Small-Batch Cinnamon Rolls that are indulgent and delicious! This recipe is easy to make, can be made the night before, and are perfect for when you only need a few. These small-batch cinnamon rolls are perfectly fluffy on the inside, lightly crispy on the outside, and will also make your house smell amazing!
BEST Easy Small-Batch Cinnamon Rolls
There’s nothing quite like the aroma of freshly baked cinnamon rolls wafting through the house. These small-batch cinnamon rolls are the perfect treat for a cozy breakfast or a delightful dessert. Made with a soft and fluffy dough, a sweet cinnamon filling, and a luscious icing drizzle, they are sure to satisfy your cravings. Plus, this recipe is designed to make a smaller batch, perfect for smaller households or when you’re looking for a quick indulgence!
Try More Cinnamon Roll Recipes: Cookies & Cream Cinnamon Rolls
Table Of Contents
- Ingredients
- How to Make Small-Batch Cinnamon Rolls (Step-By-Step Guide)
- Tips for Slicing Cinnamon Rolls
- Overnight Cinnamon Rolls
- Other Cinnamon Roll Filling Ideas
- Storing in the Refrigerator/Freezer
- More Brunch Recipes You’ll Love
Ingredients
Here’s what you’ll need for this Small-Batch Cinnamon Rolls recipe!
Cinnamon Roll Dough
- Whole Milk
- Active Dry Yeast
- Granulated Sugar
- Unsalted Butter, cut into small cubes and softened at room temperature
- Salt
- All-Purpose Flour
- Oil, to grease the bowl
Cinnamon Roll Filling
- Unsalted Butter
- Dark Brown Sugar
- Cinnamon
Icing
- Unsalted Butter
- Confectioners’ Sugar
- Whole Milk (or water)
Substitutions: These egg-free cinnamon rolls can also be made dairy-free and vegan by substituting whole milk for plant-based milk and butter for vegan butter!
How to Make Small-Batch Cinnamon Rolls (Step-By-Step Guide)
1. Make The Dough
Warm up whole milk in the microwave until it’s just warm, then add active dry yeast and sugar to the milk and let it sit until it becomes foamy. Combine the yeast mixture with softened butter, salt, and sugar. Gradually add flour and mix. Let the dough rise in a greased bowl for about an hour until it doubles in size.
2. Add The Filling
While the dough is rising, prep the delicious cinnamon filling. Mix the softened butter, dark brown sugar, and cinnamon until well combined.
Once the dough has finished rising, punch it down and roll it out with a rolling pin into a thin rectangle. Spread the buttery cinnamon-sugar mixture evenly over the dough, making sure to cover every inch.
3. Roll Up The Dough
Starting from the narrower side of the rectangle, roll the dough into a tight spiral. Pinch the edges to seal the roll and ensure the filling stays intact. The spiral shape will create beautiful swirls of cinnamon goodness in each bite!
4. Slice The Cinnamon Rolls
Now comes the satisfying part—slicing the cinnamon rolls. Using a sharp knife or a piece of unflavored dental floss, carefully cut the rolled dough into individual rolls. Aim for even slices, about 1 to 1 ½ inches thick.
5. Bake
Preheat the oven to 350 degrees Fahrenheit and place the cinnamon rolls on a baking pan lined with parchment paper or in a small baking dish. Place in the oven and bake for about 23-25 minutes.
6. Add Icing
Spread butter over the warm cinnamon rolls and whisk the powdered sugar and milk together. Drizzle the icing over the cinnamon rolls and enjoy!
Tip: Don’t feel like making your own icing? Feel free to use cream cheese frosting instead!
Tips for Slicing Cinnamon Rolls
Slicing cinnamon rolls can sometimes be a bit challenging. To make it easier, you can use a serrated knife or a piece of unflavored dental floss. You can also use a wire slicer! Gently slide the knife or floss under the roll, cross the ends over each other, and pull in opposite directions to create a clean cut.
Overnight Cinnamon Rolls
This recipe can be made the night before! Make the cinnamon rolls according to directions, slice them, and store them in an airtight container in the fridge overnight. The next day, simply pop them in the oven and bake!
TIP: It’s best to make the icing while the cinnamon rolls bake (rather than prepping it ahead of time).
Other Cinnamon Roll Filling Ideas
While the classic cinnamon-sugar filling is delightful, you can get creative and experiment with different flavors. Here are a few ideas to inspire you for a cinnamon roll recipe that tastes next-level:
- Nutella and chopped hazelnuts
- Apple cinnamon with diced apples and a sprinkle of nutmeg
- Cream cheese and raspberry jam
- Pecan praline with caramel sauce
Storing
Cinnamon rolls are best enjoyed fresh, but if you have leftovers or want to prepare them in advance, here’s how you can store them.
Cinnamon rolls can last for up to 2 days at room temperature if stored in an airtight container. However, keep in mind that their texture might change slightly over time.
To store cinnamon rolls in the refrigerator, place them in an airtight container or wrap them tightly in plastic wrap. They can be stored for up to 4 days. Before enjoying them, you can warm them up in the microwave or oven for a few seconds to restore their freshness.
If you want to freeze cinnamon rolls for later, follow these easy steps:
1. After slicing the cinnamon rolls, place them on a baking sheet lined with parchment paper and freeze them for about 1 hour.
2. Once they are partially frozen, transfer the rolls to a freezer-safe container or wrap them tightly in plastic wrap and place them in a freezer bag.
3. Cinnamon rolls can be frozen for up to 3 months.
4. When you’re ready to enjoy them, thaw the rolls in the refrigerator overnight or at room temperature for a few hours.
5. Warm them up in the oven for a few minutes before serving, and drizzle with fresh icing.
More Brunch Recipes You’ll Love
- Strawberry Pancakes Recipe
- Brioche French Toast Casserole
- Apple Cider Muffins
- Buttermilk French Toast
- Strawberry Pop Tarts
Did you make this recipe? Sign up for our email list to get recipes delivered to your inbox and rate the recipe below!
Small-Batch Cinnamon Rolls
Ingredients
Cinnamon Roll Dough
- 1 cup whole milk
- 1 Tablespoons active dry yeast
- 1/4 cup granulated sugar, separated
- 3 Tablespoons unsalted butter, cut into small cubes and softened at room temperature
- 1/2 teaspoon salt
- 3 cups all-purpose flour, spooned and leveled
- 1/2 Tablespoon oil, to grease bowl
Cinnamon Roll Filling
- 3 Tablespoons unsalted butter, softened at room temperature
- 1/4 cup dark brown sugar
- 1/2 Tablespoon cinnamon
Icing
- 1 Tablespoon unsalted butter, melted
- 1/2 cup confectioners sugar
- 1 Tablespoon whole milk (or water)
Instructions
Make The Dough
- Place milk in a microwave-safe bowl and heat for 15-20 seconds until warm, but not hot. Add the yeast and 2 tablespoons of the sugar to the warm milk and stir. Allow to sit for 10 minutes or until it becomes very foamy.
- In an electric stand mixer using a dough hook (or in a bowl and kneading by hand), combine the dissolved yeast mixture, butter, salt, and remaining 2 tablespoons of sugar until just combined.
- Slowly add in the flour, mixing on medium speed until a dough forms. Mix on medium-high speed for about 5 minutes. The dough should form a ball and be slightly tacky. If kneading by hand, knead the dough for 10 minutes.
- Grease a large bowl with the oil and place the dough inside. Cover the bowl with a towel and allow the dough to rise for 1 hour or until doubled in size.
- While the dough rises, mix together the brown sugar and cinnamon for the filling.
- Lightly flour your counter. Once the dough has risen, punch it down and roll into a large rectangle that is ¼” thick. If the dough doesn’t want to roll out and keeps on squeezing back towards the center, let it sit as is on the counter for 15 minutes then return to rolling.
- Spread 3 tbsp softened butter over the entire dough and sprinkle with the cinnamon-sugar mixture.
- Roll the dough from the less-wide side so it becomes a spiral-long cinnamon roll. Pinch the edges so the cinnamon rolls stay intact. Cut into 6 even cinnamon rolls.
- Place cinnamon rolls on a plate and set in the fridge until ready to use, up to 24 hours.
Bake The Cinnamon Rolls
- Preheat the oven to 350 degrees F.
- Remove the cinnamon rolls from the refrigerator and place on a baking sheet lined with parchment paper (or an oiled baking dish).
- Bake for 23-25 minutes, or until the tops are golden brown.
Add The Icing
- When the cinnamon rolls are done baking, remove them from the oven and immediately brush the cinnamon rolls with 1 tbsp melted butter.
- Mix together confectioners sugar and milk until it forms a smooth drizzle consistency. Drizzle over the warm baked cinnamon rolls. Enjoy!
These Small-Batch Cinnamon Rolls are perfect! Thanks! YUM!
What a delicious recipe. thank you for sharing!
With the kids out of the house, this was just the recipe for me and my husband! He was thrilled to have homemade cinnamon rolls!!
Wow! This is such a great-looking Cinnamon Roll, looks absolutely delicious and very yummy! Many will gonna love and enjoy eating this!
this small batch recipe is perfect for someone who loves Cinnamon Rolls once in a while but not too much
So good! Perfect breakfast or sweet treat!
How perfect for breakfast.
these cinnamon rolls turned out amazing! perfect for a weekend breakfast!
I love cinnamon rolls and I can’t wait to try this version! It looks simple and delicious!