Small Batch Cinnamon Rolls

Name: Small Batch Cinnamon Rolls
Prep time: 20 min
Cook time: 20 min
Ingredients: 1/3 cup warm milk; 2 tsp instant yeast; 1 tbsp castor sugar; 1 cup flour + 2 tbsp extra for rolling; 1/2 tsp salt; 2 tbsp yogurt; 2 tbsp melted butter; 1/2 tsp baking powder; 1/2 tsp baking soda; 3 tbsp soft butter; 1 tsp cinnamon powder; 1/4 cup brown sugar; 3 tbsp soft butter; 6 tbsp cream cheese; 1 cup icing sugar; 1/2 tsp vanilla

Fluffy and soft cinnamon rolls recipe that is easy to follow, not to mention it makes 4 perfect eggless rolls for a simple small batch baking project. Topped with a cream cheese frosting for that classic flavor.

Cinnamon rolls are one of those immunity recipes that are seasonal all round, anytime of the year during any occasion r on a random Tuesday. However, the chances of finishing an entire batch of cinnamon rolls in one go is close to none especially if you live alone or have few people living with you. Most cinnamon rolls recipe make at least 12 buns and that is a lot of ingredients not to mention you are left with a lot of buns (which is not necessarily a bad thing). *Small Batch Cinnamon Rolls* entires the chat.

These cinnamon rolls are so simple to mix together and they bake into fluffy, buttery soft, pillow like buns that are so delicious. They are very easy to make and takes little effort but yes you do need a little patience to make it as there is waiting time to allow the dough to proof/rise which you cannot rush. The recipe makes 4 perfect buns which are absolutely yummy! If you like cinnamon rolls then this is the recipe for you.

What are cinnamon rolls filling made of?

The classic cinnamon roll filling is with butter, brown sugar, cinnamon powder and a pinch of salt. They are many variations on this recipe though, using castor sugar, cardamom powder, cocoa powder and multiple flavors such as Nutella, peanut butter, pistachio paste etc.

What are cinnamon rolls?

Cinnamon rolls are a sweetened yeasted bread made with dry yeast, milk, sugar, all purpose flour, butter, eggs, baking powder, which is rolled out and spread with cinnamon butter, cut into slices and rolled into scrolls, baked until golden and risen. Which is topped with cream cheese frosting or glaze

What equipment do you need to make these small batch cinnamon rolls?

As the quantity of dough is small, it is better to make these buns in a bowl and use your hands to mix it as a stand mixer will be too large for the amount. You need a rolling pin to roll out the dough, a mixing bowl to allow it to proof. We also need a pizza cutter or sharp knife to cut the dough and roll into scrolls. I bake these rolls in a 7 inch round tray in the oven. To make the frosting we need a whisk and mixing bow. When being any kind of bread I like using a dough scraper. Keep in mind this is a no knead recipe hence we do not need a mixer.

What ingredients are needed to make these small batch cinnamon rolls?

Flour –

I have used all purpose flour and I think they give these rolls the best texture, they come out super fluffy and tender. You could use bread flour but it would be a little chewy in texture the next day.

Dry yeast –

I have used instant dry yeast, you can use active dry yeast as well. I haven’t made this recipe with fresh yeast, if you do let me know how it goes.

Sugar –

The dough calls for a little castor sugar, you can use granulated sugar or honey as well. This not only sweetens the dough but also helps the yeast bloom well. We also need brown sugar to make the filling, I wouldn’t recommend skipping the brown sugar for any other sugar as it adds caramel like flavor to the filling once baked.

Milk –

The milk must be pleasantly warm to the touch. This helps activate the yeast as well as starts gluten formation in the dough once mixed through. If the milk is cold it will not activate the yeast.

Butter –

We need butter in the dough and the filling. This recipe is not the one to look at your waist line. The butter in the dough keeps it soft like a brioche and the butter in the filling adds flavors and helps the cinnamon become oozy and gooey once baked.

Yogurt-

We yogurt in the dough to make it tender and soft once baked. You could use an egg or egg yolk as well- it has the same effect.

Baking powder & Baking soda-

Might seem odd but this helps keep the bread light and soft once baked.

Cinnamon powder –

Can’t make cinnamon rolls without cinnamon powder. We need to add cinnamon in the filling. I wouldn’t skip on the quality of cinnamon here, as the better the quality the better the cinnamon rolls.

Vanilla & Salt –

I consider these as seasonings but they are absolutely essential in the dough. You need small amount of both but they go a long way.

Frosting –

My cream cheese topping is a cross between frosting and glaze. It is rich, delicious and perfect. We need cream cheese, butter, icing sugar, vanilla and salt.

How to make these small batch cinnamon rolls?

In a mixing bowl add the warm milk, instant yeast, sugar, stir and set aside in a warm place to get foamy. Around 10 minutes depending on the temperature. Add the flour, salt, yogurt, milk, melted butter and stir together until well combined. The dough will look sticky which is perfect. Cover and let is rise for at least 45 mins or until doubled in volume. In the mean time make the cinnamon filling by mixing the soft butter, brown sugar, cinnamon powder and salt together until smooth, set aside until needed. Once the dough has doubled in size, remove it on it a clean kitchen surface and dust with 1 tbsp flour mixed with 1/2 tsp baking powder and 1/2 tsp baking soda, press the dough out to a rectangle around 4×7 inch, you can do this with a rolling pin as well. Spoon over the cinnamon filling and spread it out evenly across the surface of the dough. Cut four strips using a pizza cutter or a sharp knife and roll each strip into a tight bun.

Place each bun into a 7 inch round baking dish and cover. Allow it to rise for at least 20 minutes or until doubled. In his time preheat the oven to 180℃, bake the buns for 15-20 minutes or until the top is golden and the buns has risen. While they bake make the frosting by stirring the ingredients together until smooth. Once the buns are out of the oven, top with the frosting and allow it to melt into the hot buns. Serve them warm. They are best eaten with your hands but you can serve them with a fork as well.

Serving and storing these small batch cinnamon rolls?

They are best served warm with the cream cheese frosting, alternatively you can serve with a scoop of vanilla ice cream and black coffee for the ultimate indulgence. If you are having them later, in the would always recommend eating them warm, either warm it in the microwave for a few seconds before eating. The leftovers (if there are any since it is a small batch recipe) can be stored in an air tight container in the fridge for up to 1 week. When ready to eat, warm in the microwave as needed.

Looking for more cinnamon roll recipes?

Now that we have covered how to make this small batch cinnamon rolls recipe, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.

If you try this recipe out, don’t forget to share it with me on pinterest & instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.

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