Hey y’all! If you’re looking for a warm, gooey treat that’s just the right size for a small gathering or a cozy night in, these small batch cinnamon rolls are exactly what you need. Soft, fluffy, and absolutely loaded with cinnamon-sugar swirl, they’re even better fresh from your own oven than any bakery treat. Whether you’re planning a special brunch, breakfast in bed, or simply craving a homemade dessert without tons of leftovers, this recipe’s got you covered. Let’s get cooking!

Why You’ll Love This Small Batch Cinnamon Rolls Recipe

No leftovers—just enough for 4 perfectly soft and gooey rolls.
Fast & easy: ready to enjoy in under an hour, no heavy lifting required!
Rich, buttery flavor with a classic cinnamon-sugar filling.
No stand mixer needed; just a bowl, a spoon, and a pan.
Perfect for breakfast, dessert, or a sweet afternoon pick-me-up.

Ingredients for Small Batch Cinnamon Rolls

For the Dough:

1 cup (120g) all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon instant yeast
1/4 teaspoon salt
1/3 cup (80ml) warm milk (100°F / 38°C)
1 tablespoon unsalted butter, melted

For the Filling:

2 tablespoons unsalted butter, softened
1/4 cup (50g) packed light brown sugar
2 teaspoons ground cinnamon

For the Cream Cheese Icing:

2 tablespoons cream cheese, softened
2 tablespoons unsalted butter, softened
1/3 cup (40g) powdered sugar
1/4 teaspoon vanilla extract
Pinch of salt

How to Make Small Batch Cinnamon Rolls

Step 1: Prepare the Dough

In a medium bowl, whisk together flour, sugar, instant yeast, and salt.
Stir in the warm milk and melted butter until a sticky dough forms.
Knead the dough by hand on a lightly floured surface for about 4-5 minutes, until smooth and elastic.
Place dough in a greased bowl, cover, and let rise in a warm place for 20 minutes.

Step 2: Make the Filling

Mix together softened butter, brown sugar, and cinnamon in a small bowl until well combined.

Step 3: Assemble the Rolls

Roll the dough into a rectangle about 8×6 inches (20x15cm).
Spread the cinnamon-sugar filling evenly over the dough, leaving a small border on the edges.
Roll up the dough tightly from the long side, then cut into 4 equal pieces.
Place each roll in a greased 6-inch (15cm) cake or pie pan.

Step 4: Second Rise

Cover the pan and let the rolls rise in a warm spot for 20-25 minutes, until just puffy.

Step 5: Bake the Small Batch Cinnamon Rolls

Preheat your oven to 350°F (175°C).
Bake rolls for 18-20 minutes, or until golden brown and cooked through.

Step 6: Make the Icing

While the rolls bake, beat together cream cheese, butter, powdered sugar, vanilla, and salt until smooth.
Spread icing over warm rolls and serve immediately!

Notes for Small Batch Cinnamon Rolls

Room temperature ingredients help the dough rise faster and mix more easily.
For even more detailed yeast baking tips, check out this guide to baking with yeast.
You can use active dry yeast instead of instant—just allow a bit more time for rising.

Small Batch Cinnamon Roll Variations

Pecan Delight: Sprinkle 2 tablespoons of chopped pecans over the cinnamon-sugar before rolling.
Chocolate Swirl: Add 1-2 tablespoons of mini chocolate chips to the filling for a chocolatey twist.
Maple Glaze: Swap vanilla extract for 1 teaspoon pure maple syrup in the icing.

Required Equipment for Small Batch Cinnamon Rolls

Mixing bowls
Measuring spoons and cups
Small rolling pin
6-inch round cake pan or pie dish
Sharp knife or bench scraper
Whisk or small electric mixer for icing

Storage Instructions for Small Batch Cinnamon Rolls

Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days, warming each roll briefly in the microwave before serving for that just-baked taste. These rolls can also be frozen (iced or un-iced) for up to 2 months—just thaw and reheat before enjoying.

Pairings & Serving Recommendations for Small Batch Cinnamon Rolls

Serve with a hot cup of freshly brewed coffee for a classic combo.
Top with extra cream cheese frosting and a sprinkle of toasted nuts for added decadence.
Pair with a fruit salad or a smoothie for a balanced brunch spread.

Pro Tips for Perfect Small Batch Cinnamon Rolls

For super soft rolls, don’t overbake—check for a light golden color and test doneness with a toothpick.
Letting the dough rise in a slightly warm (but not hot) oven speeds up the process and ensures fluffy texture. Learn more about proofing dough here.
If your kitchen is cool, cover the dough with a warm, damp towel to help it rise quicker and more evenly.

FAQ about Small Batch Cinnamon Rolls

Can I double this recipe for more rolls?: Yes! Simply double all ingredients and bake in a larger pan, adding a few extra minutes to the bake time if needed.
Can I make Small Batch Cinnamon Rolls ahead of time?: Absolutely—assemble the rolls the night before, cover, refrigerate, and let them come to room temperature before baking in the morning.
What if I don’t have instant yeast?: You can use active dry yeast instead, but allow for slightly longer rise times, especially for the first proofing.

Ready to enjoy irresistible, homemade small batch cinnamon rolls? With this easy recipe, you’ll look forward to mornings (or dessert) every time!

Small Batch Cinnamon Rolls

Why You’ll Love This Small Batch Cinnamon Rolls Recipe

Ingredients for Small Batch Cinnamon Rolls