Name: Small Batch Cinnamon Rolls
Prep time: 1 h
Cook time: 25 min
Total time: 3 h 25 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tablespoons granulated sugar; 1 1/4 teaspoons active dry yeast (1/2 package or 1/8 ounce); 1/2 teaspoon table salt; 1/2 cup whole milk, heated to 120°F – 130°F; 2 tablespoons unsalted butter, melted; 1 large egg, room temperature; 2 tablespoons unsalted butter, softened; 1/4 cup packed brown sugar (soft and moist); 2 teaspoons ground cinnamon; 1 recipe Small Batch Cream Cheese Frosting or Bundt Cake Glaze

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These small batch cinnamon rolls are the perfect indulgent treat for two, yielding six soft, fluffy buns swirled with sweet cinnamon sugar and topped with luscious cream cheese frosting. With a tender dough and gooey center, they’re ideal for a cozy weekend breakfast or a special dessert.

Why You’ll Love This Recipe

These cinnamon rolls are the ultimate comfort food in a manageable, no-waste size. You get all the soft, sweet satisfaction of classic cinnamon buns without needing to make a huge batch. The dough is simple to work with, the rise time is hands-off, and you can choose between baking them right away or letting them rise overnight. They’re just right for couples, small families, or when you’re craving something homemade and sweet without going overboard.

Small Batch Cinnamon Rolls

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
2 tablespoons granulated sugar
1 1/4 teaspoons active dry yeast (not instant)
1/2 teaspoon table salt
1/2 cup whole milk, heated to 120°F–130°F
2 tablespoons unsalted butter, melted
1 large egg, room temperature
2 tablespoons unsalted butter, softened (not melted)
1/4 cup packed brown sugar
2 teaspoons ground cinnamon
1 recipe small batch cream cheese frosting or bundt cake glaze

Directions

In a large bowl or stand mixer with paddle attachment, mix the flour, sugar, yeast, and salt.
Combine heated milk and melted butter. Add to the flour mixture along with the egg. Beat on low until a dough forms, about 1–2 minutes.
Transfer the dough to a floured surface and knead for 4–6 minutes until smooth and elastic. If too sticky, add 1–2 tablespoons of flour as needed.
Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour.
Grease a 6-inch round or 5×7 baking pan with softened butter.
Roll the dough into a 6×10 inch rectangle on a floured surface. Spread remaining softened butter on the dough.
Mix brown sugar and cinnamon together, then sprinkle over the dough evenly.
Starting from one short end, roll the dough into a tight log and slice into 6 equal pieces.
Arrange rolls cut side up in the greased pan. Cover with a towel and let rise for 1 hour in a warm area.
(Optional: For overnight rolls, cover with plastic wrap and refrigerate. Let sit at room temp for 1 hour before baking.)
Bake in a preheated oven at 350°F for 25 minutes or until golden and cooked through.
Cool slightly and top with cream cheese frosting or glaze before serving.

Servings and timing

Yield: 6 rolls
Prep Time: 1 hour
Cook Time: 25 minutes
Rise Time: 2 hours
Total Time: 3 hours 25 minutes

Variations

Glaze instead of frosting: Use a simple vanilla or bundt cake glaze instead of cream cheese.
Add-ins: Sprinkle in chopped nuts or raisins with the cinnamon sugar for texture and flavor.
Spiced twist: Add a pinch of nutmeg or cardamom to the filling for added warmth.
Fruit swirl: Spread a thin layer of jam or diced apples over the butter before rolling.
Maple flavor: Add maple extract to the frosting for a rich breakfast-style taste.

Storage/Reheating

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, microwave individual rolls for 15–20 seconds or warm in the oven at 300°F for 5–7 minutes.
Frosted rolls should be stored in the fridge; unfrosted rolls can stay at room temp.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute with instant yeast. Skip heating the milk and mix it directly with the dry ingredients.

What if I don’t have a stand mixer?

You can easily mix the dough by hand using a large spoon and then knead it manually.

Can I freeze these cinnamon rolls?

Yes, freeze unfrosted baked rolls for up to 2 months. Thaw and warm before frosting and serving.

Can I make these ahead of time?

Absolutely. Prepare the rolls and refrigerate overnight. Let them come to room temp for an hour before baking.

What’s the best way to soften butter for spreading?

Microwave for 5–8 seconds. You want it soft, not melted, so it spreads without tearing the dough.

Can I double the recipe?

Yes, you can double all ingredients and use a larger pan for 12 rolls. Adjust the baking time as needed.

Why is my dough too sticky?

It may need more flour. Add 1–2 tablespoons while kneading, but avoid over-flouring to keep them soft.

How do I know the dough is kneaded enough?

It should be smooth, bounce back when touched, and not droop when held.

What type of cream cheese frosting works best?

A small batch cream cheese frosting with a balance of tangy and sweet complements these rolls perfectly.

Can I make these rolls without eggs?

The egg helps with structure and richness, but you can use a flax egg or egg replacer for an egg-free version.

Conclusion

These small batch cinnamon rolls are the ultimate treat when you want just a few soft, swirled buns without the fuss of a full batch. Whether you bake them right away or prep them the night before, they come out warm, gooey, and full of cinnamon sugar goodness every time. Perfect for sharing—or not.