Fluffy Small Batch Cinnamon Rolls

Why You’ll Love This Recipe

I love how manageable and quick these cinnamon rolls are compared to traditional recipes. There’s only one rise, the dough is incredibly soft thanks to the enriched ingredients, and the end result is just as indulgent and bakery-worthy as a full batch. Whether I bake them fresh or prep them the night before, I always end up with warm, gooey, cinnamon-swirled perfection.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dough

• ¼ cup warm water

• 1⅛ tsp dry active yeast (or half a packet)

• ¼ cup warm milk

• 2½ tbsp granulated sugar

• ½ tsp salt

• ½ tsp vanilla extract

• 1 large egg

• 2¼ to 2½ cups all-purpose flour

• 3 tbsp unsalted butter, softened

Filling

• ¼ cup granulated sugar

• ¼ cup light brown sugar, packed

• 1½ tbsp ground cinnamon

• 2 tbsp unsalted butter, melted

Cream Cheese Frosting

• 2 oz cream cheese, softened

• 2 tbsp unsalted butter, softened

• ¾ cup powdered sugar

• 1 tsp vanilla extract

• Pinch of salt

Directions

Make the Dough

1. I spray an 8″ round or square baking dish with non-stick spray and set it aside.

2. I combine the warm water and yeast in a large bowl, whisking gently, and let it sit for 10 minutes until foamy.

3. Once the yeast is active, I add the warm milk, sugar, salt, vanilla, and egg. I whisk until combined.

4. I stir in 1 cup of flour, then add the softened butter. Once mostly incorporated, I add the remaining flour and mix until a dough forms.

5. I knead the dough on a floured surface for 8–10 minutes, adding more flour if needed, until it’s soft and elastic like Play-Doh. I let it rest for 10 minutes while I prepare the filling.

Make the Filling

1. I whisk together the granulated sugar, brown sugar, and cinnamon in a small bowl.

2. I roll the dough into a 9″x12″ rectangle. It’s stretchy, so I take my time and keep rolling.

3. I brush the melted butter evenly over the dough, leaving a ½” border.

4. I sprinkle the cinnamon sugar mixture evenly across the buttered dough.

Assemble and Bake

1. Starting from the long edge, I tightly roll the dough into a log. I pinch the seam to seal and trim the ends if needed.

2. Using a serrated knife, I slice the log into 6 equal rolls and place them cut side down in the prepared pan.

3. I sprinkle any escaped filling back over the rolls and gently press them down.

4. I cover the pan loosely and let the rolls rise for 1½ hours in a warm spot.

5. I preheat the oven to 350°F (177°C) and bake the rolls for 28–32 minutes, covering them with foil if they start to brown too quickly.

6. I let them cool for 15 minutes before frosting.

Make the Frosting

1. I beat the cream cheese and butter until smooth and creamy.

2. I mix in the powdered sugar, vanilla, and a pinch of salt until fluffy.

3. I spread the frosting over the slightly cooled rolls and serve.

Servings and timing

This recipe makes 6 cinnamon rolls and takes about 2 hours and 22 minutes total—including 20 minutes of prep, 32 minutes of baking, and 1½ hours of rising time.

Variations

• Add chopped nuts: I’ve added chopped pecans or walnuts to the filling for a bit of crunch.

• Make it maple: I swap the vanilla in the frosting with maple extract for a fall-inspired twist.

• Raisin version: I sprinkle raisins or currants over the cinnamon filling before rolling.

• Orange zest: A touch of citrus zest in the dough or frosting adds brightness.

Storage/Reheating

• Room Temp: These rolls stay fresh for up to 3 days in an airtight container.

• Refrigerator: Stored in the fridge, they last up to 5 days. I reheat them in the microwave for 8–10 seconds to soften.

• Freezing baked rolls: I wrap them tightly and freeze for up to 3 months. I thaw overnight and warm before serving.

FAQs

Can I make these the night before?

Yes! I assemble the rolls, place them in the pan, and refrigerate them overnight. In the morning, I let them rise at room temperature for about 1 hour, then bake as directed.

Can I freeze the unbaked rolls?

Yes, I either parbake them for 10 minutes, then freeze and finish baking later, or freeze the sliced rolls before rising and thaw them overnight before baking.

Do I need to use a stand mixer?

Not at all. I often make these by hand with a wooden spoon and some kneading—it just takes a bit more effort.

What’s the best pan size?

I use an 8″ square or round dish. In a square pan, I line them in 2 rows of 3. In a round pan, I place one in the center and the others around it.

Can I use instant yeast?

Yes, I’ve used instant yeast in place of active dry with no issues. I still dissolve it in the warm water out of habit.

Conclusion

These Fluffy Small Batch Cinnamon Rolls are everything I love in a homemade cinnamon roll—soft, rich, and loaded with gooey cinnamon-sugar filling. The batch size is perfect when I want something sweet and cozy without going overboard. Whether I make them fresh or prep ahead, the result is always a warm, buttery roll topped with irresistible cream cheese frosting. They never last long in my kitchen.

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