Easy Small-batch Cinnamon Rolls
User Reviews
4.9
Easy Small-batch Cinnamon Rolls
Description
These cinnamon rolls start with a dough made from milk proofed with active dry yeast, combined with melted butter, sugar, egg yolk, and salt. Flour is mixed in to form a sticky dough that is kneaded until smooth. The dough is left to rise in a warm place until doubled, ensuring a light and tender crumb.
After rising, the dough is gently stretched, rolled out, and spread with a filling of softened butter mixed with cinnamon and brown sugar. The rolls are shaped and allowed a second rise before baking. The accompanying frosting combines cream cheese, butter, powdered sugar, vanilla, and a pinch of salt for a creamy, balanced topping.
Practical tips include checking that the yeast proof is foamy to confirm yeast viability and advice on speeding the second rise by using a warm, steamy oven setup. Making the frosting the night before and bringing it to room temperature before use can improve prep timing.
Ingredients
Special Equipment
- 6 to 7-inch baking dish
Dough
- ⅓ cup milk any percentage
- 1 teaspoon active dry yeast
- 1 tablespoon granulated sugar plus a pinch for proofing yeast, 13g
- 2 tablespoons salted butter melted and slightly cooled, 28g
- 1 egg large, yolk
- ¼ teaspoon salt
- 1 cup all-purpose flour quantity 1 tablespoon (150g seems inconsistent
Filling
- ⅓ cup brown sugar packed, quantity 66g
- 1 teaspoon cinnamon
- 2 tablespoons salted butter softened, 28g
Frosting
- 3 ounces cream cheese softened
- 3 tablespoons salted butter softened, 42g
- 1 cup powdered sugar 120g
- ½ teaspoon vanilla extract
- salt pinch
Instructions
Make Dough
- Pour your milk into a mug and microwave it for about 20 seconds until it is lukewarm, NOT HOT (about 105-115 degrees F). Stir in yeast and a pinch of sugar and allow to sit for 10-15 minutes until the top of the mixture looks foamy.*
- In a medium bowl, whisk together milk and yeast mixture with melted butter, sugar, egg yolk, and salt.
- Add the flour and use a spoon to mix well, until a thick, sticky dough forms and all the flour is incorporated. Drop the mixture onto a well-floured work surface and knead until the dough is no longer sticky and forms a ball (about 10 to 15 folds).
First Rise
- Place dough into a greased bowl, cover with a towel, and allow to rise in a warm place for an hour to 90 minutes, until doubled in size.
Shape Rolls
- Stir together brown sugar and cinnamon.
- Once your dough has risen, turn it out on a lightly floured surface and squish and stretch it GENTLY (we don't want to rip it) into an oblong shape and then use a rolling pin to roll the dough out to about 5 by 15 inches. Gently manipulate the corners and sides so you have a nice rectangle.
- Spread butter over the entire thing and top with the brown sugar mixture. Roll into a tight log from the short side. Use a serrated knife or dental floss to cut the roll into quarters.
Same-day Rolls
- Place the rolls in a 6 to 7-inch greased baking dish. Cover with a towel, place them in a warm spot, and allow to rise for 45 minutes to an hour, until puffed up and fluffy.
- Preheat oven to 375° F. Bake cinnamon rolls for 15-22 minutes, until the tops are golden and centers cooked through. Allow rolls to cool for 5 minutes before frosting.
Overnight Rolls
- After shaping the rolls, transfer them to a greased baking dish, cover tightly with plastic wrap, and place in the refrigerator overnight, up to 24 hours.
- In the morning, take rolls out of the fridge and set them in a warm spot (leave plastic wrap on). Allow them to rise for 1 to 2 hours, until puffed up and fluffy.
- Preheat oven to 375° F. Remove plastic wrap and bake cinnamon rolls for 15-22 minutes, until the tops are golden and centers cooked through.
Frosting
- While your rolls are baking, in a medium bowl, whisk together softened cream cheese, butter, sugar, vanilla, and salt, until well combined.
- Spread frosting over rolls, serve, and enjoy!
Notes
- Ensure your yeast proof is foamy; if not, the yeast may be inactive or milk too hot.
- Prepare frosting the night before and soften before applying for better spreading.
- Speed up the second rise by placing rolls in a warm oven with boiling water on a lower shelf to create steam.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4rolls
Amount Per Serving
Calories 556 kcal
% Daily Value*
| Calories | 556kcal | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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