With all the ooey, gooey, delicious flavor of the classic version, these small-batch cinnamon rolls yield six perfect buns for an easier portion.
How to cut small-batch cinnamon rolls
When I make a full batch of 12 cinnamon rolls I often use dental floss to slice them — it’s clean and prevents squashing, producing neat swirls. You can use the same technique for a small batch, or try this simple alternative I prefer for six rolls:
- Roll the dough into a rough rectangle. Use your hands to even out the edges as much as possible.
- Top with butter, then sugar and cinnamon.
- Cut strips. Before rolling, slice the dough into six strips parallel to the shorter side.
- Roll each strip into a bun.
For a large batch the strip method feels tedious to me, but for six rolls it’s quick and easy. A sharp serrated knife also works well — use a gentle sawing motion to avoid squashing the rolls and losing the swirl.
How to make small-batch cinnamon rolls
This recipe follows the same basic steps as a classic cinnamon roll: combine dry ingredients, combine wet ingredients, mix into a dough, rest, roll out, fill, cut, rise, bake, and frost.
Key steps:
- Whisk the dry ingredients. Include the yeast; if using active dry yeast see the notes below.
- Whisk the wet ingredients.
- Combine. Pour the wet into the dry and mix until a rough, shaggy dough forms.
- Knead. Knead in the bowl or on a lightly floured surface until smooth and elastic. A light poke should spring back.
- Rest briefly. Cover and let the dough relax for 20–25 minutes so it rolls out easily without springing back.
- Roll, fill, and cut. Roll into a rough rectangle, spread butter, sprinkle brown sugar and cinnamon, then cut and roll into buns.
- Rise. Place in a baking pan, cover, and let rise in a warm spot until about doubled.
- Bake. Bake until golden brown on top, then cool slightly while you prepare the icing.
- Make icing and frost. Beat the cream cheese icing until smooth and spread over slightly warm rolls for the best gooey texture.
Tip: Frost while rolls are still warm for the best gooey finish.
Swapping instant yeast for active dry
Instant yeast is convenient because it mixes directly into dry ingredients, but active dry yeast works fine with one extra step:
- Dissolve the active dry yeast in the recipe’s water with about 1 teaspoon of sugar. Let sit 5–10 minutes until foamy, then continue the recipe. Dough with active dry yeast may take 15–20 minutes longer to rise.
Pan options for small-batch cinnamon rolls
I baked these in a 10×7″ ceramic dish, but you can use any similarly sized pan: a 9″ round or square pan, a 9″ pie plate, or a 10–11″ cast iron skillet. Avoid pans that are too small (may not bake through) or too large (rolls dry out). If using a slightly larger pan, keep rolls about 1 inch apart so centers stay moist.
Other small-batch recipes
• Small Chocolate Cake
• Small Vanilla Cake
• Small Batch Cheesecake
• Small Batch Brownies
• Giant Chocolate Chip Cookie
• Mini Carrot Cake
If you make this recipe, please leave a comment and review — I love hearing your thoughts! Tag me on Instagram @eatsdelightfulblog so I can see your creations.
Small Batch Cinnamon Rolls
5 from 2 reviews
- Author: Mimi
- Total Time: 2 hours 15 minutes
- Yield: 6 rolls
Description
These small-batch cinnamon rolls deliver the same ooey-gooey flavor as the classic recipe, scaled to make six buns—perfect for a smaller household or a special treat.
Ingredients
For the cinnamon roll dough:
- 2 to 2 ½ cups (240–300g) all-purpose flour, spooned and leveled
- 1 ½ teaspoons instant yeast (see notes for active dry)
- ¼ teaspoon salt
- ¼ cup (60 mL) water
- ¼ cup (60 mL) whole milk
- 2 tablespoons (30 g) unsalted butter, sliced
- 2 tablespoons packed brown sugar
- 1 large egg, at room temperature
- 1 tablespoon vegetable oil (for oiling the bowl)
For the filling:
- ¼ cup (60 g) unsalted butter, softened
- ¼ cup (50 g) packed brown sugar
- 2 teaspoons ground cinnamon
For the cream cheese icing:
- 3 tablespoons (45 g) unsalted butter, room temperature
- 2 ounces (60 g) cream cheese, room temperature
- ¾ cup (95 g) powdered sugar
- 1 teaspoon pure vanilla extract
- Splash of milk (optional, to thin)
Instructions
Cinnamon roll dough:
- In a large bowl, whisk together 1 cup (120 g) flour, salt, and instant yeast. Set aside.
- In a microwave-safe bowl or measuring cup, combine water, milk, and butter. Warm in short bursts until the butter is just melted and the mixture is warm but not hot. Alternatively, heat gently on the stovetop.
- Whisk the brown sugar and egg into the warm liquid.
- Add the wet ingredients to the dry and mix until a very sticky dough forms.
- Gradually add more flour (about ¼ cup at a time) until the dough begins to come together into a shaggy ball.
- Knead in the bowl or on a lightly floured surface, adding flour as needed, until smooth and elastic. The dough should spring back when poked.
- Shape the dough into a rough ball and return it to the bowl. Brush with oil to prevent a skin from forming.
- Cover with plastic wrap or a clean towel and rest 20–25 minutes. The dough will puff slightly—this relaxes the gluten for easier rolling.
- On a lightly floured surface, roll the dough into a rough 9×12-inch rectangle. Shape edges with your hands; perfection isn’t necessary.
- Spread the softened butter for the filling, leaving about a ½-inch border. Sprinkle evenly with brown sugar and cinnamon.
- Cut the dough into six even strips parallel to the shorter side. Roll each strip up and pinch the seam to seal.
- Arrange the rolls swirl-side up in a 10×7-inch baking dish or a similar pan. Cover with plastic wrap.
- Let the rolls rise in a warm place about 45 minutes, until doubled in size.
- Preheat the oven to 350°F (175°C).
- Uncover and bake in the center of the oven 25–30 minutes, until golden brown and springy to the touch.
- Cool slightly while you prepare the icing.
- In a medium bowl, beat together the cream cheese icing ingredients until smooth. Thin with a splash of milk if needed, or thicken with more powdered sugar.
- Spread the icing over warm rolls. Serve warm for the best texture.
Notes
* To use active dry yeast, dissolve it in the recipe’s water with 1 teaspoon sugar. Let sit 5–10 minutes until foamy, then proceed. Expect a slightly longer rise time (about 15–20 minutes more).
** If you don’t have a 10×7-inch pan, a 9-inch pie plate, a 9-inch round or square pan, or a 10–11″ cast iron skillet will work. Keep the rolls about 1 inch apart so centers stay moist.
- Prep Time: 25 minutes
- Bake Time: 25 minutes
- Category: Breads, Breakfast, Dessert
- Method: Baking
Enjoy!