: 0.5mg

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