Small Batch Cinnamon Rolls

cinnamon rolls with icing on top in an 8x8 baking dish.

4.75 from 20 votes

Small Batch Cinnamon Rolls

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.

Prep Time30

Cook Time15

Rise Times2

Total Time2 45

Course: Breakfast, brunch, Dessert

Cuisine: American

Diet: Vegetarian

Servings: cinnamon rolls

Calories: 885kcal

Author: Nicole Durham

Cost: Recipe $2.65 / Serving $0.66

Equipment

Ingredients

Dough

1 cup warm water, up to 110°F ($0.00)
2 ¼ teaspoon active dry yeast, one packet ($0.38)
2 tablespoons granulated sugar ($0.05)
3 tablespoons vegetable oil ($0.13)
2 ½ cups all purpose flour, or bread flour ($0.33)
1 ½ teaspoon salt ($0.01)

Cinnamon Filling

⅓ cup butter or margarine, softened ($0.66)
1 cup brown sugar ($0.44)
3 tablespoons ground cinnamon ($0.24)
¼ teaspoon salt, only if using unsalted butter or margarine ($0.01)

Simple Icing

1 cup powdered sugar ($0.36)
1 teaspoon vanilla extract ($0.03)
1-2 tablespoons milk ($0.01)

US Customary - Metric

Instructions

Make dough. In a large bowl, whisk together the warm water, active dry yeast, and granulated sugar. Let sit for 5 minutes until foamy. Stir in the vegetable oil. Add the all-purpose flour and salt and mix until a dough forms.
Knead. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic, adding flour as needed to prevent sticking.
First rise. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour, until doubled in size.
Prepare filling. In a small bowl, mix together the softened butter, brown sugar, ground cinnamon, and salt, if using, until a thick paste forms.
Shape rolls. Punch down the dough and roll it into a rectangle about ¼ inch thick. Spread the cinnamon filling evenly over the dough, leaving a 1-inch border. Roll tightly from the long edge into a log and pinch the seam to seal. Trim the ends and slice into 4 equal pieces.
Second rise. Place the rolls in a greased 8x8-inch or 2-quart baking dish. Cover and let rise until doubled in size. Preheat the oven to 400°F.
Bake. Bake for about 15 minutes, until golden brown.
Ice. Let the rolls cool for 5 to 10 minutes. Whisk together the powdered sugar, vanilla extract, and milk until smooth, then drizzle over the warm rolls.
Serve. Serve warm.

Video

Notes

Dough texture. Knead until smooth, elastic, and lightly springy to the touch.
Filling method. Mixing the filling into a paste helps prevent cinnamon from leaking during baking.
Allergen swaps. Use plant-based butter and milk if needed.
Overnight option. Refrigerate rolls after shaping and before the second rise for up to 12 hours. Let sit at room temperature for about 30 minutes before baking.
Storage. Store in an airtight container at room temperature for 3 to 4 days.
Freezing. Freeze shaped rolls before the second rise for up to 3 to 4 months. Thaw in the refrigerator, then bring to room temperature before baking.

Nutrition