This post may contain affiliate links. Please see disclosure policy here.
Make this amazing, ooey, gooey, delicious cinnamon roll for one that has perfect texture in under an hour. It’s guaranteed to satisfy that cinnamon roll craving without over indulging!!
Why You’ll Love This Recipe!
This cinnamon roll for one has all the flavor and texture of your favorite cinnamon roll. The only differences are, there is only one of them and it only takes about 40 minutes to make. You can create one ooey, gooey delicious cinnamon roll with perfect texture whenever that craving hits and there is no need to overindulge in a dozen cinnamon rolls!
This cinnamon roll is a good size and there is enough to share if you want to.
Ingredients Needed
- Flour. I use unbleached all purpose flour
- Sugar. You will need granulated sugar, brown sugar and powdered sugar.
- Salt
- Rapid Rise Yeast. Quick Rise yeast is also the same – this is different than Dry Active Yeast1
- Butter. I use salted butter, you can also use unsalted.
- Cinnamon
- Vanilla
- Milk. You could also substitute water if needed
How to Make a Cinnamon Roll for One
- Add flour, sugar, salt and rapid rise yeast into a medium size bowl.
- In another bowl, add 1/4 cup water and 2 tsp butter and warm in microwave to soften the butter. Be sure the water doesn’t get hotter than 105-110 degrees F.
- Pour water mixture into dry ingredients and stir together.
- Knead dough for a few minutes until dough becomes soft and smooth.
- Cover dough and let rise for 10 minutes.
- Mix together brown sugar, 2 tsp butter and cinnamon until it resembles wet sand.
- Roll out dough into a 6 x 9 inch rectangle.
- Spread with brown sugar mixture.
- Cut into three strips. Roll up the middle strip and then put cut edges together and roll up remaining two strips.
- Place in a greased baking dish.
Tips
- If you only have active dry yeast you can still use it. Just proof it first in the warm water (105-110 degrees F) and then pour into the dry ingredients.
- Turn this into an orange roll by replacing the brown sugar with granulated sugar and a tsp of orange zest instead of cinnamon. Then make your glaze with orange juice instead of milk.
- If you prefer cream cheese frosting, use 1 Tbsp softened cream cheese, 1 Tbsp butter along with 1/2 cup of powdered sugar, a few drops of vanilla and enough milk to make a nice spreading consistency.
Add Ins
- Mini Chocolate Chips
- Raisins
- Chopped Walnuts or pecans
I suggest using about 1 Tbsp. or just sprinkle the desired amount onto the brown sugar filling before rolling up the cinnamon roll.
Frequently Asked Questions
What is rapid rise yeast?
Rapid rise yeast is an instant yeast that does not need to be proofed. You add it directly into the dry ingredients.
What size baking dish should I use?
I used a 5 x 5 inch baking dish but you could use a bigger one such as an 8 x 8 inch pan.
Can I bake this in a ramekin or a mug?
If you want to use a ramekin or a mug I would suggest dividing the dough in half and making two smaller cinnamon rolls.
Try these other delicious bread recipes:
Be sure and follow me over on You Tube for weekly cooking demos.
Cinnamon Roll for One
Make this amazing, ooey, gooey, delicious cinnamon roll for one that has perfect texture in under an hour. It's guaranteed to satisfy that cinnamon roll craving without over indulging!!
Prep:22 minutes
Cook:18 minutes
Total:40 minutes
Ingredients
Cinnamon Roll Dough
- 1/2 cup all purpose flour plus 1 Tbsp
- 2 tsp sugar
- 1/8 tsp salt
- 3/4 tsp rapid rise yeast
- 1/4 cup water 105-110 degrees F
- 2 tsp butter
Cinnamon Filling
- 2 tsp butter softened
- 2 Tbsp brown sugar
- 1/2 tsp cinnamon
Cinnamon Roll Glaze
- 1/3 cup powdered sugar
- 1/8 tsp vanilla
- 1/2 tsp milk or enough for a nice drizzling consistency
Instructions
Cinnamon Roll Dough
- Combine dry ingredients, flour, sugar, salt and yeast in a bowl.
- In a small bowl combine 1/4 cup water and 2 tsp butter and place in microwave just to warm water (105-110 degrees F)
- Pour water into flour mixture and mix to combine.
- Knead dough for a few minutes until smooth and soft. Cover and let rise for 10-15 minutes.
Cinnamon Filling
- In a small bowl combine brown sugar, butter and cinnamon until it resembles wet sand.
- Roll out dough into a 6 x 9 inch rectangle.
- Spread with cinnamon filling mixture.
- Cut dough into three even slices along the 9 inch side.
- Roll up the middle piece and then line up the cut edges with the other pieces and roll into one cinnamon roll. (see photo above)
- Place in a greased 5 x 5 or larger baking dish.
- Bake at 350 degrees F for 18-20 minutes.
- Remove from oven and add glaze.
Cinnamon Roll Glaze
- Combine powdered sugar, vanilla and enough milk to form a nice glazing consistency.
- Glaze warm cinnamon roll
Tips & Notes:
For even more goodness, add in:
- Mini Chocolate Chips
- Raisins
- Chopped Walnuts or pecans
I suggest using about 1 Tbsp. or just sprinkle the desired amount onto the brown sugar filling before rolling up the cinnamon roll.
- This recipe uses rapid rise or quick rise yeast. The difference between it and Active Dry Yeast is that it does not need to be proofed in warm water first. It can be added directly into the dry ingredients and then warm water is added to all the dry ingredients. This helps save about 10 minutes of time. If you only have active dry yeast you can still use it. Just proof it first in the warm water (105-110 degrees F) and then pour into the dry ingredients.
Recommended Products
Nutrition Facts:
Calories: 683kcal (34%) Carbohydrates: 124g (41%) Protein: 10g (20%) Fat: 18g (28%) Saturated Fat: 11g (69%) Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 43mg (14%) Sodium: 437mg (19%) Potassium: 199mg (6%) Fiber: 5g (21%) Sugar: 71g (79%) Vitamin A: 507IU (10%) Vitamin C: 0.1mg Calcium: 52mg (5%) Iron: 3mg (17%)
MARK STONE says
I make mine the day before and rest in fridge overnight, they get huge. So delicious, so easy, so addictive, to call this just a cinnamon roll would be like calling The Rolling Stones just a band.
Sadie says
This is a great recipe to pull out when you have a sudden craving for a cinnamon roll. The hands-on time is minimal, and there’s no waiting for dough to ferment or proof. The baked roll is very good, however it’s slightly bready and a bit bland, unlike cinnamon rolls that are made with an enriched dough and an overnight rest in the fridge. I used a tablespoon of butter in the filling, and added mace and chopped toasted pecans. The roll rose beautifully in the oven and was baked in 18 minutes. If I hadn’t made cinnamon rolls many times in the past I would have rated this recipe 5 star. It’s definitely a keeper!
jen schwerin says
Am I missing something? I don’t see any directions.
Leigh Anne Wilkes says
Sorry, wordpress was having issues and they disappeared, they should be back now.
jen schwerin says
Thank you! I enjoy your recipes so much!