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.
21gunsalted butter, melted (1 ½ tablespoons / ¾ oz)
1largeegg yolk
FOR THE FILLING
⅓cup packedbrown sugar(67g / 2 ½oz)
3teaspoonsground cinnamon
21gunsalted butter, melted(1 ½ tablespoons / ¾ oz)
FOR THE CREAM CHEESE ICING
57gfull-fat block cream cheese, softened(2oz)
1tablespoonunsalted butter, softened(14g / ½ oz)
⅓cupicing sugar (powdered sugar)
½teaspoonvanilla extract
For best results, always weigh ingredients where a weight is provided
Equipment
stand mixer
Rolling Pin
8x8 square baking pan
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 8x8 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.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
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).
All ovens vary – test for doneness 1-3 minutes before the recipe suggests.
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.
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.
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.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
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.