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Small Batch Soft & Gooey Cinnamon Rolls (Makes 4 Rolls)

Four freshly baked small batch cinnamon rolls covered in thick white icing in a white ramekin.
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You can make incredibly soft and gooey cinnamon rolls without baking a huge batch. This straightforward recipe yields just four perfect rolls, making it ideal for a weekend breakfast or a manageable sweet treat.

Ingredients

Scale
  • 1 cup all-purpose flour, plus more for dusting
  • 1 teaspoon instant dry yeast
  • 1/4 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1/4 cup warm milk (about 105-115°F)
  • 1 tablespoon unsalted butter, melted, plus 2 tablespoons softened for filling
  • 1 large egg yolk
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup powdered sugar
  • 1 tablespoon milk (for icing)
  • 1/4 teaspoon vanilla extract

Instructions

  1. In a medium bowl, whisk together the flour, yeast, salt, and granulated sugar.
  2. In a separate small bowl, mix the warm milk, 1 tablespoon melted butter, and egg yolk.
  3. Pour the wet ingredients into the dry ingredients. Mix with a fork until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth. If the dough is too sticky, add flour one teaspoon at a time.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  6. While the dough rises, prepare the filling: In a small bowl, mix the 2 tablespoons softened butter, brown sugar, and cinnamon until combined into a paste.
  7. Gently punch down the risen dough. Roll the dough into a rectangle about 8 inches long and 6 inches wide on a lightly floured surface.
  8. Spread the cinnamon-sugar filling evenly over the dough, leaving a small border on one long edge.
  9. Starting from the long edge opposite the border, roll the dough tightly into a log. Pinch the seam closed.
  10. Cut the log into four equal pieces. Place the rolls cut-side up in a small, lightly greased 8×4 inch loaf pan or four small ramekins.
  11. Cover the pan loosely and let the rolls proof (second rise) for 30 minutes. Preheat your oven to 375°F during the last 10 minutes of proofing.
  12. Bake for 15 to 18 minutes, or until the tops are golden brown.
  13. While the rolls cool slightly, prepare the icing: Whisk together the powdered sugar, 1 tablespoon milk, and vanilla extract until smooth. Add more milk, a drop at a time, if the icing is too thick.
  14. Drizzle the icing over the warm rolls before serving.

Notes

  • For overnight preparation, assemble the rolls in the pan, cover tightly, and refrigerate for up to 12 hours. Before baking, let them sit at room temperature for 30 minutes, then bake as directed, adding 2-3 minutes to the bake time if necessary.
  • If you do not have instant yeast, use active dry yeast and let it bloom in the warm milk for 5 minutes before adding it to the flour mixture.

Nutrition

Find it online: https://kitchenican.com/small-batch-cinnamon-rolls-recipe/