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Easy Small Batch Cinnamon Rolls (Makes 6 Rolls) From Scratch

Three freshly baked small batch cinnamon rolls generously topped with thick white icing, sitting on a white plate.
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Bake six perfectly soft and gooey cinnamon rolls without making a large batch. This straightforward recipe uses simple techniques to deliver homemade sweet rolls ideal for a small household or weekend brunch.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 teaspoon active dry yeast
  • 1/4 cup warm milk (about 105-115°F)
  • 2 tablespoons granulated sugar, divided
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, melted, plus 3 tablespoons softened for filling
  • 1 large egg
  • 1/4 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup cream cheese, softened
  • 1 tablespoon unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 teaspoons milk (for frosting consistency)

Instructions

  1. In a small bowl, mix the warm milk with 1 teaspoon of the granulated sugar and the yeast. Let stand for 5-10 minutes until foamy.
  2. In a medium bowl, whisk together the flour, remaining 1 teaspoon of granulated sugar, and salt.
  3. Add the melted butter, egg, and yeast mixture to the dry ingredients. Mix until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 60-90 minutes, or until doubled in size.
  5. While the dough rises, prepare the filling: In a small bowl, mix the 3 tablespoons softened butter, brown sugar, and cinnamon until combined.
  6. Punch down the risen dough. Roll it out into an 8×10 inch rectangle on a lightly floured surface. Spread the cinnamon-sugar filling evenly over the dough.
  7. Roll the dough tightly along the long edge into a log. Cut the log into 6 equal pieces.
  8. Place the rolls into a greased 8×8 inch baking pan, leaving a little space between them. Cover loosely and let them rest for 20 minutes.
  9. Preheat your oven to 375°F (190°C). Bake for 15-18 minutes, or until golden brown.
  10. While the rolls cool slightly, make the frosting: Beat the softened cream cheese, 1 tablespoon softened butter, powdered sugar, and vanilla extract until smooth. Add milk one teaspoon at a time until you reach a spreadable consistency.
  11. Spread the vanilla cream cheese frosting over the warm cinnamon rolls. Serve immediately for the best gooey texture.

Notes

  • For overnight small batch cinnamon rolls, complete step 6, cover the pan tightly with plastic wrap, and refrigerate for up to 12 hours. In the morning, let them sit at room temperature for 30 minutes before baking at 375°F for 18-22 minutes.
  • You do not need a mixer for this dough; hand kneading works well for this small quantity.
  • If you want a thinner glaze instead of thick frosting, use only 2 tablespoons of powdered sugar and more milk.

Nutrition

Find it online: https://alchemychef.com/small-batch-cinnamon-rolls-recipe/