My family loves cinnamon rolls but there are only four of us, so sometimes I don’t want to make a full batch of our favorite homemade cinnamon rolls. These small batch cinnamon rolls are perfect for us instead and now I don’t have to do the math to halve the batch of cinnamon roll dough every time. This still makes 6 cinnamon rolls, but that’s a much more manageable amount to enjoy before they start going stale. And you have to option to make them extra ooey-gooey Cinnabon-style by pouring heavy cream over the cinnamon rolls before they bake. It’s the secret to the viral TikTok cinnamon rolls that have become one of the most popular recipes on my site. Or skip the cream and enjoy these light and fluffy classic cinnamon rolls with the perfect cinnamon roll icing that has just a hint of cream cheese. Love making sweet yeast breads? Be sure to also try our Hot Cross Buns, Deborah’s Knotted Orange Rolls, and Apple Cinnamon Rolls.
Why You’ll Love Small Batch Cinnamon Rolls
Make Ahead Option. You can prep these the night before, stick them in the fridge, then pop them in the oven first thing in the morning. Perfectly Balanced Flavors. I’m super picky about my cinnamon rolls. These have just the right amount of cinnamon and the cream cheese frosting is actually lighter on the cream cheese than other cinnamon roll frosting recipes, which can be overwhelming to my tastes. Make 6 or 4 cinnamon rolls. I shape these into 6 normal-sized cinnamon rolls, but you could easily do just 4 jumbo cinnamon rolls if you prefer.
Recipe Ingredients
All-purpose Flour – I prefer using unbleached all-purpose flour. Active Dry Yeast – This kind of yeast needs to be proofed in warm water until foamy before using. You can also use instant yeast and skip the proving step, if you prefer. Warm Water – The water should be about 110°F so it doesn’t kill the yeast. Milk – I recommend using whole milk for baking. You can warm it in the microwave for 20-25 seconds, but don’t get it too hot. Sugar – You will need granulated sugar for both the cinnamon roll dough and the cinnamon sugar filling, as well as brown sugar for the filling and powdered sugar for the cream cheese frosting. Egg – One large egg adds chewiness and richness to the cinnamon roll dough. Vanilla Extract – Adds flavor, body, and depth to the cinnamon roll dough. Ground Cinnamon – You can’t really make cinnamon rolls without this key ingredient. Salt – This important ingredients helps things taste better and keeps the dough from being bland. Cream Cheese – It’s not a lot of cream cheese, but it adds a hint of tanginess to the icing without being overpowering. Cornstarch – I like adding a little cornstarch to my cinnamon roll filling to help make it a little more gooey. Salted Butter – You will need this for the dough, the filling, and the frosting.
How to Make Small Batch Cinnamon Rolls from Scratch
Storage Instructions
If you have leftover cinnamon rolls, let them cool completely then store in an airtight container on the counter for 2-3 days or in the fridge for up to 5 days. Warm them in the microwave for a few seconds before enjoying to refresh them a bit.
Freezing Instructions
You can freeze cinnamon rolls for up to 2 months. Let them thaw on the counter and warm in the microwave before enjoying. You can also prepare the dough all the way through shaping the cinnamon rolls, then place them on a baking sheet lined with parchment paper and freeze for 3-4 hours. Transfer to a freezer-safe bag and freeze for up to 2 months. To bake, place the frozen rolls into the pan and let thaw and rise covered loosely with plastic wrap for 4-6 hours until puffy before baking and frosting like normal. The frosting can even be made and frozen as well. Just freeze in a freezer-safe ziploc bag, then thaw in the fridge or on the counter. Knead the bag with your hands until smooth, then snip off a corner and pipe the icing onto the cinnamon rolls.
Tips for Small Batch Cinnamon Rolls
Make sure to measure your ingredients properly. I always give weights in addition to cups because you will get the most accurate results that way. But I’m also aware that most American bakers still use cups, which I why I always test and write my recipes both ways. Don’t overbake. If your cinnamon rolls are coming out less gooey and more dry, the biggest culprit is usually overbaking, followed closely by adding too much flour to the dough.
More Small Batch Baking Recipes
Small Batch Chocolate Chip Cookies Small Batch Triple Chocolate Cookies
Small Batch Brownies
Small Batch Muddy Buddies
Small Batch Sticky Buns
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