Small Batch Cinnamon Rolls

Small Batch Cinnamon Rolls for two are 6 soft and fluffy cinnamon buns filled with cinnamon sugar and topped with a tangy cream cheese frosting! Make and eat them the same day or make overnight cinnamon rolls so they can be baked fresh in the morning.

If I had to pick my absolute favorite pastry in the world, it’s cinnamon rolls.

Warm, fluffy dessert buns filled with a gooey cinnamon sugar filling then topped with a creamy frosting or icing.

The most challenging part is finding the time to make the yeast dough, so a lot of times I opt to make my puff pastry cinnamon rolls instead.

However at the end of the day nothing beats old-fashioned cinnamon buns from scratch.

After having it on my recipe list for years to make, I’m finally publishing Small Batch Cinnamon Rolls.

They’re six soft and fluffy cinnamon buns topped with my tangy cream cheese frosting.

You can also top them with my Bundt cake glaze if you’re not a frosting type of person.

Now I know what you’re thinking – but there is YEAST involved! You’ll mess up the dough!

Let me assure you making the dough from scratch is much easier than it seems. In fact it’s almost therapeutic.

And once you realize how easy it is, you’ll unlock the door to even more yeast-based recipes such as my small batch dinner rolls and homemade crescent rolls.

To guide you along the way, I included step-by-step photos on how to make your yeast dough from scratch as well as rolling them up.

And because you do need time to rest the dough, I included instructions on how to make overnight cinnamon rolls so all you have to do is pop them in the oven the next morning for a sweet breakfast for two.

Ingredients For Small Batch Cinnamon Rolls

To make your cinnamon rolls small batch style, you’ll need the following ingredients:

• All-purpose flour: Provides structure by forming gluten and helps bind the dough together.
• Granulated sugar: Provides food for the yeast as well as contributes to browning.
• Active dry yeast: Traditional yeast used that gives the rolls their light and fluffy texture.
• Salt: Not only makes your dough less bland, it helps tighten the gluten strands, making them stronger for baking
• Whole milk: Make sure the temperature is between 120F – 130F. Too cold and the yeast won’t activate. Too hot and it’ll kill the yeast.
• Butter: Adds flavor and creates air pockets in the dough, which contributes to a soft, fluffy texture
• Egg: Adds richness and structure to the dough
• Brown sugar and cinnamon: I mean they’re called cinnamon rolls for a reason! Using both for the filling makes that signature caramel-like swirl.

What pan do I need to make small batch cinnamon buns?

I used a 6 inch round cake pan because you want them touching so they stay moist and the dough doesn’t unravel with the filling spilling out.

However, if you don’t have a 6 inch pan or if you want them to have a more round shape, use a 5×7 pan or small casserole dish.

How To Make Small Batch Cinnamon Rolls

Here’s how to make your small cinnamon roll recipe:

Combine flour, sugar, salt, and yeast then gently beat in milk, melted butter, and egg until a soft dough forms.

Knead the dough on a lightly floured surface for about 4-6 minutes. The dough should be smooth, hold its shape without drooping, and indentations should immediately fill back up.

Transfer to a lightly greased bowl, loosely cover with a towel, and rest in a warm, draft-free area for 1 hour.

Roll out the dough into a 6×10 rectangle. Spread butter onto the dough then top with brown sugar cinnamon mixture.

Roll up the dough starting with the short end and form a tight cylinder. Cut into 6 slices then place cut side up into a buttered pan.

Cover with a towel then rest in a warm area for 1 hour. Or if you’re making them the night before, cover with plastic wrap then refrigerate for 24 hours.

Bake at 350F for 20-25 minutes or until the rolls are golden brown. Let cool for 15 minutes then frost warm rolls as desired.

Cinnamon rolls are best eaten the day they’re made, but you can store leftovers for up to 2 days. Only refrigerate if using cream cheese frosting.

How To Make Overnight Cinnamon Rolls

To make your small batch cinnamon rolls ahead of time, make the dough as directed all the way up until the second rest period.

At this point, you can cover the pan with plastic wrap and refrigerate for 24 hours. When ready to bake, let them sit in a warm area (with the plastic wrap still on) for 1 hour then preheat the oven.

You may need to add an extra 5 minutes to the bake time if they’re not quite golden brown yet.

How To Frost Cinnamon Rolls

As mentioned earlier, I frosted my small cinnamon roll recipe with traditional cream cheese frosting.

However, you can change up the flavors by using peanut butter cream cheese frosting, chocolate cream cheese frosting, or even strawberry cream cheese frosting.

How To Freeze Cinnamon Rolls

Even though this is a small batch cinnamon roll recipe, sometimes you don’t want to eat all 6 in one sitting.

Luckily for us, they freeze really well!

Start with unfrosted rolls. Wrap each one individually in plastic wrap then transfer to a freezer-safe plastic bag. Freeze for up to 3 months.

If you also have extra frosting, you can spread a single-sized dollop onto some parchment paper. Freeze until solid, peel off the parchment paper, then wrap in plastic wrap and place them inside the freezer bag with the rolls.

To serve, microwave one roll for 30 seconds, add the frozen frosting on top, then microwave another 30 seconds or until warm and frosting starts to melt.

Can you double this recipe?

Funny enough the most common question I get with my small batch recipes is – can I double this?

Yes, you can absolutely double this cinnamon roll recipe and bake in a larger pan. Just make sure the rolls are still touching.

More Small Batch Recipes

If you’re enjoyed these cinnamon buns from scratch, you’ll also enjoy these other pastry recipes:

• Apple Turnovers
• Blueberry Turnovers
• Cherry Turnovers
• Puff Pastry Chocolate Croissants
• Puff Pastry Danishes
• Peach Turnovers
• Strawberry Turnovers