Easy Small Batch Cinnamon Rolls with Cream Cheese Frosting

Whip up a batch of bliss with our Small Batch Cinnamon Rolls! Six soft, fluffy treats oozing with cinnamon goodness and topped with cream cheese frosting. Perfect for breakfast or dessert, in just a few simple steps!

We love homemade cinnamon rolls in our family, and I make them often! Now that we’re empty nesters, I figured it was time to develop a from scratch cinnamon roll recipe that feeds a few, not an army! You are going to love them!

I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!

How to test if yeast is good 

Add ¼ cup of warm water or milk in this case (110° F—115° F) to a small glass bowl. Dissolve 1 ⅛ teaspoon yeast in the warm water. You may dissolve one ½ teaspoon of sugar, but it’s unnecessary.

Stir until dissolved and allow to sit for 10 minutes. If it doubles in size, is foamy, and smells bready, it’s good to go. You can use this mixture in your cinnamon rolls; reduce the amount of warm milk by ¼ cup. If it doesn’t rise and foam, it’s stale. Toss it and buy some new yeast! 

Simple Ingredients for Small Cinnamon Roll Recipe

• Milk | I used whole milk, but you can use your favorite percentage.
• Butter | Add room temperature butter for great texture and flavor.
• Sugar | Sprinkle in granulated sugar to sweeten the cinnamon roll dough.
• Egg | Bring your egg to room temperature for best results.
• Flour | Use bread flour for soft and fluffy rolls. You may use unbleached all-purpose flour, but the rolls will be less soft and tender. 
• Yeast | Instant dry yeast helps the dough rise beautifully without activating. I like Saf brand. You may also use active dry yeast, but it’s a little more unstable and you will want to activate it or proof it first to ensure it’s still alive. If not proofed first, you may need to rise slightly longer using active dry yeast. 
• Cinnamon Filling: butter, cinnamon, granulated sugar, and Brown Sugar.
• Cream Cheese Frosting: butter, cream cheese, powdered sugar, vanilla extract, and milk or heavy cream. 

Get the full recipe in the recipe card below.

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How to Make Scratch Cinnamon Roll Recipe

Step 1 | Warm the milk and sugar

Make the homemade cinnamon roll dough by adding the butter, milk, sugar, and salt to a small saucepan. Stir the ingredients until they are warmed, but no higher than 120° F, preferably around 110-115° F. Use an instant-read thermometer to measure the temperature as you go.

The ingredients can quickly go from warm to hot, so watch it closely. If it gets too hot, like mine often does, remove it from the heat and cool to the correct temperature.

Step 2 | Combine flour mixture with milk mixture

Place one cup of bread flour in a bowl of a stand mixer and add the yeast, mixing on low.

Then, slowly pour the warmed milk into the yeast mixture, mixing on low with the paddle attachment until thick and sticky. Add the egg and remaining flour and mix until evenly combined.

Step 3 | Knead and first rise

Replace the paddle attachment with the dough hook attachment (J hook) and on low, knead the dough for five to ten minutes until the dough is stretchy and smooth. If the dough is too sticky, add a little more flour, adding one tablespoon at a time up to about ¼ cup.

Using a paper towel spread a teaspoon of oil into a medium bowl. Add the cinnamon roll dough to the bowl and turn it to coat with oil. Place a piece of plastic wrap and set it in a warm spot for 15 to 30 minutes (longer if using active dry yeast). If preferred, cover the bowl well and store it in the fridge overnight to continue the next morning.

How to create a warm proofing place for dough to rise

I set the oven to the proof setting to let the dough rise, about 70-75°F. If there is no proof setting, heat to 100°F, then turn it off. Place the dough inside the oven and let it rise.

Step 4 | Make the cinnamon sugar filling

It can be made up to 1 day ahead and left covered on the counter. 

In a small bowl or a stand mixer, combine the softened butter, brown sugar, cinnamon, and kosher salt on medium-high speed until smooth. If the butter is too firm to spread well, microwave it for 5-10 seconds. 

Step 5 | Roll dough and add filling

After the dough has rested, turn it onto a lightly floured surface and roll it into a rough 9 x 12-inch rectangle using a rolling pin. I like using my silpat with a measuring gauge.

Spread the cinnamon sugar filling evenly over the top, leaving about a half inch to an inch around the edges, I use an offset spatula.

Recommended Tools

• I love this Silpat Perfect Pastry Mat, you can measure, roll and wash clean on the same surface.

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Step 6 | Roll and slice small batch cinnamon rolls

Roll the flattened dough tightly from the long side, pinching the edges to seal and using water if needed. Tuck in the ends of the dough until they’re even, and turn it seam-side-down. Cut the rolled dough into six equal pieces of about 2 inches using a serrated knife or dental floss.

Then, place them in a well-greased or parchment paper-lined 9 x 9-inch pan, small baking dish or pie plate. If any filling spills out, carefully spoon it back into the rolls.

Step 7 | Second rise and bake

Cover the rolls with plastic wrap and allow them to rise in a warm place until doubled. After 45 to 60 minutes, until almost doubled. Bake in preheated 350° F (175° C) oven for 18 to 25 minutes until golden brown.

Step 8 | Make cream cheese frosting

During the rise time or as the rolls bake, make the cream cheese frosting. In a bowl of a stand mixer or a large bowl and a hand mixer, beat the room temperature butter and cream cheese on medium-high for 4 minutes until fluffy and light. 

Then, reduce the speed to low and add the vanilla, salt, and powdered sugar. Pour a couple of teaspoons of milk or heavy cream for the desired consistency. 

Step 9 | Cool, frost, enjoy!

Remove the baked rolls from the oven when the tops are golden and the middles spring back when lightly touched. Keep in mind that everyone likes their cinnamon rolls baked differently.

If you prefer gooey and soft cinnamon rolls, bake them for less time. Or, if you want more firm rolls, bake them a little longer. 

Let your homemade cinnamon rolls cool for 10 to 15 minutes before adding the frosting. Then, enjoy!

Make Ahead Small Batch Cinnamon Rolls

Small Batch Cinnamon Rolls are great to make ahead! My top tips below!

• Two days ahead: Store the frosting in an airtight container in the fridge. Remove it before baking to bring it to room temperature, stirring well. 
• 1 day ahead: Make the cinnamon filling, cover it, store on the counter. 
• 1 day ahead: Make the dough and roll it out the following day, and proceed with the recipe. OR
• Make the cinnamon roll dough, place them in a baking dish, cover, and store overnight in the fridge. Bring to room temperature and allow to rise until doubled, bake as directed.

High Altitude Small Batch Cinnamon Rolls

If baking at a higher altitude, make the following adjustments for the best results.

• Reduce the yeast by ⅛ teaspoon. 
• If the dough is too sticky, increase the flour by no more than ¼ cup.
• Unless you use a dark or glass pan, increase the oven temperature to 375°F  (190° C).
• This small cinnamon roll recipe may take less or more time to rise at altitude, so keep a close eye on them.

You need to try my Cinnabon Cinnamon rolls, these apple pie-filled cinnamon rolls, and these out-of-this-world peach cobbler cinnamon rolls. And if you are looking for an easy cinnamon roll recipe, give this canned cinnamon roll casserole a try.

Variations & Substitutions

Flour Options: Use unbleached all-purpose flour if you don’t have bread flour. However, the bread flour makes the rolls chewy and soft. 

Simple Glaze: If you prefer a powdered sugar glaze, combine 1 cup of powdered sugar, a splash of vanilla extract, and a few teaspoons of milk or water. Whisk until smooth, adding more liquid to reach the desired consistency.

Add-Ins: Add chopped pecans, walnuts, or your favorite nuts to the filling.

Storage Tips

Refrigerate – Seal the small batch cinnamon rolls in plastic wrap and place them in an airtight container. I store them on the counter for 1-2 days, then they may be transferred to the fridge for up to 4-5 days. It’s best to store frosted rolls in the fridge since the cream cheese frosting has dairy. 

How to Freeze – Freeze the leftover rolls by individually wrapping each in plastic wrap and storing them in a freezer bag. See below for how to reheat. 

Best ways to reheat cinnamon rolls

Oven method to reheat cinnamon rolls (Best)

Preheat oven to 350° F (175° C). Place cinnamon rolls back in the oven in the original pan or on a rimmed baking sheet, and cover loosely with foil. Warm at 350° F (175° C) for 15 minutes until warmed through. Note: If frosted, the frosting will melt into the rolls, not necessarily a bad thing! 

How to reheat small cinnamon rolls in an air fryer (Second Best)

Preheat the air fryer between 320-350° F (175° C) (temp will vary based on your air fryer model). Wrap cinnamon roll(s) without crowding in parchment paper or foil and heat for 2-6 minutes until warmed through.

How to reheat cinnamon rolls in the microwave (meh, works in a pinch)

Not my favorite way, but when cravings hit, you just have to have a hot cinnamon roll. Place a single cinnamon roll on a microwave-safe plate and heat in 30-second bursts until warmed through.

More Cinnamon Roll Recipes

• Canned Cinnamon Roll Casserole
• Crockpot Cinnamon Roll Casserole
• Peach Cobbler Cinnamon Rolls
• Gooey Cinnamon Rolls
• Apple Cinnamon Rolls

I hope you loved this Small Batch Cinnamon roll recipe — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!

Small Batch Cinnamon Rolls with Cream Cheese Frosting

Whip up a batch of bliss with our Small Batch Cinnamon Rolls! Six soft, fluffy treats oozing with cinnamon goodness and topped with cream cheese frosting.

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Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Rise Time: 1 hour hour

Total Time: 1 hour hour 45 minutes minutes

Servings: 6 servings

Calories: 580kcal

Author: Kathleen Pope

Equipment

• ▢
  Silpat Pastry Mat

Ingredients

US Customary – Metric

Dough (make up to 1 day ahead)

• ▢ ½ cup milk I use whole milk, may use other %
• ▢ 3 tablespoons butter room temperature
• ▢ ¼ cup sugar I use cane sugar
• ▢ ¼ teaspoon kosher salt
• ▢ 1 large egg room temperature
• ▢ 2 ¼ cups bread flour may use unbleached all-purpose flour, but will be tougher
• ▢ 2 tablespoons bread flour
• ▢ 1 ⅛ teaspoons instant dry yeast I like Saf brand, see notes if using active dry yeast

Filling (make up to 1 day ahead)

• ▢ ¼ cup butter room temperature
• ▢ 1 ½ tablespoons ground cinnamon
• ▢ ½ cup brown sugar light or dark, packed

Cream Cheese Frosting (make up to 2 days ahead)

• ▢ 2 Tablespoons butter room temperature
• ▢ 2 ounces cream cheese room temperature
• ▢ 1 cup powdered sugar
• ▢ ½ teaspoon vanilla extract
• ▢ Pinch of salt
• ▢ 1-2 teaspoons milk or cream optional

Instructions

• Remove butter, eggs, and cream cheese from the fridge, allow to come to room temp for recipe, about 30 minutes.

Make the Cinnamon Roll Dough (may be made 1 day ahead)

• In a small saucepan add butter (3 TBL), milk (½ cup), sugar (¼ cup) and kosher salt (¼ tsp), stirring until warmed, not higher than about 120° F. Careful it can go from warm to hot fast. If too hot (greater than 130° F), let sit until cools slightly. Butter may not be completely melted, but that’s okay. Use a thermometer to measure temperature, if you don’t have one it shouldn’t be to hot – test a few drops on your wrist.
  
• While milk is warming (or cooling) place bread flour (1 cup) into bowl of a stand mixer with batter attachment, add instant yeast (1 ⅛ tsp) and mix on low to combine. Slowly pour in warmed milk mixture into flour and yeast mixture, mixing on low. It will be thick and sticky.
  
• With the mixer on low, add room-temperature egg (1) and the remaining 1 ¼ cups of flour, mixing well to combine.
  
• Next, replace the paddle attachment with the J hook for kneading; knead the dough for 5-10 minutes on a low setting, until the dough is smooth and elastic. Add up to ¼ cup additional flour if needed.

  *If the dough is too sticky (sticking to the sides of the bowl) after a few minutes, then add a tablespoon more of flour at a time, until it's tacky, but not sticky. The dough should be soft, elastic and smooth.
  
• Don’t have a kneading attachment? Turn the dough onto a floured surface and knead for the same amount of time.
  
• Spread a teaspoon of unflavored oil into a medium bowl, using a paper towel to spread it all over the bowl. Plop your dough into the bowl and turn to "grease" the top and bottom. Seal with plastic wrap and set in a warm place* for 15-30 minutes to rest. Note that at this point, you may cover the dough well and store it in the fridge overnight; proceed with the recipe in the morning.
  

Make Cinnamon Filling (may be made up to 1 day ahead)

• Meanwhile, in a small mixing bowl or stand mixer, mix together softened butter (½ cup), packed brown sugar (½ cup) and cinnamon (1 ½ tablespoons) and kosher salt (¼ teaspoon). Mix on medium-high speed until smooth and creamy, set aside.
  

Roll Out Dough

• Once your dough has rested, it will be easy to roll—like playdough. Turn the dough onto a lightly floured surface (I like using my silpat with a measuring gauge) and roll it using a rolling pin into a 9×12-inch (rough) rectangle.
  
• Using an offset spatula, spread the cinnamon roll filling evenly over the top of the dough, leaving ½-1 inches around the edges. (If not soft enough to spread, microwave it for 12-20 seconds)
  
• Roll tightly from the long side, pinching edges to seal. Use water on seams if necessary. Tuck in ends for evenness, then turn seam side down.
  
• Cut into 6 even rolls (about 2 inches each) using a serrated knife or dental floss. Place in a well-greased or parchment-lined 9×9 pan. Spoon any spilled filling back onto the rolls and cover with plastic wrap. **At this point the the rolls may be placed in the fridge overnight, pull out when ready to bake and allow to rise until doubled.
  
• Cover the cinnamon rolls with plastic wrap and allow them to rise in a warm place for about 45-60 minutes until about doubled. Make sure your oven is not turned off if they are rising in the oven. Preheat the oven to 350° F (175° C)
  
• Bake rolls for about 18-25 minutes until slightly golden in a preheated oven. While baking or during rising time, make the frosting.
  

Make Cream Cheese Frosting

• In the bowl of a stand mixer or hand mixer, beat room-temperature butter (2 TBL) and cream cheese (2 ounces) on medium-high for 4 minutes until light and fluffy. Reduce speed to low, and add powdered sugar (1 cup), vanilla (½ teaspoons), and pinch of salt – if needed, add 1-2 teaspoons of milk or cream to achieve desired consistency. May be made 2 days ahead, cover and refrigerate, removing from fridge as you start making the rolls.
  
• Remove cinnamon rolls from the oven when golden brown and the middle rolls spring back when lightly touched.
  
• Allow the rolls to cool for about 10-15 minutes before spreading the frosting on the tops. Or cool completely and serve with frosting on the side!
  

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Notes

Forget to take your egg out? Submerge in a bowl of warm (not hot) water for 5-7 minutes)

How to make a proofing spot for dough: I set my oven on the proof setting at about 75-80° F. If there is no proof setting, turn your oven on to 100° F, let it preheat, then turn it off, and place the dough inside for the first rising. Many countertop ovens or even Instant Pots have a proofing setting. 

Soft & Gooey Or Firm? Everyone likes their cinnamon rolls baked differently. For softer, gooey rolls, bake on the lower side, and for more firm rolls, bake on the longer side.

High Altitude Cinnamon Rolls Adjustments

• Decrease yeast by ⅛ teaspoon.
• May need to increase the flour up to ¼ cup; the dough should be tacky but not overly sticky.
• Increase oven temperature to 375° F (190° C) unless using a dark or glass pan, reduce to 350° F (175° C)
• Rise time can be impacted by kitchen temperature, yeast, and altitude. So keep an eye on your mini cinnamon rolls, they may take less or more time to rise. 

Notes:

• If baking in a 9×9 or pie plate, the rolls will touch each other while rising and baking, keeping them soft and on the smaller side. If you choose instead to bake on a jelly roll or ¼ sheet pan, space them a little further apart when rising and they will bake up a little larger.
• You may use regular all-purpose flour instead of bread flour, but the rolls will be a bit tougher and less chewy and soft.
• If desired, spread a thin layer of the cream cheese frosting as soon as they come out of the oven, this spreading will melt into the cinnamon rolls, then about 15 minutes later, spread another layer over the top.
• If your cinnamon rolls start to spiral out during baking (this happens sometimes), using the back of a spoon gently push down on the centers, pressing them back into place and continue baking.

Nutrition

Serving: 1serving | Calories: 580kcal | Carbohydrates: 86g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 290mg | Potassium: 166mg | Fiber: 3g | Sugar: 47g | Vitamin A: 741IU | Vitamin C: 0.1mg | Calcium: 89mg | Iron: 1mg

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