Why you’ll love them

Perfect, gooey cinnamon rolls loaded with cinnamon flavour and a gorgeous sweet and tangy cream cheese frosting just got even easier.

With this small batch cinnamon rolls recipe, there’s no need to wrangle with a big batch of dough or try to eat a dozen rolls in one day because this recipe makes just 4 perfect rolls.

There’s nothing quite like starting your day with a cup of coffee and a freshly baked, warm cinnamon roll straight from the oven.

If you want to get creative, try my blueberry cinnamon rolls or this giant chocolate scroll.

Closeup of a cinnamon roll.

Table of contents

Ingredients you’ll need

Ingredients for cinnamon rolls.

Jump to the recipe for full ingredients and instructions.

  • Milk: Use whole milk in this recipe for the softest cinnamon rolls with great flavour.
  • Yeast: You can use instant dry yeast or active dry yeast in this recipe.
  • Sugar: There are 3 types of sugar here. White sugar in the dough, light brown sugar in the filling and icing sugar (aka powdered sugar or confectioners sugar) in the frosting.
  • Flour: I use plain flour (aka all purpose flour) but you can use bread flour too. The latter will give a slightly chewier texture.
  • Butter: Use unsalted butter for this recipe. Some will be melted but for the cream cheese frosting, bring it to room temperature.
  • Egg yolk: You only need an egg yolk for the dough. You won’t need the white. You can freeze egg whites for up to 3 months, so store them and save them for meringues later.
  • Ground cinnamon: Lots of lovely ground cinnamon in the filling. Feel free to add a little sprinkle of nutmeg too.
  • Cream cheese: You can use full fat or light cream cheese here but full fat will give you the best flavour.
  • Pure vanilla extract: Make sure to use vanilla extract as opposed to vanilla essence; the latter is a synthetic flavouring.

How to make cinnamon rolls

These small batch cinnamon rolls are slightly easier to make than a full batch of 1 dozen. It’s all the same process but the smaller amount of dough is far more manageable.

Jump to the recipe for full ingredients and instructions.

A collage showing how to make the dough.

Make the cinnamon roll dough

  1. Start by blooming the yeast. While you don’t need to do this step with instant dry yeast, you do need to do it if using active dry yeast. I do it whichever yeast I’m using so that I can make sure the yeast is active and not expired. Just add it to the warm milk with a little sugar and let it puff up (photo 1).
  2. Now add all the dough ingredients, including the yeast mixture, to a stand mixer (photo 2) (you can knead by hand but a stand mixer is just easier). Mix it all together roughly, then knead for about 10 minutes (photo 3) until smooth and elastic (photo 4).
The dough rising in a bowl.

The first rise

  1. Place the dough in an oiled bowl (photo 5) and let it rise for 45-60 minutes or until doubled in size (photo 6).
Rolling out the dough, filling then rolling it up.

Shaping the cinnamon rolls

  1. Roll the dough out trying to keep it as perfectly rectangle as possible. You want to get it about 5-6mm thick (1/4 inch) and roughly 16cmx32cm (6x12inches) (photo 7).
  2. Keep the short side closest to you and brush over some butter (photo 8), before scattering over the cinnamon sugar mixture. Drizzle any remaining butter over the top (photo 9).
  3. Now just roll it up, short side to short side, and slice it into 4 rolls (photo 10).
4 cinnamon rolls rising in a square baking pan.

The second rise

  1. Place your cinnamon rolls into a greased baking pan cut side up (photo 11) then let them sit in a warm spot for 45 minutes – 1 hour until doubled in size again (photo 12).
  2. Bake the rolls for around 18 minutes.
Showing how to frost the cinnamon rolls.

The cream cheese frosting for cinnamon rolls

  1. The cream cheese frosting could not be easier. Just add the ingredients to a mixing bowl and beat until smooth and fluffy (photo 13) (I use a handheld mixer but a wooden spoon would do the trick with a little more elbow grease).
  2. Spread the frosting over the warm cinnamon buns (photo 14) and serve.

Tips and Tricks

  • Weigh your ingredients: You’ll always get the best result from weighing ingredients rather than using cup measures. I give both measurements but please use the kitchen scale if you can. You’re less prone to end up with too much flour this way.
  • There are a number of ways you can slice your cinnamon buns. A very sharp knife will work fine, however dental floss or cotton string is another way. This way is a little fiddly but gives a really great clean cut. Just slide a length of non-flavoured floss or cotton underneath the dough log, then cross it over the top and pull the ends away from each other.
  • A bench scraper is fantastic for clean up afterwards and it’s also helpful if you’re kneading your small batch cinnamon rolls dough by hand.
  • Baking times will vary depending on your oven and also on your baking vessel. If using metal, you’ll find they cook much quicker than if using a glass or ceramic baking dish.
  • Where to rise the dough: Check if your oven has a dough rise setting or a proving drawer which makes rising dough a breeze. If not, choose a warm (not hot) spot that’s draft free. In the cooler months, I sit the dough bowl on a dining chair in front of a warm window. In the hotter months, if the AC isn’t up too high, just about anywhere is fine. I find the lights on my rangehood emit warmth too and that’s a spot you could try.
A hand holding a cinnamon roll.

Making them ahead

These small batch cinnamon rolls can be made ahead and turned into overnight cinnamon rolls very simply. Once you’ve place the rolled and cut cinnamon rolls into your baking pan, cover them with plastic wrap and chill in the fridge overnight. The next morning, place them in a warm spot to finish rising for about 1 hour, then bake.

Storage

Any leftover rolls should be stored in an airtight container with a very tight fitting lid for a day or two in the fridge. You can warm them for 20-30 seconds in the microwave and they’ll be perfectly soft and fluffy again.

A cinnamon roll torn open to show the texture.

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4 cinnamon rolls in a square baking pan.

Small Batch Cinnamon Rolls

Yield: 4 rolls
Prep Time: 20 minutes
Cook Time: 18 minutes
Rising time: 2 hours
Total Time: 2 hours 38 minutes
5 from 1 rating
These easy small batch cinnamon rolls with cream cheese frosting are soft, fluffy and taste amazing. Perfect for 2-4 people, they can even be prepared ahead.
Print Rate Pin

Ingredients

FOR THE DOUGH

  • ⅓ cup whole milk, warm (80ml)
  • 1 teaspoon instant yeast or active dry yeast
  • 1 ½ tablespoons white granulated sugar (25g/6tsp) (notes 1)
  • 165 g plain flour (all-purpose flour) (1 ¼ cups / 5.8oz)
  • ⅛ teaspoon fine sea salt
  • 21 g unsalted butter, melted (1 ½ tablespoons / ¾ oz)
  • 1 large egg yolk

FOR THE FILLING

  • ⅓ cup packed brown sugar (67g / 2 ½oz)
  • 3 teaspoons ground cinnamon
  • 21 g unsalted butter, melted (1 ½ tablespoons / ¾ oz)

FOR THE CREAM CHEESE ICING

  • 57 g full-fat block cream cheese, softened (2oz)
  • 1 tablespoon unsalted butter, softened (14g / ½ oz)
  • ⅓ cup icing sugar (powdered sugar)
  • ½ teaspoon vanilla extract

For best results, always weigh ingredients where a weight is provided

Equipment

Instructions
 

  • Bloom the yeast:
    Add the warm milk, yeast and 1 tablespoon of sugar to a small bowl and let it sit for 5 minutes until it looks puffy.
  • To the bowl of a stand mixer, add the flour, remaining sugar, salt, melted butter, egg yolk and finally the bloomed yeast. Use the dough hook attachment just to give it a stir and bring the ingredients together roughly.
  • Knead:
    Knead on low-medium speed (I use setting 2 on the KitchenAid mixer) for around 10 minutes until the dough is looking smooth and elastic.
  • 1st Rise:
    Add a splash of oil to a clean medium bowl and rub it around the sides. Drop in the cinnamon roll dough and flip it over so it’s covered in oil.
  • Cover the bowl with plastic wrap and allow to rise in a warm spot for 1 hour or until doubled in size. If you have a proving drawer or dough rising setting on your oven, use that.
  • Assembling the cinnamon rolls:
    Roll the dough out: Roll the dough out on a lightly floured surface to a rectangle, about 5-6mm thick and about 16cm wide and 32cm long (roughly 6x12inches). Try to get it as close to a perfect rectangle as possible by gently pulling out the corners so that you are able to cut evenly sized rolls.
  • In a small bowl, mix together the brown sugar and cinnamon.
  • Brush most of the melted butter evenly over the dough then scatter over the cinnamon sugar, right to the edges, leaving just the top short edge clear. Drizzle any remaining butter over the top.
  • Roll the dough up (from one short side to other) into a log. Trim the very ends off if the roll isn’t even thickness all the way across, then slice into 4 even pieces.
  • Place the rolls evenly spaced onto the baking tray cut side up. At this point you can cover with plastic wrap and chill in the fridge overnight.
  • 2nd rise: To bake the same day, let them rest and rise for another 45 minutes until roughly doubled in size again.
  • Preheat the oven to 180C (160C fan forced) / 350F and grease an 8×8 inch square baking tin.
  • Bake: Bake for around 18 minutes, turning the tray at the halfway mark, until pale golden brown and baked through (if you have a digital thermometer handy, they should reach 88C/190F).
  • While they bake, make the cream cheese frosting:
    Combine the cream cheese, butter, icing sugar and vanilla in a medium bowl and mix until soft and fluffy or around 1 minute with a handheld mixer.
  • Let the cinnamon rolls cool just a couple of minutes before spreading the frosting over the top.
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful.

Notes

  1. Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
  2. For best results, you should always weigh ingredients where a weight is the first measurement given. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
  3. All ovens vary – test for doneness 1-3 minutes before the recipe suggests.
  4. Yeast: You can use instant or active dry yeast. If you use rapid rise, your dough may double in size quicker. If using active dry, add it to the milk mixture and let it sit for 5-10 minutes until it’s nice and frothy before proceeding.
  5. Make ahead: The recipe can be made ahead up to the point that the individual rolls have been placed in the baking tin. Cover the tin with plastic wrap and keep in the fridge overnight. Let them rise for 1-1/2 hours in a warm spot before baking.
  6. Baking times will vary depending on your oven and also on your baking vessel. If using metal, you’ll find they cook much quicker than if using a glass or ceramic baking dish.
  7. Where to rise the dough: Check if your oven has a dough rise setting or a proving drawer which makes rising dough a breeze. If not, choose a warm (not hot) spot that’s draft-free. In the cooler months, I sit the dough bowl on a dining chair in front of a warm window. In the hotter months, if the AC isn’t up too high, just about anywhere is fine. I find the lights on my rangehood emit warmth too and that’s a spot you could try.
  8. Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
MORE BREAKFAST AND BRUNCH IDEAS!
Calories: 467kcal
Author: Marie Roffey
Course: Breakfast
Cuisine: American
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
Nutrition Facts
Small Batch Cinnamon Rolls
Amount Per Serving
Calories 467 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 93mg31%
Sodium 137mg6%
Potassium 162mg5%
Carbohydrates 68g23%
Fiber 3g13%
Sugar 34g38%
Protein 8g16%
Vitamin A 640IU13%
Vitamin C 0.1mg0%
Calcium 85mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.