Small Batch Cinnamon Rolls in an Hour

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.

Try these other recipes:

• Orange Rolls for Two,
• Cinnamon Roll for One,
• Small Batch 30 Minute Rolls
• 30 Minute Rolls
• How To Proof Yeast

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