Small Batch Cinnamon Rolls Recipe

I tried this super yummy cinnamon roll recipe yesterday even though I kinda messed up a few steps and now my entire kitchen smells amazing while I feel totally proud of my buttery, sticky, sweet creation.

I really love my small batch cinnamon rolls. I use all-purpose flour, warm milk, active dry yeast, eggs and unsalted butter to create a soft dough then mix in more butter with brown sugar and cinnamon.

I like how these ingredients offer a quick energy boost while tasting great.

Ingredients

• All-purpose flour: it gives carbohydrates and structure to make a soft dough that works great.
• Active dry yeast: it makes the dough rise and gives a light, fluffy texture.
• Egg: provides protein and helps bind the ingredients together while addin moisture.
• Granulated sugar: sweetens the dough and boosts energy while balancing flavors.
• Cinnamon: gives a warm, spicy kick that really enhances the overall taste.
• Warm milk: activates the yeast and helps create a tender, well-mixed dough.
• Unsalted butter: adds rich flavor to both the dough and the cinnamon filling.
• Powdered sugar: creates a sweet, smooth icing atop the warm, soft rolls.

Ingredient Quantities

• 2 cups all-purpose flour
• 2 1/4 tsp active dry yeast (1 packet)
• 1/2 cup warm milk (about 110°F)
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted (divided use)
• 1 large egg
• 1/2 tsp salt
• For the filling: 1/4 cup unsalted butter, softened
• 3 tbsp brown sugar
• 1 tbsp ground cinnamon
• For the icing: 1/2 cup powdered sugar
• 1-2 tbsp milk (adjust to desired consistency)
• 1/2 tsp vanilla extract

How to Make this

1. In a small bowl, mix the warm milk (about 110°F) with the yeast and a tiny bit of the granulated sugar. Let it sit for 5 to 10 minutes until it starts to look frothy.

2. In a large bowl, combine the rest of the granulated sugar, 1/4 cup melted butter, the egg, and the salt. Pour in the yeast mixture and stir them together.

3. Slowly mix in the 2 cups of flour until a sticky dough forms. If it seems too sticky add a smidge more flour.

4. Sprinkle some flour onto a clean surface and knead the dough for about 5 minutes until it becomes smooth. Then cover it with a clean cloth and let it rest for an hour, so it doubles in size.

5. While your dough is rising, mix together the filling ingredients in a separate bowl: 1/4 cup softened butter, 3 tbsp brown sugar, and 1 tbsp cinnamon.

6. Once the dough has risen, roll it out on your floured surface into a rectangle about 1/4 inch thick.

7. Evenly spread the filling mixture onto the dough and roll them up tightly from the long side into a log.

8. Slice the roll into even pieces, about 1 inch thick, and then place them in a greased baking dish.

9. Cover the slices and let them rise again for about 20 to 30 minutes while you preheat your oven to 375°F.

10. Bake your rolls for 15 to 20 minutes until they turn golden. While they bake, mix 1/2 cup powdered sugar with 1-2 tbsp milk and 1/2 tsp vanilla extract to form your icing. Drizzle the icing over the rolls when they are warm and enjoy!

Equipment Needed

1. Small bowl for mixing the warm milk, yeast and a pinch of sugar
2. Large bowl to combine the rest of the sugar, melted butter, egg, salt and yeast mixture
3. Measuring cups and spoons for checking out the milk, flour and other ingredients
4. A clean counter or cutting board dusted with flour for kneading out the dough
5. A separate bowl for mixing together the filling ingredients (butter, brown sugar and cinnamon)
6. Rolling pin to help roll out the dough into a rectangle
7. Knife or pizza cutter to slice the rolled dough into pieces
8. Greased baking dish to place the dough slices before baking
9. Kitchen towel or clean cloth to cover the dough while it rises
10. Oven preheated to 375°F for baking the rolls
11. Small bowl or cup for mixing up the icing ingredients after the rolls are in the oven

FAQ

• Q: Can these cinnamon rolls be made ahead of time? A: Sure, you can make them ahead. Just let the rolls cool, then store ’em in an airtight container. When you’re ready to eat, gently warm them up in the microwave or oven.
• Q: What should I do if my dough doesn’t rise? A: If your dough doesnt rise, it might be the yeast. Check that your warm milk isn’t too hot and that your yeast is still active. Also, make sure your room is warm enough.
• Q: How do I spread the filling evenly? A: To get the filling even, let the butter soften and then mix it with the brown sugar and cinnamon until it’s smooth. Then, spread it evenly over the rolled-out dough using a spatula or the back of a spoon.
• Q: How long does the whole recipe take? A: The whole process takes around 1.5 to 2 hours. This includes mixing, rising, rolling, and baking. So, plan a little extra time if you’re in a rush.
• Q: Can I adjust the sweetness in the recipe? A: Yep, feel free to adjust the sweetness. You can lower the sugar in either the dough or the icing if you prefer a less sweet treat.

Small Batch Cinnamon Rolls Recipe Substitutions and Variations

• For the all-purpose flour, you could try using half whole wheat flour and half all-purpose flour for a slightly nuttier taste, though it might make the texture a bit denser.
• If you dont have warm milk, almond milk or soy milk work just fine. Just warm it up to around 110°F just like regular milk.
• You can swap the unsalted butter with coconut oil or margarine. The flavor might change a little but it still gives a nice rich taste.
• Instead of active dry yeast, you could use instant yeast. Just use a little less because its a bit more potent than the dry yeast.
• If you dont have an egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water as a flax egg substitute. It works pretty well in these rolls.

Pro Tips

1. Make sure your milk is around 110°F when you mix it with the yeast, ’cause if it’s too hot it can kill the yeast and too cold won’t wake it up right, so get a thermometer if you can even though it might feel extra picky.

2. If your dough is really sticky while mixing, just add a tiny bit more flour little by little while you’re kneading it on a floured surface, so it doesn’t get too dry and lose its fluffy vibe later.

3. Don’t rush the rising. Cover the dough with a clean, damp cloth instead of plastic wrap so it retains some moisture and prevents a crust from forming on it, which helps keep the rolls soft.

4. When spreading the cinnamon and sugar mix, try to do it really evenly so every bite of your roll has that sweet, spicy kick. If it’s uneven you might end up with too much sugar in one bite and nothing in another, which is kind of a bummer!