Small Batch Cinnamon 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.
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 8x8 or 9x9 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 8x16 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