Small-Batch Cinnamon Rolls

When it comes to comfort baking, cinnamon rolls are seriously one of my favorite things to make. Especially on the weekends, they make the best breakfast! But if you're like me, than sometimes making a large batch of 12 rolls is just too much for a few people. So today, we're making a small batch of cinnamon rolls that are super fluffy and make exactly six rolls!

INGREDIENTS NEEDED FOR SMALL-BATCH CINNAMON ROLLS

Even though this is a smaller scaled cinnamon roll recipe, it will still call for be a yeasted dough and call for all of the same ingredients as a full batch would. Here's everything you'll need to make the dough for these small-batch cinnamon rolls!

• All-purpose flour

• Salt

• Active dry yeast

• Warm milk

• Eggs

• Unsalted butter

• Vanilla extract

• Granulated sugar

MAKING THE DOUGH

To begin this recipe, start by making the dough. The first thing you want to do is activate your yeast. To do so, whisk together the yeast, sugar, and warm milk in a large glass. Cover with plastic wrap and allow the yeast to activate; about 5-10 minutes. Once it starts to bubble and foam, you’re ready to go.

For this recipe, we’re going to use a stand mixer to make the dough*. Pour the yeast mixture into the mixer bowl. Add in the melted butter, eggs, and vanilla. Attach your dough hook attachment and mix all of the wet ingredients together. Mix the flour and salt together and add a little at a time to the mixer. Turn your mixer on a low speed until all of the flour is worked in and a dough has formed. Allow the mixer to continue kneading the dough for about another 2-3 minutes. Once done kneading, the dough will be a bit sticky.

Transfer the dough to a large greased bowl and cover with a tea towel. Allow the dough to rise about 2 hours, or until it's doubled in size.

ROLLING, FILLING, AND BAKING

To make your filling, combine the softened butter, brown sugar, and cinnamon in a bowl and mix to combine. Set aside.

Now that your dough has risen, it's time to get rolling! Start by "punching" down the dough to let some of the air out of it, then turn it out onto a lightly floured work surface. Roll the dough into a 8"x10" rectangle. Spread your cinnamon filling evenly on the rolled out dough, leaving ½ in or so on the sides uncovered. Then, begin rolling the dough, making the rolls as tight as possible. Once rolled, cut the dough into even-sized rolls, and place them about an inch or so apart in a greased small/medium sized baking dish. Cover the rolls and allow them to rise for 30 minutes. After 30 minutes, preheat your oven to 350°F.

TIP: This is a totally optional step, but one that is highly recommended. The last step you want to do before baking your rolls. Once your cinnamon rolls have been filled, rolled, and proofed, pour ¼ cup of heavy cream as evenly over the tops of the rolls as possible.

Now it's time to bake the rolls! After covering the rolls with the heavy cream, pop the baking dish into the preheated oven and bake the cinnamon rolls for about 25-28 minutes, until they just start to turn a light golden color on top. Allow the cinnamon rolls to cool while you make the icing.

ICING THE ROLLS

To make the icing, just whisk together all of the ingredients called for in the recipe together. If you like your icing a little thicker, add a tablespoon or two more of powdered sugar. If you like it a bit thinner, add up to a teaspoon more milk. Spread the icing over the tops of the warm cinnamon rolls. Now, you're ready to enjoy!

If you decide to give this recipe a go, I hope it makes your day that much sweeter! Happy baking! ♥

Small-Batch Cinnamon Rolls

Recipe by Chrissy

Servings

6

servings

Prep time

2

hours 

45

minutes

Cooking time

25

minutes

Total time

3

hours 

10

minutes

Ingredients

• 1 ¾ cup + ½ tablespoon all-purpose flour

• 1 teaspoon active dry yeast

• 1 tablespoon granulated sugar

• ⅓ cup warm milk

• 1 egg

• 3 tablespoons unsalted butter, melted

• 1 teaspoon vanilla extract

• Pinch of salt

• Cinnamon Filling

• ⅓ cup light brown sugar

• ¼ cup unsalted butter, softened

• 2 ½ teaspoons cinnamon

• Icing

• ½ cup powdered sugar

• 2 tablespoons milk

• ½ teaspoon vanilla extract

• Other

• ¼ cup heavy cream

Directions

• In a large glass, mix together the yeast, sugar, and warm milk. Cover with plastic wrap and allow the yeast to activate; about 5-10 minutes. Once it starts to bubble and foam, you’re ready to go.
• For this recipe, we’re going to use a stand mixer to make the dough*. Pour the yeast mixture into the mixer bowl. Add in the melted butter, eggs, and vanilla. Attach your dough hook attachment and mix all of the wet ingredients together.
• Add in the 1 ¾ cups of flour and salt a little at a time. Turn your mixer on a low speed until all of the flour is worked in and a dough has formed. It will be a bit sticky, and will slightly stick to the bottom of the bowl. as it kneads.
• Once dough has formed, lock and turn the mixer on, and allow it to run for 2-3 minutes. This will work as kneading the dough. Scrape the dough down as needed.**
• Once the dough is done kneading, transfer to a large, greased bowl. Cover with a tea towel and set in a warm place to rise for 2 hours.
• Once the dough is about done rising, make the cinnamon filling. Beat together the softened butter, brown sugar, and cinnamon until fluffy. Set aside. You will also want to prepare your baking dish/pan at this point. Grease it with butter, and line with parchment paper, if desired. Set aside.
• Lightly dust your countertop with the remaining ½ tablespoon of flour. Turn the risen dough out onto the floured surface. Knead a few times, and shape roughly into a rectangle. Using a rolling pin, begin rolling out the dough. Roll dough out to about 12" long and 8" high. Evenly spread the cinnamon filling mixture across the rolled out dough, leaving about ¼ inch of dough uncovered around the edges.
• Roll the dough longways, rolling as tight as possible. Once rolled, cut into 6 even rolls, and place into your prepared baking dish about an inch or so apart. Cover with a tea towel and allow the rolls to rise for about 30 minutes.
• After 30 minutes, preheat your oven to 350°F. Once preheated, pour the ¼ cup of heavy cream evenly over the proofed rolls. Pop them into the oven to bake for 25-28 minutes, until the rolls just start to turn golden brown on top. Remove from oven, and allow rolls to cool while making the icing.
• Whisk together all of the icing ingredients. If you want thicker icing, add a few extra tablespoons of powdered sugar. if you want thinner icing, add in up to another teaspoon of milk. Spread over the tops of the warm rolls. Enjoy!

Notes

• *If you do not have a stand mixer or do not wish to use one, that’s totally fine. The dough can be made by hand as well!
• **As the dough kneads in the mixer, it will slowly get pushed up the dough hook. You will have to stop the mixer every few minutes, and using a spatula, scrape the dough back down into the bowl.