There’s nothing quite like the smell of freshly baked cinnamon rolls in the morning. This small batch recipe is perfect when you’re craving a warm, gooey treat but don’t want to make a whole tray. Soft, fluffy, and filled with a rich cinnamon-sugar swirl, these rolls are just the right amount for a cozy breakfast or dessert.

Why You’ll Love This Recipe?

Makes just 6 rolls—perfect for small households or a quick treat
Soft, fluffy texture with a rich cinnamon filling
No stand mixer required—just simple ingredients and a little kneading
Can be made ahead and baked fresh when needed

Ingredients

For the Dough:

All-purpose flour
Milk
Instant yeast
Sugar
Butter
Egg
Salt

For the Filling:

Brown sugar
Cinnamon
Softened butter

For the Glaze:

Powdered sugar
Milk or cream
Vanilla extract

The full ingredient list and measurements are in the recipe card below.

Make the Dough

Warm the milk and mix it with yeast, sugar, melted butter, and egg. Stir in the flour and salt, then knead the dough until smooth. Let it rise until doubled in size.

Prepare the Filling

Mix the brown sugar and cinnamon together. Once the dough has risen, roll it out into a rectangle and spread softened butter over the surface. Sprinkle the cinnamon-sugar mixture evenly on top.

Roll and Cut

Roll the dough tightly into a log, then slice it into six even pieces. Place them in a greased baking dish.

Bake Until Golden

Let the rolls rise again briefly, then bake until golden brown and fluffy. Your kitchen will smell amazing!

Drizzle with Glaze

Mix powdered sugar, milk, and vanilla to create a simple glaze. Drizzle it over the warm rolls and serve immediately.

Expert Tips and Tricks

Use warm (not hot) milk to activate the yeast properly
Let the dough rise in a warm place for the best texture
If making ahead, refrigerate the rolls overnight and bake fresh in the morning
For an extra gooey filling, add a bit of cream cheese to the glaze

Recipe Variations and Possible Substitutions

Swap brown sugar for maple sugar for a unique flavor
Add chopped nuts or raisins for texture
Use cream cheese frosting instead of a simple glaze
Try cardamom or nutmeg for a spiced variation

Serving and Pairing Suggestions

These cinnamon rolls pair perfectly with:

A hot cup of coffee or tea
Fresh fruit or a smoothie for a balanced breakfast
A scoop of vanilla ice cream for a dessert twist

Storage and Reheating Tips

Store leftover rolls in an airtight container at room temperature for up to 2 days. To reheat, warm in the microwave for a few seconds or in the oven at a low temperature.

FAQs

Can I use active dry yeast instead of instant yeast?
Yes! Just proof it in warm milk with sugar for 5–10 minutes before mixing.

Can I make these cinnamon rolls dairy-free?
Absolutely! Use plant-based butter and milk alternatives like almond or oat milk.

What if I don’t have an egg?
You can substitute with applesauce or yogurt for a similar texture.

Can I freeze the unbaked rolls?
Yes! Freeze them after shaping, then thaw and bake when ready.

Conclusion

This small batch cinnamon roll recipe is perfect when you want a quick and satisfying treat without making a huge batch. With their soft, fluffy texture and gooey cinnamon filling, they’re sure to become a favorite. Give them a try and enjoy a warm, homemade cinnamon roll in no time!

Mini Cinnamon Rolls for Two: A Sweet, Small-Batch Treat

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Author: Lily Carter
Prep Time: 20minutes mins
Cook Time: 1hour hr 30minutes mins
Total Time: 2hours hrs 22minutes mins
Yield: 8 rolls (with additional servings added)
Category: Breakfast, Dessert
Method: Mixing, Rolling, Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These small batch cinnamon rolls are soft, buttery, and filled with sweet cinnamon goodness. Perfect for a small group or a cozy breakfast, this recipe makes just six rolls, so you can enjoy fresh, warm rolls without leftovers!

Instructions

DOUGH

Spray a baking dish1 with non-stick spray. Set aside. Place warm water in a large bowl. Sprinkle the yeast on top of the water. Whisk with a fork, wooden spoon, or spatula and allow to rest and activate for 10 minutes. ¼ cup (60mL) warm water,1 and ⅛ teaspoons (3.5g) dry active yeast Once the yeast mixture is active and bubbly, add the milk, sugar, salt, vanilla extract, and egg. Whisk to combine. ¼ cup (60mL) warm milk,2 and ½ Tablespoons (32g) granulated sugar,½ teaspoon salt,½ teaspoon vanilla extract,1 large egg Gradually stir in flour. If using a stand mixer, use your dough hook. If mixing by hand, continue to use a wooden spoon. Add 1 cup of flour, allow dough to come together, then add the softened butter and continue to blend. When butter is mostly incorporated, add the remaining 1 and ¼ cups of flour and blend until dough has mostly come together. It may still be shaggy, but it should pull away from the sides of the bowl fairly easily. 2 and ¼ to 2 and ½ cups (270-300g) all purpose flour,3 Tablespoons (57g) unsalted butter Turn out dough on a floured surface and knead for about 8-10 minutes, adding flour about 1 Tablespoon at a time if the dough is too sticky, until smooth and elastic. Your dough should resemble the surface texture of PlayDoh when it is done. Allow the dough to rest for 10 minutes while you prepare the filling.

FILLING

In a medium size bowl, combine the granulated sugar, brown sugar, and cinnamon. Whisk or stir until well-blended. Set aside. ¼ cup (50g) granulated sugar,¼ cup (50g) firmly packed light brown sugar,1 and ½ Tablespoons ground cinnamon Using a rolling pin, roll the dough out into a rectangle approximately 9″ x 12″ in size. Dough will be very elastic, so be patient and keep rolling. There is no need to rush this step. When you have your rectangle, brush the melted butter evenly over the dough, leaving about ½” border around the edges. Sprinkle the cinnamon-sugar evenly over the melted butter. 2 Tablespoons (28g) unsalted butter

ASSEMBLE AND BAKE THE DOUGH

Starting with one of the long sides, roll the dough up into a tight 12″ log. Use your fingers or palms on either end of the log to gently squeeze the log to “contain” the uneven ends. Using a sharp serrated knife and taking care to keep the seam side down, cut the log into 6 even slices. Don’t worry if filling spills out. Place the slices cut side down in the prepared pan, gather any cinnamon-sugar that fell out, sprinkle over the rolls, then press down gently to flatten slightly. Cover loosely with foil or a kitchen towel. Allow rolls to rise for 1 and ½ hours. When cinnamon roll dough has risen, preheat the oven to 350ºF (177ºC). Bake the rolls for 28-32 minutes or until rolls just start to brown on top. You can cover the rolls with foil to prevent browning, if desired. Remove from the oven and allow to cool for 15 minutes while you prepare the cream cheese frosting.

CREAM CHEESE FROSTING

In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on medium-high speed until smooth. 2 ounces (57g) cream cheese,2 Tablespoons (28g) unsalted butter Turn the mixer speed down to low and add the powdered sugar. Add the vanilla extract and the salt and continue mixing until smooth. ¾ cups (90g) powdered sugar,1 teaspoon vanilla extract,pinch of salt Spread cream cheese frosting onto slightly cooled rolls and serve rolls immediately. Leftover cinnamon rolls stay fresh in an airtight container at room temperature up to 3 days or in the refrigerator up to 5 days. Reheat in the microwave for 8-10 seconds before serving. See notes section below for other storage and preparation suggestions.

Notes

Baking dish: I like to use either an 8″ square baking pan or an 8″ or 9″ round cake pan or pie plate. If using a square dish, arrange them in 2 rows of 3. If using a round pan, place one in the center and the other 5 evenly spaced around it.

Make ahead: this dough can be made the ahead of time through step 1 of the “assemble and bake dough” instructions. Cover rolls with plastic wrap and allow to rest in the refrigerator overnight or up to 18 hours. In the morning (or when you are ready to bake the rolls), remove them from the refrigerator and allow to rise in a warm environment, about 1 hour. Continue with step 2 in the “assemble and bake dough” instructions.

To freeze baked rolls: baked rolls freeze well, up to 3 months. Thaw overnight in the refrigerator and warm before enjoying.

Two options to freeze unbaked rolls: parbake the rolls for 10 minutes at 350°F (177ºC). Allow to cool completely, cover tightly, then freeze. Remove the rolls from the freezer and allow to thaw in the refrigerator overnight. Finish baking for the remaining 18-22 minutes before frosting and serving OR freeze them after slicing and pull them out the night before you want to bake them and allow them to thaw and rise covered at room temperature and bake when ready.

Working with yeast: for a comprehensive look at working with yeast in a recipe, see my post about

Nutrition

Serving Size: 1roll
Calories: 515kcal
Sugar: 48g
Sodium: 302mg
Fat: 16g
Saturated Fat: 10g
Trans Fat: 1g
Carbohydrates: 86g
Fiber: 3g
Protein: 8g
Cholesterol: 68mg