This small batch cinnamon rolls recipe is perfect for a family or pair of individuals, as it makes about 4 large rolls.
Recipe: $2.65 | Per Serving: $0.66 | Servings: 4
We have been craving more of these cinnamon rolls lately. They're packed with cinnamon flavor, gooey in the center, and fluffy. The icing is simple and a delicious complement to the flavors we have going on in every roll.
We love cinnamon rolls around here and homemade cinnamon roll recipes like this one are perfect for when we don't want too many rolls sitting around the house (because portion control and resisting sweets are skills we lack).
For more cinnamon roll recipes, make sure to check out my Cinnamon Roll Apple Cobbler, Oreo Cinnamon Rolls, and Cinnamon Roll Monkey Bread.
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🍯 Why This Recipe Works
- It's delicious! The filling from these rolls is exactly the same as my Cinnabon Clone Cinnamon Rolls, but the dough is a little easier to make and handle.
- They can be allergen-friendly. Because there are no eggs in this recipe, and dairy can easily be swapped for plant based alternatives, this recipe can be made vegan, and you'll never notice anything missing because these rolls are just too good to resist.
- They're great for any occasion. Serve them up for the holidays, (it's a great Christmas breakfast idea), or keep them as a nice weekend treat. There's no wrong time to enjoy this small batch of cinnamon rolls. You can even make them for Halloween like in our Cinnamon Roll Intestines.
🥘 Ingredients
Ingredient Notes:
Flour- You will need All-Purpose Flour or Bread Flour for the gluten structure in the dough. The bread flour may produce softer and tastier results, but all-purpose flour works fine too. Note bread flour needs a little more water than all-purpose.
Active Dry Yeast- This will help the dough to grow and expand more quickly. Make sure it is not old or expired.
Warm Water- You will need water that is about 110F. This will activate the yeast. Water that is too cold will not get the job done, and water that is too hot will kill the yeast.
Butter or Margarine- You can use salted or unsalted butter if desired or any margarine of choice. Plant based margarine will not melt down as easily as butter would, so you don't have to worry about the filling running out of the bottom of the cinnamon rolls as they bake.
Icing- You will need powdered sugar, vanilla, and milk to make a simple icing for these cinnamon rolls.
For specific ingredients and measurements, please see the recipe card below.
🧾 Dairy Free Substitutions
You can use milk based margarine and milk or plant based and still get incredible results every time, so use what you have on hand or keep it allergen friendly.
📖 How to DIY Brown Sugar
Did you know you can create your own brown sugar? Brown sugar is essentially refined white sugar with added molasses. Here are a few methods:
- With Molasses: Mix 1 cup sugar with ½ to 2 tablespoon molasses for light or dark brown sugar.
- With Honey: Combine 1 cup sugar with 1 tablespoon honey or agave syrup.
- Maple Syrup: Blend 1 cup sugar with 1 tablespoon maple syrup.
- Rum Extract: Mix 1 cup sugar with a few drops of rum extract.
Combine the ingredients in a bowl before use.
🔪 Instructions for Small Batch Cinnamon Rolls
Step 1: Add your flour, sugar yeast, and salt to a mixing bowl (Image 1).
Step 2: Whisk together to combine (Image 2).
Step 4: Make a well in the center and add to it the vegetable oil and water (Image 3).
Step 5: Stir to combine (Image 4).
Step 6: Knead the dough on a floured surface for about 10 minutes until smooth and elastic (Image 5). Feed it more flour as needed to get it no longer sticky. You may need about 1 more cup of flour (Image 6).
Step 7: Place in a bowl and cover (Image 7).
Step 8: Let rise until doubled, about 1 hour in a warm place (Image 8).
Step 9: Punch down the dough and transfer to a clean countertop (Image 9).
Step 10: Roll the dough out into a large rectangle that is about ¼ of an inch thick (Image 10).
Step 11: Add the butter, brown sugar, salt, and cinnamon needed for the filling to a small bowl (Image 11).
Step 12: Mix well to combine into a paste (Image 12).
Step 13: Use a butter knife or the back of a spoon to spread the filling over the cinnamon rolls. It sticks better when using a cold metal object than it does with your hands. Rub the filling out to within an inch of the border of the dough.
Step 14: Starting from one long end of the rectangle to the other, roll the cinnamon roll dough into a tight log (Image 13).
Step 15: Pinch the end seams to hold it together (Image 14).
Step 16: Slice the ends off and discard them, as these will have very little filling. Slice the remaining log into 4 equal-sized pieces and place them into a greased baking dish. An 8x8 or 2 qt baking dish will work fine (Image 15).
Step 17: Cover the dish and allow the rolls to rest until doubled in size (Image 16). Preheat the oven to 400 degrees F.
Step 18: Add the icing ingredients to a small bowl (Image 17).
Step 19: Whisk together the icing until smooth (Image 18). Set aside until needed.
Step 20: Bake for 15 minutes or until golden on top. Remove from oven and allow to cool for 5-10 minutes (Image 19).
Step 21: Drizzle and spread the icing over the top of the cinnamon rolls (Image 20).
Serve warm, and enjoy.
🍴 Recipe Tips
- Mixing the Dough- Making cinnamon rolls from scratch is a delightful experience, engaging your senses with the aroma of yeast dough and cinnamon wafting through your home for hours.
- The Filling Technique- For the filling, we opt for a wet mixture, blending everything together to spread it evenly over the dough. This technique ensures the cinnamon stays in place, preventing it from leaking out the bottom during baking.
- Rich in Cinnamon Flavor- These rolls boast a generous amount of cinnamon, ensuring a burst of flavor with every bite, unlike other recipes where the cinnamon presence is subtle.
⏲️Make Ahead Instructions
Preparation for Overnight or Freezing- Prepare the cinnamon rolls up to the second rise and cover the top with plastic wrap. Place the rolls into the fridge overnight for a slow 8-hour rise or freeze them for up to three months.
For Overnight Fridge Rises- Remove the pan from the fridge and let it sit on the counter for an hour as the oven preheats. Bake as directed. Avoid letting the rolls rise in the fridge for more than 12 hours.
For Freezing Unbaked Rolls- Once frozen solid, transfer the rolls to an airtight container and store them for up to 3 months. Thaw overnight in the fridge or for several hours on the counter until doubled. Bake as directed.
Final Steps Before Baking- Allow the pan of cinnamon rolls to sit on the counter for at least 30 minutes to one hour before baking. This step is crucial, especially if using a glass baking dish, to prevent it from exploding in the oven due to rapid temperature changes.
🍞 How to Knead Bread Dough
Kneading dough by hand offers better control and prevents overworking compared to using an electric mixer with dough hooks.
- Prepare the Surface: Begin by placing the dough on a floured surface.
- Rolling and Folding: Use both hands to roll the dough into an oval shape. Fold one half over the other to sandwich it together, then repeat the process.
- Smoosh and Rotate: As you roll the dough, gently press it down to flatten it. Rotate the dough about 90 degrees every few rolls to ensure even kneading.
- Smooth and Elastic Texture: Knead until the dough becomes smooth and elastic, which usually takes about 10 minutes.
- Check for Consistency: Test the dough by stretching a small piece between your fingers. It should not tear easily and should create jagged edges.
- Elasticity Test: Poke the kneaded dough with your finger. It should quickly bounce back and fill in the hole you made.
🥖 How Long to Proof Dough
Determining Proofing Time- Proofing dough time can vary based on several factors such as climate, yeast age, and temperature. While it typically takes 1 to 3 hours, some environments may yield faster results, even in as little as 30 minutes.
Key Indicator: Dough Doubling- The crucial point is not the duration but rather the dough's response. Look for the dough to double in size. This signifies successful proofing, regardless of the time taken.
Tips for Successful Proofing:
- Covering the Dough: Use greased plastic wrap to cover the dough, preventing drying out and aiding heat retention. This also prevents sticking to the dough.
- Optimal Temperature: Place the covered bowl in a warm spot for proofing. Options include:
- Preheated oven (turned off) after briefly heating to 200°F.
- Inside a closed microwave.
- Inside a closed oven with only the oven light on.
- On a warm countertop on a hot and sunny day.
By observing the dough's expansion and using these tips, you can ensure successful proofing regardless of the specific time taken.
💭 Recipe FAQs
These cinnamon rolls are good for about 3 or 4 days if stored in an airtight container at room temperature. I do not recommend storing them in the fridge after being baked (you could), but the fridge's cold air will cause the cinnamon rolls to dry out.
Yes, you can freeze the dough just before the second rise (right after cutting and placing it in the baking dish). If freezing raw cinnamon rolls, cover well with plastic wrap and foil and place in the freezer for 3 or 4 months.
To thaw and bake, just place them in the fridge overnight and allow them to come to room temperature on the counter the next day (about 30 minutes) while the oven preheats. Then bake as directed.
❤️ More Delicious Bread Recipes
If you tried this Small Batch Cinnamon Rolls, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Small Batch Cinnamon Rolls
Ingredients
Dough
- 2 ½ cups all purpose flour, or bread flour ($0.33)
- 2 Tablespoons granulated sugar ($0.05)
- 2 ¼ teaspoon active dry yeast (one packet) ($0.38)
- 1 ½ teaspoon salt ($0.01)
- 3 Tablespoons vegetable oil ($0.13)
- 1 cup warm water (up to 110° F) ($0.00)
Cinnamon Filling
- ⅓ cup butter or margarine ($0.66)
- 1 cup brown sugar ($0.44)
- ¼ teaspoon salt *only if using unsalted butter/margarine ($0.01)
- 3 Tablespoons ground cinnamon ($0.24)
Simple Icing
- 1 cup powdered sugar ($0.36)
- 1 teaspoon vanilla extract ($0.03)
- 1-2 Tablespoons milk ($0.01)
Instructions
- Add your flour, sugar, yeast, and salt to a mixing bowl. Whisk together to combine
- Make a well in the center and add to it the vegetable oil and water. Stir to combine.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Feed it more flour as needed to get it no longer sticky. You may need about 1 more cup of flour.
- Place in a bowl and cover. Let rise until doubled, about 1 hour in a warm place.
- Punch down the dough and transfer to a clean countertop.
- Roll the dough out into a large rectangle that is about ¼ of an inch thick.
- Add the butter, brown sugar, salt, and cinnamon needed for the filling to a small bowl. Mix well to combine into a paste.
- Use a butter knife or the back of a spoon to spread the filling over the cinnamon rolls. It sticks better when using a cold metal object than it does with your hands. Rub the filling out to within an inch of the border of the dough.
- Starting from one long end of the rectangle to the other, roll the cinnamon roll dough into a tight log. Pinch the end seams to hold it together.
- Slice the ends off and discard them, as these will have very little filling. Slice the remaining log into 4 equal-sized pieces and place them into a greased baking dish. An 8x8 or 2 qt baking dish will work fine.
- Cover the dish and allow the rolls to rest until doubled in size. Preheat the oven to 400 degrees F.
- Bake for 15 minutes or until golden on top. Remove from oven and allow to cool for 5-10 minutes.
- Add the icing ingredients to a small bowl. Whisk together the icing until smooth.
- Drizzle and spread the icing over the top of the cinnamon rolls.
- Serve warm, and enjoy.
Notes
- Knead the dough until smooth, non-sticky, and it springs back when poked.
- This filling is mixed and spread all at once, preventing cinnamon from running out when baking.
- Use dairy or plant-based margarine and milk for allergen-friendly options.
- For overnight cinnamon rolls, follow the recipe until the second rise, then refrigerate for up to 12 hours before baking. Allow them to come closer to room temperature (about 30 minutes) before baking.
- Store cinnamon rolls in an airtight container at room temperature for 3-4 days; avoid refrigeration as it may dry them out.
- To freeze raw cinnamon rolls, cover with plastic wrap and foil before the second rise and freeze for 3-4 months. Thaw in the fridge and bring to room temperature before baking.
Tina says
I have been so hungry for homemade cinnamon rolls but didn't want to make a big batch. I came across your recipe on pinterest and decided to give it a try. The recipe was so easy! While baking, the filling did come out into the bottom of the dish, but there was still plenty of filling in each heavenly layer! For reasons unknown to me, it made 8 rolls and I lowered the temperature to 375° and baked for 25 minutes. I put my icing on and finally it was time to sample. They were absolutely delicious! Soft dough and full of cinnamon flavor! I will be making them again. Thank you!
Nicole Durham says
I'm so happy you loved them! Great adjustments, and thanks for trying the recipe—hope you make them again soon! 😊🍽️
Marcia says
Unless you are a sugar lover, the filling is not for you. Filling was as much as I would have used for 6-8 rolls. Dough was good, just too much cinnamon and sugar. I didn’t even use the frosting/glaze.
Nicole Durham says
Thanks for your feedback! If you prefer a less sweet filling, you can try reducing the sugar and cinnamon to suit your taste. Glad you enjoyed the dough! 😊
Sam says
They were easy to make and they were gone in a minute.
Delicious
sandy says
These cinnamon rolls are the absolute best I have ever had. I have made them twice. They are even better than bakery cinnamon rolls. Reheated on 18 seconds on power 50 and they are just like they came out of the oven. Thank you so much for introducing me to these cinnamon rolls.
Ginny says
So I made these today and they weren't bad at all. I will prolly make some changes next time. I guess I didn't roll the dough up tight enough because my filling leaked out onto the bottom of my baking dish. Speaking of which, I used a 9x13 dish because I made 6 rolls which were huge. I can only imagine if I would had made 4. They woulda been gigantic so I am glad I made 6. Next time I will try making the filling different and use a cream cheese glaze/icing.