Ever want a cinnamon roll but don't want to make so many that you couldn't possibly eat them all? Been there done that and that's why this small batch cinnamon rolls recipe is perfect for a family or pair of individuals as it makes about 4 rolls.
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.