This recipe for Small Batch Cinnamon Rolls is made with yeast to create a light and fluffy dough. Between the swirls of dough is a gooey cinnamon filling. Each bite is perfection, especially when topped with the delicious vanilla cream cheese frosting.

Center cinnamon roll in the baking pan topped with cream cheese frosting.

Making cinnamon rolls can be intimidating.

Therefore, I created this simple cinnamon roll recipe so that anyone can make them in their own homes!

This Small Batch Cinnamon Rolls Recipe will give you the soft and fluffy cinnamon rolls that we all dream of. Plus, a dollop of the best vanilla cream cheese frosting on top.

Ingredient Notes

While the dough requires the most ingredients, however, you most likely have most of them at home already.

For the Dough

First up is the dough. It requires the most ingredients and will take the most time to come together.

  • Bread Flour – Has higher protein content than all-purpose flour, creating more gluten for a chewy texture and taller rise – ideal for yeast breads, such as cinnamon rolls!
  • Baking Powder – This recipe uses both baking powder and yeast to create the perfect texture.
  • Granulated Sugar – There is not a lot of sugar is used in the dough but enough to activate the yeast.
  • Instant Dry Yeast – A key ingredient to making these iconic cinnamon rolls! You cannot swap or remove yeast from the recipe.
  • Water – The warm water will activate the yeast and achieve a soft, fluffy dough.
  • Milk – This recipe uses a combination of milk and water in the dough for a more tender result.
  • Egg – I have tried making cinnamon rolls without egg and they never taste as good to me. Adding an egg creates an “enriched” dough, which results in a richer, softer, and more tender final result.
  • Salted Butter – You can also use unsalted butter. However, make sure to add a pinch of salt to the dough if you choose to use unsalted.
Cinnamon Roll Dough ingredients measured out in bowls.
Dough Ingredients

For the Filling

These are the ingredients needed for making the cinnamon sugar filling that comes out gooey and perfect.

  • Salted Butter – You can also use unsalted butter if that is what you have on hand.
  • Cinnamon – Ground cinnamon adds the perfect amount of warm in the gooey filling.
  • Dark Brown Sugar – Creates a deeper flavor, richer color, and more moist/gooey texture compared to using light brown or white sugar. This is due to it’s higher molasses content.
Cinnamon Sugar Filling ingredients measured out in bowls.
Cinnamon Sugar Filling Ingredients

For the Frosting

These are the ingredients needed for making the vanilla cream cheese frosting that goes on top. I think a cream cheese frosting pairs perfectly as it adds some tartness to the sweet.

  • Cream Cheese – Make sure the cream cheese is softened to room temperature and has never been frozen prior to using.
  • Salted Butter – You can also use unsalted butter for this recipe.
  • Vanilla Extract – Vanilla paste will also work and it is nice to see the vanilla bean specks throughout.
  • Powdered Sugar – Any brand of powdered sugar works in this recipe. (TIP!) If needed, sift the powdered sugar before adding in to remove any big clumps.
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?! In all seriousness, there are quite a few reasons why this recipe is the one that you should 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).
  • The cinnamon rolls are incredibly light and fluffy. And you’ll love the cinnamon sugar filling. 
  • It’s a small batch recipe, meaning you won’t be tempted with a ton of leftovers.
  • The cream cheese frosting. That alone is worth making this recipe! It’s not too heavy and pairs perfectly with the dough texture and cinnamon sugar filling.

How to Make a Small Batch of Cinnamon Rolls

The full-detailed instructions are written out in the recipe card below. Use these images to help guide you as needed when following the directions.

Dry ingredients in a bowl to make the cinnamon roll dough.
Start by making the dough, add the dry ingredients to a bowl
Dry and wet ingredients in a bowl to make the cinnamon roll dough.
Add the wet ingredients
Cinnamon roll dough in a bowl before rising.
Mix and knead the dough with your hands until you can form a ball
Cinnamon roll dough in a bowl after rising.
Cover with a damp paper towel
Rolled out cinnamon roll dough.
Flour your surface and roll out the dough
Rolled out cinnamon roll dough spread with butter on top.
Spread the softened butter on the dough
Rolled out cinnamon roll dough spread with butter and cinnamon sugar mixture on top.
Sprinkle on the cinnamon sugar filling
Cinnamon roll dough with filling rolled into a log.
Roll the dough into a log
Cinnamon rolls sliced and in a greased pan.
Slice using unscented floss
Cinnamon rolls sliced and in a greased pan after rising again.
Add to a greased pan and rise again
Baked Cinnamon rolls in a greased pan.
Bake
Baked Cinnamon rolls in a greased pan topped with frosting.
Top with frosting
Cinnamon roll on a plate with a fork.
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?

Yes, 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 nor required for this recipe! They come out perfectly fluffy, light, moist and delicious.

Can I double this recipe?

Yes, you should be able to double this recipe and it should fit well in a 9×13 sized pan. However, I have not tested this myself.

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.

Can I freeze cinnamon rolls?

Yes, you can freeze cinnamon rolls either unbaked or baked, but for best results, avoid freezing them with frosting on top. 

For unbaked rolls, place in a freezer-safe dish, cover tightly, and freeze. Thaw in the refrigerator overnight, bring to room temperature, and bake as instructed.
For baked rolls, cool completely, then wrap in plastic and foil before freezing. Thaw in the fridge before bringing to room temperature or microwaving to warm.

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.

Most days I like to start my day with something sweet and these are my go-to recipes!

  • If you don’t want to make more than one, try my Single Serve Cinnamon Roll recipe.
  • These Cinnamon Sugar Donuts (No Yeast) are simple and easy to make. They are filled with a delicious cinnamon flavor in each bite.
  • This might be a stretch for breakfast but they do contain oats! My recipe for Gluten Free Oatmeal Cream Pies are one of my favorites. The cookie is soft and pairs perfectly with the buttercream frosting in the middle.
  • One of the most popular recipes on my blog are these Cinnamon Streusel Muffins. The batter is easy to make and topped with a streusel for perfectly contrasting textures.
Cinnamon roll on a plate with a fork.
Cinnamon rolls topped with cream cheese frosting.
4.88 stars (8 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 made with yeast to create a light and fluffy dough. Between the swirls of dough is a gooey cinnamon filling. Each bite is perfection, especially when topped with the delicious vanilla cream cheese frosting.
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Ingredients
 

Cinnamon Roll Dough

  • 3 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
 

  • First, add the bread flour, granulated sugar, instant yeast and baking powder to a large mixing bowl
  • Mix until combined
  • Next, 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
  • Lastly, 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.