Small Batch Cinnamon Rolls
Sometimes you want warm, gooey cinnamon rolls without making a full pan. This small batch cinnamon roll recipe is perfect for quiet mornings, date nights, or when a cinnamon craving strikes and you want fresh rolls without excess. It makes 4–5 soft, fluffy cinnamon rolls with a rich cinnamon filling and a simple glaze that melts right into the swirls.
These rolls are tender, lightly sweet, and incredibly comforting. Best of all, they come together easily with basic pantry ingredients and don’t require special equipment. Fresh from the oven, they’re soft on the outside, gooey in the center, and just the right size for a small household.
Why You’ll Love This Small Batch Recipe
-
Makes just 4–5 cinnamon rolls
-
Soft, fluffy, and gooey texture
-
No waste, no leftovers
-
Perfect for beginners
-
Easy to halve or double
Ingredients
Dough
-
½ cup warm milk (about 40°C / 105°F)
-
1 ¼ teaspoons active dry yeast
-
2 tablespoons granulated sugar
-
1 large egg yolk (room temperature)
-
2 tablespoons unsalted butter, melted
-
¼ teaspoon salt
-
1 ¾–2 cups all-purpose flour
Cinnamon Filling
-
¼ cup brown sugar
-
1 tablespoon ground cinnamon
-
2 tablespoons unsalted butter, very soft
Simple Glaze
-
½ cup powdered sugar
-
½ teaspoon vanilla extract
-
1–2 tablespoons milk or cream
Make the Dough
In a medium bowl, mix the warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5–8 minutes until foamy. This step ensures the yeast is active and helps create a light, fluffy texture.
Add the remaining sugar, egg yolk, melted butter, and salt. Stir until combined.
Gradually add the flour, starting with 1 ¾ cups, mixing until a soft dough forms. The dough should be slightly tacky but not sticky. Add a little more flour if needed.
Turn the dough out onto a lightly floured surface and knead for about 5–6 minutes, until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for 45–60 minutes, or until doubled in size.
Prepare the Filling
In a small bowl, mix the brown sugar and cinnamon until evenly combined. Set aside. Make sure the butter is very soft so it spreads easily.
Shape the Cinnamon Rolls
Once the dough has risen, roll it out on a lightly floured surface into a rectangle about 25 × 18 cm (10 × 7 inches).
Spread the softened butter evenly over the dough. Sprinkle the cinnamon sugar mixture evenly on top.
Starting from the long side, roll the dough tightly into a log. Slice into 4–5 equal rolls using a sharp knife or unflavored dental floss.
Place the rolls cut-side up into a lightly greased small baking dish or oven-safe skillet. Cover loosely and let rise for 20–30 minutes, until puffy.
Bake
Preheat the oven to 175°C (350°F).
Bake the rolls for 18–22 minutes, or until lightly golden on top but still soft in the center. Avoid overbaking—this is key to keeping them gooey.
For extra softness, you can pour 2–3 tablespoons of warm cream or milk over the rolls just before baking.
Make the Glaze
While the rolls bake, whisk together powdered sugar, vanilla, and milk until smooth and pourable. Adjust thickness to your preference.
Finish and Serve
Spread the glaze over the cinnamon rolls while they are still warm so it melts into the swirls.
Serve immediately for the best texture and flavor.
Tips for Perfect Small Batch Cinnamon Rolls
-
Slightly underbake for gooey centers
-
Use room-temperature ingredients
-
Don’t pack in too much flour
-
Bake in a snug pan so the rolls stay soft
Storage and Reheating
These cinnamon rolls are best enjoyed fresh, but leftovers can be stored covered at room temperature for 1 day or refrigerated for up to 3 days. Reheat briefly until warm and soft.
Final Thoughts
These small batch cinnamon rolls prove you don’t need a big pan to enjoy bakery-quality results. Soft, gooey, and perfectly portioned, they’re ideal for cozy mornings and spontaneous baking moments. Once you try this recipe, it’s sure to become your go-to whenever the cinnamon craving hits.