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Small Batch Cinnamon Rolls Recipe

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  • Author: admin
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 35 minutes plus up to overnight refrigeration
  • Yield: 6 cinnamon rolls
  • Category: Breakfast Pastry
  • Method: Baking
  • Cuisine: American

Description

This Small Batch Cinnamon Rolls recipe yields six soft, fluffy, and flavorful rolls perfect for a cozy breakfast or treat. The dough is enriched with butter, sugar, and eggs, filled with a cinnamon-sugar mixture, and topped with a creamy vanilla cream cheese frosting. The dough is prepared using a stand mixer, slowly kneaded to the ideal consistency, allowed to rise before being rolled out, and then refrigerated overnight for a perfect texture and enhanced flavor. Baking at 350ºF creates golden-brown rolls that are tender and luscious when topped with creamy frosting.

Ingredients

Scale

Dough Ingredients

  • 1 cup warm whole milk
  • 1 tablespoon granulated sugar
  • 2 1/4 teaspoons active dry yeast (1 Fleischmann’s packet)
  • 3 1/2 cups flour, plus more for dusting
  • 1 egg
  • 3 tablespoons unsalted butter, melted
  • 1/2 teaspoon kosher salt

Filling Ingredients

  • 5 tablespoons unsalted butter, melted
  • 1/3 cup granulated sugar
  • 1 tablespoon ground cinnamon

Frosting Ingredients

  • 4 ounces cream cheese, room temperature
  • 1/4 cup unsalted butter, room temperature
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon whole milk

Instructions

  1. Activate Yeast: In the bowl of a stand mixer, combine the warm milk and 1 tablespoon granulated sugar. Sprinkle the yeast on top and allow it to activate briefly.
  2. Form Dough Base: Using the dough hook on low speed, gradually add 2 ½ cups of flour to the mixture until dough begins to form, scraping the bowl sides if necessary. The dough should be sticky but hold its shape.
  3. Add Egg and Butter: Increase mixer speed to medium, slowly add the egg fully incorporating it, then slowly pour in the melted butter and mix until combined.
  4. Add Remaining Flour: On low speed, add the remaining flour a quarter cup at a time, waiting for each addition to blend before adding more. Depending on humidity, add between ¾ to 1 cup until dough is sticky but not overly so, sticking lightly to your finger and not clinging to the bowl sides.
  5. Knead Dough: Knead the dough on medium speed for 5 minutes until it becomes a soft, cohesive ball.
  6. First Rise: Lightly grease a large bowl with butter, place the dough inside, cover with cling wrap, and set in a warm, draft-free spot. Let it rise for 1 hour until the dough doubles in size.
  7. Prepare Filling: Mix the granulated sugar and ground cinnamon in a small bowl. Melt the butter for brushing the dough.
  8. Grease Baking Dish: Generously butter a 2 ½ quart or 8×8 inch glass baking dish to prevent sticking.
  9. Roll Dough: Lightly flour your workspace and rolling pin. Turn the risen dough onto the surface, dust it and rolling pin with flour, and roll out into a 9×18 inch rectangle, dusting with additional flour as needed.
  10. Butter Dough: Brush about half of the melted butter evenly over the rolled dough.
  11. Sprinkle Filling: Evenly sprinkle the cinnamon-sugar mixture over the buttered dough, ensuring full coverage.
  12. Roll Dough Log: Starting from one short end, tightly and evenly roll the dough into a log shape.
  13. Cut Rolls: Place the log seam-side down and score six evenly sized rolls using a serrated knife. Cut at the scored lines carefully, holding the dough to keep it intact.
  14. Arrange Rolls: Place the rolls gently into the prepared baking dish, snugly fitting them side by side.
  15. Brush Rolls: Brush the tops and sides of the rolls with the remaining melted butter.
  16. Second Rise (Refrigerator Method): Cover tightly with cling wrap and refrigerate overnight or up to 24 hours. Alternatively, to bake immediately, skip refrigeration and let the rolls rise in a warm place for 1 hour.
  17. Prepare for Baking: Remove the rolls from refrigerator and let them rest at room temperature for 30-60 minutes while preheating the oven to 350ºF.
  18. Bake Rolls: Bake for 35-40 minutes until a butter knife can separate the rolls without dough clinging. Check at 30 minutes; if browning too quickly, loosely cover with aluminum foil.
  19. Cool and Frost: Let the rolls cool slightly, then top with the cream cheese frosting.
  20. Make Frosting: In a stand mixer bowl with the whisk attachment, beat cream cheese and butter on high speed for 1 minute. On low speed, gradually add powdered sugar, scraping bowl sides as needed.
  21. Finish Frosting: Increase speed to medium, add vanilla and milk, mixing until smooth. The frosting can be made ahead and refrigerated until use.

Notes

  • Warm the milk to around 110°F to properly activate the yeast without killing it.
  • Flour amounts may vary depending on humidity; adjust to achieve a sticky but manageable dough.
  • The dough can be refrigerated overnight before baking to improve flavor and convenience.
  • Cover rolls loosely with foil if they brown too quickly during baking.
  • Use softened cream cheese and butter for the smoothest frosting texture.
  • Store leftover cinnamon rolls covered at room temperature for up to 2 days or refrigerate for longer freshness.

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Find it online: https://tastyfoodfix.com/small-batch-cinnamon-rolls-recipe/