Small Batch Cinnamon Roll Recipe: Perfect for Two (or One!)

Cravings for warm, gooey cinnamon rolls can strike at any time. But who wants a whole pan of them staring back at you, tempting you to overindulge? Or even worse, ending up stale and sad after a day or two? That’s where this small batch cinnamon roll recipe comes in! This recipe yields just four perfectly sized cinnamon rolls, ideal for sharing with a loved one, enjoying over a couple of days, or even, dare we say, polishing off all by yourself! Say goodbye to leftover guilt and hello to freshly baked deliciousness whenever the mood strikes.

Why This Recipe Works

This isn’t just a scaled-down version of a standard cinnamon roll recipe. We’ve carefully tweaked the ingredients and techniques to ensure that these small batch rolls are just as soft, fluffy, and flavorful as their full-sized counterparts. Here’s why this recipe shines:

• Perfectly Proportioned: The dough is designed to be easy to handle in smaller quantities, making it less intimidating for novice bakers.
• Quick Proofing: We use a slightly warmer environment and a touch more yeast to speed up the proofing process without sacrificing flavor. This means you can satisfy your cinnamon roll craving in a fraction of the time.
• Rich and Buttery: We haven’t skimped on the butter! The generous amount of butter in both the dough and the filling ensures a melt-in-your-mouth texture and irresistible flavor.
• Simple Ingredients: You likely already have most of these ingredients in your pantry, making this a convenient and accessible recipe for any day of the week.
• Adaptable: Feel free to customize the filling with your favorite nuts, dried fruits, or spices. The frosting can also be easily adapted to your taste.

Ingredients

For the Dough:

• 1/2 cup (120ml) lukewarm milk (whole or 2%)
• 1 teaspoon granulated sugar
• 1 1/4 teaspoons (1/4 ounce packet) active dry yeast
• 1 1/2 cups (180g) all-purpose flour, plus more for dusting
• 1/4 teaspoon salt
• 2 tablespoons (30g) unsalted butter, softened
• 1 large egg yolk

For the Filling:

• 2 tablespoons (30g) unsalted butter, softened
• 1/4 cup (50g) packed light brown sugar
• 1 tablespoon ground cinnamon

For the Cream Cheese Frosting:

• 2 ounces (57g) cream cheese, softened
• 2 tablespoons (30g) unsalted butter, softened
• 1 cup (120g) powdered sugar
• 1-2 tablespoons milk or cream
• 1/4 teaspoon vanilla extract (optional)

Instructions

1. Activate the Yeast: In a small bowl, combine the lukewarm milk, sugar, and yeast. Stir gently and let sit for 5-10 minutes, or until foamy. This indicates that the yeast is active.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
3. Add Wet Ingredients: Add the softened butter and egg yolk to the flour mixture. Pour in the yeast mixture.
4. Mix the Dough: Using a wooden spoon or your hands, mix the ingredients until a shaggy dough forms.
5. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, or until the dough is smooth and elastic. It should be slightly tacky but not sticky. If the dough is too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
6. First Proof: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel. Let rise in a warm place for 45-60 minutes, or until doubled in size.
7. Prepare the Filling: While the dough is rising, prepare the filling. In a small bowl, combine the softened butter, brown sugar, and cinnamon. Mix well until smooth and creamy.
8. Roll Out the Dough: Once the dough has doubled, punch it down gently to release the air. Turn it out onto a lightly floured surface and roll it into a rectangle approximately 8×12 inches.
9. Spread the Filling: Spread the cinnamon sugar filling evenly over the dough, leaving a small border along one of the long edges.
10. Roll Up the Dough: Starting from the opposite long edge, tightly roll the dough into a log.
11. Cut the Rolls: Using a sharp knife or unflavored dental floss, cut the log into four equal pieces.
12. Second Proof: Place the rolls in a lightly greased 6-inch cake pan or small baking dish. Cover with plastic wrap or a clean kitchen towel and let rise for 30-45 minutes, or until puffy.
13. Bake the Rolls: Preheat oven to 350°F (175°C). Bake for 20-25 minutes, or until the rolls are golden brown and the center is set.
14. Prepare the Frosting: While the rolls are baking, prepare the frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, mixing until well combined. Add milk or cream, one tablespoon at a time, until the frosting reaches your desired consistency. Stir in the vanilla extract, if using.
15. Frost the Rolls: Once the rolls are slightly cooled, spread the cream cheese frosting evenly over the top.
16. Serve and Enjoy! Serve the cinnamon rolls warm and enjoy!

Tips for Success

• Use Lukewarm Milk: The milk should be warm to the touch, but not hot. Hot milk can kill the yeast.
• Don’t Overknead: Overkneading can result in tough cinnamon rolls. Knead just until the dough is smooth and elastic.
• Warm Place for Proofing: A warm place will help the dough rise faster. You can place the dough in a slightly warmed oven (turned off!), near a warm stove, or in a sunny spot.
• Don’t Overbake: Overbaking will result in dry cinnamon rolls. Bake just until golden brown and the center is set.
• Soften the Cream Cheese and Butter: Make sure the cream cheese and butter are properly softened for smooth frosting.
• Use a Serrated Knife or Dental Floss: These tools will help you cut the cinnamon roll log cleanly without squishing the dough.
• Customize the Frosting: Add a pinch of salt to the frosting to balance the sweetness. You can also add a squeeze of lemon juice or a dash of cinnamon for extra flavor.

Storage Instructions

Leftover cinnamon rolls can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. Reheat in the microwave for 15-20 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes.

FAQ

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Use the same amount (1 1/4 teaspoons) and add it directly to the dry ingredients. You can skip the step of activating the yeast in milk and sugar.

Can I make this recipe ahead of time?

Yes, you can prepare the dough and filling the night before. After rolling up the dough and cutting the rolls, place them in the baking dish, cover tightly, and refrigerate overnight. The next morning, let them sit at room temperature for 30-45 minutes before baking.

Can I freeze the cinnamon rolls?

Yes, you can freeze the baked cinnamon rolls. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat before serving. You can also freeze them unfrosted, then frost them after thawing and reheating.

Can I use a different type of flour?

All-purpose flour works best for this recipe, but you can use bread flour for a slightly chewier texture. Avoid using cake flour, as it will result in a too-tender and crumbly dough.

Conclusion

This small batch cinnamon roll recipe is the perfect solution for those moments when you’re craving a sweet treat but don’t want to commit to a whole pan. With its simple ingredients, easy-to-follow instructions, and irresistible flavor, this recipe is sure to become a new favorite. So go ahead, bake up a batch and enjoy the warm, comforting goodness of homemade cinnamon rolls without the guilt! Happy baking!