This Small Batch Cinnamon Rolls recipe yields six soft, fluffy, and utterly delicious rolls. Enjoy them warm, topped with a small-batch cream cheese frosting for a perfect breakfast or brunch treat.
Let’s Talk Small Batch Cinnamon Rolls
This small-batch recipe makes just six cinnamon rolls, perfect when you don’t want a large batch. They bake up golden on the outside with a soft, buttery cinnamon-sugar center. Serve them plain or spread with the cream cheese frosting included in this recipe — both ways are delicious.
You can bake these in a small 1/8 sheet pan, a 6-inch round, or a 6-inch square pan. If you use a deeper 6-inch pan, you may need to add a few extra minutes to the bake time.
Here’s What You’ll Need
Key ingredients for the rolls:
- Warm buttermilk (1/2 cup) — helps create tender, fluffy dough. If you don’t have buttermilk, warm whole milk may be used.
- Instant dry yeast (1 1/2 tsp) — speeds up the rise; active dry yeast can be substituted but will require longer rise times.
- All-purpose flour (1 3/4 cup, plus up to 1/4 cup more if needed) — gives structure while keeping the rolls soft.
- Sugar and salt — granulated sugar (2 tbsp) for a touch of sweetness; 1/2 tsp salt for balance.
- Unsalted butter — 2 tbsp melted for the dough; additional softened butter for the filling and frosting.
- Eggs — 1 lightly beaten for the dough and an extra egg mixed with water for the egg wash.
For the cinnamon sugar filling: softened butter for spreading, light brown sugar, granulated sugar, and ground cinnamon.
For the cream cheese frosting: softened unsalted butter, softened cream cheese, vanilla extract, and sifted powdered sugar. Because the frosting quantity is small, a hand mixer works well.
Essential Baking Tools
Recommended tools:
- Small baking pan — a 1/8 sheet pan works well; a 6-inch round or square pan is a fine alternative.
- Stand mixer with dough hook — makes kneading easy. You can also mix and knead by hand with a dough whisk.
- Small saucepan or heatproof measuring cup — to warm the buttermilk.
- Mixing bowl — for rising the dough; grease it lightly before placing the dough inside.
- Oven thermometer — helps ensure correct oven temperature for reliable baking results.
What Do I Need to Know Before Starting?
- Butter temperature: Melt butter for the dough; keep butter softened (not melted) for the filling and frosting.
- Milk temperature: Warm buttermilk should be no hotter than about 115ºF — if it’s too hot it can kill the yeast.
- Frosting prep: Soften cream cheese and sift powdered sugar for a smooth icing.
- Even slicing: Use a ruler to mark where you’ll cut the roll log so each piece is similar in size. A sharp knife or unflavored dental floss works well for cutting.
Small imperfections when cutting are okay — the flavor won’t be affected.
Cinnamon Rolls FAQs and Troubleshooting
Use a 1/8 sheet pan, a 6-inch round, or a 6-inch square pan. If you bake in a 6-inch pan, you may need to add a few extra minutes to the bake time.
Common causes: expired yeast, milk that was too hot and killed the yeast, too much flour added, or the dough resting in a cold/drafty spot. Try fresh yeast, check liquid temperatures, use the dough in a warm place (or use the oven method: preheat briefly, then turn the oven off and place the dough inside with a bowl of hot water).
Yes. Active dry yeast will work but expect slightly longer first and second rise times compared with instant yeast.
Small Batch Cinnamon Rolls
Ingredients
Rolls
- 1/2 cup Warm Buttermilk, warm to the touch
- 1 1/2 tsp Instant Yeast
- 1 3/4 cup All-Purpose Flour (up to 1/4 cup more if needed)
- 2 tbsp Granulated Sugar
- 1/2 tsp Salt
- 2 tbsp Unsalted Butter, melted
- 1 Large Egg, lightly beaten
Cinnamon Sugar Filling
- 2 tbsp Light Brown Sugar, lightly packed
- 2 tbsp Granulated Sugar
- 1/2 tbsp Ground Cinnamon
- 3 tbsp Unsalted Butter, room temperature (for spreading)
Cream Cheese Icing
- 2 tbsp Unsalted Butter, room temperature
- 2 oz Cream Cheese, softened to room temperature
- 1 tsp Vanilla Extract
- 3/4 cup Sifted Powdered Sugar
Additional
- 1 Large Egg + 1 tbsp Water, for egg wash
Instructions
For the rolls
- Warm the buttermilk over low to medium heat until warm to the touch. Alternatively, microwave in a heatproof measuring cup in short intervals. Set aside.
- Whisk together the instant yeast, flour, sugar, and salt in a medium bowl. Add warm buttermilk, the lightly beaten egg, and melted butter. Stir until the dough begins to form.
- Transfer to a mixer fitted with a dough hook and knead on low speed for 7–8 minutes until the dough comes together. The dough should be soft and slightly sticky and should pull away from the bowl sides. If it’s very sticky, add up to 1/4 cup more flour, one tablespoon at a time. You can also knead by hand.
- Shape the dough into a smooth ball, place it in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour. If using the oven method to proof, do not cover with plastic wrap while in the oven.
For the cinnamon sugar filling
- Combine the light brown sugar, granulated sugar, and cinnamon in a small bowl. Set aside. Keep the softened butter ready for spreading.
Assembling the rolls
- Lightly spray a 1/8 sheet pan or a 6-inch round/square pan with a flour-based baking spray and set aside.
- After the dough doubles, punch it down and roll it on a lightly floured surface into about a 6″ x 12″ rectangle. Spread the softened butter over the dough, leaving a 1/2″ border, then sprinkle the cinnamon sugar evenly.
- Starting at the long edge, roll tightly into a log. Use a ruler to mark even slices, then cut into 6 equal rolls with a sharp knife or unflavored dental floss. Place cut-side down in the prepared pan.
- Cover and let the rolls rise in a warm spot for 30–35 minutes, until nearly doubled. Meanwhile, preheat the oven to 350ºF and position the rack just above center.
- For overnight make-ahead: wrap tightly and refrigerate overnight. Remove and let rise at room temperature for about 1 hour before baking.
- Whisk together the remaining egg and 1 tablespoon water and brush over the rolls. Bake at 350ºF for 20–25 minutes, until lightly golden. Let cool 5–10 minutes before frosting.
For the cream cheese frosting
- Beat the unsalted butter, cream cheese, vanilla, and sifted powdered sugar in a small bowl with a hand mixer or stand mixer until smooth. The frosting can be made 1–2 days ahead and stored in the refrigerator; bring to room temperature before spreading.
Video
Notes
- Lightly beat the egg before adding it to the dough.
- If additional flour is needed, add up to 1/4 cup, one tablespoon at a time.
- To proof the dough in a warm oven: preheat the oven to the lowest setting, then turn it off. Place the dough in the oven with a medium bowl of boiling water on the rack below. Close the door and let the dough rise for 1 hour, then remove.
- Using a ruler to mark where you’ll cut the roll log helps create evenly sized cinnamon rolls.
Nutrition
Nutritional information is an estimate and will vary based on specific ingredients used.