Small-Batch Cinnamon Rolls

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:

Pumpkin Cinnamon Rolls

Matcha Black Sesame Rolls

Matcha Raspberry Cream Cheese Rolls

Mini Triple Layer Matcha & Hojicha Burnt Basque Cheesecake

Matcha Cheesecake Brownies

Japanese Matcha Cotton Cheesecake

Funfetti Cake

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

5 from 7 votes

Small-Batch Cinnamon Rolls

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.

Prep Time20 minutes mins

Cook Time20 minutes mins

Resting Time1 hour hr 30 minutes mins

Total Time2 hours hrs 10 minutes mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: 6

Calories: 298kcal

Author: Michelle

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

Cook ModePrevent your screen from going dark

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

Calories: 298kcal | Carbohydrates: 51g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 118mg | Potassium: 124mg | Fiber: 2g | Sugar: 17g | Vitamin A: 260IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg

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.

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