Easy Small Recipe

I baked Cinnamon Rolls For Two topped with outrageously amazing cream cheese frosting using a tiny unexpected trick that makes a small batch recipe stand out.

I make these small-batch cinnamon rolls for two when I want something over the top but not spend all morning. They’re rich and a touch messy, with an outrageously amazing cream cheese frosting that almost steals the show.

I use warm whole milk to coax the dough into life and a chunk of softened cream cheese in the frosting so it gets silky and tangy, not just sweet. Think Small Batch Cinnamon Rolls Instant Yeast energy in a tiny pan, the kind that makes you curious how something so indulgent came out of so little effort.

Try it, you might get hooked.

Ingredients

• Whole milk: provides protein and calcium, adds richness and tender crumb
• Active dry yeast: leavens dough gives light texture and subtle savory notes
• Unsalted butter: brings flavor fat for moistness helps a flaky, kinda sweet mouthfeel
• Brown sugar: adds molasses sweetness and moisture, deeper caramel flavor
• Ground cinnamon: warm spice aromatic low calories makes filling taste cozy
• Cream cheese: tangy creamy frosting base adds richness and slight acidity to balance sweetness
• All purpose flour: provides structure via gluten mostly carbs gives chew and shape
• Large egg: binds adds protein and color helps with rise and tenderness

Ingredient Quantities

• 3/4 cup whole milk warmed to about 110 F
• 1 1/2 teaspoons active dry yeast
• 2 tablespoons granulated sugar
• 2 tablespoons unsalted butter melted
• 1/2 teaspoon fine salt
• 1 large egg room temp
• 2 to 2 1/4 cups all purpose flour plus a little for dusting
• 3 tablespoons unsalted butter softened for filling
• 1/3 cup packed brown sugar
• 2 teaspoons ground cinnamon
• Pinch of fine salt for filling
• 3 ounces cream cheese softened (about half a regular 8 oz block)
• 2 tablespoons unsalted butter softened for frosting
• 3/4 to 1 cup powdered sugar sifted
• 1/2 teaspoon vanilla extract
• Pinch of salt for frosting

How to Make this

1. Warm the milk to about 110 F, pour into a bowl, sprinkle the yeast and 2 tablespoons granulated sugar over it, stir gently and let sit 5 to 10 minutes until foamy — if it doesn’t foam the yeast might be dead; try again with new yeast or warmer milk.

2. Stir in the melted 2 tablespoons butter, 1/2 teaspoon salt, the room temperature egg, then add 2 cups of the flour and mix with a wooden spoon until a shaggy dough forms; add up to the extra 1/4 cup flour a tablespoon at a time only if dough is too sticky to handle.

3. Turn dough onto a lightly floured surface, knead about 5 to 8 minutes until smooth and slightly springy; it’s okay if it’s a little tacky — don’t add too much flour or rolls get tough.

4. Lightly oil a bowl, place the dough in, cover with plastic wrap or a towel and let rise in a warm spot about 45 to 60 minutes until doubled in size.

5. While dough rises make filling: mix the 3 tablespoons softened butter, 1/3 cup packed brown sugar, 2 teaspoons cinnamon and a pinch of fine salt until crumbly and spreadable; also soften the 3 ounces cream cheese and 2 tablespoons butter for the frosting so they’re ready.

6. Punch dough down, roll it on a floured surface into roughly a 10×8 inch rectangle (use a little flour to prevent sticking), spread the cinnamon-butter evenly to the edges, then tightly roll from the long side into a log; use kitchen twine or unflavored dental floss to slice into 6 or 8 rolls for neater cuts.

7. Place rolls cut-side up in a small greased baking dish or round pan, leave a little space between them, cover and let rise again 20 to 30 minutes until puffy; preheat oven to 350 F (175 C) while they finish rising.

8. Bake 20 to 25 minutes until golden brown on top and centers set; if the top browns too fast tent loosely with foil the last 5 minutes. Let cool 5 to 10 minutes in the pan so they set up a bit.

9. For the frosting beat the softened 3 ounces cream cheese with 2 tablespoons butter, 1/2 teaspoon vanilla and a pinch of salt until smooth, then gradually add 3/4 to 1 cup sifted powdered sugar until you get the thickness you like; if too thick add a teaspoon of milk, if too thin add more powdered sugar.

10. Spread the frosting over the warm rolls so it melts into the swirls, serve immediately — leftovers keep in the fridge covered for 2 days, warm gently in the microwave for 15 to 20 seconds before eating.

Equipment Needed

1. Small saucepan or microwave-safe measuring cup to warm the milk
2. Instant-read thermometer to check ~110 F
3. Large mixing bowl and a smaller bowl for proofing the yeast
4. Wooden spoon and rubber spatula for mixing and scraping
5. Measuring cups and spoons (or a kitchen scale if you prefer)
6. Rolling pin and bench scraper or sharp knife for rolling and cutting
7. Kitchen twine or unflavored dental floss for neat slices
8. 8 or 9-inch round (or small rectangular) greased baking dish
9. Hand mixer or whisk plus a fine sifter for the frosting powdered sugar

FAQ

Easy Small Recipe Substitutions and Variations

• Warm whole milk (3/4 cup): swap with 3/4 cup buttermilk for extra tang and softness, or use 3/4 cup unsweetened soy or almond milk plus 1 tbsp melted butter to mimic whole milk fat. Warm them to about the same temp before using.
• Active dry yeast (1 1/2 tsp): use 1 1/8 tsp instant yeast instead and you can stir it into the dry ingredients, no proofing needed. If you only have active, stick to the recipe and proof it first.
• 1 large egg: replace with 1/4 cup unsweetened applesauce for moisture, or make a flax egg with 1 tbsp ground flax + 3 tbsp water (let sit 5 min), or use 3 tbsp aquafaba for a closer egg white stand-in. Applesauce will make the dough a bit denser, just so you know.
• 3 ounces cream cheese: swap with equal weight mascarpone or Neufchatel, or about 6 tbsp very thick strained Greek yogurt if you want tang but less fat. Texture and taste will be slightly different but still tasty.

Pro Tips

– Proof the yeast like a boss, dont skip it. If the milk feels lukewarm but the yeast barely foams give it another 5 minutes in a slightly warm spot or try a fresh packet, because dead yeast will wreck the whole batch.

– Keep the dough a little tacky, not dry; adding too much flour makes the rolls dense and chewy. Use oiled hands or a bench scraper to handle sticky dough, and do the windowpane test if you can to know when kneading is done.

– Chill the rolled log for 10 to 15 minutes before slicing if you want neat spirals, or use unflavored dental floss for clean cuts. Rolling and cutting evenly is way more important than perfection when you bake, so use a ruler or your hand to keep things uniform.

– Frost while the rolls are warm but not piping hot so the glaze melts into the swirls without sliding off the pan. Sift the powdered sugar to avoid lumps, thin the frosting with a teaspoon of milk at a time, and store leftovers airtight; reheat a single roll about 15 to 20 seconds in the microwave to get that just-baked feel.