Small Batch Cinnamon Rolls are everything a cinnamon roll should be, soft, gooey and delicious. They are ready in just over an hour and they are the perfect amount for 2-4 people.
Quick Cinnamon Rolls for Two
I love a good cinnamon roll but I don’t like the fact that I have to get up hours before everyone else so that we can all enjoy them for breakfast, fresh out of the oven. Now that we are a reduced size family, I also don’t like that my regular recipe makes 12 rolls! Way too tempted to eat too many!
I decided I needed to take my favorite One Hour Roll Recipe and cut it down to make enough for the two of us. It worked beautifully and now I don’t have to wait until we have a house full to enjoy our favorite cinnamon rolls and they don’t take hours to make.
Small Batch Cinnamon Roll Ingredients
Yeast. For this recipe I used dry active yeast. You will need to proof the yeast in the warm water mixture first. See my full post on tips for how to proof yeast. Be sure your water temperature is between 105-100 degrees F. You are also adding in your Buttermilk with the water so make sure it is at least room temperature and not cold out the fridge. Your melted butter should also not be too hot, same temp as the water is great.
Flour. I usually use all purpose flour but if I have bread flour I will use that. Bread flours gives you a slightly more tender roll.
Egg. Yes, this recipe calls for only an egg yolk. In small batch recipes, using the entire egg can give the finished product an eggy taste. If you are using small eggs you can use the whole egg but I usually have medium to large on hand.
Buttermilk. If I have buttermilk I always use that as I think it also helps makes for a more tender roll but if you don’t have buttermilk you can substitute regular milk or add 1/4 tsp of lemon juice or vinegar to your 1/4 cup milk to make your own buttermilk. Be sure your buttermilk is room temperature.
How to Make Small Batch Cinnamon Rolls for Two
- Proof Yeast in mixture of water, buttermilk, melted butter and sugar. Allow it to sit for 10-15 minutes until bubbly and foamy. Be sure all ingredients are room temperature or warmer. Water should be 105-110 degrees F.
- Prepare filling while yeast is proofing (see below)
- Add flour, salt and eggs into stand mixer. Pour in proofed yeast mixture. Knead for 5-10 minutes or until dough is soft and smooth.
Cinnamon Filling Mixture
- Mix together melted butter, brown sugar, sugar and cinnamon until it resembles damp sand.
Assemble Cinnamon Rolls
- Roll out dough on a lightly floured surface into a triangle about 6 x 9 inches.
- Spread with cinnamon filling mixture.
- Roll up dough starting with the long end. Place seam on bottom.
- Cut dough into 4-6 pieces depending on the size of cinnamon roll desired. I use thread or unflavored dental floss to cut the rolls.
- Slide the thread under the dough to the middle of the roll. Pull the threads up, cross them over and then pull apart on the threads so it slices evenly through the dough. Cut each half into 2-3 rolls.
- Place rolls on a greased baking pan. I use this 9 x 7 baking pan for all my small batch cooking.
- Let rise for 15 minutes.
- Bake in a 400 degree oven for about 12 minutes or until baked through and golden brown.
Cinnamon Roll Frosting
While your cinnamon rolls are cooling mix up your frosting.
- Mix together softened butter, powdered sugar., vanilla and as much milk or whipping cream as needed to get a nice spreading consistency.
- Spread with frosting. If you like your frosting to be like a glaze, frost your rolls while they are still fairly warm. If you prefer your frosting to sit on top of the cinnamon roll allow them to cool for 10 minutes or so.
Small Batch Cinnamon Rolls allow you to enjoy a cinnamon roll whenever you like, in just about an hour and with out a bunch of leftovers to tempt you! Does it get any better than that!?!?
Can I Double This Recipe?
Yes, it doubles great and if you want a full batch of 12 cinnamon rolls use this recipe.
How to Freeze Cinnamon Rolls Small Batch
If you all you need is 1 or 2 cinnamon rolls go ahead and freeze the other 2-3. Cinnamon rolls freeze great.
- I prefer to freeze my cinnamon rolls unfrosted. That way the frosting doesn’t soak in or melt off while you are warming up the frozen roll.
- Wrap each roll individually and store in a freezer bag.
- You can also freeze leftover frosting in a freezer bag.
- Warm frozen roll in the microwave for about 30 sections.
- If you don’t have a microwave, thaw the frozen roll, wrap in foil and heat in a 250 degree oven until warmed through.
- Thaw frozen frosting and spread on warmed cinnamon roll.
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Small Batch Cinnamon Rolls
- 1/3 cup warm water 105-110 degrees F
- 1/4 cup buttermilk room temperature
- 3 Tbsp sugar
- 1 1/2 Tbsp butter melted but not hot
- 1 T dry active yeast
- 1/2 tsp salt
- 1 egg yolk
- 2 cups all purpose or bread flour
- 1/2 Tbsp butter melted
- 3 Tbsp brown sugar
- 3 Tbsp sugar
- 2 tsp cinnamon
- 1 Tbsp butter softened
- 1 cup powdered sugar
- 1/2 tsp vanilla
- 1-2 tsp milk
- Mix together water, buttermilk, sugar, melted butter and yeast in a bowl. Allow to sit for 5-10 minutes until bubbly and foamy.
- Add in salt, eggs and flour. Mix and knead for 5-10 minutes until dough is soft and smoth.
- Allow to sit for 10 minutes. Prepare filling.
- Mix together butter, sugars and cinnamon. Will resemble damp sand.
- Roll out dough on a lightly floured surface into a 6 x 9 inch rectangle.
- Spread with cinnamon filling.
- Roll up dough along the long end. Using thread or dental floss, cut into 4-6 pieces.
- Place on a greased baking sheet and let rise for 15 minutes.
- Bake at 400 degrees F. for 12-15 minutes.
- Mix together butter, powdered sugar and vanilla. Add enough milk to form a nice spreading consistency.
- Allow rolls to cool for about 5 minutes and then frost.