This recipe for Small Batch Cinnamon Rolls is easy to make and the ultimate sweet breakfast. The dough is incredibly fluffy and pairs perfectly with the smooth cream cheese frosting on top.

Cinnamon roll on a plate.

I get it, making cinnamon rolls can be intimidating.

However, I created this recipe so that anyone can enjoy fresh cinnamon rolls at home. The instructions are easy to follow and fool proof!

Bonus! If you’re looking for a recipe that doesn’t make an entire tray of cinnamon rolls, this recipe is perfect for you.

This Small Batch Cinnamon Rolls Recipe will give you the soft and fluffy cinnamon rolls that we all dream of.

Main Ingredients

For the Dough

Cinnamon Roll Dough ingredients measured out in bowls.
Dough Ingredients

For the Filling

Cinnamon Sugar Filling ingredients measured out in bowls.
Cinnamon Sugar Filling Ingredients

For the Frosting

Cream Cheese Frosting ingredients measured out in bowls.
Cream Cheese Frosting Ingredients

Why You Will LOVE This Recipe

I mean, who doesn’t love a good cinnamon roll?!

Beyond the deliciousness that is a cinnamon roll. There are a few reasons why this recipe should be the one that you choose to make.

  • This recipe is easy to follow and execute. Anyone can do it! The instructions are simple to follow and if you have questions you can send me an email or message on Instagram (@feastytravels).
  • Perfect for a weekend brunch, especially in the fall!
  • The cinnamon rolls are incredibly light and fluffy. And the cinnamon sugar filling is a dream come true.
  • It’s a small batch recipe, meaning you won’t be overwhelmed with leftovers.
  • The cream cheese frosting. That alone is worth making this recipe!

How to Make a Small Batch of Cinnamon Rolls

  1. Add the bread flour, granulated sugar, instant yeast and baking powder to a large mixing bowl
  2. Mix until combined
  3. Add the water, milk, egg and softened butter
  4. Mix and knead with your hands until the dough becomes thick enough to form into a ball
  5. Cover the bowl with a slightly warm and damp kitchen/cloth towel
  6. In a small bowl, mix together the dark brown sugar and cinnamon
  7. Flour your surface and remove the dough from the bowl. It should have grown almost double in size
  8. Roll the dough out into a rectangle on floured surface
  9. Spread the softened butter on the dough
  10. Sprinkle the cinnamon sugar mixture on the butter
  11. Roll the dough into a log
  12. Use unscented floss to slice the cinnamon rolls into 5 pieces
  13. Place the cinnamon roll slices in the greased pan
  14. Cover again with the damp kitchen towel
  15. Preheat the oven to 350 degrees F
  16. Let the cinnamon rolls rise again for 30 minutes
  17. Bake in the oven for 28-33 minutes
  18. Remove from the oven
  19. While the cinnamon rolls cool slightly, make the cream cheese frosting
  20. Enjoy!

Frequently Asked Questions

Do I have to use Bread Flour?

Yes! It is the best for creating fluffy and light cinnamon rolls.

Can this Small Batch Cinnamon Rolls recipe be made gluten free?

You can use Gluten Free Bread Flour, substituting at a 1:1 ratio to make this recipe gluten free friendly.

Should I pour milk over cinnamon rolls before baking?

People have used this as a trick to keep cinnamon rolls moist while baking. However, this method is not used or required for this recipe! They come out perfectly fluffy, light, moist and delicious.

How do I store leftover cinnamon rolls?

If the cinnamon rolls are not frosted, store at room temperature for up to 2 days in an airtight container (placed out of direct sunlight).
If the cinnamon rolls have been frosted, store in an airtight container in the fridge for up to 4 days.

What is the best way to reheat cinnamon rolls?

Reheat in the microwave for 20-30 seconds. Add an additional 10 seconds if needed until it reaches your desired temperature.

I don’t recommend reheating in the oven as it may cause the cinnamon rolls to dry out.

Center cinnamon roll in the baking pan topped with cream cheese frosting.
Cinnamon rolls topped with cream cheese frosting.
5 stars (3 ratings)

Small Batch Cinnamon Rolls

Prep Time: 15 minutes
Cook Time: 30 minutes
Rest Time: 1 hour
Total Time: 1 hour 45 minutes
Yield: 5 Rolls
This recipe for Small Batch Cinnamon Rolls is easy to make and the ultimate sweet breakfast. The dough is incredibly fluffy and pairs perfectly with the cream cheese frosting on top.

Ingredients
 

Cinnamon Roll Dough

  • 2 1/2 cups bread flour
  • 1/2 tsp baking powder
  • 1 packet instant dry yeast
  • 3 tbsp granulated sugar
  • 3 tbsp salted butter, room temperature
  • 1 large egg, room temperature
  • 3/4 cup water, warm
  • 1/2 cup milk, warm

Cinnamon Sugar Filling

  • 4 tbsp salted butter, softened
  • 1/2 cup dark brown sugar, packed
  • 1 tbsp ground cinnamon

Cream Cheese Frosting

  • 4 oz cream cheese, softened
  • 1/4 cup salted butter, softened
  • 1 cup powdered sugar
  • 2 tsp vanilla extract

Instructions
 

  • Add the bread flour, granulated sugar, instant yeast and baking powder to a large mixing bowl
  • Mix until combined
  • Add the water, milk, egg and softened butter
  • Mix and knead with your hands until the dough becomes thick enough to form into a ball
  • NOTE: You should be able to press your finger into the dough and remove it without it sticking. If it is sticking to your finger, add an additional 1 tbsp of flour until it no longer sticks.
  • Cover the bowl with a slightly warm and damp kitchen/cloth towel
  • Let the dough rise for 30 minutes
  • In a small bowl, mix together the dark brown sugar and cinnamon
  • Grease an 8×8 or 9×9 square baking pan with butter
  • Flour your surface and remove the dough from the bowl. It should have grown almost double in size
  • Roll the dough out into a rectangle on floured surface (Will be about 8×16 inches)
  • Spread the softened butter on the dough leaving about an inch of uncovered dough on each side
  • Sprinkle the cinnamon sugar mixture on the butter and gently press it down with your hands or offset spatula
  • Roll the dough into a log
  • Use unscented floss to slice the cinnamon rolls into 5 pieces. Come underneath the dough and cross the two ends before pulling through to create perfect slices.
  • Place the cinnamon roll slices in the greased pan
  • Cover again with the damp kitchen towel and place on the oven as it preheats
  • Preheat the oven to 350 degrees F
  • Let the cinnamon rolls rise again for 30 minutes
  • Bake in the oven for 28-33 minutes or until the cinnamon rolls have risen with perfectly golden edges
  • Remove from the oven
  • While the cinnamon rolls cool slightly, make the cream cheese frosting
  • To a bowl, add the cream cheese, salted butter, powdered sugar and vanilla extract
  • Use an electric hand mixer to combine the ingredients until smooth and creamy
  • Spread the frosting on the cinnamon rolls
  • Enjoy!

Nutrition

Serving: 1roll, Calories: 733kcal, Carbohydrates: 96g, Protein: 10g, Fat: 35g, Saturated Fat: 21g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 122mg, Sodium: 367mg, Potassium: 149mg, Fiber: 2g, Sugar: 48g, Vitamin A: 1132IU, Vitamin C: 0.1mg, Calcium: 133mg, Iron: 1mg
Author: Jessica Selensky
Course: Breakfast, brunch
Cuisine: American
Keywords: breakfast, brunch, Cinnamon Rolls, Small Batch, Small Batch Cinnamon Rolls

If you try this recipe, please consider leaving a rating and comment at the end of this blog post! It is incredibly helpful to my small business and to your fellow readers.