Small-Batch Cinnamon Rolls
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!
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!
Nutrition
Calories: 481kcal
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