Fluffy Small Batch Cinnamon Rolls with Cream Cheese Icing
These Small Batch Cinnamon Rolls are among the best you will ever make!
- Prep
- 25 mins
- Cook
- 25 mins
- Rest Time
- 1 hr 45 mins
- Total
- 2 hrs 35 mins
- Makes
- 6 servings
These Small Batch Cinnamon Rolls are among the best you will ever make! They’re soft, fluffy, and wonderfully delicious! Serve them warm with a swipe of this small-batch cream cheese frosting, and you have the perfect breakfast or brunch treat!
Let’s Talk About Small Batch Cinnamon Rolls
I am quite fond of single-layer cakes and small-batch cupcakes, but today I am sharing an easy small-batch breakfast sweet that makes just 6 cinnamon rolls. And wow, are they good!
They are golden brown on the outside, with a buttery cinnamon sugar filling inside that is so soft and fluffy. You can enjoy them just as they are, or top each one with a generous spread of this small batch of cream cheese frosting! Either way, this small-batch recipe is truly fantastic!
You can bake them in a cute, tiny Nordic Ware 1/8 sheet pan (the one I used), or use a 6-inch round or 6-inch square baking pan.
Here Is What You Will Need
To make these small batch cinnamon rolls, you will need:
- Buttermilk. This is what gives the cinnamon rolls their fluffy texture! Before it goes in with the instant dry yeast, warm it until it is just warm to the touch. Warm-to-the-touch whole milk can stand in for buttermilk if needed.
- Instant Dry Yeast. Instant dry yeast shortens the rest time for the dough a little. Active dry yeast works too, but plan on giving the dough some extra time to rest.
- All-Purpose Flour. This is what gives the cinnamon rolls their light and fluffy texture!
- Granulated Sugar. It gets the yeast going and adds a little sweetness to the rolls.
- Salt. An essential ingredient for making these small-batch rolls taste their best!
- Unsalted Butter. You only need 2 tablespoons, but melt it first before adding it to the dough.
- Eggs. You will need two in total. One goes into the dough, and the other is beaten for an egg wash brushed over the tops of the unbaked rolls.
For the cinnamon sugar filling, you will need softened, room temperature unsalted butter for spreading over the rolled-out dough, plus light brown sugar, granulated sugar, and ground cinnamon. Mix the sugars and cinnamon together, then sprinkle them over the top. So good!
For the small batch of cream cheese frosting, you will need softened unsalted butter, cream cheese, vanilla extract, and sifted powdered sugar. Since it is a small amount, a hand mixer works really well here. Just add everything to a small mixing bowl and mix away!
Essential Baking Tools
Here are the baking tools I recommend for making these small-batch cinnamon rolls!
Nordic Ware 1/8 Sheet Pan. This 1/8 sheet pan is super cute and perfect for this recipe. I also use it to carry condiments to the kitchen table for dinner, or to reheat leftovers in the oven. A 6-inch round or 6-inch square baking pan works as well.
If you use either 6-inch pan, you may need to bake the cinnamon rolls a few minutes longer than the recommended 20-25 minutes.
Stand Mixer and Dough Hook Attachment. The easiest way to make these cinnamon rolls is with a stand mixer and dough hook. Of course, you can also knead the dough by hand with a Danish dough whisk.
Small Saucepan or Heat Proof Measuring Glass. Either one works for warming your buttermilk.
Mixing Bowl. Useful for letting the dough rest. The same bowl you used for kneading can be used for rising. Just grease it before you put the ball of dough back in!
Oven Thermometer. A must for any recipe, whether you are baking or cooking! They are inexpensive and hang right on your oven rack.
What Should I Know Before Starting?
Check your butter. For the dough, the butter needs to be melted. For the cinnamon sugar filling and the cream cheese frosting, it needs to be softened.
Do not overheat the milk. Whether you warm the buttermilk in a saucepan or the microwave, be careful not to overheat it! If you have a kitchen thermometer, I recommend using it. The temperature should be no hotter than 115ºF.
Soften your cream cheese. This one is only for the frosting, but it helps prevent lumps when you mix it together.
Sift your powdered sugar. Another tip for the frosting! It keeps the frosting looking nice and smooth.
Use a ruler. I like to pull out my ruler to mark where I will cut the rolls. That way, they all end up the same size.
Cut the rolls with a sharp knife. A sharp knife works well for cutting these small-batch cinnamon rolls. You can also use dental floss, but I recommend unflavored floss.
I will say, though, that if your cinnamon rolls come out a little wonky after cutting, that is totally fine! They will still taste good!
Cinnamon Rolls FAQs and Troubleshooting
What can I use to bake this small batch cinnamon rolls recipe?You can make them in a Nordic Ware 1/8 sheet pan (what I used), or in a 6-inch round or 6-inch square baking pan (with either 2- or 3-inch tall sides). If you use either 6-inch pan, you may need to bake the cinnamon rolls a few minutes longer.
What if my dough isn’t rising?This could be caused by a few things: 1. The yeast may have expired, or it was killed off because the buttermilk was too hot. Your best bet is to start over with fresh yeast. 2. Too much flour was added. You want the dough to feel sticky or tacky, but not so sticky that it clings to literally everything. 3. The dough was placed in a cold or drafty area of your kitchen. You can let the dough rise in the oven (see recipe notes), or sometimes I preheat the oven and let the bowl sit on top of the stove, which does the trick now and then.
How warm should the buttermilk be?The buttermilk only needs to be warm to the touch. A good rule of thumb: if it is too hot for your fingers, it will probably kill off the yeast. Let it cool a little before adding it to the yeast.
Can I use active dry yeast in place of instant?Yes, absolutely. Keep in mind that the first rise and 2nd rise will both take a bit longer than they do with instant dry yeast.
Fluffy Small Batch Cinnamon Rolls with Cream Cheese Icing
These Small Batch Cinnamon Rolls are among the best you will ever make! They’re soft, fluffy, and wonderfully delicious! Serve them warm with a swipe of this small-batch cream cheese frosting, and you have the perfect breakfast or brunch treat!
- Prep
- 25 mins
- Cook
- 25 mins
- Rest Time
- 1 hr 45 mins
- Total
- 2 hrs 35 mins
- Makes
- 6 servings
Ingredients
Rolls
- 1/2 cup Warm Buttermilk, warm to the touch
- 1 1/2 tsp Instant Yeast
- 1 3/4 cup All-Purpose Flour, up to 1/4 cup can be added, if needed
- 2 tbsp Granulated Sugar
- 1/2 tsp Salt
- 2 tbsp Unsalted Butter, melted
- 1 Large Egg, lightly beaten
Cinnamon Sugar Filling
- 2 tbsp Light Brown Sugar, lightly packed
- 2 tbsp Granulated Sugar
- 1/2 tbsp Ground Cinnamon
- 3 tbsp Unsalted Butter, room temperature
Cream Cheese Icing
- 2 tbsp Unsalted Butter, room temperature
- 2 oz Cream Cheese,, softened to room temperature
- 1 tsp Vanilla Extract
- 3/4 cup Sifted Powdered Sugar
Additional Ingredients
- 1 Large Egg + 1 tbsp Water, for egg wash
Method
- In a small saucepan, warm the buttermilk over low-medium heat until it is just warm to the touch. You can also microwave it in a heat-proof glass measuring cup in 15-second bursts until warm. Set aside.
- In a medium bowl, whisk together the instant yeast, all-purpose flour, granulated sugar, and salt. Add the warm buttermilk, lightly beaten egg, and melted butter, and stir briefly with a spatula until the dough just starts to come together.
- Move the dough to a mixing bowl fitted with a dough hook, and knead on low speed for 7-8 minutes, until the dough comes together. It should be soft and a little tacky, pulling away from the sides of the bowl. If it is still very sticky, add the extra 1/4 cup of all-purpose flour one (1) tablespoon at a time. You can also stir the dough by hand with a Danish dough whisk instead of using the mixer and dough hook.
- Turn the dough out onto a lightly floured work surface and knead it by hand into a soft, smooth ball. Move it to a lightly greased medium bowl. I use Baker's Joy to coat the bowl, but an olive oil spray works too. Cover with plastic wrap and/or a clean tea towel, then set it in a warm spot in your kitchen to rest and double in size (about 1 hour). If you plan to let the dough rest in your oven (see notes below), skip the plastic wrap!
- In a small mixing bowl, combine the light brown sugar, granulated sugar, and ground cinnamon. Set aside. The softened butter will be used as the spread when we assemble the cinnamon rolls.
- Lightly spray a 1/8 sheet pan or a 6-inch round (or square) baking pan with a flour-based baking spray, then set it aside.
- Once the dough has doubled, punch it down with your fist, then turn it out onto a lightly floured surface. Lightly flour your rolling pin too. Roll the dough into roughly a 6” x 12” rectangle. Spread the softened butter over the dough with an offset spatula, leaving about a 1/2-inch border, then sprinkle on the cinnamon sugar filling.
- Starting at the longest edge of the dough, roll it up tightly into a log.
- Using a sharp knife, slice the log into 6 equal rolls, then place them cut side down on the prepared baking sheet or into the prepared baking pan. I like to use a ruler to help mark my cinnamon rolls evenly.
- Cover again with plastic wrap or a clean kitchen towel and set them in a warm spot in your kitchen. Let them rise for another 30-35 minutes, or until doubled in size. Meanwhile, move your oven rack to the 2nd level position from the top (just above center) and preheat the oven to 350ºF.
- To make overnight small batch cinnamon rolls, cover them tightly with plastic wrap and refrigerate overnight. Let them sit at room temperature for 1 hour for their second rise before baking. Do not forget the egg wash too.
- In a small bowl, lightly beat the remaining egg with 1 tablespoon of water, then brush it over the rolls. Bake for 20-25 minutes at 350ºF, or until the rolls are a light golden brown. Let them cool for about 5-10 minutes before adding the cream cheese frosting.
- In a small bowl, mix together the unsalted butter, cream cheese, vanilla extract, and powdered sugar using a hand mixer or a stand mixer fitted with the paddle attachment. The batch is small, so a hand mixer works best here. You can make this frosting a day or two ahead of time. Keep it in an airtight container in the refrigerator, and bring it to room temperature 20-25 minutes before using.
Baker’s notes
- Lightly beat your egg before adding it to the dough mixture.
- If you need the additional 1/4 cup of all-purpose flour, add it 1 tablespoon at a time. For reference, 1/4 cup equals 4 tablespoons.
- To let your dough rest in a warm oven, set the oven rack to the middle or center position. Preheat the oven to its lowest temperature, then turn it off once it is preheated. Place your bowl of dough in the oven with a medium bowl of boiling water on the rack below, and close the door. After 1 hour, open the door and remove the dough (and the bowl of water).
- When slicing the dough into rolls, use a ruler to mark where you will cut so each roll is roughly the same height.
