With all the ooey, gooey, and delicious flavor of the classic version, these small batch cinnamon rolls make 6 perfect buns for a more manageable portion!
how to cut small batch cinnamon rolls
Whenever I make a full batch of 12 cinnamon rolls, I prefer to use dental floss to cut the rolls. It's easier, cleaner, and leads to perfect, not at all squished rolls! You can definitely use that same technique for these rolls if you prefer, but here's another method that I think is super easy to use when making a small batch of rolls:
- Roll the dough out into a rough rectangle. Use your hands to push the edges into as even of a rectangle as you can get it.
- Top with butter followed by sugar and cinnamon.
- Cut strips. This is where this method deviates a bit. Before rolling the dough up, you're going to cut it into 6 strips moving parallel to the shorter side of the dough.
- Roll each strip up into a bun.
The reason I don't like using this method of cutting the rolls when making a large batch is because it's tedious and unnecessary in my opinion. But with just 6 rolls in this recipe, it's quite easy to do. Either technique works great though, so it just comes down to what you prefer.
If you prefer to use a knife, that's totally fine, but just try to pick out a very sharp one (preferrable serrated) and cut with a sawing motion. Pressing straight down with a dull knife can squish the rolls and won't really give you that pretty swirl.
how to make small batch cinnamon rolls
The method for making these rolls is basically the exact same as any classic recipe out there.
1. Whisk together dry ingredients in a large bowl. This includes the yeast. If you want to use active dry yeast instead of instant yeast, I have a little explanation on how you can do that a little further down in the post.
2. Whisk together wet ingredients in a cup.
3. Pour the wet ingredients over the dry ingredients. Mix together until it comes together into a rough, shaggy dough.
4. Knead. You can do this in the mixing bowl or on a lightly floured surface. You're looking to get the dough to be smooth on the surface and elastic. If you poke the top with a clean finger, the dough shouldn't stick to your hand and the point on the dough that you poked should spring back.
5. Cover and rest. This is a short rest - just to allow the gluten to relax so we can roll the dough out. If you try to roll it out right away, it will keep springing back on itself. The dough won't rise too too much during this time - it'll just puff up slightly.
6. Roll, fill, and cut. Roll the rested dough out into a rough rectangle then spread butter on top. Sprinkle over brown sugar followed by cinnamon. Cut using whichever method you like (see above for different options).
7. Rise. Transfer the rolls to a baking pan. Cover and set aside in a warm place to rise until about doubled in size.
8. Bake until golden brown on top. Set aside to cool slightly while you prep the icing.
9. Beat together icing ingredients in a bowl until smooth.
10. Frost the rolls while they're still slightly warm. Enjoy!
swapping instant yeast for active dry
I love using instant yeast because it can easily be incorporated into a dough and typically takes less time to activate and raise the dough. That being said, active dry yeast works perfectly fine here as well, but it does involve an added step:
- Instead of whisking the yeast right into the dry ingredients like you would when using instant yeast, you'll need to dissolve the active dry yeast in liquid first. So take all the water for this recipe and mix in all the yeast and about 1 teaspoon of your sugar. Let it sit for 5 to 10 minutes or until foamy on top and then continue on with the recipe as normal!
* Note: dough made with active dry yeast will usually take slightly longer to rise (nothing crazy - maybe like an extra 15 to 20 minutes) but just don't start to panic if it feels like it's taking longer!
different pan options for small batch cinnamon rolls
I baked these rolls in a 10x7" ceramic baking dish I got from Staub, but you can use any similarly sized pan you'd like. Other great options include a 9" round or square baking pan, 9" inch pie plate, or 10 or 11" cast iron skillet.
The key is to pick a pan that's not too small (or the rolls may not bake through properly) and not too large (or they'll be more prone to drying out). In a pinch, you can use a slightly larger pan, but keep the rolls about 1 inch close so they bake up moist in the centers - the edges will be slightly crisper, but still perfectly delicious in my opinion.
check out these other small batch recipes!
• Small Chocolate Cake
• Small Vanilla Cake
• Small Batch Cheesecake
• Small Batch Brownies
• Giant Chocolate Chip Cookie
• Mini Carrot Cake
Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.
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Small Batch Cinnamon Rolls
- Total Time: 2 hours 15 minutes
- Yield: 6 rolls
Description
With all the ooey, gooey, and delicious flavor of the classic version, these small batch cinnamon rolls make 6 perfect buns for a more manageable portion!
Ingredients
For the cinnamon roll dough:
- 2 to 2 ½ cups (240g-300g) all-purpose flour, spooned and leveled
- 1 ½ teaspoons instant yeast *(see notes for using active dry)
- ¼ teaspoon salt
- ¼ cup (60mL) water
- ¼ cup (60mL) whole milk
- 2 tablespoons (30g) unsalted butter, sliced
- 2 tablespoons packed brown sugar, light or dark
- 1 large egg, at room temperature
- 1 tablespoon vegetable oil (for oiling the bowl)
For the filling:
- ¼ cup (60g) unsalted butter, softened to room temperature
- ¼ cup (50g) packed brown sugar, light or dark
- 2 teaspoons ground cinnamon
For the cream cheese icing:
- 3 tablespoons (45g) unsalted butter, room temperature
- 2 ounces (60g) block cream cheese, room temperature
- ¾ cup (95g) powdered sugar
- 1 teaspoon pure vanilla extract
- splash of milk (Optional - for a thinner icing)
Instructions
Cinnamon roll dough:
- In a large bowl, whisk together 1 cup (120g) flour, salt, and instant yeast. Set aside.
- In a separate microwave safe bowl or measuring cup, combine water, milk, and butter. Heat in 10 second bursts in the microwave until the butter is just melted and the mixture is warm but NOT hot! You can also do this in a small pot on your stovetop over LOW heat.
- Whisk the brown sugar and egg into the warm water mixture.
- Add the wet ingredients to the dry ingredients. Mix until it comes together into a very sticky dough.
- Gradually mix in more of the flour (about ¼ cup at a time) until the mixture starts to ball up and form a shaggy dough.
- Knead the dough (either directly in the bowl or on a lightly floured surface) adding flour as needed until smooth and elastic. If you poke the top of the dough, it should spring back.
- Shape the dough into a rough ball then drop it back into the bowl. Brush the oil over the dough to help prevent skin formation.
- Cover the dough with plastic wrap or a lint-free tea towel. Set aside to rest for 20 to 25 minutes. The dough will puff up slightly, but won't double in size. This rest is just to relax the gluten, making the dough easier to roll out without having it pull back in on itself.
- Uncover the rested dough and drop it onto a lightly floured work surface. Roll the dough out into a rough rectangle that's about 9x12 inches large. Use your hands to shape the edges into a rectangle as best you can - it doesn't have to be perfect though!
- Spread the soft butter for the filling on top leaving a roughly ½ inch boarder along the edges. Then sprinkle brown sugar evenly on top followed by cinnamon.
- Cut the dough into 6 even strips going parallel to the shorter side of the dough. Roll up each strip and pinch the end to seal.
- Arrange the cinnamon rolls swirl side up in a 10x7 inch baking dish (or any other similarly sized pan **see notes). Cover the pan with plastic wrap.
- Set the rolls aside in a warm place to rise for about 45 minutes or until doubled in size.
- Preheat your oven to 350F.
- Uncover the risen rolls. Bake in the center of your preheated oven for 25 to 30 minutes or until golden brown on top. If you lightly poke the center of a roll, it should spring back.
- Set aside to cool slightly while you prep the cream cheese icing.
- In a medium sized bowl, combine cream cheese icing ingredients and cream together until smooth. If the icing is too thick, thin it out with a splash of milk. If it's too thin, add some powdered sugar.
- Spread the icing over the warm cinnamon rolls. The warmer the rolls are, the gooier the icing will be! These are best enjoyed warm.
Notes
* If you want to use active dry yeast in this recipe, you'll need to first dissolve it in liquid (as opposed to adding it directly into the dry ingredients). Combine water, active dry yeast, and about 1 teaspoon of the sugar in a cup or bowl. Whisk to combine and set aside for 5 to 10 minutes or until foamy on top. Continue on with the recipe as normal from there.
** If you don't have a 10x7 inch baking pan handy, these cinnamon rolls can also be made in a 9 inch pie plate, 9 inch round or square cake pan, or a 10 or 11 inch cast iron skillet. As long as the pan is large enough to fit the rolls, leaving about 1 inch of space between each one, it should work just fine!
Enjoy!
Connie Edwards says
Very disappointed. The dough from beginning was dry and hard to work with. They didnt stay closed during the rise and bake time. Im all about trying different recipes, however this is not one I will do again.
Gabby says
Great!
Addie says
Hey there! I absolutely love your recipe and I’ve been using it for over a year! My family and I are planning on baking for Christmas morning, but we want to do it ahead of time. Is it possible to freeze them?
Mimi says
Hey Addie! I'm so happy you liked the recipe!! Yes, you could freeze them - I personally follow the instructions in THIS VIDEO from Sally's Baking for freezing them.
You can also make them up to 16 hours in advance and just keep them in the fridge (if you think you'll have the time tomorrow) - in that case, you would just stop right after step 11 (after arranging the shaped rolls in the baking pan - but before letting them rise) and pop them into the fridge. When you're ready to bake overnight rolls, let them sit out at room temperature for about 1 hour (covered) to allow them to warm up slightly. They may not rise as much as they would if they were prepared fresh, but that's fine! Once the rolls are slightly puffed and no longer feel cold to the touch, continue on with the rest of the recipe as normal.
I hope that helps and Merry Christmas! ❤️
Taya Lei says
Hello. This recipe looks divine. My family and I don't whole milk, but almond milk, rather. Would this recipe turn out ok with almond milk?
Mimi says
Thank you! Yes, almond milk should work just fine! ❤️
AB says
I actually used coconut milk and It turned out just great still!
Mimi says
Yayy!! I'm so happy to hear it worked and that you liked them! ❤️
Daniela says
These are absolutely incredible! I am not a baker and this recipe was super easy to follow. I’ve always dreamed of making Cinnabon style cinnamon rolls and these 110% accomplished the mission. Next time I’m going to make the full size recipe for friends.
TaylorT says
Is it possible to make these the night before? Hoping to use them for Christmas morning but not sure what step to put them in fridge. Thanks
Mimi says
You sure can! For overnight rolls, stop right after step 11 (after arranging the shaped rolls in the baking pan - but before letting them rise). They can be stored in the fridge for up to 16 hours.
When you're ready to bake overnight rolls, let them sit out at room temperature for about 1 hour (covered) to allow them to warm up slightly. They may not rise as much as they would if they were prepared fresh, but that's fine! Once the rolls no longer feel cold to the touch, continue on with the rest of the recipe as normal ❤️
Jo says
Hi, are these freezable?