Fluffy Small Batch Cinnamon Rolls
These small batch cinnamon rolls are soft, fluffy, and perfect for a cozy weekend breakfast or dessert. Made with a rich buttery dough and topped with cream cheese frosting, this easy recipe makes just 6 rolls—perfect for couples or small families.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Total Time: 2 hours 22 minutes
- Yield: 6 cinnamon rolls
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Dough
¼ cup (60 mL) warm water
1⅛ tsp (3.5 g) dry active yeast (about half a packet)
¼ cup (60 mL) warm milk
2½ Tbsp (32 g) granulated sugar
½ tsp salt
½ tsp vanilla extract
1 large egg
2¼ to 2½ cups (270–300 g) all-purpose flour
3 Tbsp (57 g) unsalted butter, softened and cut into pieces
For the Filling
¼ cup (50 g) granulated sugar
¼ cup (50 g) light brown sugar, packed
1½ Tbsp ground cinnamon
2 Tbsp (28 g) unsalted butter, melted
For the Cream Cheese Frosting
2 oz (57 g) cream cheese, softened
2 Tbsp (28 g) unsalted butter, softened
¾ cup (90 g) powdered sugar
1 tsp vanilla extract
Pinch of salt
Instructions
Make the Dough
Lightly grease an 8″ square or round baking dish. Set aside.
In a large bowl, combine warm water and yeast. Stir and let sit for 10 minutes until foamy.
Add warm milk, sugar, salt, vanilla, and egg. Whisk to combine.
Add 1 cup flour and begin mixing (with dough hook or wooden spoon). Add softened butter, then gradually add remaining flour. Dough will be shaggy but should pull from the bowl.
Knead on a floured surface for 8–10 minutes until smooth and elastic. Let dough rest for 10 minutes.
Make the Filling
Mix together sugars and cinnamon in a bowl. Set aside.
Roll, Fill, and Cut
Roll dough into a 9″ x 12″ rectangle. Brush with melted butter and sprinkle cinnamon-sugar evenly over the surface.
Roll tightly from the long edge to form a log. Pinch ends slightly.
Cut into 6 even rolls using a serrated knife. Place cut-side down in the greased dish.
Rise and Bake
Cover and let rise for 1½ hours. Preheat oven to 350°F (177°C).
Bake for 28–32 minutes until lightly golden. Remove and let cool 15 minutes.
Make the Frosting
Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Mix until creamy.
Spread frosting over warm rolls and serve.
Notes
Make Ahead: Prepare through step 9, then cover and refrigerate overnight. Let rise 1 hour before baking.
Freezer Instructions:
Baked rolls: Freeze up to 3 months. Thaw overnight and reheat before frosting.
Unbaked rolls: Freeze before baking or par-bake for 10 minutes, then freeze. Finish baking when ready.
Baking Pan: Use an 8″ round/square dish or pie plate. Arrange 6 rolls in 2 rows of 3 or 1 center + 5 around.
Find it online: https://elladishes.com/fluffy-small-batch-cinnamon-rolls/
