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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.

Why You’ll Love This Recipe
They are quick! 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. With this recipe I can have fresh small batch cinnamon rolls in an hour.
The perfect amount. 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! This recipe makes 4 rolls, just the right amount.
Ingredients Needed
- Yeast. For this recipe I used active dry 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.
- Salt
- Butter. I prefer salted butter.
- Sugar. Granulated sugar, brown sugar and powdered sugar
- Vanilla Extract
- Egg
- Ground Cinnamon
How to Make Small Batch Cinnamon Rolls
- 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 using a dough hook attachment. Pour in proofed yeast mixture. Knead for 5-10 minutes or until dough is soft and smooth.
- Stir together melted butter, brown sugar, sugar and cinnamon until it resembles damp sand.
- Roll out dough on a lightly floured surface into a triangle about 6 x 9 inches.
- Spread with cinnamon sugar filling mixture.
- Roll up dough starting with the long side. Place seam on bottom.
- Cut dough roll 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 dish 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.
- 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.
Tips for Freezing Cinnamon Rolls
- 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.
Frequently Asked Questions
Can I double this recipe?
Yes, it doubles great and if you want a full batch of 12 cinnamon rolls use this recipe.
I don’t have a stand mixer, can I make these by hand?
You can definitely make them by hand, just use a wooden spoon to mix the dough together and knead by hand.
Can I freeze small batch cinnamon rolls?
I prefer to freeze them after they are baked. You can freeze them with or without the frosting. Wrapped to be airtight in plastic wrap and a layer of foil, they will last for up to 3 months in the freezer. Just thaw them overnight in the refrigerator and warm before enjoying.
Try these other recipes:
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Small Batch Cinnamon Rolls
Ingredients
- 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 Tbsp dry active yeast
- 1/2 tsp salt
- 1 egg yolk
- 2 cups all purpose or bread flour
Cinnamon Filling
- 1/2 Tbsp butter melted
- 3 Tbsp brown sugar
- 3 Tbsp sugar
- 2 tsp cinnamon
Frosting
- 1 Tbsp butter softened
- 1 cup powdered sugar
- 1/2 tsp vanilla
- 1-2 tsp milk
Instructions
- 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.
Cinnamon 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.
Frosting
- 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.
Tips & Notes:
- 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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Nutrition Facts:
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K.M. says
Just doublechecking. Is that 1 tablespoon of dry active yeast? You didn’t used consistent abbreviations, and I’m not really a person who knows bread. Thanks!
Leigh Anne Wilkes says
Is it is 1 tablespoon, I’ve updated the abbreviations to make sure they are all the same. Enjoy
Vicki J. says
Just made these small batch cinnamon rolls. I goofed up and missed doing the 10 minute rise before rolling them out. My bad, I just overlooked it. But they still came out fine and were delicious! I made 4 rolls and only mixed up half the frosting (used maple flavoring), since I like less frosting on mine. They are big! I did eat a whole one, but it really stuffed me, so next time I will cut them into 6 rolls and see if that is a better size for me. Hmmmm, wonder what size baking sheet would be best for 6 rolls?
Thanks so much for this wonderful small batch recipe Leigh Anne! This is a recipe I am sure I will use over and over again.
Vicki J. says
I see why I missed the 10-15 minute resting period before rolling the rolls out. I was going by the instructions at the beginning of this article and it doesn’t mention that resting period there. I only noticed I missed doing it while watching the video while my rolls were baking. That step is in the recipe you print out (and the video), just not in the main article about the rolls.
Sandra Ainsworth says
loving your recipes for twotried your brownies great
Judi says
Thanks so much for sharing these small batch recipes. Sometimes having leftovers gets old. Please keep coming up with new ones – love it!!