These small batch cinnamon rolls make 6 homemade soft and gooey sweet rolls topped with a vanilla buttercream frosting. They can also be prepped ahead of time, and rise overnight for ease.

Small batch cinnamon rolls are perfect when you just need a quick cinnamon roll fix without wanting to commit to a larger batch. They're buttery, sweet and ultra soft.
For more cinnamon rolls recipes try my oreo cinnamon rolls, coffee cinnamon rolls or my strawberry cinnamon rolls.
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Why You Will Love This Recipe
- SMALL BATCH: Perfect when you don't have a bunch of people to feed, or don't want to commit to a larger amount.
- CINNAMON SUGAR FILLING: Nothing beats the sweet cinnamon sugar filling inside a sweet dough.
- GOOEY & SOFT: These cinnamon rolls are so pillowy soft with the perfect gooey center.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Milk: You want it to be warm, but not too hot or it will kill the yeast.
- Yeast: I always use active dry.
- Bread Flour: All-purpose is fine if that's what you have.
- Butter: I always use salted butter in my baking.
- Vanilla: I like to use vanilla bean paste for my frosting so I get those pretty little flecks of the vanilla bean.
Recipe Instructions
Step 1: Pour warm milk, sugar and yeast into a large mixing bowl, stir together and let sit 10-15 minutes or until yeast is bubbly. Add the butter and egg and mix together again.
Step 2: Add salt and 1 cup of flour and mix. Continue adding flour a tablespoon at a time until dough forms a ball and pulls away from sides of the bowl.
Step 3: Pour dough out onto a floured surface and knead for 3- 5 minutes, incorporating more flour if needed. Dough should not be sticky, but more of a soft and tacky feel.
Step 4: Place dough in greased bowl, cover with a cloth and let rise until doubled in size, anout 1ยฝ hours.
Step 5: Punch dough the down and roll onto a floured surface. I try for a rectangle that is about 9x11 inches.
Step 6: Spread the room temperature butter into a thin and even layer, leaving about ยฝ inch on the bottom of the dough untouched so it can hold together. Sprinkle with the brown sugar, being careful not to tear the dough while you spread it. Then top with cinnamon.
Step 7: Working from the longer end of the dough, tightly roll it up into a log. Place your hands at each end of the side and give it a gentle squeeze to help compact the dough. It may have stretched out a bit during the rolling process so this brings it back together. Cut the dough into 6 rolls total. I like to make little markings first to help make sure they are all about the same size.
Step 8: Place the rolls in a greased 9x4 loaf pan or an 8-9โณ round pan. Itโs OK if all of the rolls are touching. Place in a warm spot, cover and let rise again until doubled in size. This takes about 45-60 minutes depending on how warm it is. You can always put them in your oven with the light on to help with warmth, but make sure you take them out to preheat your oven.
Step 9: Preheat oven to 375 F. Bake for 12-18 minutes or until the tops are a light golden brown. While they cool, make the frosting.
Step 10: Mix all frosting ingredients together until smooth and creamy. You might need to add a little bit more powdered sugar or milk to get your desired consistency. Let rolls cool a bit before frosting or it will melt.
Expert Baking Tips
- If it's cold in your house, put your dough bowl in the oven with the light on to help your dough rise. The heat from the light will help it along.
- If you want to bake the rolls the night before you want to eat them, rewarm in the oven at 275 F for about 8-10 minutes.
FAQ
The usual reason for a dry cinnamon roll is too much flour. You want to make sure your dough stays sticky before letting it rise the first time.
I like to use dental floss because it helps the rolls keep their shape, but there are plenty of times I've just used a knife too. Either way works!
Yes, just place the cinnamon rolls into a 9x13 pan to bake instead.
Overnight Rise & Store
These small batch cinnamon rolls can be prepped ahead of time. Right after cutting into 6 and placing the rolls in the pan, cover in plastic wrap and place in the refrigerator overnight. Before baking the next morning, allow the rolls to rest at room temperature (covered) for about 45 minutes. They may not puff up quite as much, but thatโs OK. Follow the same baking instructions. I love doing this to have fresh rolls the morning of a holiday.
To store the cinnamon rolls, keep at room temperature in an airtight container for 2-3 days to remain fresh.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Small Batch Cinnamon Rolls
Ingredients
Cinnamon Roll Dough
- ยผ cup (59.15 ml) milk warm
- 2 tablespoon granulated sugar
- 1ยฝ teaspoon (1.5 teaspoon) yeast I use active dry yeast
- 1 large egg room temp
- 3 tablespoon butter softened
- ยฝ teaspoon (0.5 teaspoon) salt
- 1ยผ-1โ cups (156.25 g) bread flour all-purpose can be used also
For the Filling
- 1ยฝ tablespoon (1.5 tablespoon) butter softened
- โ cup (73.33 g) light brown sugar
- 2 teaspoon cinnamon
Vanilla Buttercream Frosting
- 2 tablespoon butter softened
- 1 teaspoon vanilla
- 1 cup (120 g) powdered sugar
- 1 tablespoon cream or milk
- pinch of salt
Instructions
- Pour warm milk, sugar and yeast into a large mixing bowl, stir together and let sit 10-15 minutes or until yeast is bubbly. Add the butter and egg and mix together again.
- Add salt and 1 cup of flour and mix. Continue adding flour a tablespoon at a time until dough forms a ball and pulls away from sides of the bowl.
- Pour dough out onto a floured surface and knead for 3- 5 minutes, incorporating more flour if needed. Dough should not be sticky, but more of a soft and tacky feel.
- Place dough in greased bowl, cover with a cloth and let rise until doubled in size, anout 1ยฝ hours.
- Punch the dough down and roll onto a floured surface. I try for a rectangle that is about 9x11 inches.
- Spread the room temperature butter into a thin and even layer, leaving about ยฝ inch on the bottom of the dough untouched so it can hold together. Sprinkle with the brown sugar, being careful not to tear the dough while you spread it. Then top with cinnamon.
- Working from the longer end of the dough, tightly roll it up into a log. Place your hands at each end of the side and give it a gentle squeeze to help compact the dough. It may have stretched out a bit during the rolling process so this brings it back together.ย Cut the dough into 6 rolls total. I like to make little markings first to help make sure they are all about the same size.
- Place the rolls in a greased 9x4 loaf pan or an 8-9โณ round pan. Itโs OK if all of the rolls are touching.
- Place in a warm spot, cover and let rise again until doubled in size. This takes about 45-60 minutes depending on how warm it is. You can always put them in your oven with the light on to help with warmth, but make sure you take them out to preheat your oven.
- Preheat oven to 375 F. Bake for 12-18 minutes or until the tops are a light golden brown. While they cool, make the frosting.
To make the frosting:
- Mix all frosting ingredients together until smooth and creamy. You might need to add a little bit more powdered sugar or milk to get your desired consistency.
- Let rolls cool a bit before frosting or it will melt.
Angie
Ah-MAZ-ing!! So good. Thank you!
Brooke Homec
Yay!! Thank you for being so quick to make them, and for leaving a review and star rating!
Julie
These are the best cinnamon rolls ever. I made the recipe as is the first time. The serving time I made 12 out of the recipe because I had guests. These cinnamon rolls are soft, squishy pillows of delight. I made one last until the 3rd day to see what it would be likeโฆsoft and pillowy! Tangzhong is an amazing dough changer. Thank you so much for the recipe
Desiree Deeter
Amazing
Kim Singasong
So easy and SOOOOO GOOD!! This was my first time making cinnamon rolls and as intimidated as I was this recipe made everything so easy and even better that it was a small batch recipe! Iโm so happy with how they came out. My 5 year old daughter said they were so good and she was skipping and jumping over them. Iโm already working on another batch because they were so fun to make. Thank you!!!
Markeisha
My favorite recipe! Iโve tried plenty of recipes for cinnamon rolls and this one actually tastes amazing. Because it is a small batch its perfect for me, as a single. Theyโre my favorite guilt free size. Oh also following the directions was really simple too. Thank you.
Bailey
If you think making cinnamon rolls is hardโฆthink again and make this recipe!! Turns out perfect every time and will leave you with a husband who requests them every weekend ๐คฃ THE best
Mary Ann Cameron
As usual, a perfect recipe! These will now be my Christmas morning cinnamon rolls!!
Cait
How far in advance can these be made before baking?
Brooke Homec
You can store them in the fridge for 2-3 days, any longer and I would freeze them.
Sherry
Great recipe & directions! I have made kefir fermented cinnamon rolls, but for just my husband & I, this small batch easy recipe was perfect! I always add toasted pecans & swapped the icing for a cream & butter & brown sugar Carmel sauce for a sticky bun type of finish & it came out perfectly on the first try. Thank you so much, this will be our new go to Sunday Cinnamon bun.
Jan
Made these for my husband for fathers day. Wow! Great recipe...easy, well written recipe. Rolls were fluffy, perfect. I put pecans, raisins in with the filling. Sooooo good!!