why make this recipe

Making small batch cinnamon rolls is perfect for when you want a delicious treat but don’t want to end up with a dozen rolls. This recipe makes just enough for a cozy breakfast or a sweet snack. The warm, gooey cinnamon filling and the sweet glaze make these rolls irresistible. Plus, they are easy to prepare, even for beginners!

how to make Small Batch Cinnamon Rolls

Ingredients:

1/3 cup warm milk (110°F or 45°C)
1 & 3/4 tsp active dry yeast
3 tbsp granulated sugar (divided)
3 tbsp unsalted butter, softened
1 whole egg (at room temperature)
1/2 tsp salt
2 cups all-purpose flour (Start with 1 & 2/3 cup and add 1 tablespoon at a time, until your dough comes together.)
2 tbsp unsalted butter (softened)
1/2 cup brown sugar (packed)
1 tbsp cinnamon
2 tbsp butter (softened)
1 cup powdered sugar
1-3 tbsp milk
¼ tsp vanilla extract (or vanilla bean paste)
pinch of salt

Directions:

In a small bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let it sit for about 5 minutes until it becomes frothy.
In a large mixing bowl, combine the softened butter, remaining sugar, the egg, and salt. Add the yeast mixture once it’s frothy.
Gradually add the flour, starting with 1 & 2/3 cups. Mix until a soft dough forms. You may need to add more flour, one tablespoon at a time, until the dough is not sticky.
Turn the dough onto a floured surface and knead for about 5 minutes until smooth.
Let the dough rest in a greased bowl, covered with a towel, for about 30 minutes until doubled in size.

For the cinnamon roll filling:

Mix the softened butter, brown sugar, and cinnamon in a bowl until well blended.
Roll the dough out into a rectangle shape on a floured surface. Spread the cinnamon filling evenly over the dough.
Roll the dough tightly from the long side and pinch the seam to seal it.
Cut the roll into 6 or 8 equal pieces and place in a greased baking dish.
Cover and let rise for another 30 minutes.

For the vanilla glaze:

In a small bowl, whisk together powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. Adjust milk for desired consistency.
Preheat the oven to 350°F (175°C).
Bake the cinnamon rolls for 20-25 minutes or until golden brown.
Drizzle with the glaze while they are still warm.

how to serve Small Batch Cinnamon Rolls

Serve your small batch cinnamon rolls warm from the oven, drizzled with vanilla glaze. They are best enjoyed fresh but can also be paired with a hot cup of coffee or tea for a delightful treat.

how to store Small Batch Cinnamon Rolls

If you have any leftover cinnamon rolls, store them in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week. Reheat in the microwave for a few seconds to enjoy their gooey goodness once again.

tips to make Small Batch Cinnamon Rolls

Make sure your milk is warm but not hot to avoid killing the yeast.
Knead the dough well for a light and fluffy texture.
Don’t rush the rising times; let the dough rise until it has doubled in size for the best results.
Try adding nuts or raisins to the filling for a twist on the classic recipe.

variation

For a different flavor, you can add cocoa powder to the filling or use maple syrup in place of the glaze for a unique taste.

FAQs

Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast in the same amount without the need to proof it in warm milk.

Can I make the dough in advance?
Absolutely! You can prepare the dough, allow it to rise, then refrigerate it overnight. Just let it come to room temperature before baking.

What can I do if my dough is too sticky?
If your dough is sticky, add a little more flour, one tablespoon at a time, until it reaches the right consistency.