Description
These Small Batch Cinnamon Rolls are soft, fluffy, and full of warm cinnamon flavor, perfect for a cozy breakfast or sweet snack. Made with simple ingredients and baked to golden perfection, they are topped with a smooth cream cheese frosting for the perfect finishing touch. This recipe yields 6 rolls in just over 2 hours, including rising and baking time.
Ingredients
Dough
- ¼ cup milk (warm)
- 2 tbsp granulated sugar
- 1½ tsp active dry yeast
- 1 large egg (room temperature)
- 3 tbsp butter (softened)
- ½ tsp salt
- 1¼-1⅔ cups bread flour (can substitute all-purpose flour)
Filling
- 1½ tbsp butter (softened)
- ⅓ cup light brown sugar
- 2 tsp cinnamon
Frosting
- 2 tbsp butter (softened)
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1 tbsp cream or milk
- pinch of salt
Instructions
- Activate yeast: Pour warm milk, granulated sugar, and yeast into a large mixing bowl. Stir to combine and let sit for 10-15 minutes until the yeast becomes bubbly and foamy, indicating it is active.
- Make dough: Add softened butter and the room temperature egg to the yeast mixture and mix well until combined.
- Add flour and salt: Stir in the salt and one cup of flour. Gradually add more flour, one tablespoon at a time, mixing until the dough pulls away from the sides of the bowl and forms a ball.
- Knead dough: Transfer dough to a floured surface and knead for 3-5 minutes. Add additional flour as needed to prevent sticking. The dough should feel soft and slightly tacky, but not sticky.
- First rise: Place the kneaded dough into a greased bowl, cover with a cloth, and let it rise in a warm place until doubled in size, about 1½ hours.
- Roll out dough: Punch down the risen dough and roll it out on a floured surface into a rectangle roughly 9x11 inches.
- Add filling: Spread softened butter evenly over the dough, leaving about ½ inch bare near the bottom edge to seal. Sprinkle evenly with brown sugar and cinnamon, taking care not to tear the dough.
- Roll up dough: Starting from the longer end, tightly roll the dough into a log. Gently squeeze the ends to compact the log and cut it into 6 even rolls.
- Prepare pan: Grease a 9x4 inch loaf pan or an 8-9 inch round pan and place the rolls inside, allowing them to touch for a snug fit.
- Second rise: Cover the pan and let the rolls rise again in a warm spot until doubled in size, about 45-60 minutes. Using an oven with the light on can help maintain warmth.
- Bake rolls: Preheat the oven to 375°F (190°C). Bake the rolls for 12-18 minutes until the tops turn a light golden brown. Remove from oven and allow to cool slightly.
- Make frosting: Combine softened butter, vanilla extract, powdered sugar, cream (or milk), and a pinch of salt in a bowl. Mix until smooth and creamy, adjusting powdered sugar or cream to achieve desired consistency.
- Frost rolls: Once the cinnamon rolls have cooled slightly, spread the frosting evenly over the top without melting it.
Notes
- Use warm milk to activate yeast properly, but avoid overheating which can kill it.
- If dough feels too sticky, add more flour cautiously to maintain softness.
- Letting the rolls rise in a warm but draft-free spot helps ensure good volume.
- For even-sized rolls, mark the rolled log gently with a knife before cutting.
- Allow rolls to cool enough before frosting to prevent melting and runny glaze.
- All-purpose flour can be used if bread flour is unavailable, but texture may vary slightly.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
