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+ servings

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.
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings 6
Calories 298kcal
Author Michelle



  • 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


  • 15 g unsalted butter
  • 60 g brown sugar
  • 2 teaspoon ground cinnamon


  • ¼ C (50g) cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • 3 tablespoon powdered sugar


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.


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