Perfect Small Batch Cinnamon Rolls
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4.7
558 reviews
Excellent
Perfect Small Batch Cinnamon Rolls
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Perfect Small Batch Cinnamon Rolls start with a soft yeast dough made from milk, butter, sugar, eggs, and flour, kneaded until smooth and slightly sticky. The filling combines butter, cinnamon, brown sugar, and optional flour for binding. After rising, the dough is rolled out, filled, rolled up, sliced, and baked to achieve tender, sweet rolls with a well-balanced cinnamon flavor. Cream cheese frosting adds a creamy topping, making these rolls a manageable size for smaller households or fresh baking sessions.
Description
This recipe develops a soft and slightly sticky dough by warming milk and melting butter with sugar and salt, then mixing with yeast, egg, and gradually adding flour. The dough requires 2-3 minutes of kneading before rising until doubled. The cinnamon-sugar filling optionally contains a small amount of flour to help hold it together and keep the rolls intact after baking.
After rolling, filling, and slicing, the rolls bake to a golden finish with a tender crumb. The accompanying cream cheese frosting blends softened cream cheese, butter, vanilla, milk, and powdered sugar to complement the sweet spiced rolls with a rich topping.
This smaller batch approach is suited for fresh baking without leftovers and offers flexibility with milk type and yeast varieties. Judging the dough’s texture rather than exact flour measurements is advisable due to varying kitchen conditions.
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Ingredients
Dough:
- 1 cup milk see note
- ¼ cup butter (I use salted butter)
- ¼ cup granulated sugar
- ½ teaspoon salt
- 2 ¼ teaspoons instant yeast
- 1 egg large
- 3 to 4 to 4 cups all-purpose flour see note
Filling:
- 6 to 7 to 7 tablespoons butter
- ⅔ cup brown sugar packed
- 1 tablespoon ground cinnamon
- 2 teaspoons flour optional (see note)
Frosting:
- 3 tablespoons cream cheese softened
- 6 tablespoons butter softened, use salted butter
- 1 tablespoon milk or heavy cream
- ¼ to ½ to ½ teaspoon vanilla extract
- 1 ¼ cups powdered sugar
Instructions
- For the dough, heat the milk in a medium saucepan until the milk is scalded (which is basically heating it until right before it simmers - it will start steaming and little bubbles will form around the edge of the pan; you can also do this in the microwave). Pour the milk into the bowl of an electric stand mixer fitted with the dough hook (or you can do this by hand with a large bowl and wooden spoon).
- Add the butter, sugar and salt. Mix until the butter is melted and let the mixture cool until warm but not hot. Add the yeast and egg and mix until combined.
- Gradually add the flour until the dough clears the sides of the bowl. The exact amount will depend on the temperature, humidity and how you measure flour. I usually end up with right around 3 1/2 cups of flour. The dough should be soft and just slightly sticky without leaving a lot of residue on your fingers. Knead the dough for 2-3 minutes.
- Transfer the dough to a lightly greased bowl. Cover with lightly greased plastic wrap or a kitchen towel and let it rise until doubled, about an hour. Roll or pat the dough into about a 14X10-inch rectangle. Spread the softened butter evenly across the top.
- Stir together the brown sugar and cinnamon (and flour if using) and sprinkle it evenly over the butter. Pat it in slightly with the palms of your hands. Starting with one long end, roll up the cinnamon rolls as tightly as possible without stretching the dough, pinching the seam lightly to seal.
- Using a serrated knife, cut the large roll in half. Then cut each half in half again (forming four equal portions). Cut each of the four portions into three rolls for twelve cinnamon rolls total.
- Lightly grease a 9X13-inch baking dish. Place the rolls in the pan (3 across, 4 down), tucking the loose end of the cinnamon roll underneath, if desired. Cover the pan with lightly greased plastic wrap or a kitchen towel and let the rolls rise until double, about 1 to 1 1/2 hours.
- Preheat the oven to 350 degrees F. Bake the rolls for about 18-22 minutes until only very slightly golden on top.
- While they cool (or before), prepare the icing by adding the cream cheese and butter to a medium bowl. Whip with a handheld (or stand) mixer until creamy. Add the milk or cream and vanilla. Mix again. Add the powdered sugar and whip until light and creamy. Spread the slightly warm rolls evenly with the icing. Serve immediately or let cool completely and serve at room temperature (or warm lightly before serving).
Notes
- Whole or 2% milk is preferred, but other milks may work.
- Active dry yeast can substitute instant yeast; dissolve in warm water with sugar before use.
- Adjust flour amount based on dough feel to achieve a soft, stretchy texture without stickiness on fingers.
- Adding flour to the filling binds it, preventing gaps in baked rolls; this step is optional.
- Refer to techniques for making sweet rolls ahead to save preparation time.
Nutrition Information
Show Details
Serving
1 cinnamon roll
Calories
400kcal
(20%)
Carbohydrates
55g
(18%)
Protein
6g
(12%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Cholesterol
60mg
(20%)
Sodium
262mg
(11%)
Fiber
2g
(8%)
Sugar
30g
(60%)
Nutrition Facts
Serving: 12cinnamon rolls
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 cinnamon roll | |
| Calories | 400kcal | 20% |
| Carbohydrates | 55g | 18% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 60mg | 20% |
| Sodium | 262mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
558 reviews
Excellent
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