This recipe is for a small-batch of classic Cinnamon Rolls with a soft and tender dough, coiled with brown sugar and cinnamon. It's finished with a cream cheese frosting for just enough tang and sweetness.
Cinnamon Rolls are one of my favourite childhood treats.
The aroma of cinnamon and brown sugar is such a nostalgic memory.
What are cinnamon rolls?
They're a yeasted dough with a mixture of cinnamon and sugar rolled up inside, cut into portions, and baked.
There are many variations around the world, including Swedish kanelbulle, which contains cardamom in the dough.
Did you know that Cinnamon Rolls are known as Cinnamon Buns in Canada?
Why you'll love this recipe
This recipe makes a small batch of Cinnamon Rolls, perfect for when you have a craving, but don't want to make an entire batch.
The dough is soft and tender, yet holds its shape and is based off the dough for Pepperoni Buns.
These Cinnamon Rolls are not overly sweet, which can be an issue when there's a sweet filling.
Adding vanilla extract to the dough gives it a little more flavour.
You'll need a few ingredients to make this bakery classic.

Ingredients you'll need
For the dough:
- warm milk: you can use a non-dairy alternative or water
- active dry yeast: acts as the leavener which makes the buns light and fluffy
- granulated sugar: adds a little bit of sweetness to the dough, and helps the yeast activate; you can use regular white sugar or any sweetener
- all-purpose flour: or bread flour, if you prefer a chewier dough
- large egg
- vegetable oil: I use avocado oil, but you can use any neutral oil, or butter
- sea salt: just a pinch to help balance out the flavour in the dough
- vanilla extract: adds a little more flavour to the dough
For the filling:
- unsalted butter: melted
- brown sugar: light or dark brown sugar will work either way
- ground cinnamon
For the cream cheese frosting:
- cream cheese: at room temperature, softened; use a full-fat cream cheese for best results
- vanilla extract: use a high quality pure vanilla extract
- powdered sugar: also known as icing sugar, adds sweetness to the frosting

How to make it
Make the rolls:
Prepare a small baking tray (I used a 9" by 6" tray) with parchment paper.
In a small bowl, combine together warm milk, yeast and sugar. Give it a stir and let the yeast activate and become bubbly.
Next, in a stand mixer bowl fitted with a dough hook attachment (or in a large bowl), add in the flour, egg, oil, and sea salt.
Add the bubbly yeast mixture to the flour and knead (with your hands or with the mixer) until the dough becomes smooth and shiny.
If the dough appears dry, add in 1 teaspoon of water, until the dough comes together.
Once the dough is smooth, transfer to a lightly greased bowl and cover with a damp cloth or plastic wrap. Let it rest in a warm location, until doubled in size.
When the dough has doubled, transfer to a work surface, lightly dusted with flour.
Use a rolling pin to roll out the dough into a rectangle, about 12" by 9" in size.
In a small bowl, combine together brown sugar and ground cinnamon. Give it a stir to incorporate evenly.
Brush melted butter over the surface of the dough.
Sprinkle the cinnamon-brown sugar mixture over the butter.
Starting from the long edge, roll up the dough tightly into a log.
Cut the log into 6 equal pieces.
Place the cut-side facing up onto a baking tray lined with parchment paper.
Cover with plastic wrap and leave in a warm location until puffy, about 20-30 minutes, depending on how warm it is.
Preheat oven to 350F.
Bake the cinnamon rolls at 350F for 18-22 minutes, until lightly golden on the surface.
Transfer to a wire rack to cool before frosting.
Make the cream cheese frosting:
Add the softened cream cheese into a mixing bowl. You can use either a paddle attachment or wire whisk to beat until light and fluffy.
Lower the speed and add in the vanilla extract and powdered sugar.
Beat until the frosting is smooth.
Use an offset spatula to frost the tops of the cinnamon rolls.
Optional additions
The filling in Cinnamon Rolls usually contains butter, sugar and cinnamon.
However, raisins are a common addition.
Instead of a cream cheese frosting, you can use a simple powdered sugar icing to glaze the tops.
Alternatively, you can also sprinkle pearl sugar over the top of the rolls, which is commonly found in Swedish versions.
How to serve, store & reheat
Once frosted, serve the Cinnamon Rolls freshly made. Preferably on the same day.
Frosted buns should be stored in the fridge in an airtight container for up to 3 days.
You can leave the buns unfrosted and store in an airtight container at a cool room temperature for up to 3 days.
Or, you can freeze the baked, unfrosted buns for up to 1 month.
Reheat (unfrosted) Cinnamon Rolls in the microwave for 1 minute, until soft and warmed through.
If reheating frosted Cinnamon Rolls, note that the frosting will melt, however this will not affect the taste.
Tips & tricks
After rolling out the dough log, gently squish in the edges so the log is uniform in size.
For clean cuts, use a unwaxed piece of dental floss to cut through the dough.
To melt your butter quickly, pop it in the microwave for 10-15 seconds.
Other recipes you may like
Be sure to check out these recipes:
Matcha Raspberry Cream Cheese Rolls
Mini Triple Layer Matcha & Hojicha Burnt Basque Cheesecake
Japanese Matcha Cotton Cheesecake
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Small-Batch Cinnamon Rolls
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Dough:
- 80 ml whole milk
- 15 g granulated sugar
- 1 teaspoon active dry yeast
- 250 g all-purpose flour
- 1 large egg
- 30 ml vegetable oil
- 1 g sea salt
- 1 teaspoon vanilla extract
Filling:
- 15 g unsalted butter
- 60 g brown sugar
- 2 teaspoon ground cinnamon
Frosting:
- ¼ C (50g) cream cheese, room temperature
- 1 teaspoon vanilla extract
- 3 tablespoon powdered sugar
Instructions
Make the rolls:
- Prepare a small baking tray (I used a 9" by 6" tray) with parchment paper.
- In a small bowl, combine together warm milk, yeast and sugar. Give it a stir and let the yeast activate and become bubbly.
- Next, in a stand mixer bowl fitted with a dough hook attachment (or in a large bowl), add in the flour, egg, oil, sea salt and vanilla extract.
- Add the bubbly yeast mixture to the flour and knead (with your hands or with the mixer) until the dough becomes smooth and shiny.
- If the dough appears dry, add in 1 teaspoon of water, until the dough comes together.
- Once the dough is smooth, transfer to a lightly greased bowl and cover with a damp cloth or plastic wrap. Let it rest in a warm location, until doubled in size.
- When the dough has doubled, transfer to a work surface, lightly dusted with flour.
- Use a rolling pin to roll out the dough into a rectangle, about 12" by 9" in size.
- In a small bowl, combine together brown sugar and ground cinnamon. Give it a stir to incorporate evenly.
- Brush melted butter over the surface of the dough.
- Sprinkle the cinnamon-brown sugar mixture over the butter.
- Starting from the long edge, roll up the dough tightly into a log.
- Cut the log into 6 equal pieces.
- Place the cut-side facing up onto a baking tray lined with parchment paper.
- Cover with plastic wrap and leave in a warm location until puffy, about 20-30 minutes, depending on how warm it is.
- Preheat oven to 350°F/177°C.
- Bake the cinnamon rolls at 350°F/177°C for 18-22 minutes, until lightly golden on the surface.
- Transfer to a wire rack to cool before frosting.
Make the cream cheese frosting:
- Add the softened cream cheese into a mixing bowl. You can use either a paddle attachment or wire whisk to beat until light and fluffy.
- Lower the speed and add in the vanilla extract and powdered sugar.
- Beat until the frosting is smooth.
- Use an offset spatula to frost the tops of the cinnamon rolls.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Ben | Havocinthekitchen
I love that this is a small batch (Because I'd rather enjoy multiple treats in small quantities during the holidays) and that they aren't too sweet. Needless to say, they look beautiful and delicious!
Tasia ~ two sugar bugs
A small batch is perfect for a season already filled with so many goodies! And the rolls look so darn soft and fluffy!! Adding this to my list.
Michelle
Right? At this point, it's all about the variety! Hehe! Thanks Tasia!
Andrea
These cinnamon rolls look divine! Loving the small batch. No more having to throw away hard rolls.
Tavo
I love that this recipe has very few ingredients; it was easy to make and delicious! I am making it again!
Michelle
Glad to hear you enjoyed it, Tavo!
Patricia @ Grab a Plate
Ahhh! Amazing! As much as i love cinnamon rolls, it's best not to have too many around me! Love the small-batch recipe. Fab!
Michelle
I know what you mean! 😉 Thanks for stopping by, Patricia!
Toni
This is really good! Everyone at my house was impressed how soft it is!
Michelle
Super happy to hear it, Toni!
Heidy
This small-batch of classic Cinnamon Rolls was fantastic-but next time I am making a BIG batch they wee so good~Heidy
Michelle
Thanks for your kind words and for making the recipe, Heidy!
amelia
so delicious. loved it!! was such a quick and easy process