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a close up of these small batch cinnamon rolls in the pan.

Small Batch Cinnamon Rolls

Brooke Homec
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.
5 from 35 votes
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Prep Time 30 minutes
Cook Time 15 minutes
1 hour 30 minutes
Total Time 2 hours 15 minutes
Course Breakfast, Dessert
Cuisine American
Servings 6
Calories 368 kcal

Ingredients
 

Cinnamon Roll Dough

  • ¼ cup (59.15 ml) milk warm
  • 2 tablespoon granulated sugar
  • 1½ teaspoon (1.5 teaspoon) yeast I use active dry yeast
  • 1 large egg room temp
  • 3 tablespoon butter softened
  • ½ teaspoon (0.5 teaspoon) salt
  • 1¼-1⅔ cups (156.25 g) bread flour all-purpose can be used also

For the Filling

  • 1½ tablespoon (1.5 tablespoon) butter softened
  • ⅓ 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 1½ 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 ½ 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. 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 8-9″ round pan. It’s 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.

Notes

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.
OVERNIGHT CINNAMON ROLLS – After cutting 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 but that’s OK. Follow the same baking instructions. I love doing this to have fresh rolls the morning of a holiday. 
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.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

Nutrition

Calories: 368kcalCarbohydrates: 56gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 65mgSodium: 313mgPotassium: 88mgFiber: 1gSugar: 36gVitamin A: 447IUVitamin C: 0.03mgCalcium: 45mgIron: 1mg
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