Easy Cinnamon Roll Recipe (small batch)
Serves 4
30 mins prep
30 mins cook
120 mins Proofing Time
180 mins total
Enjoy freshly baked, soft, and gooey Cinnamon Rolls without making a big batch! This small batch recipe makes 4 perfectly fluffy rolls ideal for a cozy breakfast or dessert for two. Make them eggless and/or made dairy-free. With an option to make them Overnight!
Cinnamon Roll Dough
Cinnamon Sugar Filling
Cream Cheese Icing
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For the Cinnamon Roll Dough
In a mixing bowl of a stand mixer combine warm (not boiling) milk (110°F/ 43°C), 15g sugar and yeast. Let it sit for 10 min until yeast is activated. It will appear foamy and bubbly.
To the same bowl and half of the flour, 30g sugar and mix with a dough hook attachment. (You can also mix and knead the dough by hand because it's a small batch.)
Once the flour is mixed in then add the remaining flour, salt and mix until flour is absorbed.
Add soft butter in small pieces mix on medium speed until dough forms and doesn’t stick on the sides of the bowl for 8-10 minutes.
Remove the dough from the mixing bowl and knead it lightly by hand.
Place the dough into a lightly greased bowl and cover it with plastic wrap and let it rise until doubled in size or about 60 minutes.
For Cinnamon Sugar Filling
In a bowl, combine soft butter, brown sugar and cinnamon powder. Mix until it is combined into a thick paste and set aside.
For Assembling Cinnamon Dough
Lightly flour the surface, rolling pin and the dough on both sides. Use a rolling pin and roll the dough into a rectangle that is about 7-inch x 17-inch (17cmx43cm).
Spread the cinnamon sugar filling all the way to the edges for even flavor.
Roll tightly from one long edge to the other to create a neat log and cut into 4 equal pieces using a sharp serrated knife or dental floss.
Grease a 8x8-inch (20x20 cm) square baking pan.
Place the rolls in the baking pan, leaving a little space between them. Cover with plastic wrap or kitchen towel and let them proof in a warm area for 45 minutes - 1hour until they are doubled in size.
(If you wish to make one day ahead then at this stage wrap the pan loose with plastic wrap and place it in the fridge for overnight slow proof and next day take the pan out 1 hour before baking.)
Pour whipping cream over the rolls before baking.
Preheat the oven to 350°F (175°C) and bake the rolls for 25-30 minutes or until golden brown.
While the rolls bake, Prepare the cream cheese icing by whisking together soft cream cheese, powdered sugar, whipping cream, and vanilla extract until smooth.
Once the rolls are baked, spread the cream cheese icing over the warm cinnamon rolls.
Store leftover frosted or unfrosted rolls tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the oven at a low temperature as needed.
